Honey Garlic Shrimp Bowls

Honey Garlic Shrimp Bowls are quick, vibrant, and absolutely addictive! With tender shrimp glazed in a sweet and savory sauce, fluffy rice, and all your favorite veggies, this is the weeknight dinner that feels like takeout but tastes so much better. Plus, it’s ready in just 15 minutes!

Love More Shrimp Recipes? Try My Blackened Shrimp Recipe or this Chinese Coconut Shrimp next.

Why You’ll Love This Recipe

Sweet, savory, and packed with flavor, these Honey Garlic Shrimp Bowls are a quick and satisfying meal. Juicy shrimp are tossed in a sticky honey-garlic sauce and served over fluffy rice with fresh vegetables for the perfect balance of taste and texture. Easy to make in minutes, these bowls are ideal for busy weeknights while still feeling special and indulgent.

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Ingredient List

For the Shrimp & Bowl:

• 9–10 ounces raw shrimp, peeled and deveined
• 2–3 teaspoons sesame oil (or any cooking oil)
• ½ teaspoon red pepper flakes (plus extra for more spice)
• 2–4 tablespoons chopped green onion
• 1 cup cooked rice (white, brown, jasmine, basmati, or any grain you love)
• Optional veggies: broccoli, carrots, bell peppers, zucchini, snap peas, cucumber, or any favorite veg

For the Honey Garlic Sauce:

• 4 cloves garlic, minced
• ¼ cup honey
• ¼ cup low-sodium soy sauce
• 2 tablespoons sweet chili sauce
• 1 tablespoon lemon juice
• ½ teaspoon grated ginger (optional but recommended)
• Optional: ½–1 teaspoon cornstarch mixed with 1 teaspoon cold water (to thicken)

Note: If you like things spicy, don’t be shy with those red pepper flakes! And if you’re team extra garlic (like me), toss in another clove or two.

Why These Ingredients Work

Shrimp cooks in minutes and soaks up that gorgeous sauce like a dream.

Sesame oil adds a toasty, nutty depth that regular oil just can’t match.

Honey brings sweetness and helps create that sticky glaze we’re after, while

soy sauce balances it with salty umami goodness.

The sweet chili sauce is the secret weapon here—it adds complexity and a hint of tang.

Garlic and ginger bring warmth and aromatics that make your kitchen smell like a restaurant.

Lemon juice brightens everything up, and those red pepper flakes give just enough kick without overwhelming the sweetness.

The cornstarch slurry is optional but turns the sauce into a glossy, restaurant-quality glaze that clings to every piece of shrimp.

Essential Tools and Equipment

• Medium skillet or wok
• Mixing bowl
• Whisk
• Spatula or wooden spoon
• Knife and cutting board
• Pot for cooking rice (or rice cooker)

How To Make Honey Garlic Shrimp Bowls

Step 1: Cook the Base

Prepare your rice or grain of choice according to package directions. You’ll need about 1 cup cooked for two generous bowls. I love jasmine rice for this because it’s fluffy and slightly fragrant, but honestly, any rice works beautifully!

Step 2: Prep the Shrimp

If your shrimp are frozen, make sure they’re completely thawed and patted dry with paper towels. This helps them get a nice sear instead of steaming. Give them a light sprinkle of salt and pepper.

Step 3: Make the Sauce

In a small bowl, whisk together the minced garlic, honey, soy sauce, sweet chili sauce, lemon juice, and grated ginger.

Step 4: Cook the Shrimp

Heat the sesame oil in your skillet over medium-high heat. Once it’s shimmering, add the shrimp in a single layer (don’t crowd them or they’ll steam instead of sear). Cook for 1–2 minutes per side, until they turn pink and start to curl. As soon as you flip them, sprinkle in the red pepper flakes and half of your chopped green onion.

Step 5: Add the Sauce

Pour that gorgeous honey-garlic sauce right over the shrimp. Give everything a good stir and let it simmer for about 1 minute, just until the shrimp are cooked through and coated in that sticky goodness. If you want a thicker glaze (and trust me, you DO), add the cornstarch slurry now and simmer briefly until it turns glossy and clings to the shrimp.

Step 6: Assemble the Bowls

Divide your cooked rice between two bowls. Spoon those beautiful, saucy shrimp right over the top, making sure to get plenty of that glaze. Add your vegetables, I love quick-steamed broccoli or crunchy cucumber and carrots. Garnish with the remaining green onion and a pinch more chili flakes.

You Must Know

DO NOT overcook the shrimp! They cook incredibly fast—usually 1–2 minutes per side. Overcooked shrimp are rubbery and sad. They should be pink, slightly curled (but not into tight little balls), and opaque. When in doubt, pull them off the heat a touch early. They’ll finish cooking in the residual heat with the sauce.

Personal Secret: I always save about 2 tablespoons of the sauce before adding it to the pan and drizzle it over the finished bowls.

Pro Tips & Cooking Hacks

• Buy pre-peeled, deveined shrimp to save yourself 10 minutes of prep. Your future self will thank you!
• Don’t skip the cornstarch slurry if you love that sticky, restaurant-style glaze. It takes the sauce from good to absolutely crave-worthy.
• Make extra sauce and keep it in the fridge. It’s amazing on chicken, salmon, or even roasted veggies throughout the week.
• Common mistake: Adding cold shrimp to the pan. Always pat them dry first for the best sear.
• Smart shortcut: Use microwavable rice or leftover rice from takeout. No judgment here—we’re all about making life easier!

Flavor Variations / Suggestions

Tropical Twist: Add chunks of fresh pineapple to the bowls and swap the lemon juice for lime. So summery and bright!

Extra Veggie-Packed: Toss in snap peas, edamame, shredded cabbage, or any crunchy veg you love. The more color, the better.

Spicy Sriracha Version: Add 1–2 teaspoons of sriracha to the sauce for serious heat lovers.

Citrus Burst: Use orange juice instead of lemon and add a bit of orange zest. It’s like sunshine in a bowl.

Protein Swap: Not a shrimp fan? This sauce is incredible on chicken, tofu, or salmon too!

Make-Ahead Options

You can prep the sauce up to 3 days ahead and store it in an airtight container in the fridge. The rice can also be cooked ahead and reheated when you’re ready to assemble. However, I recommend cooking the shrimp fresh for the best texture—they only take 5 minutes anyway! If you must prep everything, cook the shrimp and store separately, then reheat gently in the sauce to avoid overcooking.

Recipe Notes & Baker’s Tips

• Shrimp sizes vary: If you’re using larger shrimp, you might need an extra 30 seconds per side. Smaller shrimp cook even faster—keep your eyes on them!
• Fresh ginger makes a difference: If you can grate fresh ginger, do it. It’s zippier and more vibrant than ground ginger.
• Sauce consistency: If your sauce seems too thick, add a splash of water. Too thin? Let it simmer a bit longer or add a touch more cornstarch slurry.

Serving Suggestions

These bowls are perfect on their own, but if you want to go all out, serve with:

• Crispy wonton strips or sesame sticks for crunch
• A side of miso soup
• Fresh spring rolls
• Sliced avocado or edamame
• A cold glass of iced green tea or a crisp white wine

Garnish with extra sesame seeds, a lime wedge, or fresh cilantro if you’re feeling fancy!

How to Store Your Honey Garlic Shrimp Bowls

Refrigerator: Store the shrimp, rice, and veggies in separate airtight containers for up to 3 days. The shrimp stays juicier this way!

Freezer: I don’t recommend freezing cooked shrimp as they can get rubbery, but you can freeze the sauce for up to 2 months.

Reheating: Microwave the rice and veggies separately, then reheat the shrimp gently in a skillet with a splash of water or broth. Don’t overheat or they’ll turn tough!

Allergy Information

Contains: Shellfish (shrimp), soy, sesame

Gluten-free option: Use tamari or coconut aminos instead of regular soy sauce.

Nut-free: This recipe is naturally nut-free!

Dairy-free: Already dairy-free as written.

Questions I Get Asked A Lot

Can I use frozen shrimp straight from the freezer?

I really recommend thawing them first! Frozen shrimp release a ton of water when cooking, which makes it harder to get a good sear. Quick thaw by running them under cold water for a few minutes, then pat completely dry.

My sauce isn’t thick enough—help!

No problem! Mix ½ teaspoon cornstarch with 1 teaspoon cold water, add it to the pan, and simmer for 30 seconds to 1 minute. It’ll thicken right up into that gorgeous glaze.

Can I make this with pre-cooked shrimp?

Technically yes, but fresh raw shrimp tastes SO much better. If you must use pre-cooked, just warm them very gently in the sauce for 1 minute max, or they’ll get rubbery.

What’s the best rice to use?

I love jasmine or basmati for their fluffy texture and subtle fragrance, but white rice, brown rice, or even cauliflower rice all work great! Use what you have or what fits your dietary needs.

Can I prep this for meal prep?

Absolutely! Cook everything and store in separate containers. The components keep well for 3 days. Just reheat gently and assemble fresh bowls throughout the week.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear what veggies you added or how you customized your bowls!