The Instant Pot is going to start its magic and will eventually seal itself once it builds up enough pressure. When it’s done, carefully remove the lid and fluff the brown rice with a fork. Then, allow the rice to cool.
Alternatively, you can add the rice to a deep pot and heat to a simmer over medium heat. Then, cook for 25-30 minutes, or until rice fully absorbs the water.
To make the shrimp, start by making the sauce. So add raw honey, low sodium soy sauce, minced garlic, minced fresh ginger, crushed red pepper flakes, and rice vinegar to a mixing bowl and whisk until combined. Then set this sauce aside for a sec.
Heat some olive oil in a large skillet over medium-high heat.
Place shrimp in the skillet. Cook the shrimp until pink on both sides, about 2-3 minutes.
To make the lemon snap peas, heat olive oil in a skillet over medium-high heat.
Divide the steamed rice into 4 equal portions in your meal prep containers. Add the lemon snap peas to the opposite side of the containers. Then, top the rice with our honey garlic shrimp and the rest of the sauce.
When you’re ready to eat, just remove the lid and reheat in the microwave for 1 1/2 to 2 minutes, or until heated through.