Busy weeknights call for big flavor with minimal effort. This Honey Garlic Shrimp Bowl layers tender, glossy shrimp over steamy rice with crisp veggies for a fast, feel-good meal. It tastes like your favorite takeout, only fresher and lighter.
Why You’ll Love This Honey Garlic Shrimp Bowl
- Fast and family-friendly in about 20 minutes.
- Sweet, savory, garlicky sauce that glazes every bite.
- Simple pantry ingredients with easy swaps.
- Perfect for meal prep bowls and customizable toppings.
- Balanced carbs, protein, and veggies in one bowl.
Honey Garlic Shrimp Bowl Ingredients & Substitutions
- 1 lb large shrimp, peeled and deveined, tails on or off (swap: chicken pieces or extra-firm tofu for a different protein)
- 3 tbsp honey (swap: maple syrup)
- 3 tbsp low-sodium soy sauce (swap: tamari or coconut aminos for gluten-free)
- 4 cloves garlic, finely minced
- 1 tbsp fresh ginger, grated (optional but recommended)
- 1 tbsp rice vinegar (swap: lime juice)
- 1 tbsp toasted sesame oil (adds depth; optional)
- 1/2 tsp red pepper flakes or 1 tsp sriracha, to taste
- 2 tsp cornstarch mixed with 2 tbsp water for slurry (swap: arrowroot)
- 1 tbsp neutral oil for searing
- 3 cups cooked rice, warm (jasmine, brown rice, or cauliflower rice for low-carb)
- 1 cup shelled edamame, thawed
- 1 cup shredded carrots or matchsticks
- 1 small cucumber, thinly sliced
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds
- Lime wedges, for serving
- Pinch of salt and black pepper, to season shrimp
Step-by-Step Instructions to Make Honey Garlic Shrimp Bowl
1. Prep the Shrimp and Rice
Pat shrimp very dry with paper towels, then season lightly with salt and pepper. Make sure your cooked rice is warm and fluff it with a fork.
2. Stir Together the Honey Garlic Sauce
In a small bowl, whisk honey, soy sauce, garlic, ginger, rice vinegar, sesame oil, and red pepper flakes or sriracha. In a separate cup, mix the cornstarch with water to make a slurry.
3. Sear the Shrimp
Heat the neutral oil in a large skillet over medium-high until shimmery. Add shrimp in a single layer and cook 1 to 2 minutes per side until opaque and lightly golden at the edges. Do not overcrowd the pan. Remove shrimp to a plate.
4. Make It Glossy
Lower heat to medium. Pour the honey garlic mixture into the skillet and bring to a gentle bubble, then whisk in the cornstarch slurry. Simmer 30 to 60 seconds until thick and shiny. Return shrimp to the pan and toss to coat.
5. Assemble the Bowls
Divide warm rice between bowls. Top with honey garlic shrimp, edamame, carrots, and cucumber.
6. Finish and Serve
Shower with green onions and sesame seeds, squeeze lime over the top, and enjoy while hot.
Tips for Success
- Dry shrimp well so they sear instead of steam.
- Preheat the pan until the oil shimmers for quick browning.
- Cook shrimp just until opaque and curled. For food safety, the USDA recommends seafood at 145 F. Use an instant-read thermometer if you like.
- Whisk the slurry right before adding so the starch does not settle.
- Balance to taste: add more honey for sweet, vinegar or lime for tang, or chili for heat.
Variations of Honey Garlic Shrimp Bowl
- Low-carb: serve over cauliflower rice or zucchini noodles.
- High-fiber: use brown rice or quinoa.
- Veg-packed: add steamed broccoli, snap peas, or sautéed bell peppers.
- Pineapple twist: fold in warm pineapple tidbits for sweet-tangy bites.
- Protein swaps: chicken thigh bites, salmon chunks, or crispy tofu cubes.
- Gluten-free: use tamari or coconut aminos.
- Extra-spicy: whisk in gochujang or a pinch of cayenne.
Serving Suggestions: What to Pair with Honey Garlic Shrimp Bowl
- Simple sides: steamed bok choy, miso soup, or a cucumber salad.
- Crunchy toppings: chopped peanuts, crispy shallots, or nori strips.
- Saucy finish: sriracha mayo or a drizzle of toasted sesame oil.
- Drinks: iced jasmine tea, a crisp lager, or sparkling water with lime.
Storage & Reheating Instructions
- Fridge: store shrimp, rice, and veggies separately in airtight containers for up to 3 days.
- Reheat: warm shrimp gently in a skillet over medium heat 1 to 2 minutes or microwave 30 to 45 seconds. Do not overcook or they can turn rubbery.
- Freeze: cooked shrimp and sauce can be frozen up to 2 months; thaw overnight and rewarm gently. Cooked rice also freezes well.
- Meal prep: pack sauce and lime wedges separately to keep veggies crisp.
Memories Made Around the Table
This bowl started as our Friday night compromise when we wanted takeout flavor without leaving home. Now it is our go-to when friends drop by and we need something impressive in a pinch.
FAQs
Can I use frozen shrimp? Yes. Thaw overnight in the fridge or quickly under cold running water, then pat very dry before cooking.
What rice works best? Jasmine is my favorite for fragrance, but brown rice or quinoa are great for extra fiber. Cauliflower rice keeps it light.
How do I make it gluten-free? Use tamari or coconut aminos in place of soy sauce and check labels on vinegar and sriracha.
Can I grill the shrimp? Yes. Skewer, oil lightly, and grill 1 to 2 minutes per side. Warm the sauce separately and toss to coat.
Can I make it ahead? Cook rice and mix the sauce up to 3 days ahead. Sear shrimp just before serving for best texture.
Final Thoughts
This Honey Garlic Shrimp Bowl is proof that simple ingredients plus good technique make dinnertime feel special. Keep it flexible, make it your own, and enjoy every saucy, garlicky bite.
Honey Garlic Shrimp Bowl in 20 Minutes
Equipment
- 1 Large Skillet
- 1 Whisk
- 1 Small bowl for sauce
- 1 Measuring spoons
- 1 Tongs or spatula
Ingredients
Shrimp
- 1 lb large shrimp peeled and deveined, tails on or off
- Pinch of salt and black pepper to season shrimp
- 1 tbsp neutral oil for searing
Honey Garlic Sauce
- 3 tbsp honey
- 3 tbsp low-sodium soy sauce
- 4 cloves garlic finely minced
- 1 tbsp fresh ginger grated
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil optional, adds depth
- 0.5 tsp red pepper flakes to taste; or use sriracha instead
- 1 tsp sriracha to taste; alternative to red pepper flakes
- 2 tsp cornstarch for slurry
- 2 tbsp water for slurry
Bowls & Toppings
- 3 cups cooked rice warm; jasmine, brown, or cauliflower rice
- 1 cup shelled edamame thawed
- 1 cup shredded carrots
- 1 small cucumber thinly sliced
- 2 green onions thinly sliced
- 1 tbsp sesame seeds
- Lime wedges for serving
Instructions
Prep
- Pat shrimp very dry with paper towels, then season lightly with salt and pepper. Make sure your cooked rice is warm and fluff it with a fork.
Make the sauce
- In a small bowl, whisk honey, soy sauce, garlic, ginger, rice vinegar, sesame oil, and red pepper flakes or sriracha. In a separate cup, mix the cornstarch with water to make a slurry.
Cook the shrimp
- Heat the neutral oil in a large skillet over medium-high until shimmery. Add shrimp in a single layer and cook 1 to 2 minutes per side until opaque and lightly golden at the edges. Do not overcrowd the pan. Remove shrimp to a plate.
Glaze
- Lower heat to medium. Pour the honey garlic mixture into the skillet and bring to a gentle bubble, then whisk in the cornstarch slurry. Simmer 30 to 60 seconds until thick and shiny. Return shrimp to the pan and toss to coat.
Assemble and serve
- Divide warm rice between bowls. Top with honey garlic shrimp, edamame, carrots, and cucumber.
- Shower with green onions and sesame seeds, squeeze lime over the top, and enjoy while hot.