Why You’ll Love Irresistible Honey Garlic Shrimp Bowls Recipe

It’s fast — ready in about 20 minutes.
Combines sweet, savory, and garlicky flavors in one bite.
Versatile — you can mix and match veggies or grains.
Makes a complete, balanced bowl (protein + carbs + veggies) in one dish.
Great for meal prep or serving to guests without fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Shrimp (large, peeled and deveined)
Honey
Soy sauce
Garlic (minced)
Rice vinegar
Fresh ginger (minced or grated)
Vegetable oil or olive oil
Rice (white, brown, or your choice)
Vegetables (e.g. broccoli florets, snap peas, bell pepper, etc.)
Green onions / scallions (for garnish)
Optional: sesame seeds, red pepper flakes

Directions

Make the sauce. In a small bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, and grated ginger.
Prepare the shrimp. Pat shrimp dry, season lightly (salt, pepper) if desired.
Cook the shrimp. Heat oil in a skillet or pan over medium-high heat. Add shrimp and cook ~2 minutes per side (until just pink and opaque). Remove shrimp and set aside.
Simmer the sauce. In the same pan, pour in the honey‑garlic mixture. Let it simmer briefly (30 seconds to 1 minute) until it thickens slightly and becomes glossy.
Combine shrimp & sauce. Return shrimp to the pan, tossing gently to coat with sauce.
Assemble the bowls. Divide cooked rice among serving bowls. Top with sauced shrimp and steamed or cooked vegetables. Garnish with sliced green onions, sesame seeds, or red pepper flakes if desired.
Serve immediately and enjoy.

Servings and timing

Servings: 3 to 4 bowls (depending on shrimp quantity)
Prep time: ~5 minutes
Cook time: ~15 minutes
Total time: ~20 minutes

Variations

Grain swap: Use quinoa, cauliflower rice, brown rice, or farro in place of white rice.
Protein swap: Try tofu cubes, chicken pieces, or even tempeh in place of shrimp.
Sauce twist: Add a splash of sriracha or chili garlic sauce for heat, or a bit of lime juice for brightness.
Vegetable mix: Use asparagus, zucchini, snap peas, mushrooms, or whatever’s in season.
Gluten-free: Use tamari or coconut aminos instead of soy sauce.

Storage/Reheating

Storage: Store the shrimp, sauce, rice, and vegetables in airtight containers in the refrigerator. Best eaten within 2–3 days.
Reheating: Warm gently in a skillet over low heat, adding a splash of water to loosen the sauce if it thickens too much. You may microwave portions in short intervals, stirring in between.

FAQs

What kind of shrimp should I use?

You can use large or extra-large shrimp, peeled and deveined. Frozen shrimp works well, just thaw and pat dry before use.

Can I make this recipe ahead?

Yes — you can pre-cook rice and veggies, and store separately. Cook shrimp and sauce just before serving so the shrimp stays tender.

Is this recipe spicy?

Not by default. If you like heat, you can add chili flakes, a dash of hot sauce, or sriracha to the sauce.

Can I use a different sweetener instead of honey?

You could substitute with maple syrup or agave, though the flavor will change slightly.

How do I prevent the sauce from getting too thick or sticky?

Keep an eye while simmering; only reduce until slightly thickened. If it gets too thick, add a tablespoon of water or broth to loosen it.

Can I freeze leftover bowls?

Shrimp tends to get rubbery when frozen and reheated, so freezing is not ideal. Better to consume fresh or within a couple of days.

How do I ensure the veggies don’t overcook?

Par-cook or steam veggies just until tender-crisp, then finish cooking only briefly when assembling the bowl.

Is this gluten-free?

If you use gluten-free soy sauce (or tamari) and ensure other ingredients are gluten-free, yes.

What is a good side dish or accompaniment?

A simple green salad or steamed edamame pairs well. You might also serve with a wedge of lime or extra steamed veggies.

Can I make this dish vegan?

Yes — replace shrimp with tofu, tempeh, or seitan. Use a plant-based sweetener and gluten‑free soy alternative if needed.

Conclusion

These Honey Garlic Shrimp Bowls offer a delicious, speedy meal that’s both satisfying and versatile. With minimal prep and a few pantry staples, you can enjoy bold flavors and vibrant textures in one bowl. Whether you’re cooking for yourself or a group, it’s a recipe you’ll return to again and again.

Irresistible Honey Garlic Shrimp Bowls

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These irresistible honey garlic shrimp bowls are a quick and flavorful meal, featuring tender shrimp in a sweet and savory sauce, served over fluffy rice with crisp vegetables for a satisfying and balanced dish.

Author: Emily
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Asian-Inspired
Diet: Low Fat

Instructions

In a small bowl, whisk together honey, soy sauce, garlic, and ginger to make the sauce.
In a separate bowl, dissolve cornstarch in 2 tablespoons of water and set aside.
Heat olive oil in a large skillet over medium heat. Add shrimp and cook for 1–2 minutes on each side until they start to turn pink.
Pour the honey garlic sauce over the shrimp and stir to coat. Cook for another 2–3 minutes until the sauce begins to simmer.
Add the cornstarch slurry to the skillet and cook for 1–2 minutes until the sauce thickens and shrimp are fully cooked.
Assemble the bowls by dividing cooked rice between bowls. Top with honey garlic shrimp, steamed broccoli, and shredded carrots.
Garnish with chopped green onions and sesame seeds. Serve immediately.

Notes

Use fresh or frozen shrimp; if frozen, thaw before cooking.
You can substitute vegetables based on what you have on hand.
For extra heat, add a pinch of red pepper flakes to the sauce.
Double the sauce if you prefer extra for drizzling over rice.

Nutrition

Serving Size: 1 bowl
Calories: 390
Sugar: 18g
Sodium: 820mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 25g
Cholesterol: 180mg