Honey Garlic Shrimp Bowl (Print Version)

Succulent honey-garlic glazed shrimp atop fluffy jasmine rice, finished with scallions, sesame, and lime.

# What You’ll Need:

→ Seafood

01 - 1 lb (450 g) large shrimp, peeled and deveined

→ Sauce

02 - 1/3 cup honey
03 - 1/4 cup low-sodium soy sauce
04 - 4 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 2 teaspoons rice vinegar
07 - 1 teaspoon sesame oil
08 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Rice

09 - 2 cups cooked jasmine or basmati rice (about 3/4 cup uncooked)

→ Garnishes

10 - 2 green onions, thinly sliced
11 - 1 tablespoon sesame seeds
12 - 1/2 cup shredded carrots (optional)
13 - 1/2 cup thinly sliced cucumber (optional)
14 - Lime wedges (optional)

# How to Make It:

01 - In a medium bowl, whisk together honey, soy sauce, garlic, ginger, rice vinegar, sesame oil, and red pepper flakes. Set aside.
02 - Pat shrimp dry with paper towels.
03 - Heat a large nonstick skillet over medium-high heat. Add a drizzle of oil.
04 - Add shrimp in a single layer and cook for 1-2 minutes per side, until just pink and opaque.
05 - Pour the honey garlic sauce over the shrimp. Cook, stirring, for 2-3 minutes more, until the sauce thickens slightly and coats the shrimp.
06 - Warm the cooked rice and divide it among four bowls.
07 - Top each bowl with shrimp and a generous drizzle of extra sauce from the pan.
08 - Garnish with green onions, sesame seeds, shredded carrots, cucumber, and lime wedges as desired. Serve immediately.

# Additional Tips::

01 -
  • The honey-garlic sauce clings to every shrimp and spoonful of rice like the best takeout, but you made it in half an hour.
  • It turns simple weeknights into something a little more celebratory—especially when you add some crisp veggies on top.
02 -
  • Cooking shrimp even 30 seconds too long turns them rubbery—watch them like a hawk and pull from the heat once they’re opaque.
  • I used to dump all the sauce in right away, but discovered that reserving some for drizzling at the end gives the bowls an extra glossy, restaurant-style finish.
03 -
  • Always cook shrimp in batches if your skillet is small—overcrowding leads to steaming, not searing.
  • To elevate the sauce further, simmer it with the shrimp shells for a couple minutes before straining—an old chef trick I swear by when I have time.
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