Honey-Garlic Shrimp Stir-Fry with Edamame
Toddler tip: Serve over rice with the shrimp cut into bite-size pieces; the sauce is sweet and mild. Edamame pods are a finger-food favorite — pop a few open for her.
Low-carb fork: Serve over cauliflower rice or just double up on the vegetables. Edamame is a low-carb side — lean on it.
Ingredients
Stir-Fry
- 1 lblarge shrimp, peeled and deveined
- 1 headbroccoli, cut into florets
- 8 ozsugar snap peas
- 4 clovesgarlic, minced
- 1 tbspfresh ginger, grated
- 2 tbspneutral oil (divided)
- 2green onions, sliced
- sprinklesesame seeds (optional)
- 1.5 cups dryjasmine rice, cooked, for serving
Sauce
- ½ cuplow-sodium soy sauce
- ¼ cuphoney
- 1½ tbspcornstarch
- ⅓ cupwater
- 1 tspsesame oil
Steamed Edamame
- 1 bag (10–12 oz)frozen edamame in pods
- to tastesea salt (plus a pinch of sesame seeds)
Instructions
1Start the rice. Whisk all sauce ingredients together in a small bowl.
2While the rice cooks, boil or steam the edamame pods 4–5 min; drain and toss with sea salt while hot, plus a pinch of sesame seeds to match the stir-fry. Serve in the pods.
3Heat 1 tbsp oil in a wok or large skillet over high. Stir-fry broccoli and snap peas with a small pinch of salt 3–4 min until crisp-tender; remove to a plate.
4Pat the shrimp very dry. Add remaining oil and get it shimmering, then stir-fry shrimp 1–1½ min per side, just until pink; add garlic and ginger for the last 30 sec, then remove shrimp to the vegetable plate.
5Pour the sauce into the pan and simmer ~1 min until glossy and thickened. Return shrimp and vegetables; toss 30 sec to coat.
6Top with green onions and sesame seeds; finish with a small squeeze of lime if you have a spare wedge, and serve over rice with the edamame alongside.