Honey Garlic Shrimp with Broccoli and Coconut Rice

Instructions

1. Make the coconut rice:
   Rinse the rice under cool water until the water runs clear; this removes excess starch and helps the grains cook fluffy. Combine the rice, coconut milk, water, salt, and optional sugar in a saucepan. Bring to a gentle boil, then reduce the heat to low, cover tightly, and simmer for 12–15 minutes until the liquid is absorbed and the rice is tender. Let it sit covered for a few minutes, then fluff with a fork so the grains separate lightly.
2. Cook the broccoli:
   Steam or sauté the broccoli for about 3–4 minutes until it becomes bright green and slightly tender while still maintaining a bit of crispness. Drizzle with olive oil and season lightly with salt to enhance its natural flavour without overpowering the shrimp.
3. Cook the shrimp:
   In a bowl, whisk together the honey, soy sauce, minced garlic, lime juice, and optional chili flakes. Heat the oil in a skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 1–2 minutes per side until they turn pink and opaque. Pour the honey garlic mixture into the pan, letting it bubble and thicken for about another minute until it becomes glossy and coats the shrimp evenly. Avoid overcooking to keep the shrimp tender.
4. Assemble:
   Spoon the fluffy coconut rice into bowls or plates. Arrange the shrimp over the rice, letting some of the thickened sauce drizzle down. Add the cooked broccoli on the side and finish with any extra sauce from the pan.