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Irresistible Honey Garlic Shrimp Bowls

A quick and easy weeknight meal featuring succulent shrimp in a sticky honey garlic glaze, served over warm rice or quinoa.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound large shrimp, peeled and deveined swap for prawns or firm white fish if you prefer
  • 2 tablespoons olive oil or neutral oil use avocado oil for a higher smoke point
  • 3 cloves garlic, minced for a mellower flavor, use roasted garlic
  • 1/4 cup honey maple syrup works as a vegan ish substitute
  • 1/4 cup low-sodium soy sauce use tamari for gluten-free
  • 1 tablespoon rice vinegar or apple cider vinegar helps balance the sweetness
  • 1 teaspoon toasted sesame oil optional but adds a toasty finish
  • 1/2 teaspoon crushed red pepper flakes optional; omit for kids
  • Juice of half lemon Juice of half a lemon fresh is best
  • 2 tablespoons chopped green onions for garnish
  • 1 tablespoon sesame seeds for garnish
  • to serve cooked rice cooked white rice, brown rice, or quinoa try cauliflower rice for a lower-carb twist
  • optional steamed spinach or snap peas for extra greens

Method
 

Preparation
  1. Pat the shrimp dry with paper towels and season lightly with salt and pepper.
  2. In a small bowl, whisk together the honey, soy sauce, rice vinegar, lemon juice, sesame oil, and crushed red pepper flakes. Taste and adjust.
Cooking
  1. Heat a large skillet over medium-high heat and add the olive oil.
  2. When the oil shimmers, add the shrimp in a single layer and cook for 1 to 2 minutes on each side until pink and just opaque.
  3. Remove the shrimp from the pan and set aside.
  4. Lower the heat to medium and add more oil if necessary, then add the minced garlic and cook for 20 to 30 seconds until fragrant.
  5. Pour the honey-soy mixture into the skillet and let it bubble gently for 1 to 2 minutes until thickened.
  6. Return the shrimp to the pan and toss to coat in the glaze and cook for another 30 seconds.
  7. Finish with a squeeze of lemon, then remove from heat.
  8. Spoon the shrimp and extra glaze over bowls of warm rice or quinoa and sprinkle green onions and sesame seeds on top.

Notes

Serve these bowls in warm dishes and let everyone garnish their own for a casual family dinner. Store leftover shrimp in an airtight container for up to 3 days.