Why You’ll Love 20-Minute Honey Garlic Shrimp Rice Bowl Recipe
This Honey Garlic Shrimp Rice Bowl is the perfect weeknight dinner—fast, flavorful, and satisfying! Juicy shrimp are coated in a sweet and savory honey-garlic sauce and served over fluffy rice with fresh veggies for a balanced, wholesome meal. Best of all, it’s ready in just 20 minutes, making it ideal for busy nights without sacrificing taste.
Ingredients
For the Shrimp & Sauce:
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1 lb (450g) large shrimp, peeled & deveined
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2 tbsp olive oil (or sesame oil for nuttier flavor)
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4 garlic cloves, minced
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1/3 cup honey
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1/4 cup soy sauce (low-sodium preferred)
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1 tbsp rice vinegar or lime juice
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1 tsp cornstarch + 2 tbsp water (optional, for thickening)
For the Bowls:
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3 cups cooked white or brown rice (or quinoa/cauliflower rice)
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1 cup steamed broccoli (or snap peas, green beans, or edamame)
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1 medium carrot, shredded or thinly sliced
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1/4 cup green onions, sliced
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1 tbsp sesame seeds (optional, for garnish)
Directions
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Cook the Rice: If not already prepared, cook rice according to package instructions.
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Make Sauce: In a small bowl, whisk together honey, soy sauce, and rice vinegar. Set aside.
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Cook Shrimp: Heat olive oil in a skillet over medium heat. Add shrimp and cook 1–2 minutes per side until pink and opaque. Remove and set aside.
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Add Garlic & Sauce: In the same pan, add garlic and cook until fragrant (30 seconds). Pour in sauce mixture. Simmer 2–3 minutes. If you like it thicker, stir in cornstarch slurry.
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Coat Shrimp: Return shrimp to the pan and toss until evenly coated with sauce.
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Assemble Bowls: Divide rice into bowls. Top with shrimp, broccoli, carrots, and garnish with green onions and sesame seeds.
Servings and Timing
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Servings: 3–4 bowls
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Prep Time: 10 minutes
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Cook Time: 10 minutes
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Total Time: 20 minutes
Variations
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Spicy Kick: Add sriracha or red pepper flakes to the sauce.
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Protein Swap: Try chicken, tofu, or salmon instead of shrimp.
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Grain Options: Use brown rice, jasmine rice, or quinoa for variety.
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Extra Veggies: Add bell peppers, zucchini, or baby corn for more crunch.
Storage/Reheating
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Fridge: Store leftovers in an airtight container for up to 3 days.
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Reheating: Warm in the microwave or skillet until heated through. Add a splash of water or soy sauce to refresh the sauce.
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Freezer: Not recommended (shrimp can become rubbery once frozen after cooking).
FAQs
Q: Can I use frozen shrimp?
A: Yes! Just thaw them first, pat dry, and cook as directed.
Q: Do I have to use cornstarch?
A: No—it’s optional. The sauce will be thinner without it but still delicious.
Q: Can I meal-prep this dish?
A: Definitely! Store rice, shrimp, and veggies separately in containers for easy grab-and-go lunches.
Conclusion
This 20-Minute Honey Garlic Shrimp Rice Bowl is fast, fresh, and bursting with flavor. Whether you’re cooking for the family or meal-prepping for the week, it’s a go-to recipe that’s as satisfying as it is simple. ✨
20-Minute Honey Garlic Shrimp Rice Bowl
This 20-Minute Honey Garlic Shrimp Rice Bowl is the perfect weeknight meal—sweet, savory, and garlicky shrimp served over fluffy rice with fresh veggies. It’s fast, flavorful, and healthier than takeout!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 bowls
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Ingredients
- For the Shrimp:
- 1 lb large shrimp, peeled & deveined
- 2 tbsp soy sauce
- 3 tbsp honey
- 3 cloves garlic, minced
- 1 tbsp rice vinegar (or lemon juice)
- 1 tbsp sesame oil (or olive oil)
- 1 tsp grated fresh ginger (optional)
- For the Bowl:
- 3 cups cooked rice (white, brown, or jasmine)
- 1 cup steamed broccoli (or snap peas)
- 1 cup shredded carrots (or bell peppers)
- 2 green onions, sliced
- Sesame seeds, for garnish
Instructions
- Make sauce: In a small bowl, whisk together soy sauce, honey, garlic, vinegar, sesame oil, and ginger.
- Cook shrimp: Heat a skillet over medium-high heat. Add shrimp and sauce, cooking 2–3 minutes per side until pink and caramelized. Remove from heat.
- Assemble bowls: Divide rice among bowls. Top with shrimp, broccoli, carrots, and green onions.
- Finish & serve: Drizzle extra sauce from the pan over bowls. Garnish with sesame seeds.
Notes
- Use frozen shrimp (thawed) for convenience.
- For spice, add chili flakes or sriracha.
- Swap rice with cauliflower rice or quinoa for a low-carb version.
- Meal prep friendly: Store in containers for up to 3 days.
