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Honey-Soy Shrimp + Citrusy Cabbage

I like to shred my cabbage and carrots with a mandoline, but a food processor with a grater attachment can also be used. Shred your veggies and juice your citrus ahead for an even quicker dinner. This dish also makes a great hot lunch!
Servings: 4 Servings

Ingredients

  • juice of 1 navel orange
  • juice of 1 lemon
  • juice of 1 lime
  • 1/2 tbsp sesame oil
  • 1/2 tbsp canola oil
  • 2 inch piece ginger peeled and grated or minced
  • 1 clove garlic pressed or grated
  • salt
  • 2 medium carrots peeled and shredded
  • Half a small head red cabbage shredded
  • 4 scallions trimmed and sliced thin on the bias
  • 1/4 cup chopped fresh cilantro
  • 2 tsp toasted sesame seeds
  • 1 tbsp honey
  • 2.5 tbsp soy sauce
  • 1/4 tsp red pepper flakes
  • 1 lb peeled and deveined raw shrimp (about 6 per person)
  • 4 servings prepared short grain brown rice for serving

Instructions

  • In a large bowl, combine all citrus juices, sesame oil, canola oil, ginger, garlic, and a pinch of salt. Add the carrots and cabbage and toss to coat. Let sit 10 minutes. Add the scallions, cilantro, sesame seeds, and salt to taste.
  • Meanwhile, heat the broiler with the oven rack in the highest position. In a medium bowl, whisk together the honey, soy sauce, and red pepper flakes until the honey has completely dissolved. Add the shrimp and toss and let sit 10 minutes. Arrange the shrimp on a large parchment lined baking sheet and broil 2-3 mins per side on the highest rack, or until the shrimp are pink and opaque throughout. (There will be a tiny bit of smoke from the soy, don’t worry, it’s normal!)
  • Serve the shrimp and citrusy cabbage with the brown rice.