Honey Garlic Shrimp Meal Prep Bowls (a2-1)
by Tanvi Parikh
Macros
- Total calories
- 525
- Protein
- 47 g
- Carbs
- 44 g
- Fat
- 8 g
- Fiber
- 5 g
- Sugar
- 9 g
- Cholesterol
- 201 mg
- Sodium
- 694 mg
- Potassium
- 606 mg
- Vitamin A
- 4372 IU
- Vitamin C
- 6 mg
- Calcium
- 143 mg
- Iron
- 2 mg
- Vitamin D
- 0 IU
- Vitamin B12
- 0 µg
- Magnesium
- 82 mg
- Zinc
- 2 mg
Serves 1
Ingredients
- ½ cup White Rice (sona masoori dry )
- 1 tsp Raw Honey
- 1 tbsp Soy Sauce, Low Sodium
- 1 Garlic (clove, minced)
- ½ tsp Ginger (grated)
- 1½ tsp Extra Virgin Olive Oil (divided)
- ½ cup Frozen Vegetable Mix (thawed)
- 125 g Shrimp (cooked )
- 1 stalk Green Onion (chopped)
- ½ tsp Sesame Seeds (toasted)
Steps
Cook the rice according to the package directions.
Meanwhile, in a bowl, whisk together the honey, soy sauce, garlic, and ginger.
In a pan, heat half of the oil over medium heat. Add the mixed vegetables and sauté for four to five minutes until just tender. Remove the vegetables from the pan and set aside.
Heat the remaining oil in the same pan over medium-high heat. Add the shrimp in a single layer and sear for one to two minutes per side until cooked through. Add the prepared sauce and cook, stirring, for one minute until the sauce thickens.
Divide the rice, vegetables, and shrimp evenly between plates or containers. Garnish with green onions and sesame seeds. Enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to three days.
- Serving Size: One serving is approximately eight shrimp, one cup of vegetables, and one cup of rice.
- More Flavor: Add a splash of lime juice and chopped cilantro. Use fresh in-season vegetables.
- Frozen Vegetable Mix: This recipe was made using a mix of broccoli, carrots, onions, red bell peppers, and mushrooms.