Honey Garlic Shrimp Bowls
I test-tested this honey garlic shrimp bowl on a rushed weeknight and it instantly became a favorite. It’s a glossy, sweet-savory shrimp tossed in a simple sauce, ladled over steaming rice with crisp vegetables. The whole meal comes together in under 20 minutes, which is why busy cooks and picky eaters both reach for it again and again. If you like shrimp but want something faster than a long marinade, this dish hits the sweet spot—quick, bright, and satisfying. For other quick shrimp ideas, I also turn to a creamy variant like creamy garlic shrimp when I need a change of pace.
Why you’ll love this dish
This recipe is perfect when time is short but flavor matters. The honey and soy sauce create a sticky glaze without complicated steps. It’s family-friendly, budget-conscious (one pound of shrimp stretches well over rice), and flexible enough to suit dietary swaps or weekly meal prep. Because the sauce cooks onto the shrimp in minutes, you get caramelized edges and concentrated flavor without standing over a pan.
“Quick, glossy, and exactly the kind of weeknight meal I crave—sweet without being cloying and ready in less time than ordering takeout.”
If you enjoy a honey-forward glaze in other dishes, you’ll find similar, deeper-roasted flavors in recipes like honey garlic chicken thighs that use the same flavor profile on a heartier protein.
The cooking process explained
Before you gather ingredients, here’s the simple flow so you know what to expect:
- Whisk a short honey-soy-ginger-garlic sauce.
- Sear shrimp in a hot skillet until just opaque.
- Toss the shrimp in the sauce to glaze and reduce it slightly.
- Serve the glazed shrimp over rice and top with quickly cooked or steamed mixed vegetables and garnishes.
This is a fast sauté-then-glaze method—no long marinating required. If you want meal-prep ideas using similar flavors, consider a make-ahead bowl like a honey garlic chicken fried rice for variety.
What you’ll need
- 1 pound shrimp, peeled and deveined (medium or large). Note: tail-on looks nice but tail-off is easier to eat.
- 1/4 cup honey (substitute: maple syrup or agave for vegan-ish sweetness)
- 1/4 cup soy sauce (substitute: tamari for gluten-free)
- 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
- 1 tablespoon ginger, minced (or 1/2 tsp ground ginger)
- 1 tablespoon olive oil (swap to neutral oil like canola for higher heat)
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 cup mixed vegetables (bell peppers, broccoli, carrots—fresh or frozen)
- Sesame seeds for garnish
- Green onions for garnish
Tip: Pat shrimp dry with paper towels before cooking so they sear rather than steam. If you like a slightly thicker glaze, keep a small bowl of cornstarch ready for a 1 tsp slurry.
Step-by-step instructions
- Combine the honey, soy sauce, minced garlic, and minced ginger in a small bowl. Stir and set aside.
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Add the shrimp in a single layer. Cook for 2–3 minutes per side, until the shrimp are opaque and firm. Avoid overcooking. (Shrimp are done at 145°F or as soon as they turn pink and curl.)
- Pour the honey-garlic mixture over the shrimp. Stir and cook for about 1–2 minutes, letting the sauce reduce and coat the shrimp. If the sauce needs thickening, remove shrimp, simmer sauce for 30–60 seconds, then return shrimp to coat.
- Serve the glazed shrimp over the cooked rice and pile the mixed vegetables alongside or on top. Use steamed or quickly sautéed vegetables so they stay bright and crisp.
- Garnish with sesame seeds and sliced green onions before serving.
How to serve Honey Garlic Shrimp Bowls
Best served immediately while the glaze is glossy. Spoon rice into bowls, nestle the shrimp on top, and arrange vegetables for color contrast. For extra texture add:
- A drizzle of toasted sesame oil for aroma.
- A squeeze of lime to cut the sweetness.
- A handful of crushed roasted peanuts for crunch.
Pair the bowls with a light cucumber salad or quick kimchi for acidity and balance.
How to store & freeze
Cool leftover shrimp and rice to room temperature and refrigerate within two hours. Store in airtight containers for up to 3 days. Reheat gently: warm in a skillet over medium-low with a splash of water or cover and microwave in 30-second bursts to avoid rubbery shrimp. To freeze: place cooked shrimp (without rice) in a freezer-safe bag and freeze for up to 3 months; thaw overnight in the fridge and reheat quickly. For best quality, freeze components separately (shrimp and rice) and reheat just before serving.
Helpful cooking tips
- Dry shrimp before cooking to encourage quick caramelization.
- Use medium-high heat in the skillet; too low and the shrimp will steam.
- Cook shrimp just until opaque—overcooking yields rubbery texture.
- If your sauce is too thin, simmer it briefly to concentrate flavors or whisk in a tiny cornstarch slurry.
- For faster veggie prep, use frozen mixed vegetables sautéed straight from frozen.
If you like experimenting with similar honey-forward dishes, try the richer twist of honey garlic butter chicken for inspiration.
Creative twists
- Spicy: add sriracha or a pinch of red pepper flakes to the sauce.
- Gluten-free: swap soy sauce for tamari and serve over cauliflower rice.
- Vegetarian: replace shrimp with tofu or tempeh—press tofu first, then sear until golden.
- Crunchy: finish with toasted panko or crushed peanuts for texture.
- Hot-honey: fold in a little hot honey for a sweet-heat finish, inspired by recipes like hot honey chicken.
FAQ
Q: How long does this take from start to finish?
A: From pan to plate it’s about 15–20 minutes once your rice is cooked. Prep (mincing garlic/ginger, chopping veggies) adds 5–10 minutes.
Q: Can I cook the vegetables in the same pan as the shrimp?
A: Yes. Push cooked shrimp to the side, add a splash of oil, and stir-fry the vegetables. Return shrimp to coat with sauce. Be mindful of timing so veggies stay crisp.
Q: Is there a way to make this low-carb?
A: Substitute rice with cauliflower rice and use tamari instead of soy if you want gluten-free. Keep the honey amount the same or slightly reduced to lower carbs.
Q: Can I prepare this ahead for meal prep lunches?
A: Yes. Store shrimp separately from rice and vegetables to prevent sogginess—combine and reheat just before eating. For a meal-prep variation check out honey-glazed recipes like the fried rice option in my rotation.
Q: How do I prevent the sauce from burning?
A: Reduce heat to medium-low when adding the sauce. If it starts to darken too fast, add a splash of water to loosen it and continue cooking gently until glossy.
Honey Garlic Shrimp Bowl
Ingredients
Method
- Combine the honey, soy sauce, minced garlic, and minced ginger in a small bowl. Stir and set aside.
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Add the shrimp in a single layer. Cook for 2–3 minutes per side, until the shrimp are opaque and firm. Avoid overcooking. (Shrimp are done at 145°F or as soon as they turn pink and curl.)
- Pour the honey-garlic mixture over the shrimp. Stir and cook for about 1–2 minutes, letting the sauce reduce and coat the shrimp.
- If the sauce needs thickening, remove shrimp, simmer sauce for 30–60 seconds, then return shrimp to coat.
- Serve the glazed shrimp over the cooked rice and pile the mixed vegetables alongside or on top.
- Garnish with sesame seeds and sliced green onions before serving.
