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HONEY GARLIC SHRIMP AND BROCCOLI

This honey garlic shrimp with tender broccoli is a quick and simple dinner that delivers bold flavor using everyday ingredients.

INGREDIENTS

  • 2 tablespoons minced fresh garlic
  • 1 teaspoon grated fresh ginger
  • ½ cup honey
  • ¼ cup soy sauce
  • 1 pound medium shrimp, peeled and deveined
  • 1 ½ cups broccoli florets

INSTRUCTIONS

  • In a small bowl, combine garlic, ginger, honey, and soy sauce. Set aside.
  • Place the shrimp in a gallon-sized Ziploc bag. Pour ⅓ of the honey garlic sauce over the shrimp and massage the bag to coat them evenly. Seal and refrigerate for 1 hour. Keep the remaining sauce covered at room temperature.
  • Heat a cast iron skillet over medium-high heat. Add 2 tablespoons of the reserved honey garlic sauce to the skillet and let it heat until steaming. Add the broccoli and cook for 5-8 minutes, or until tender. Remove the broccoli from the skillet and set aside.
  • Discard the marinade and remove the shrimp from the bag. Working in batches, place 5-10 shrimp in the skillet and cook for 1 minute per side, or until the shrimp are curled and browned. Use tongs to scrape the shrimp into the caramelized sauce at the bottom of the skillet before removing them.
  • Once the shrimp are cooked, return all the shrimp and broccoli to the skillet. Heat for 2-3 minutes, tossing to coat everything in the remaining sauce.
  • Serve immediately with the leftover honey garlic sauce drizzled on top.

NUTRITIONAL INFORMATION (PER SERVING)

  • Calories: 270 kcal
  • Carbohydrates: 40g
  • Protein: 26g
  • Fat: 2g
  • Saturated Fat: 1g
  • Cholesterol: 286mg
  • Sodium: 1705mg
  • Potassium: 274mg
  • Fiber: 1g
  • Sugar: 36g
  • Vitamin A: 213 IU
  • Vitamin C: 37mg
  • Calcium: 194mg
  • Iron: 3mg

ONE-PAN GREEK ORZO WITH TOMATOES AND FETA

Today’s menu features a refreshing lemon orzo salad with tomatoes, feta, and parsley! This light and flavorful Greek dish makes a perfect side to complement grilled meats and fish.

Ingredients

  • 3 cups chicken broth
  • 1 1/2 cups dried orzo
  • 1/4 cup butter
  • 2 cloves garlic, minced
  • 1 pint cherry or grape tomatoes, halved
  • Juice of 1 lemon
  • Sea salt and freshly cracked pepper, to taste
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley

Instructions

  • In a large skillet, bring chicken broth to a boil over medium-high heat. Once boiling, add the orzo and cook according to package instructions (about 9-10 minutes), stirring occasionally. Add more chicken broth or water as needed while cooking.
  • When the orzo is cooked, reduce the heat to medium-low and stir in the butter until melted. Add the garlic and tomatoes and cook for about 5 minutes, stirring occasionally, until the tomatoes soften slightly.
  • Remove from heat and stir in the lemon juice. Season with salt and pepper to taste. Mix in the grated Parmesan, crumbled feta, and fresh parsley.
  • Serve and enjoy!