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HONEY GARLIC SHRIMP BOWLS centered hero view, clean and uncluttered
Thomas Baker

Honey Garlic Shrimp Bowls: A Delicious Quick Recipe

These honey garlic shrimp bowls are a perfect blend of sweet and savory flavors, blending honey, garlic, and soy sauce into a sticky, rich glaze over tender shrimp. Whether served as a sticky honey garlic shrimp rice bowl or a crispy honey garlic shrimp quinoa bowl, this easy 15 minute shrimp bowls recipe delivers a comforting, nourishing meal that’s quick enough for any weeknight. Enjoy the bright vegetables and bold flavors in this gluten free honey shrimp power bowls style dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp peeled and deveined
  • ¼ cup honey
  • ¼ cup soy sauce or tamari for gluten-free
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp olive oil
  • 2 cups cooked white rice brown rice or quinoa
  • 1 cup broccoli florets steamed or sautéed
  • ¼ cup green onions finely sliced
  • Optional sesame seeds or crushed red pepper flakes for garnish

Method
 

  1. Combine honey soy sauce garlic and grated ginger in a small bowl and whisk until smooth.
  2. Warm olive oil in a skillet over medium heat and arrange shrimp in a single layer. Let them cook for 2 to 3 minutes on each side until they turn pink and form a C shape; avoid overcooking.
  3. Pour the honey garlic sauce into the skillet with the shrimp and let it simmer for around 2 minutes until it thickens into a shine glaze, stirring carefully to coat all the shrimp.
  4. Meanwhile, steam or sauté broccoli florets until they are just tender and bright green, adding a touch of caramelization if desired.
  5. Serve bowls by spooning cooked rice or quinoa into each, topping with the honey garlic shrimp and veggies. Sprinkle green onions and optionally some sesame seeds or red pepper flakes to finish.

Notes

  • This dish is dairy-free and can be made gluten-free by substituting tamari for soy sauce. Using pre-cooked shrimp is possible; simply reduce the skillet time to just warming the shrimp through in the sauce.