Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 2 cups broccoli florets, bite-sized
  • 2 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/3 cup raw honey
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch
  • 3 cups cooked jasmine rice
  • 2 green onions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Combine the 1/3 cup honey, 1/4 cup soy sauce, 1 tbsp rice vinegar, and 1 tsp cornstarch in a small bowl. Note: Mixing the starch now prevents lumps later.
  2. Pat the 1 lb shrimp with paper towels until they are completely dry to the touch.
  3. Add 1 tbsp avocado oil to the pan over medium high heat until the oil shimmers and barely smokes.
  4. Place shrimp in a single layer and cook for 2 minutes per side until pink and opaque. Remove from the pan and set aside.
  5. Lower heat to medium, add the remaining 1 tbsp oil, then toss in the 3 cloves garlic and 1 tsp ginger for 30 seconds until fragrant and golden.
  6. Add the 2 cups broccoli florets and 2 tbsp of water; cover with a lid for 2 minutes until vibrant green and tender crisp.
  7. Pour the honey mixture into the pan with the broccoli, stirring constantly until the liquid bubbles and thickens.
  8. Add the cooked shrimp back into the pan, tossing to coat until every piece is glossy and warm.
  9. Fluff the 3 cups of cooked jasmine rice and portion it into four bowls.
  10. Top the shrimp and broccoli over the rice, finishing with sliced green onions and toasted sesame seeds.