Honey garlic lime shrimp

Let’s make it.

1. Rinse the jasmine rice and start it in the rice cooker using the cooker’s measurements. Begin the shrimp when the rice has about 10 minutes left.
2. Mince 4–5 garlic cloves. Whisk them with about ½ cup honey, the zest and juice of 2 limes, salt and pepper. Set aside.
3. Heat a skillet, add a little avocado oil, and add the shrimp. Toss as they cook for a few minutes.
4. In a separate pan over medium heat, add the frozen broccoli, water, salt, pepper and garlic powder. Cover and steam for about 3 minutes, or until tender.
5. After the shrimp have cooked about 3–4 minutes and begun to curl, add the honey-garlic-lime mixture. Stir and cook for a few more minutes.
6. Stir in about 3–4 tablespoons of butter gradually. Cook until the shrimp are pearly or white and opaque throughout.
7. Serve the shrimp and sauce with the cooked jasmine rice and broccoli.

Make it work for you

The sauce quantities belong to the video’s batch, whose shrimp weight is not stated. Keep that limitation in mind before scaling it.

The detail that matters

Get the rice going first. Shrimp cook quickly, so leave them until the sides are almost ready.