Sweet Shrimp Over Rice

The other night we had the most delicious dinner I've made in a very long time. Honestly, it was just delightful. Sweet and with lots of veggies and some lovely shrimp. Even the kids dug in and ate every bite.

I started with this recipe from Sally's Baking Addiction called 20 Minute Honey Garlic Shrimp. 

My Version of Honey Garlic Shrimp:

1/2 Cup Honey
1/4 Cup Bragg's Liquid Aminos
1/4 Cup Teriyaki Sauce, GF
1 Tbsp Minced Garlic
1 Tsp Minced Fresh Ginger
1 Lb Medium Uncooked Shrimp, peeled & deveined
2 Tsp Sesame Oil
1/2 Yellow Onion, Chopped
1/2 Red Bell Pepper, Chopped
1/2 Yellow Bell Pepper, Chopped
Handful of Asparagus (I didn't measure sorry) cut in half
1 Cup Baby Carrots
1 Tbsp Cornstarch
Splash of Water

1.  In a bowl whisk the honey, liquid aminos, teriyaki, garlic, and ginger in a medium sized bowl.
2. Put your shrimp in a zip lock bag and pour the mixture over the shrimp. Put bag in the fridge and let marinate for at least 15 minutes but up to 8 hours. (this is a good time to cut up all those yummy veggies!)
3.  Heat the sesame oil in a large skillet (one that has a lid preferably) over medium-high heat. Place the shrimp in the skillet and cook until pink all the way through and then remove from skillet. Just the shrimp, not the sauce.
4. Put the onion, peppers, and carrots into the pot and cook over medium heat until just barely softened. 
5. Add the asparagus and cover skillet cooking until the asparagus is cooked through.
6. In a cup add the cornstarch and water to make a slurry.
7. In the skillet make an open space in the pan and then add the slurry and mix the entire contents together until thickened. 
8. Add shrimp back to the skillet and stir to warm through.
9. Serve over rice (or a baked potato if you're bariatric!)

Here are my girls devouring their dinner!