Honey Garlic Shrimp Bowls
These irresistible Honey Garlic Shrimp Bowls combine tender, perfectly cooked shrimp with a sticky, savory-sweet glaze that's ready in just 20 minutes. Served over rice with fresh vegetables and herbs, this healthy meal is perfect for busy weeknights and meal prep. The honey garlic sauce creates the perfect balance of sweet and umami flavors that will have everyone asking for seconds.
Equipment
- Large skillet or wok
- Medium mixing bowl
- whisk
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Rice cooker or medium saucepan
- Tongs
- Small saucepan (optional, for sauce reduction)
Ingredients
For the Honey Garlic Shrimp:
- 1½ pounds raw shrimp peeled and deveined (21-25 count)
- ⅓ cup honey
- ¼ cup low-sodium soy sauce
- 4 large garlic cloves minced
- 1 tablespoon fresh ginger minced
- 1 tablespoon fresh lemon juice
- ¼ teaspoon red pepper flakes
- 3 tablespoons olive oil or avocado oil divided
For Serving:
- 2 cups cooked rice brown or white jasmine
- 2 cups mixed vegetables snow peas, bell peppers, broccoli florets
- 3 green onions thinly sliced
- ¼ cup fresh cilantro chopped
- 2 tablespoons sesame seeds
- Lime wedges for serving
Optional Sauce Thickener:
- 1 teaspoon cornstarch
- 2 teaspoons cold water
Instructions
- Start the rice: Cook rice according to package directions. For brown rice, use 2:1 water ratio; for white rice, use 1.5:1 ratio. Set aside.
- Make marinade: In a medium bowl, whisk together honey, soy sauce, minced garlic, ginger, lemon juice, red pepper flakes, and 2 tablespoons of oil until well combined and honey is dissolved.
- Marinate shrimp: Add shrimp to the marinade, toss to coat completely, and let sit for 10-15 minutes at room temperature. Do not marinate longer than 2 hours.
- Heat the pan: Heat remaining 1 tablespoon oil in a large skillet over medium-high heat until shimmering.
- Cook shrimp: Remove shrimp from marinade using tongs, allowing excess to drip off. Discard used marinade immediately. Add shrimp to hot skillet in a single layer, avoiding overcrowding. Cook for 2-3 minutes until bottom is golden and caramelized.
- Flip and finish: Flip shrimp and cook another 1-2 minutes until second side is golden and shrimp are pink and cooked through (internal temperature 145°F).
- Optional sauce reduction: If desired, prepare fresh sauce by combining 2 tablespoons honey, 2 tablespoons soy sauce, 1 minced garlic clove, and 1 tablespoon water in small saucepan. Simmer 2-3 minutes until thickened. For extra gloss, add cornstarch slurry and cook 30 seconds more.
- Prepare vegetables: Quickly sauté mixed vegetables in the same pan for 1-2 minutes until crisp-tender, or serve raw for extra crunch.
- Assemble bowls: Divide cooked rice among 4 serving bowls. Top with honey garlic shrimp and vegetables. Drizzle with any remaining sauce.
- Garnish and serve: Sprinkle with sliced green onions, fresh cilantro, and sesame seeds. Serve immediately with lime wedges on the side.
Notes
Shrimp Selection: Use raw, peeled, and deveined shrimp for best results. Size 21-25 count (medium-large) works perfectly. Pat frozen shrimp completely dry before marinating.
Marinade Safety: Never reuse marinade that has contacted raw shrimp. Always discard used marinade and prepare fresh sauce for finishing if desired.
Avoiding Overcooked Shrimp: Cook shrimp only until they turn pink and opaque. Overcooked shrimp become rubbery. Properly cooked shrimp will curl into a C-shape, not a tight O-shape.
Make-Ahead Tips: Components can be prepared separately and stored in refrigerator for up to 3 days. Reheat gently to prevent overcooking shrimp.
Substitutions: Use tamari or coconut aminos for gluten-free option. Substitute chicken, salmon, or tofu for different proteins. Cauliflower rice works for low-carb version.
Storage: Store leftovers separately in refrigerator for 2-3 days. Reheat shrimp gently in 30-second intervals or warm in skillet over low heat.