Description
Quick and delicious Honey Garlic Shrimp Bowls featuring tender shrimp coated in a sweet and savory honey garlic glaze, served over rice with your choice of fresh vegetables. This easy 15-minute meal is perfect for busy weeknights and completely customizable!
Ingredients
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)
Instructions
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!
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.
In a small bowl, whisk together the minced garlic, honey, soy sauce, sweet chili sauce, lemon juice, and grated ginger.
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.
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.
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.
Notes
- 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!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop, Sautéed
- Cuisine: Asian-Inspired