• 1/ 2 cup San-J Organic Tamari Soy Sauce with 28% Less Sodium
• 1/ 4 cup honey
• 4 cloves of garlic, minced
• 2 teaspoons fresh ginger, minced
• 1/ 2 teaspoon black pepper
• 1 lb shrimp, peeled and deveined
• 2 large carrots, peeled and julienned
• 1 english cucumber, julienned
• 1/ 4 head of purple cabbage, thinly sliced
• 1 bunch scallions, green parts only, thinly sliced
• 1/ 4 cup fresh cilantro leaves, chopped
• 2 cups of cooked rice

Method

• Step 1

  In a large bowl, add soy sauce, honey, garlic ginger and black pepper. Whisk together, until well combined. Divide sauce in half, and set one half aside.

• Step 2

  Add shrimp to the large bowl with half the sauce. Toss to combine, and let marinade in the refrigerator for 20 minutes.

• Step 3

  Heat a large skillet over medium-high heat. Add shrimp and cook for 2 to 3 minutes per side, until shrimp is pink and fully cooked. Remove from skillet and set aside.

• Step 4

  Turn heat to medium and add remaining sauce to the skillet. Gently whisk or stir, until sauce begins to simmer and thicken. Cook for about 2 minutes and remove from heat.

• Step 5

  Layer bowl, starting with rice. Add in fresh-cut carrot, cucumber and cabbage. Pile on cooked shrimp and garnish with chopped scallions and fresh cilantro.

• Step 6

  Drizzle on Soy-Ginger Sauce to serve.