These Honey Garlic Shrimp Bowls are quick, easy, and loaded with flavor – perfect for a speedy weeknight dinner!
The small town I live in currently has a lack of good takeout options. The second I start craving saucy, spicy, Asian-inspired eats is the second I get my booty into the kitchen to whip something up!
For this reason I always have a few bottles of Sriracha, soy sauce, rice vinegar, sesame oil, and sweet chili sauce in the pantry as well as a knob of ginger in my freezer for easy grating.
I may not have all the bells and whistles to get crazy authentic but the results have always been STELLAR and totally hit the spot!
I also make a mean sushi roll if you’re ready to join me on that adventure! (dooooooo it!)
Today I’m super excited to share this recipe for sweet-yet-spicy honey garlic shrimp bowls in all it’s sticky, saucy glory!
Since I was low on veggies (def time for a grocery run tomorrow!) I paired my shrimp and rice with carrots and scallions.
You could totally let some broccoli, snow peas, red bell pepper, or zucchini in on the fun and add any veggies you have into the mix.
I’m excited to get these sticky, saucy, shrimp bowls into your hands! SO GOOD!
Honey Garlic Shrimp Bowls
The recipe below serves two. If you’re looking for just one serving, you can either halve the recipe or save half for lunch tomorrow!
Need to feed a larger family? Feel free to double or triple the recipe.
Honey Garlic Shrimp Bowls
- 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)
HONEY GARLIC SAUCE
- 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
- 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!
If you get a chance to try these honey garlic shrimp bowls, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!