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Author:
Kevin Curry
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Today we have a healthy and tasty honey lemon shrimp recipe on the menu. One of the key complaints I hear about meal prep – of course besides not having the time to spare throughout the week – is about the amount of clean up there is. Trust, no one understands washing dishes more than me.
So, over the years I’ve experimented with different ways to use do more cooking with fewer utensils. This is one of those recipes. I essentially take a recipe that would normally use 3 or 4 different kitchen tools – a skillet, a pot, steamer, rice maker – and simply use one skillet. This way you can save time on clean up if that’s really not your thing.
I do feel the need to point out that the only downside to cooking methods like this is that it may take a bit longer since you have to cook individual items sequentially, waiting for one item to finish cooking before you can cook another, so keep that in mind. But this recipe we’re lucky – you can still easily get everything done in less than 45 minutes.
The shrimp in this recipe can be swapped with chicken or extra firm tofu. And if you’re going the lower-carb route, then you can swap brown rice for cauliflower (or broccoli) rice.
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Honey Lemon Shrimp Recipe With Veggies
Makes 4 servings
* Optional
Substitution
Note
- Sauce
- 3 tablespoons low sodium soy sauce (or liquid aminos)
- 1 tablespoon garlic, minced
- juice from 1 lemon
- 2 tablespoons raw honey
- 2 tablespoons water
- 1 1/2lb raw shrimp, peeled and deveined
- Rice
- 1 cup uncooked brown rice (or jasmine rice)
- 1 tablespoon lemon zest
- 1 cup vegetable or chicken stock
- 1 cup water
- 1/2 tablespoon olive oil
- 2 cups raw (or frozen) broccoli florets
- 1/2 cup chopped onion
- 1 red bell pepper, sliced
- 1 tablespoon olive oil
- 1 tablespoon arrowroot + 1 tablespoon water + remaining sauce
STEPS
Step 1
Mix together the ingredients for the sauce. Pour about 2 tablespoons of the sauce onto shrimp in a bowl and let it marinate at least for 20 minutes.
Step 2
In a deep nonstick skillet or pan (with a tight fitting lid), add the ingredients for the rice. Bring it to a boil, then reduce the heat to a low simmer and place the lid on. Continue cooking until all the water has been absorbed. When the rice is nearly cooked, remove the lid and place raw (or frozen) broccoli florets on top to steam, then place the lid back on to cook for the remaining time. Once finished, set aside the rice and broccoli and place the skillet back on the heat.
Step 3
Set the heat to high and once hot, toss in the onion and bell pepper slices. Cook the veggies until the outside of them are seared, about 3 to 5 minutes. Remove from the skillet and set aside.
Step 4
Place the skillet back on the heat and reduce the heat to medium-high. Add olive oil and the marinated shrimp. Sear and cook the shrimp in the skillet. When it is nearly cooked (plump and pink), about 3 minutes, then mix the remaining sauce with the arrowroot and water and add it to the skillet.
Step 5
Reduce the heat to low-medium and once the sauce begins to bubble, IMMEDIATELY stir and fold the shrimp in the sauce. Remove the skillet from the heat once the sauce is thick and continue stirring and folding.
Step 6
Build the meals by evenly dividing the ingredients by 4, or your number of servings.
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Prep20min
Cook15min
Total35min
- Sauce
- 3 tablespoons low sodium soy sauce (or liquid aminos)
- 1 tablespoon garlic, minced
- juice from 1 lemon
- 2 tablespoons raw honey
- 2 tablespoons water
- 1 1/2lb raw shrimp, peeled and deveined
- Rice
- 1 cup uncooked brown rice (or jasmine rice)
- 1 tablespoon lemon zest
- 1 cup vegetable or chicken stock
- 1 cup water
- 1/2 tablespoon olive oil
- 2 cups raw (or frozen) broccoli florets
- 1/2 cup chopped onion
- 1 red bell pepper, sliced
- 1 tablespoon olive oil
- 1 tablespoon arrowroot + 1 tablespoon water + remaining sauce
Mix together the ingredients for the sauce. Pour about 2 tablespoons of the sauce onto shrimp in a bowl and let it marinate at least for 20 minutes.
In a deep nonstick skillet or pan (with a tight fitting lid), add the ingredients for the rice. Bring it to a boil, then reduce the heat to a low simmer and place the lid on. Continue cooking until all the water has been absorbed. When the rice is nearly cooked, remove the lid and place raw (or frozen) broccoli florets on top to steam, then place the lid back on to cook for the remaining time. Once finished, set aside the rice and broccoli and place the skillet back on the heat.
Set the heat to high and once hot, toss in the onion and bell pepper slices. Cook the veggies until the outside of them are seared, about 3 to 5 minutes. Remove from the skillet and set aside.
Place the skillet back on the heat and reduce the heat to medium-high. Add olive oil and the marinated shrimp. Sear and cook the shrimp in the skillet. When it is nearly cooked (plump and pink), about 3 minutes, then mix the remaining sauce with the arrowroot and water and add it to the skillet.
Reduce the heat to low-medium and once the sauce begins to bubble, IMMEDIATELY stir and fold the shrimp in the sauce. Remove the skillet from the heat once the sauce is thick and continue stirring and folding.
Build the meals by evenly dividing the ingredients by 4, or your number of servings.
Nutrition per serving
Calories389cal
Protein27g
Fats8g
Carbs49g
Fiber4g
Sugar11g
(Based on 0 reviews)
