Directions
- Make the coconut rice:
- Rinse the rice under cold water until the water runs clear.
- In a saucepan, combine rice, coconut milk, water, salt, and sugar. Bring to a boil.
- Reduce heat, cover, and simmer 12–15 minutes until the rice is fluffy and liquid is absorbed. Fluff with a fork and set aside.
- Cook the broccoli:
- Steam or sauté broccoli for 3–4 minutes until bright green and slightly tender.
- Drizzle with olive oil and season lightly with salt.
- Cook the shrimp:
- In a bowl, whisk together honey, soy sauce, garlic, lime juice, and chili flakes.
- Heat oil in a skillet over medium-high heat. Add shrimp and cook 1–2 minutes per side until pink.
- Pour in the honey-garlic sauce and cook an additional minute until thickened and glossy.
- Assemble the dish:
- Serve the shrimp over a bed of coconut rice.
- Add broccoli on the side and drizzle any remaining honey-garlic sauce over the top.
Recipe Details
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 2–3
Difficulty: Easy
Variations & Substitutions
- Swap broccoli for snap peas, bok choy, or asparagus for variety.
- Use brown rice or cauliflower rice for a lower-carb version.
- Add a sprinkle of sesame seeds or chopped green onions for extra texture and flavor.
- Adjust the honey and soy sauce ratio to make it sweeter or saltier according to taste.
Serving Suggestions
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