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Soy-Ginger Glazed Shrimp Bowl With Rice & Veggies

2

Special Diet

Low-Sodium

Course

Main Course

Main Ingredient

Seafood

Occasion

Quick & Easy

Ingredients

  • 1/2 cup San-J Organic Tamari Soy Sauce with 28% Less Sodium
  • 1/4 cup honey
  • 4 cloves of garlic, minced
  • 2 tsp fresh ginger, minced
  • 1/2 tsp black pepper
  • 1 lb shrimp, peeled and deveined
  • 2 large carrots, peeled and julienned
  • 1 english cucumber, julienned
  • 1/4 head of purple cabbage, thinly sliced
  • 1 bunch scallions, green parts only, thinly sliced
  • 1/4 cup fresh cilantro leaves, chopped
  • 2 cups of cooked rice

Directions

  • In a large bowl, add soy sauce, honey, garlic ginger and black pepper. Whisk together, until well combined. Divide sauce in half, and set one half aside.
  • Add shrimp to the large bowl with half the sauce. Toss to combine, and let marinade in the refrigerator for 20 minutes.
  • Heat a large skillet over medium-high heat. Add shrimp and cook for 2 to 3 minutes per side, until shrimp is pink and fully cooked. Remove from skillet and set aside.
  • Turn heat to medium and add remaining sauce to the skillet. Gently whisk or stir, until sauce begins to simmer and thicken. Cook for about 2 minutes and remove from heat.
  • Layer bowl, starting with rice. Add in fresh-cut carrot, cucumber and cabbage. Pile on cooked shrimp and garnish with chopped scallions and fresh cilantro.
  • Drizzle on Soy-Ginger Sauce to serve.

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