Honey Garlic Shrimp Bowls
These Honey Garlic Shrimp Bowls are a quick and easy meal packed with flavor. Plump, juicy shrimp are coated in a sweet and savory honey garlic sauce and served over rice with your favorite veggies for a customizable and satisfying dish.
Equipment
- Large skillet
- Small bowl
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
- Paper towels
- Serving bowls
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup honey
- 3 tablespoons soy sauce low sodium
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 cups cooked rice jasmine or brown
- 1 cup broccoli florets
- ½ cup sliced bell peppers
- ¼ cup shredded carrots
- ¼ cup edamame
- 2 cups spinach
- ¼ cup chopped cucumbers
- 1 tablespoon sesame seeds
- 1 tablespoon chopped green onions
- 2 tablespoons sriracha mayo
Instructions
- Pat the shrimp dry with paper towels.
- In a bowl, toss the shrimp with olive oil, salt, and pepper.
- Heat a large skillet over medium-high heat.
- Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove from skillet and set aside.
- In a small bowl, whisk together the honey, soy sauce, rice vinegar, minced garlic, sesame oil, and red pepper flakes.
- In a separate small bowl, whisk together the cornstarch and water until smooth.
- Add the honey garlic sauce to the skillet and bring to a simmer.
- Pour in the cornstarch slurry and whisk constantly until the sauce thickens, about 1-2 minutes.
- Return the cooked shrimp to the skillet and toss to coat them evenly in the honey garlic sauce.
- Divide the cooked rice among bowls.
- Top with the honey garlic shrimp and your favorite veggies.
- Garnish with sesame seeds, chopped green onions, and a drizzle of sriracha mayo (if desired).
- Serve immediately.
Notes
Don't overcook the shrimp! Cook them just until they turn pink and opaque. Adjust the sweetness and spice to your liking by tasting the sauce before adding the shrimp and adjusting the honey and red pepper flakes. For best flavor, use fresh garlic. Store cooked shrimp in an airtight container in the refrigerator for up to 3 days. The honey garlic sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop. Cooked rice can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave with a splash of water to prevent it from drying out.