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–+ servings

Honey Garlic Shrimp Bowls

These Honey Garlic Shrimp Bowls are quick, easy, and loaded with flavor - perfect for a speedy weeknight dinner!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Calories: 466
Ingredients Method Nutrition Notes

Ingredients
  

  • 9-10 oz thawed or fresh raw shrimp ((cleaned/peeled/deveined))
  • 2-3 tsp sesame oil (or avocado oil)
  • 1/2 tsp red pepper flakes (plus extra for a spicer dish)
  • 2-4 TBSP chopped/sliced green onion
  • 1 cup cooked rice (or grain of choice)
  • sauteed veggies for serving ((I added 1/2 cup julienned carrots))
  • 4 cloves garlic (minced (approx 1.5-2 TBSP))
  • 1/4 cup raw honey
  • 1/4 cup low sodium soy sauce
  • 2 TBSP sweet chili sauce
  • 1 TBSP lemon juice
  • 1/2 tsp fresh minced/grated ginger ((or jarred ginger paste if preferred))
  • 1/2-1 tsp corn starch (to thicken sauce, optional)

Method
 

  1. For rice, cook via package instructions. This typically takes about 20 minutes so start rice first. You can also use noodles, quinoa, or caulflower rice as your base.
  2. Clean and peel shrimp, defrosting if needed. Lately we’ve been buying frozen, deveined, easy-peel shrimp. All I have to do is defrost, peel, and cook! You can also buy your shrimp already peeled if you’d like! Season shrimp with salt and pepper and set aside.
  3. Whisk together sauce ingredients in a small bowl and set aside.
  4. Heat a large pan or skillet to medium-high with oil of choice.
  5. Cook shrimp on each side for about 1-2 minutes until shrimp start to curl but are still a bit under-done. After flipping shrimp to second side, add red pepper flakes (to taste, based on spice preference) and half the green onion.
  6. Add your sauce and cook for an additional minute or until the shrimp are cooked through. This will vary a bit based on the size you choose, so look for curled, opaque shrimp and you’re good to go!
  7. For an extra thick sauce, remove and plate your shrimp, allowing the sauce some extra simmer time. Keep an eye on it as it reduces, stirring if needed. Remove from heat once thickened and pour over shrimp. For speedier thickening, you can also whisk 1/2-1 tsp corn startch in 1/2-1 tsp cold water and add it to the sauce to thicken.
  8. Serve atop cooked rice (or noodles, quinoa cauliflower rice, etc...) with veggies of choice. Garnish with remaining chopped green onion. For extra fiery shrimp you can even add additional crushed red pepper flakes or a drizzle of Sriracha chili sauce. Enjoy!

Nutrition

Serving: 1gCalories: 466kcalCarbohydrates: 72gProtein: 31gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 321mgSodium: 2228mgPotassium: 350mgFiber: 1gSugar: 44gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • To ensure perfectly cooked shrimp, look for them to curl into a C shape and turn opaque; this usually takes about 2-3 minutes per side on medium-high heat.
  • If you want to avoid a dry dish, be careful not to overcook the shrimp; they should be removed from the heat as soon as they are no longer translucent.
  • For a gluten-free option, swap regular soy sauce with gluten-free tamari or coconut aminos, which will still give you that savory depth without the gluten.
  • If you're short on time, consider using pre-cooked shrimp from the freezer; just add them to the sauce for a quick heat-through instead of cooking from scratch.
  • Store any leftovers in an airtight container in the fridge for up to 2 days; reheat gently on the stovetop to maintain the shrimp's tenderness and avoid rubbery texture.

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