Honey Garlic Shrimp Bowls
These Honey Garlic Shrimp Bowls are a fast, saucy, and satisfying dish that balances sweet and savory flavors. Perfect for busy weeknights or meal prep, they can be customized with your choice of veggies and rice.
Ingredients
For the shrimp
- 16–20 oz shrimp, peeled and deveined; tail-on or off based on preference Use medium or large for best texture.
- 2–3 tbsp honey Raw or regular honey both work.
- 2–3 cloves garlic, minced Fresh is best; garlic paste can substitute.
- 2 tbsp soy sauce Low-sodium if you’re watching salt.
- 1 tsp fresh ginger, grated Ground ginger can be used but reduce amount.
- 1–2 tbsp vegetable oil Neutral oil with a high smoke point.
- 2 cups rice, cooked White or brown; jasmine or short-grain for stickier bowls.
- 2 cups mixed vegetables Choose quick-cooking veggies for speed.
- 2 green onions, chopped For brightness.
- sesame seeds, toasted for garnish Optional but adds nuttiness.
Instructions
Preparation
- Whisk honey, minced garlic, grated ginger, and soy sauce in a small bowl until smooth.
- Warm 1–2 tablespoons of vegetable oil in a large skillet over medium heat.
- Add shrimp in a single layer and sear for 2–3 minutes on the first side until they start to turn pink. Flip and cook another 1–2 minutes, until shrimp are opaque and slightly firm.
- Pour the honey-garlic mixture over the shrimp. Stir and cook for about 1–2 minutes until the sauce reduces and thickens into a glaze that coats the shrimp. Remove from heat to avoid overcooking.
- While shrimp cooks, prepare rice according to package instructions and steam or sauté mixed vegetables until crisp-tender (3–5 minutes depending on vegetables).
Assembly
- Divide rice into bowls, top with vegetables, and arrange the glazed shrimp on top.
- Sprinkle chopped green onions and sesame seeds before serving.
Notes
For gluten-free, swap soy sauce for tamari or coconut aminos. Add a squeeze of lime or a splash of rice vinegar for a tangier finish. Cook shrimp last to keep them tender and avoid rubberiness.