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Honey Garlic Shrimp Bowls – Fast, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound large shrimp, peeled and deveined (tail on or off)
  • 2 tablespoons neutral oil (avocado, canola, or light olive oil)
  • 3 cups cooked rice (jasmine, basmati, or brown rice)
  • 2 cups mixed vegetables (broccoli florets, snap peas, bell pepper strips, or carrots)
  • 2 green onions, thinly sliced
  • Sesame seeds for garnish (optional)
  • 1/3 cup honey
  • 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
  • 3–4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
  • 1–2 teaspoons rice vinegar (or lime juice)
  • 1 teaspoon toasted sesame oil (optional, for depth)
  • 1–2 teaspoons cornstarch mixed with 2 teaspoons water (slurry, optional for thicker sauce)
  • Red pepper flakes or sriracha, to taste (optional heat)

Method
 

  1. Cook the rice: Start your rice according to package instructions. Fluff and keep warm. Leftover rice works great here too.
  2. Prep the shrimp: Pat the shrimp dry with paper towels. Season lightly with a pinch of salt and black pepper. Dry shrimp sear better and stay juicy.
  3. Mix the sauce: In a bowl, whisk honey, soy sauce, garlic, ginger, rice vinegar, sesame oil (if using), and a pinch of red pepper flakes. Taste and adjust sweetness or saltiness. If you like a thicker glaze, stir in the cornstarch slurry.
  4. Par-cook the veggies: Heat 1 tablespoon oil in a large skillet over medium-high. Add your vegetables and a pinch of salt. Stir-fry 2–4 minutes until crisp-tender. Transfer to a plate.
  5. Sear the shrimp: In the same skillet, add the remaining 1 tablespoon oil. When shimmering, add shrimp in a single layer. Cook 1–2 minutes per side until just pink and opaque.
  6. Add the sauce: Pour the honey garlic sauce into the skillet with the shrimp. Simmer 1–2 minutes, tossing, until the sauce thickens and coats the shrimp. If using slurry, it will turn glossy quickly.
  7. Combine with veggies: Return the vegetables to the skillet. Toss to coat everything in the sauce. Turn off the heat.
  8. Assemble the bowls: Spoon rice into bowls. Top with shrimp and veggies. Garnish with green onions and sesame seeds. Add avocado or cucumber if you like.
  9. Finish and serve: Taste and add a squeeze of lime, extra soy, or a sprinkle of chili flakes for heat. Serve immediately while hot and saucy.