A quick, sticky-sweet skillet meal that feels a little restaurant-worthy but comes together in under 20 minutes. Honey garlic shrimp bowls pair caramelized, garlicky shrimp with a glossy honey-soy glaze, fluffy rice or quinoa, and bright broccoli for contrast. It’s the kind of dinner you make on a busy weeknight, when you want something flavorful without a lot of fuss.
Why you’ll love this dish
This bowl hits several comfort-food sweet spots: sweet and savory balance, bright aromatics, and a fast cook time. It’s family-friendly, easy to scale up for guests, and forgiving if you’re short on time.
“We served this for a last-minute weeknight dinner and everyone went back for seconds — the sauce is dangerously good.” — home cook review
Who this recipe works for: busy cooks, shrimp lovers, and anyone who likes a make-ahead grain base. If you want other shrimp ideas to rotate through your weeknight repertoire, check out these shrimp recipes for different textures and sauces.
How this recipe comes together
A quick overview so you know what to expect. You’ll whisk a simple sauce of honey, soy, garlic, and ginger. Then sear peeled, deveined shrimp in a hot skillet until opaque. Add the sauce and let it reduce into a glossy glaze that clings to each shrimp. While that’s happening, steam or sauté broccoli and fluff your grain. Finish with green onions and optional sesame or red pepper flakes for texture and pop.
Timing guide: prep 5–10 minutes, cook 7–10 minutes. Total about 15–20 minutes from start to finish.
What you’ll need
- 1 lb large shrimp, peeled and deveined (tail-on or tail-off is fine)
- 1/4 cup honey
- 1/4 cup soy sauce (or tamari for gluten-free)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated (or 1/4 tsp ground ginger in a pinch)
- 1 tbsp olive oil (or neutral oil like canola)
- 2 cups cooked white rice, brown rice, or quinoa (use warm)
- 1 cup broccoli florets, steamed or sautéed
- 1/4 cup green onions, finely sliced
- Optional garnish: sesame seeds, crushed red pepper flakes
Ingredient notes and swaps:
- For a gluten-free bowl, use tamari or coconut aminos in place of soy sauce.
- If you want a thicker glaze, add 1 tsp cornstarch mixed with 1 tbsp water to the sauce as it simmers.
- For nuttier contrast, pair the bowls with a spread like this honey-forward pairing at brunch or potluck.
Step-by-step instructions
- Prepare the sauce: In a small bowl whisk together 1/4 cup honey, 1/4 cup soy sauce, minced garlic, and grated ginger. Set aside.
- Heat the skillet: Warm 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Cook the shrimp: Add shrimp in a single layer. Cook undisturbed 2–3 minutes until the undersides turn pink. Flip and cook another 1–2 minutes until shrimp are opaque and curl into a loose “C.” Avoid overcooking — shrimp become rubbery when left in the pan too long.
- Glaze the shrimp: Pour the honey-garlic sauce into the skillet. Reduce heat to medium-low and let it bubble gently. Stir so the sauce coats each shrimp. Cook about 1–2 minutes more until slightly thickened and glossy. If you used cornstarch, it will thicken faster.
- Veggies: While shrimp cook, steam broccoli just until bright green and fork-tender (about 3–4 minutes), or sauté in a second pan with a pinch of salt and a drizzle of oil until edges caramelize.
- Build the bowls: Spoon rice or quinoa into bowls. Arrange shrimp and broccoli on top. Spoon any extra glaze over everything. Sprinkle with green onions and optional sesame seeds or a pinch of red pepper flakes.
Quick timing tip: start the rice or quinoa first if it’s not already cooked. Use leftover grains from the fridge and reheat in the microwave or skillet for speed.
Best ways to enjoy it
Serve the bowls hot with a crisp cucumber salad or quick pickled carrots to cut the sweetness. A simple side of steamed edamame or oven-roasted asparagus works well too. For a party platter, lay shrimp over a bed of grains and let guests garnish at the table — think sesame seeds, lime wedges, or extra sliced scallions. For casual weeknight comfort, pair with buttery garlic rolls or a simple green salad.
If you’re planning a buffet or retro dinner party, you can also include playful cold shrimp bites from an old favorite like this party shrimp idea alongside the warm bowls.
Storage and reheating tips
- Refrigeration: Store shrimp and sauce in an airtight container for up to 2 days. Keep grains and veggies separate if possible to preserve texture.
- Freezing: Cooked shrimp becomes rubbery after freezing and thawing; it’s best to freeze raw shrimp separately if you plan to store long-term. If you must freeze the prepared bowl, expect some textural loss — freeze up to 1 month.
- Reheating: Reheat gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. Microwaving is fine for grains but heat shrimp briefly to avoid overcooking. Reheat only once.
- Food safety: Refrigerate leftovers within 2 hours of cooking. Discard if left at room temperature longer.
Pro chef tips
- Don’t overcook: Watch for the shrimp to curl into a loose “C” and become opaque. Tiny translucent centers mean they need a few more seconds.
- High heat, quick sear: A hot skillet gives the shrimp a light caramelization before the sauce is added. This adds depth without long cooking.
- Sauce control: If the glaze gets too thick, splash in 1–2 tablespoons of water to loosen it. For more body, whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water).
- Make it ahead: Cook the sauce and store separately. Reheat the shrimp quickly in the skillet and toss with warmed sauce for fresher texture.
- Pair thoughtfully: Serve with bright acid (lime or rice vinegar) on the side to balance the sweet honey. For a savory side, try a baked or stuffed option like a buttery savory side for a hearty spread.
Creative twists
- Spicy-sesame: Add 1 tsp chile-garlic sauce or 1/2 tsp crushed red pepper to the sauce. Finish with sesame oil.
- Citrus-honey: Stir 1 tbsp fresh lime or orange juice into the sauce for a bright lift.
- Coconut-ginger bowl: Swap half the soy sauce for coconut aminos and serve over coconut rice with sliced mango.
- Veg-forward: Swap broccoli for snap peas, bok choy, or a quick slaw tossed in rice vinegar.
- Keto/Paleo: Serve over cauliflower rice and use tamari or coconut aminos; omit any added sugar beyond the honey or reduce honey to taste.
Common questions
Q: How long does this take from start to finish?
A: Plan on 15–20 minutes if you have cooked rice ready. Prep 5–10 minutes, cook shrimp and sauce 5–7 minutes.
Q: Can I use frozen shrimp?
A: Yes — thaw completely and pat dry before cooking. Excess moisture prevents a good sear. If cooking from frozen, thaw under cold running water or overnight in the fridge.
Q: Is this gluten-free?
A: Use tamari or coconut aminos instead of regular soy sauce to make the bowls gluten-free.
Q: Can I double the recipe for a crowd?
A: Absolutely. Cook shrimp in batches so the pan remains hot and you get a good sear. Keep cooked batches warm in a low oven (200°F/95°C) while finishing the rest.
Q: How do I prevent the sauce from burning?
A: Lower the heat after adding the sauce so it simmers gently. Stir frequently and remove from heat as soon as it’s glossy and slightly reduced.
Conclusion
If you want more variations of honey-garlic shrimp or a slightly different quick version, check out this Honey Garlic Shrimp Bowls Recipe – Peas and Crayons and this speedy option from 20 Minute Honey Garlic Shrimp – Sally’s Baking for extra inspiration and technique tips.
Honey Garlic Shrimp Bowls
Ingredients
For the shrimp
- 1 lb large shrimp, peeled and deveined Tail-on or tail-off is fine
- 1/4 cup honey
- 1/4 cup soy sauce or tamari Use tamari for gluten-free option
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated Or 1/4 tsp ground ginger in a pinch
- 1 tbsp olive oil Or neutral oil like canola
For the bowls
- 2 cups cooked rice, brown rice, or quinoa Use warm
- 1 cup broccoli florets, steamed or sautéed Steam until bright green and fork-tender
- 1/4 cup green onions, finely sliced
- 1 tbsp sesame seeds or crushed red pepper flakes Optional garnish
Instructions
Preparation
- In a small bowl, whisk together honey, soy sauce, minced garlic, and grated ginger. Set aside.
- Warm olive oil in a large skillet over medium-high heat until shimmering.
Cooking
- Add shrimp in a single layer. Cook undisturbed 2–3 minutes until undersides turn pink.
- Flip shrimp and cook another 1–2 minutes until opaque and curled into a loose “C.”
- Pour the honey-garlic sauce into the skillet. Reduce heat to medium-low and let bubble gently.
- Stir so the sauce coats each shrimp. Cook about 1–2 minutes more until thickened and glossy.
Finishing
- While shrimp cook, steam broccoli until bright green and tender (about 3–4 minutes), or sauté in a second pan.
- Spoon cooked rice or quinoa into bowls. Arrange shrimp and broccoli on top.
- Spoon any extra glaze over everything. Sprinkle with green onions and optional sesame seeds or red pepper flakes.