Honey Garlic Shrimp Quinoa Bowls

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 1.25 lb large shrimp, peeled and deveined
• 3 cups cooked quinoa
• 3 tbsp honey
• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp sesame oil
• 2 tbsp olive oil or avocado oil
• 3 cups broccoli florets
• 1 red bell pepper, sliced
• 1 cup edamame, shelled
• 3 green onions, sliced
• 1 tbsp sesame seeds
• for serving lime wedges
• to taste kosher salt and black pepper

Instructions

1. 1Pat the shrimp completely dry with paper towels and season lightly with salt and pepper. Set aside while you make the sauce.
2. 2In a small bowl, whisk together honey, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil until the honey dissolves.
3. 3Heat oil in a large nonstick skillet over medium-high heat. Add broccoli florets and a splash of water, cover, and steam-sauté 3–4 minutes until bright green and crisp-tender. Transfer broccoli to a plate.
4. 4Add the remaining tablespoon oil to the same skillet. Add shrimp in a single layer and cook 2 minutes without moving, then flip and cook 1–2 minutes more until pink and just opaque.
5. 5Pour the honey-garlic sauce over the shrimp and toss continuously for 1–2 minutes until the sauce thickens into a glossy glaze that coats every shrimp. Remove from heat.
6. 6Warm the cooked quinoa and divide it among 4 bowls. Arrange glazed shrimp, steamed broccoli, sliced red bell pepper, and edamame over the quinoa.
7. 7Spoon any remaining glaze from the pan over the bowls. Sprinkle with sliced green onions and sesame seeds.
8. 8Serve immediately with lime wedges for squeezing. The bright acidity balances the sweet-savory shrimp perfectly for a light yet filling lunch.