Honey Garlic Shrimp Bowls
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2 servings
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Calories
466 kcal
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Course
Main Course
Honey Garlic Shrimp Bowls
Description
This recipe prepares shrimp seasoned with salt and pepper, cooked quickly in sesame or avocado oil until nearly done, then coated with a honey garlic sauce made from honey, soy sauce, sweet chili sauce, lemon juice, garlic, ginger, and optional cornstarch to thicken. Red pepper flakes and green onions add spice and freshness during cooking. The shrimp are served atop cooked rice or alternative grains like quinoa or cauliflower rice, accompanied by sautéed vegetables like julienned carrots for texture and color.
The cooking process emphasizes quick, medium-high heat sautéing to retain shrimp's tenderness and prevent overcooking. The honey garlic sauce forms a glossy glaze that clings to the shrimp, balancing sweet, salty, and spicy elements. Cooking times may adjust depending on shrimp size and grain choice.
Vegetarians can adapt the bowls by omitting shrimp and using tofu or vegetables. Gluten-free soy sauce can be used to accommodate dietary needs. The recipe notes that cooking times vary with different bowl bases and encourages adjusting spice levels with extra red pepper flakes.
Ingredients
- 9-10 oz Shrimp cleaned/peeled/deveined, thawed or fresh, raw
- 2-3 tsp sesame oil or avocado oil
- ½ tsp red pepper flakes plus extra for a spicer dish
- 2-4 TBSP green onion chopped or sliced
- 1 cup rice or grain of choice, cooked
- vegetables I added 1/2 cup julienned carrots, sauteed, for serving
HONEY GARLIC SAUCE
- 4 cloves garlic minced (approx 1.5-2 TBSP)
- ¼ cup honey raw
- ¼ cup soy sauce low sodium
- 2 TBSP sweet chili sauce
- 1 TBSP lemon juice
- ½ tsp ginger or jarred ginger paste if preferred, fresh, minced or grated
- 1/2-1 tsp corn starch to thicken sauce, optional
Instructions
- 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.
- 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.
- Whisk together sauce ingredients in a small bowl and set aside.
- Heat a large pan or skillet to medium-high with oil of choice.
- 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.
- 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!
- 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.
- 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!
Notes
- Rice cooking time is approximately 20 minutes; alternative grains may reduce overall preparation time.
- Use gluten-free tamari or wheat-free soy sauce to make the dish gluten-free.
- Nutrition facts are estimates and may vary with ingredient substitutions or additions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 72g | 24% |
| Protein | 31g | 62% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 321mg | 107% |
| Sodium | 2228mg | 93% |
| Potassium | 233mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 11mg | 12% |
| Calcium | 209mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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