Shrimp & Veggie Rice Bowl

What's better than a one dish dinner.  All of your favorite ingredients in one bowl.  This dinner hits the spot.  

1 lb raw shrimp, peeled and deveined

2 cups cooked jasmine rice

2 cups mixed veggies (broccoli, snap peas, carrots or corn)

2 cloves garlic, minced

1 Tbsp olive oil

2 Tbsp soy sauce

2 Tbsp orange juice (fresh or bottled)

1 tsp honey or maple syrup

1 tsp sesame oil

Salt and pepper to taste

Optional toppings:  sliced green onions, sesame seeds, or lime wedges

 

Make the sauce:  In a small bowl, whisk together soy sauce, orange juice, honey and sesame oil.  Set aside.

Cook the shrimp:  Heat olive oil in a large skillet over medium-high heat.  Add shrimp, season lightly w with salt and pepper, and cook 2 - 3 minutes per side until pink and opaque.  Remove from the pan and set aside. 

Sauté vegetables:  In the same pan, add a bit more oil if needed.  Stir-fry the veggies and garlic for 4 - 5 minutes until crisp-tender.

Combine and glaze:  Return shrimp to the pan, pour the sauce over everything, and toss to coat.  Cook 1 - 2 minutes more until warm and glossy.

Serve:  Spoon rice into two bowls and top with shrimp and veggies.  Garnish with green onions, sesame seed and lime wedges, if desired.