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Honey Garlic Shrimp Bowls

A quick and flavorful 20-minute dinner featuring sweet-savory glazed shrimp and crunchy veggies served over a bright base.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 400
Ingredients Method Notes

Ingredients
  

Shrimp and Sauce Ingredients
  • 1 lb large shrimp, peeled and deveined (tail-on optional)
  • 2 tbsp olive oil or neutral oil
  • 3-4 cloves garlic, finely minced
  • 1/4 cup honey (substitute: maple syrup for deeper caramel notes)
  • 3 tbsp soy sauce or tamari (use tamari for gluten-free)
  • 1 tbsp rice vinegar or freshly squeezed lime juice (for tang)
  • 1 tsp sesame oil (optional, for toasty aroma)
  • 1/4-1/2 tsp red pepper flakes or 1 tsp sriracha (optional for heat)
Vegetable and Base Ingredients
  • 2 green onions thinly sliced
  • 1 cup cooked rice/quinoa/cauliflower rice per 2 bowls
  • 1 cup quick-sautéed or steamed vegetables (broccoli, snap peas, bell peppers)
  • sesame seeds and lime wedges for garnish

Method
 

Preparation
  1. Pat shrimp dry and season lightly with salt and pepper.
  2. Mix sauce: whisk honey, soy/tamari, rice vinegar, minced garlic, sesame oil, and red pepper flakes in a small bowl.
Cooking
  1. Heat oil in a large skillet over medium-high heat. Once shimmering, add shrimp in a single layer.
  2. Sear shrimp for approximately 1.5–2 minutes per side until pink and just cooked through; remove and set aside.
  3. In the same pan, lower heat to medium and add the sauce. Let it simmer for 1–2 minutes, scraping up browned bits.
  4. Return shrimp to the pan and toss to coat in the glaze for 30–60 seconds. Finish with green onions and a squeeze of lime.
Assembly
  1. Build bowls: add base of your choice, steamed veggies, glazed shrimp, and garnishes (sesame seeds, extra green onion, lime wedge).

Notes

For a tangy twist, substitute lemon with lime. Use coconut aminos for soy-free, slightly sweeter umami.