Honey Garlic Shrimp Rice Bowl (Print View)

Juicy shrimp in sweet garlic sauce atop fluffy rice, ready in just 20 minutes—perfect for easy weeknight dining.

# Components:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Sauce Components

02 - 1/4 cup honey
03 - 1/4 cup low-sodium soy sauce
04 - 4 cloves garlic, minced
05 - 1 tsp fresh ginger, grated

→ Cooking Elements

06 - 1 tbsp olive oil

→ Base

07 - 2 cups cooked white or brown rice

→ Thickener (Optional)

08 - 1 tsp cornstarch
09 - 1 tbsp water

→ Garnish

10 - 2 tbsp green onions, sliced
11 - 1 tsp sesame seeds

# Directions:

01 - Cook the white or brown rice according to package directions. Set aside once cooked.
02 - In a small bowl, thoroughly combine the honey, low-sodium soy sauce, minced garlic, and grated fresh ginger. If using cornstarch for thickening, whisk it with the water in a separate small bowl until smooth, then incorporate it into the honey garlic sauce mixture.
03 - Heat the olive oil in a large skillet or pan over medium-high heat. Arrange the shrimp in a single layer and cook for approximately 2-3 minutes per side, until they turn pink and develop a slightly golden hue.
04 - Pour the prepared honey garlic sauce over the cooked shrimp. Continue to cook for an additional 2-3 minutes, stirring occasionally, until the sauce has thickened and evenly coats the shrimp.
05 - Serve the honey garlic shrimp and sauce over a generous portion of the warm cooked rice. Garnish with sliced green onions and sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • Ready in just 20 minutes from start to finish
  • Uses simple pantry ingredients you likely already have
  • Perfect balance of sweet honey and savory garlic flavors
  • Minimal cleanup with just one pan for the shrimp
  • Impressive enough for guests but easy enough for weeknights
02 -
  • This dish contains approximately 400 calories per serving
  • High in protein from the shrimp making it satisfying and filling
  • Can be prepared ahead and reheated though fresh is best
  • Perfect for meal prep lunches when stored properly
03 -
  • Always pat shrimp dry before cooking to achieve better browning
  • Cook rice slightly ahead so it can rest while preparing the shrimp
  • For extra flavor, toast sesame seeds in a dry pan before using as garnish
  • The sauce can be made up to 3 days ahead and stored in the refrigerator
  • Use the largest pan you have to ensure shrimp cook in a single layer

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