Shrimp over fluffy jasmine rice with soy-ginger sauce, steamed broccoli and scallions, quick, high-protein, dairy-free.
# What You’ll Need:
→ Protein
01 - 9 oz large shrimp, peeled and deveined
→ Grains
02 - 1 cup uncooked jasmine or basmati rice
→ Vegetables
03 - 1 cup steamed broccoli florets (optional)
04 - 1 small carrot, julienned (optional)
05 - 2 spring onions, thinly sliced
→ Sauce
06 - 2 tablespoons low-sodium soy sauce
07 - 1 tablespoon rice vinegar
08 - 1 teaspoon sesame oil
09 - 1 teaspoon honey or maple syrup
10 - 1 garlic clove, minced
11 - 1/2 teaspoon grated fresh ginger
→ Garnish
12 - 1 teaspoon toasted sesame seeds (optional)
13 - Fresh cilantro or parsley, for finishing (optional)
# How to Make It:
01 - Cook the rice according to package instructions until tender; fluff with a fork and keep warm.
02 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, minced garlic and grated ginger until homogenous.
03 - Heat a nonstick skillet over medium-high heat with a light coating of oil; add the shrimp and sauté 2–3 minutes until pink and opaque. Pour half the sauce over the shrimp, cook 30–60 seconds to glaze, then remove from the heat.
04 - If using, steam the broccoli until tender-crisp and julienne the carrot; slice the spring onions thinly.
05 - Divide the cooked rice between two bowls. Top each portion with the sautéed shrimp, steamed broccoli and julienned carrot; scatter sliced spring onions over the top.
06 - Drizzle the remaining sauce over each bowl, finish with toasted sesame seeds and fresh herbs if desired, and serve immediately.
