Sweet caramelized shrimp and veggies served over a fluffy bed of brown rice makes for an easy and crowd pleasing meal!

SaraJ
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir the rice and 1 3/4 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 8 minutes until the water is fully absorbed. Fluff with a fork.

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  • Whisk together the soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl. Set the sauce aside.

  • Heat the olive oil in a non-stick skillet over medium heat. Stir in the garlic and cook for 10 seconds. Add the broccoli, carrots, onion, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes. Stir in the mushrooms and cook for 2 minutes. Remove the vegetables from the skillet and set aside.

  • Return the skillet to the heat and pour in the sauce mixture; cook for 1 minute. Add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center and the sauce thickens, about 3 minutes. Stir the vegetables back into the pan and serve over the brown rice.

Nutrition Facts

317 calories; protein 23.8g 48% DV; carbohydrates 43g 14% DV; fat 6.3g 10% DV; cholesterol 172.6mg 58% DV; sodium 1135.1mg 45% DV. Full Nutrition

Reviews (72)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/03/2012
This is a 5 star recipe when you add a teaspoon of ground ginger and a teaspoon of Chinese chili sauce to the sauce recipe. It give it just the right amount of kick! Read More
(50)

Most helpful critical review

Rating: 3 stars
08/27/2011
It was ok. I will make again but will probably tweak it a bit. Needs more heat IMO. Read More
(19)
90 Ratings
  • 5 star values: 62
  • 4 star values: 22
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
03/02/2012
This is a 5 star recipe when you add a teaspoon of ground ginger and a teaspoon of Chinese chili sauce to the sauce recipe. It give it just the right amount of kick! Read More
(50)
Rating: 3 stars
08/27/2011
It was ok. I will make again but will probably tweak it a bit. Needs more heat IMO. Read More
(19)
Rating: 1 stars
04/24/2012
Very bland needs something else. Read More
(17)
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Rating: 5 stars
04/03/2012
I liked this a lot. I made some minor adjustments based on what I had but it still turned out good. I followed the sauce recipe as written and added 1 tsp. of ginger. I used 2 packages of fresh cut up broccoli carrots and snow peas (stir fry blend) instead of the listed veggies. Also I only had cooked shrimp so I added those at the end just until they were hot. I normally am not this lazy but am in my 1st trimester of pregnancy and could probably fall asleep standing. ha! My husband & I enjoyed those cruncy chow mein noodles on top as well. My 21-month-old daughter gobbled up the shrimp and brown rice (veggies too crisp for her) with a side of peas. I'll make this again. I'd make it with chicken too. Read More
(10)
Rating: 5 stars
02/08/2013
I absolutely loved this recipe. I did add seasoning to my vegetables while cooking them. I did not have cornstarch so I used flour. While cooking down the sauce it thickened quickly so I added about 1/3 of water and turned it on low. I also added about a cup ofcorn I had cooked separately to the dish. I will definitely be making the recipe numerous times more. Read More
(8)
Rating: 5 stars
09/20/2012
I tried to follow the recipe as written but was missing a few ingredients. I served this on a bed of white rice not brown (personal preference). I didn't have cider vinegar so I used white wine vinegar. I had green onions on hand all chopped and ready to go so I used them in place of the white onion. I also didn't have any mushrooms so I omitted them completely. I added crushed red pepper for an extra kick as my husband loves it spicy a splash of orange juice as I found that the sauce was way too thick and wanted to thin it out a bit. At the very end I threw in some parsley and it turned out great!!!! No leftovers in this house! Thanks for the recipe! I will be making again! Yummmmmmmmmm..... Read More
(5)
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Rating: 5 stars
09/14/2012
Delish! Used Stevia instead of honey(2 T) and left out the rice. So good! Read More
(4)
Rating: 4 stars
05/26/2013
Added a teaspoon of ginger and a teaspoon of red pepper flakes as per the other reviews. My only other deviations from the recipe were to leave out the onions to use 5 1/5 tbsp of soy sauce instead of six (ran out!) and to use regular white vinegar instead of cider vinegar. The result was indeed very tasty. My only caveat was that the sauce thickened up tremendously upon hitting the skillets -- far too much. Maybe I had the heat up too high but I had to mix in some extra water and next time will probably mix in even more. However the flavor combinations were terrific and it makes for a very satisfying meal. Read More
(2)
Rating: 5 stars
04/10/2013
Great recipe. I added 1 tsp of red pepper flakes and 1-1/2 tsp ginger(fresh grated) with the garlic and onion sauté then 1/2 tsp more to the sauce. Turned out excellent with just enough heat. Five stars with the small additions.:) Read More
(2)