🛒 Ingredients

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1–1.5 lb shrimp, peeled and deveined

2 cups veggies Broccoli Carrots, thin sliced Corn or peas, optional

2 Cups Rice

Sauce Mild and Slightly Sweet

¼ cup soy sauce — low sodium if possible

2 tbsp honey or brown sugar

1 tbsp ketchup

1 tsp garlic, optional

½ cup water

1 tsp cornstarch

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👨‍🍳 Instructions

1. Cook the shrimp

   Pat shrimp dry with paper towel.

   Heat a pan or wok with a little oil over medium-high heat.

   Add shrimp in a single layer.

   Cook 1–2 minutes per side, until pink and opaque.

   Remove shrimp and set aside.

2. Cook the Veggies

   Same pan add the broccoli, carrots, corn or peas. Cook 3-5 minutes, until slightly soft. Want it softer add a splash of water and cover 1-2 minutes.

3. Make the sauce

   Mix soy sauce, honey, ketchup, garlic, water, and cornstarch in a bowl.

   Pour into the pan with the veggies.

   Let it bubble and thicken for 1–2 minutes.

4. Combine

   Add shrimp back in.

   Stir gently until everything is coated.

   Cook another 30–60 seconds just to warm the shrimp through.

5. Serve

Serve over rice.

Optional: sesame seeds or green onions for adults.

Keep it plain for the kids if needed.

👍 Kid-Friendly Tips

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Use tail-off shrimp so they don’t have to mess with shells.

Cut broccoli small so it mixes into the rice better.

Keep sauce mild and slightly sweet.

Serve shrimp, rice, and veggies separately if they get suspicious of “mixed food.”

Let them build their own bowl.

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🔄 Easy Variations

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Use noodles instead of rice.

Add scrambled egg for a fried-rice vibe.

Use bottled teriyaki sauce if you want the shortcut version.

Add red pepper flakes or sriracha to only the adult portions.

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