Ginger Lime Shrimp & Rice
A super fast, full of flavor shrimp dish that is perfect for a busy weeknight
Ingredients
- 1 cup Carrots shredded
- 1 tsp Parsley
- 1 tbsp Sesame Seeds
For the Rice
- 2 cups Basmati Rice
- 1 qt Chicken Broth
- 2 tbsp Butter
- 1 tsp Garlic Powder
For the Shrimp
- 1½ lb Shrimp large, peeled
- 1 cup Flour
- 2 tbsp Avocado Oil
For Sauce
- ¼ cup Honey
- ¼ cup Coco Aminos or soy sauce
- 2 Garlic Cloves minced
- 2 tbsp Fresh Ginger minced
- 2 tbsp Lime Juice
Instructions
- Prepare all of the ingredients
- In a sauce pan over medium heat, add all ingredients for rice. Cover with lid and let cook for 20 minutes. Remove from heat but leave on lid until ready to plate.
- In a small bowl, combine ingredients for the sauce and set aside.
- In a small bowl, dredge each shrimp in flour.
- In a large saute pan over medium-high heat, add oil. Cook shrimp, flipping once, for 5-7 minutes. Remove from pan and keep warm. Add sauce mix to pan and let cook for 3 minutes. Add shrimp back to pan and evenly coat with sauce.
- In a shallow bowl, put in helping of rice. Top with portion of shrimp and then garnish with carrots, scallions, and sesame seeds.
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