Honey Garlic Shrimp Bowls
These Honey Garlic Shrimp Bowls combine three of our favorite dishes: honey garlic shrimp, miso brown rice, and oven-roasted broccoli. The result is a flavorful, fueling and healthy bowl guaranteed to keep you satisfied.
Servings: 4
Equipment
- Pressure cooker
Ingredients
Honey Garlic Shrimp
- ⅓ c low sodium soy sauce
- 3 Tbsp honey or agave syrup
- 1 Tbsp extra virgin olive oil
- 4 garlic cloves, minced
- ½ lemon, juiced
- 16 oz medium shrimp, peeled and deveined
- 2 Tbsp fresh parsley, chopped
Miso Brown Rice
- 2 c uncooked brown rice
- 2½ c low sodium vegetable or chicken broth
- 1½ Tbsp white miso paste
- ¼ tsp cracked black pepper
Oven Roasted Broccoli
- 2 crowns broccoli, cut into florets
- 1 Tbsp extra virgin olive oil
- 1 tsp granulated garlic
- ½ tsp sea salt
- ¼ tsp cracked black pepper
Instructions
- Whisk together soy sauce, honey, oil, lemon juice and garlic. Add thawed shrimp to a medium bowl and cover with the marinade. Refrigerate for 20 minutes.
- When you have about 10 minutes left of marinating time, preheat the oven to 425°F and start the miso brown rice.
- Combine 2 cups of brown rice with 2 ½ cups broth in the pressure cooker. Set the timer on the pressure cooker to 22 minutes. When the rice is done, allow the pressure to vent naturally, which will take about 10 minutes. Use the quick release valve after 10 minutes if there is still steam to vent. Once the pressure has equalized, fluff the rice with a fork. Add 1 ½ tablespoons of white miso paste and ¼ teaspoon black rice. Stir to incorporate. Remove the rice from the pressure cooker and set aside. Cover with foil to keep warm.
- While the miso brown rice cooks, start the oven roasted broccoli. Cut the broccoli crowns into small florets. Wash and pat dry. Transfer the broccoli to a bowl and drizzle with olive oil. Toss to coat. Sprinkle with garlic, salt, and pepper. Toss again to coat.
- Spread the seasoned broccoli out evenly on a large baking sheet. Cook for 12 to 15 minutes, or until tender and lightly browned in places. Remove from heat and set aside.
- While the broccoli cooks, lightly mist a frying pan with cooking spray. Spoon the shrimp into the frying pan, leaving behind the majority of the marinade. Cook on medium heat for 6 to 8 minutes, or until pink and warmed. Transfer the shrimp from the pan to a bowl using a slotted spoon. Cover the bowl with foil.
- Pour the marinade into the hot pan. Increase the heat to medium high and bring the marinade to a low boil. Cook the sauce for 7 to 10 minutes, or until it is reduced to a few tablespoons of liquid (it will be a little thicker). Add the shrimp back to the pan to warm for 1 to 2 minutes. Remove from heat.
- Divide the brown rice, broccoli, and shrimp between four bowls (there might be extra rice). Drizzle any extra glaze over the bowls. Sprinkle with parsley or any other desired garnish.