Honey Garlic Shrimp Bowls
A quick, sticky-sweet skillet meal pairing garlicky shrimp with a glossy honey-soy glaze, served over fluffy rice or quinoa and bright broccoli.
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.
Notes
Store leftovers in an airtight container for up to 2 days. For longer storage, freeze raw shrimp separately. Reheat gently in a skillet to avoid overcooking shrimp.