Grilled Honey Garlic Shrimp Bowls
So quick and easy! And that honey garlic sauce is AMAZING! No grill? You can easily saute this on a pan in minutes!!!
|1 cup||brown rice|
|2 tablespoons||reduced sodium soy sauce|
|4 cloves||garlic, minced|
|1 tablespoon||freshly grated ginger|
|zest of 1 lime|
|1 pound||medium shrimp, peeled and deveined|
|1||avocado, halved, peeled, sliced|
|1 1/2 cups||cherry tomatoes|
|2 tablespoons||olive oil|
|kosher salt and ground black pepper, to taste|
|1 cup||corn kernels, frozen, canned or roasted|
|2 tablespoons||chopped fresh cilantro leaves|
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
In a small bowl, whisk honey, soy sauce, garlic, ginger, lime zest and Sriracha. Reserve 2 tablespoons and set aside.
In a gallon size Ziploc bag or large bowl, combine honey mixture and shrimp; marinate for at least 1 hour, turning the bag occasionally. Drain the shrimp from the marinade.
Preheat grill to medium high heat. Add shrimp to grill and cook, flipping once and basting with reserved marinade until cooked through, about 2-3 minutes on each side.
Brush avocado and tomatoes with olive oil. Add to grill and cook, flipping once, until charred, about 1-2 minutes; season with salt and pepper, to taste.
Serve shrimp immediately with rice, avocado, tomatoes and corn, garnished with cilantro, if desired.