Save to Pinterest Juicy shrimp glazed in a sticky honey garlic sauce come together in minutes and create a weeknight rice bowl that feels both effortless and extra special. I love how customizable and fresh this dish is—you start with a tender pile of rice then add crisp veggies and a drizzle of the sweet-savory sauce that clings perfectly to every shrimp. It is my go-to when I want dinner to feel vibrant and homemade but my time and energy are both short.
I first made this honey garlic shrimp bowl on a rushed weeknight. The kids were tired from soccer and dinner came together before anyone could start fussing. Now it is a staple that we all look forward to and I am always surprised how the sauce takes so little work but tastes restaurant quality.
Ingredients
- Shrimp: use fresh or thawed peeled and deveined shrimp for fastest prep
- Honey: adds all the sweetness and helps the sauce caramelize and glaze the shrimp
- Garlic: freshly minced is best for punchy flavor
- Soy sauce: provides salty umami depth choose tamari if you need gluten free
- Sesame oil: optional but adds a nutty aroma use toasted for extra fragrance
- Cooked rice: any kind works but fluffy short grain or jasmine rice absorbs sauce nicely
- Veggies: steamed or raw like broccoli, carrots, or snap peas for crunch and color
- Green onions: fresh bite and color for garnish
- Sesame seeds: for garnish and a little texture use toasted for a richer flavor
Instructions
- Marinate the Shrimp:
- Whisk the honey, minced garlic, soy sauce, and sesame oil in a bowl until well combined. Add the shrimp and gently toss to coat. Let sit for five minutes so the flavors can start to soak in
- Sear and Glaze the Shrimp:
- Heat a large nonstick skillet over medium and add the marinated shrimp with all the sauce. Arrange the shrimp in a single layer. Cook for two to three minutes on the first side until pink and just starting to curl. Flip and cook another two to three minutes letting the sauce bubble and thicken until it glazes the shrimp
- Assemble the Bowls:
- Spoon warm rice into bowls and arrange your choice of veggies on the side. Pile glazed shrimp on top and drizzle any extra sauce left in the pan over everything. Finish with chopped green onions and a sprinkle of sesame seeds before serving
Save to Pinterest My favorite ingredient here is the honey—it makes the sauce irresistibly sticky and shiny. The first time I made this with local wildflower honey I was amazed how much more complex it tasted. My kids still argue over who gets the shrimp with the most golden glaze.
Storage Tips
Leftover bowls keep well in airtight containers in the fridge for up to two days. If possible, store rice shrimp and veggies separately for best texture. Warm gently in the microwave or a skillet with a splash of water to loosen the sauce.
Ingredient Substitutions
Swap honey for maple syrup to make it vegan or for a different sweetness. Use tamari instead of soy sauce for a gluten free version. Chicken or tofu are tasty swaps for shrimp if you want more variety—just adjust cooking times as needed.
Serving Suggestions
Add avocado slices for creaminess. Serve with extra steamed greens or pickled ginger on the side. Chili flakes or a drizzle of sriracha add heat and contrast with the sweet sauce.
Cultural and Seasonal Inspiration
This bowl is loosely inspired by Asian teriyaki bowls but highlights the way quick pan sauces can bring everyday ingredients to life. In spring I love to add thawed peas and radish slices while in winter roasted squash or sautéed mushrooms make it feel more hearty.
Save to Pinterest These shrimp rice bowls are not only quick but impressively delicious. Enjoy a colorful, crowd-pleasing dinner even on your busiest weeknights.
Common Recipe Questions
- → Can I use frozen shrimp for this bowl?
Yes, just thaw and pat them dry before marinating to ensure even cooking and maximum flavor.
- → What vegetables work best for this dish?
Broccoli, carrots, and snap peas add great crunch, but bell peppers or cabbage work well too.
- → Is this dish gluten-free?
It is gluten-free if you use tamari instead of regular soy sauce.
- → Can I make this ahead of time?
You can prep the rice and veggies in advance. Cook shrimp just before serving for best results.
- → How can I make this vegan?
Replace shrimp with tofu or tempeh, use maple syrup instead of honey, and keep the same sauce.