Honey Garlic Shrimp Bowls
Sweet and savory shrimp glazed in a sticky sauce, served over rice or quinoa with fresh vegetables for a quick and satisfying meal.
Ingredients
Sauce
- 1/4 cup honey Use agave for a vegan-ish swap.
- 1/4 cup soy sauce Low-sodium works well. Use tamari for gluten-free.
- 3 cloves garlic, minced Or use 1 tsp garlic paste.
- 1 tablespoon olive oil Or neutral oil like canola.
- 1 teaspoon cornstarch Helps thicken the glaze.
Shrimp
- 1 lb shrimp, peeled and deveined Large or medium; tails off for ease.
Base and Vegetables
- 3 cups cooked rice or quinoa Choose white rice, brown rice, or tricolor quinoa.
- 2 cups vegetables Bell peppers, broccoli florets, or snap peas (mix raw and sautéed).
- to taste sesame seeds, for garnish
- to taste green onions, thinly sliced, for garnish
Instructions
Preparation
- In a medium bowl, whisk together honey, soy sauce, minced garlic, olive oil, and cornstarch until fully dissolved.
- Add peeled and deveined shrimp to the bowl and toss to coat. Let sit for 10–15 minutes at room temperature.
Cooking
- Heat a large skillet over medium heat. Add shrimp and pour in any remaining marinade. Cook, stirring occasionally, until shrimp turn pink and opaque, about 3–5 minutes. Be careful not to overcook.
Assembly
- Divide cooked rice or quinoa into bowls.
- Top with cooked shrimp and spoon any pan glaze over the grain.
- Add sautéed or raw vegetables.
- Garnish with sesame seeds and sliced green onions before serving.
Notes
For a spicy glaze, add chili flakes or sriracha. Best served immediately to keep shrimp tender and glaze glossy. Store cooked bowls in airtight containers for up to 3 days.