Is there anything better than a dinner that’s fast, healthy, and has the whole family actually asking for seconds? I didn’t think so. This is one of those magical dishes that lands squarely in my weeknight wheelhouse: a little sweet, a little savory, and completely satisfying. These Honey Garlic Shrimp Rice Bowls come together in about 20 minutes, turning simple ingredients into a meal that feels anything but ordinary. It’s a hug in a bowl.
Top Reasons To Make It
Let’s be real, we all need a few of these trusty recipes in our back pocket. First, it’s incredibly quick. We’re talking from fridge to table in the time it takes to watch your favorite sitcom. Second, it’s a fantastic way to get a healthy, balanced meal on the table without a fuss. You’ve got your protein, your carbs, and your veggies all in one spot. And third, the clean-up is minimal, especially if you use a single skillet for the shrimp. A true win for any busy night.
Ingredients
- 1 pound large shrimp, peeled and deveined (the main event!)
- 3 tablespoons honey (for that perfect sweet glaze)
- 4 cloves garlic, minced (because more is more)
- 2 tablespoons low-sodium soy sauce (the savory base)
- 1 tablespoon rice vinegar (a touch of tang)
- 1 teaspoon grated fresh ginger (for a little zing)
- 2 tablespoons avocado or olive oil (for cooking)
- 2 cups cooked white or brown rice (the hearty foundation)
- 1 tablespoon chopped green onions (a fresh finish)
- 1 teaspoon sesame seeds (for a nice crunch)
Instructions
- If your shrimp is frozen, give it a quick thaw in a bowl of cold water. Pat them completely dry with a paper towel – this is the secret to getting a nice sear instead of them steaming.
- In a small bowl, whisk together the honey, minced garlic, soy sauce, rice vinegar, and grated ginger. This sauce is the heart of the whole dish.
- Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the shrimp in a single layer. Cook for about 1-2 minutes per side, just until they turn pink and opaque. Don’t overcrowd the pan; cook in batches if needed.
- Pour the sauce mixture into the skillet. Let it bubble and simmer for another minute or two, stirring constantly, until the sauce thickens slightly and beautifully coats each shrimp.
- Divide your cooked rice among bowls. Top with the glorious honey garlic shrimp and pour any extra sauce from the pan over everything. Garnish with those green onions and sesame seeds. Dinner is served!
Variations & Substitutions
No shrimp? No problem. Thinly sliced chicken breast or even firm tofu cubes work wonderfully here. Just adjust the cooking time until they’re cooked through. For a gluten-free version, simply swap the soy sauce for tamari or coconut aminos. And if you’re feeling a kick, a pinch of red pepper flakes stirred into the sauce is a game-changer. Honestly, if you hate heat, skip the cayenne. But a little goes a long way.
Serving Ideas & Pairings
I love serving these bowls with a few simple sides to round everything out. A crisp side salad with a light vinaigrette cuts through the richness of the sauce perfectly. Some quick steamed broccoli or snap peas tossed right into the skillet at the last minute is another fantastic way to add more veggies. And if you’re extra hungry, a wonton or egg roll on the side never hurt anybody.
Quick Dinner Ideas
This recipe is the definition of a quick dinner idea, but it’s also incredibly versatile. That same honey garlic sauce? It’s a superstar. You can use it as a glaze for salmon fillets baked in the oven, or toss it with cooked chicken and noodles for a different twist. Keeping a batch of this sauce mixed in a jar in the fridge means you’re never more than ten minutes from a great meal.
Storage & Reheating
Leftovers will keep in a sealed container in the fridge for up to 2 days. The shrimp are best reheated gently in a skillet over medium-low heat with a tiny splash of water to keep them from drying out. You can microwave it, but the texture of the shrimp is just better on the stove. I don’t recommend freezing this one, as the shrimp can become a bit rubbery when thawed.
Frequently Asked Questions
- Can I use frozen shrimp? Absolutely. Just make sure to thaw them completely and pat them very dry before cooking to avoid a watery sauce.
- What’s the best rice for these bowls? Honestly, any rice you like! Jasmine or basmati are my go-tos for their fragrance, but brown rice or even cauliflower rice makes for a great healthy dinner idea.
- How can I make this meal even faster? Use pre-cooked shrimp! Just warm them through in the sauce for a minute. And using a pack of pre-cooked rice from the grocery store is a huge time-saver for easy weeknight dinners.
- Is this dish kid-friendly? In my house, it’s a total hit. The sweetness from the honey usually wins them over. You can always set a little plain shrimp and rice aside for pickier eaters before adding the sauce.
