Why Make This Recipe
Honey Garlic Shrimp Bowls are a delicious and quick meal that everyone will love. They are packed with flavor from the honey, garlic, and ginger, making every bite a treat. Plus, this dish is easy to prepare, perfect for busy weekdays or a relaxed weekend dinner. With colorful veggies and tender shrimp, it’s not only tasty, but also a healthy option that can make meal times exciting.
How to Make Honey Garlic Shrimp Bowls
Ingredients:
- 1 lb large shrimp, peeled and deveined
- ¼ cup honey
- ¼ cup soy sauce (or tamari for gluten-free)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp olive oil
- 2 cups cooked white rice, brown rice, or quinoa
- 1 cup broccoli florets, steamed or sautéed
- ¼ cup green onions, finely sliced
- Optional: sesame seeds or crushed red pepper flakes for garnish
Directions:
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Prepare the Sauce: In a small bowl, whisk together honey, soy sauce, garlic, and grated ginger. The honey brings sweetness that matches the bold garlic and warm ginger.
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Cook the Shrimp: Heat olive oil in a large skillet over medium heat. Add shrimp in a single layer. Cook for about 2–3 minutes on each side until they turn pink and curl into a ‘C’ shape. Be careful not to overcook them, as they will finish cooking in the sauce.
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Glaze with the Sauce: Pour the honey garlic mixture into the skillet. Let it bubble and thicken slightly, coating the shrimp in a shiny glaze. Stir gently to ensure every shrimp is covered in flavor, which takes about 2 minutes.
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Steam or Sauté Veggies: While the shrimp cook, quickly steam broccoli until it’s bright green and fork-tender. You can also sauté the broccoli for a little extra flavor if you prefer a smoky touch.
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Build Your Bowl: Scoop your rice or quinoa into bowls. Top with the honey garlic shrimp, spoon the sauce over everything, and add the veggies. Finish with a sprinkle of green onions and, if you like, some sesame seeds or red pepper flakes for a bit of spice.
How to Serve Honey Garlic Shrimp Bowls
Serve your Honey Garlic Shrimp Bowls warm. They can be made for lunch or dinner and are great for meal prep. Consider serving with a side of additional veggies or a salad to make it a complete meal. The bowls are colorful and inviting, making them perfect for sharing with family or friends.
How to Store Honey Garlic Shrimp Bowls
If you have leftovers, let the bowls cool to room temperature. Store the shrimp, rice or quinoa, and veggies in separate airtight containers in the refrigerator. They can last for up to 3 days. When ready to eat, reheat in the microwave or on the stove until warmed through.
Tips to Make Honey Garlic Shrimp Bowls
- Make sure not to overcook the shrimp to keep them tender.
- Feel free to add more vegetables like bell peppers or snap peas for extra nutrition.
- Adjust the sweetness by adding more or less honey according to your taste.
Variations
You can swap shrimp for chicken or tofu if you prefer. The sauce works well with a variety of proteins and can suit different diets.
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.
2. Is this recipe gluten-free?
Yes, if you use tamari instead of soy sauce, this recipe can be made gluten-free.
3. How can I make it spicier?
Add crushed red pepper flakes to the sauce or as a garnish to give it a spicy kick.
4. Can I make this ahead of time?
Yes, you can prepare the shrimp and sauce ahead of time and store them in the fridge. Cook the rice and veggies fresh when you’re ready to serve.
Honey Garlic Shrimp Bowls
Ingredients
- 1½ lb large shrimp (16–20 ct), peeled and deveined
- 1 Tbsp neutral oil
- ¼ cup honey
- 3 Tbsp low-sodium soy sauce or tamari
- 1 Tbsp rice vinegar or lemon juice
- 1 tsp toasted sesame oil
- 4–5 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp cornstarch + 1 Tbsp water (slurry)
- 2 cups cooked jasmine or brown rice
- 1½ cups steamed or sautéed vegetables (broccoli, bell pepper, snap peas)
- 2 Tbsp scallions, thinly sliced
- 1 tsp sesame seeds
- 1 wedge lemon or lime, to serve
Equipment
- skillet or wok for searing shrimp
- mixing bowl for whisking sauce
- tongs or spatula for turning shrimp
- serving bowls for assembly
Method
- In a bowl, whisk together honey, soy sauce, vinegar, sesame oil, garlic, and ginger. Set aside 2 Tbsp for brushing or drizzling.
- Heat oil in a large skillet over medium-high heat. Add shrimp in a single layer and sear 1–1½ minutes per side until just pink. Remove to a plate.
- Pour sauce into skillet; simmer 30–60 seconds. Whisk in cornstarch slurry; cook until glossy and thickened, 30 seconds more.
- Return shrimp to the pan and toss to coat evenly in sauce for 30–60 seconds. Remove from heat.
- Assemble bowls: add rice, top with shrimp, spoon extra sauce over, and add vegetables. Garnish with scallions, sesame seeds, and lemon wedge.