Ingredients
Scale
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 2 tbsp raw honey
- 2 tbsp low-sodium soy sauce (or tamari for GF)
- 1 tbsp fresh lemon juice
- 1/4 tsp red pepper flakes (optional)
- 1 cup broccoli florets
- 1 medium carrot, shaved into ribbons
- Salt and black pepper to taste
- Sesame seeds and chopped parsley for garnish
Instructions
- Steam broccoli and carrot ribbons in a skillet with 1 tbsp water for 3–4 minutes until tender-crisp; remove and set aside.
- In the same skillet, heat olive oil over medium-high. Add shrimp and cook 2–3 minutes per side until pink and opaque. Remove shrimp.
- Reduce heat to medium; add garlic, sauté 30 seconds until fragrant. Whisk in honey, soy sauce, lemon juice, and red pepper flakes.
- Return shrimp and vegetables to skillet; toss to coat evenly in glaze. Season with salt and pepper.
- Serve immediately, garnished with sesame seeds and parsley.
Notes
- For extra protein, serve over cauliflower rice or quinoa.
- Ensure tamari if gluten-free; use coconut aminos for soy-free option.
- Shrimp cooks quickly—avoid overcooking to keep tender.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Method: Skillet
- Cuisine: American-Asian Fusion
- Diet: Gluten-Free, High Protein, Dairy-Free
Nutrition
- Serving Size: 1 serving
- Calories: 285 Kcal
- Sugar: 12g
- Sodium: 580mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 195mg
