Garlic Shrimp & Edamame Brown Rice Bowl
A meal-prep-friendly shrimp bowl with brown rice, edamame, and broccoli in a sticky garlic-honey sauce. Balanced, fiber-rich, and ready in 30 minutes.
Method
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In a bowl, mix the garlic, honey, ketchup, soy sauce, lemon juice, salt, and pepper.
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Heat a medium skillet over medium heat. Melt the butter and olive oil together. Pour in the sauce mixture and let it simmer for 3–5 minutes until thickened and slightly caramelized.
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Add the shrimp to the pan and cook for 1–2 minutes per side, until pink and opaque. Take off the heat right away — overcooking will make them rubbery.
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Cook the brown rice to package directions. Steam the broccoli and edamame until tender.
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Divide the rice, broccoli, edamame, and shrimp between four meal prep containers. Spoon any remaining pan sauce over the top.
Notes
Refrigerate for up to 4 days.
Nutrition Information
| Calories | 396kcal |
| Total Fat | 10g |
| Total Carbohydrates | 43g |
| Protein | 37g |
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Frequently Asked Questions
Can I use frozen shrimp instead of fresh shrimp?
Yes, frozen shrimp work fine. Just thaw them completely before cooking to ensure even cooking and prevent excess moisture.
What can I use as a vegetarian substitute for shrimp in this bowl?
Firm tofu or tempeh cubes seasoned similarly and pan-fried make a great vegetarian alternative that complements the garlic-honey sauce well.
How can I prevent the shrimp from becoming rubbery?
Cook the shrimp quickly for 1-2 minutes per side and remove from heat immediately once they turn pink and opaque to avoid overcooking.
Can I make this recipe ahead and reheat?
Yes, the bowls keep well refrigerated for up to 4 days and reheat nicely in the microwave or on the stove.
What if I don’t have edamame? What can I use instead?
You can substitute shelled peas, green beans, or even chopped asparagus for the edamame for a similar texture and color.
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