Name: Honey Garlic Shrimp Bowls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2-3 tbsp Honey (Start with 2 and add more if you want it sweeter.); 2-3 cloves Garlic, minced; 1 tsp Fresh ginger, grated (Or 1/4 tsp ground ginger.); 2 tbsp Soy sauce (Use low-sodium if watching salt.); 16-20 oz Shrimp, peeled and deveined (Medium to large; tails on or off.); 1-2 tbsp Vegetable oil (Neutral oil with a high smoke point; olive oil can be used but has a lower smoke point.); 2 cups Rice, cooked (White or brown rice; quinoa or cauliflower rice can be swapped.); 4 cup Mixed vegetables (Bell peppers, broccoli, snap peas, or a steamable mix.); 2 Green onions, thinly sliced; to taste Sesame seeds, toasted (For garnish.)

I make these honey garlic shrimp bowls on loop when life gets busy — they’re fast, forgiving, and always feel a little celebratory thanks to a glossy, sweet-savory glaze. Juicy shrimp get a quick sear, then get tossed with a honey‑garlic-ginger sauce and piled over steaming rice and crisp vegetables for a weeknight bowl that tastes like you ordered takeout (but took half the time). If you want a quick dinner that’s high on flavor and low on fuss, this is it — and it’s easy to adapt to what’s in your fridge or pantry.

Why you’ll love this dish

This recipe hits several easy-to-love boxes: it comes together in about 20 minutes, uses simple pantry ingredients, and is polite to picky eaters while still pleasing adults who want bold flavor. The honey balances the soy sauce’s saltiness, garlic and ginger add aromatic bite, and shrimp cooks so fast that dinner’s on the table before anyone starts to complain about being hungry.

"Every time I make this, the kids ask for seconds — quick, sweet, and sticky in the best way."

It’s also a great weeknight option when you don’t want to babysit a pan. If you like the idea of honey-garlic flavors in other proteins, try tossing a slow-cooker option into the rotation — I often pair this flavor profile with honey garlic chicken breasts for nights I need more hands-off cooking.

How this recipe comes together

Quick overview so you know what to expect:

Whisk a simple sauce from honey, soy, garlic, and ginger.
Sear peeled, deveined shrimp in a hot skillet for just a few minutes.
Add the sauce and reduce for a glossy glaze.
Cook rice and vegetables while the shrimp finishes.
Assemble bowls with rice, vegetables, and glazed shrimp; finish with green onions and sesame seeds.

This keeps the active cooking short — most of the time is hands-off while rice or veggies steam.

What you’ll need

Shrimp: 16–20 oz, peeled and deveined (medium to large; tails on or off is your call).
Honey: 2–3 tbsp (start with 2 and add more if you want it sweeter).
Garlic: 2–3 cloves, minced.
Soy sauce: 2 tbsp (use low-sodium if watching salt).
Fresh ginger: 1 tsp grated (or 1/4 tsp ground ginger in a pinch).
Vegetable oil: 1–2 tbsp (neutral oil with a high smoke point; olive oil will work but has lower smoke point).
Rice: white or brown; about 2 cups cooked (or swap for quinoa or cauliflower rice).
Mixed vegetables: bell peppers, broccoli, snap peas, or a steamable mix.
Green onions: 2, thinly sliced.
Sesame seeds: toasted, for garnish.

If you want a similar one-pot comfort idea with veggies, the pantry staples overlap with dishes like honey-garlic chicken and veggies — useful when you’re planning more than one meal.

Step-by-step instructions

Whisk the sauce: In a small bowl combine 2–3 tablespoons honey, minced garlic, grated ginger, and 2 tablespoons soy sauce. Set aside.
Heat the pan: Warm 1–2 tablespoons vegetable oil in a large skillet over medium heat until shimmering.
Sear the shrimp: Add shrimp in a single layer. Cook 2–3 minutes until the undersides are pink and slightly browned. Flip and cook 1–2 more minutes until opaque and just cooked through. Don’t overcook — shrimp become rubbery fast.
Glaze the shrimp: Pour the honey‑garlic mixture over the shrimp. Stir to coat and cook 1–2 minutes until the sauce reduces and becomes glossy. If you prefer a thicker glaze, mix 1/2 teaspoon cornstarch with 1 tablespoon water and add to the sauce briefly. Remove from heat.
Prepare rice and vegetables: Cook rice according to package directions. Steam or quickly sauté mixed vegetables until crisp-tender — about 3–5 minutes.
Assemble bowls: Divide rice between bowls, top with vegetables, then pile on the glazed shrimp. Garnish with chopped green onions and toasted sesame seeds. Serve immediately.

Short, timed steps keep the shrimp juicy and the sauce bright.

Best ways to enjoy it

Plate it pretty: mound rice in the center, fan vegetables on one side and shrimp on the other so colors pop.
Add heat: serve with Sriracha, chili flakes, or a drizzle of chili oil.
Add crunch: top with chopped peanuts or fried shallots.
Make it a meal: pair with a simple cucumber salad or miso soup for a fuller spread.

If you want something fluffy on the side, buttery biscuits can complement the bowl — a cheesy option like cheesy garlic biscuits is an unexpectedly fun pairing for casual dinners.

Storage and reheating tips

Refrigerate within 2 hours of cooking. Store shrimp and rice separately in airtight containers.
Consume refrigerated leftovers within 3 days for best quality.
To reheat: warm shrimp gently in a skillet over medium-low heat until heated through (30–60 seconds) to avoid overcooking. Reheat rice with a splash of water in a covered microwave-safe dish or in a skillet to restore moisture.
Freezing: shrimp bowls aren’t ideal frozen once assembled because rice and veggies change texture. If you must freeze, store cooked shrimp (without sauce) in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Food safety note: discard any seafood left at room temperature longer than 2 hours (1 hour if above 90°F).

Pro chef tips

Don’t overcrowd the pan. Shrimp need space to sear — cook in batches if necessary.
Dry your shrimp: pat shrimp dry with paper towels before searing so they brown, not steam.
Control sweetness: start with 2 tablespoons honey and taste the glaze before adding more. You can thin the sauce with a teaspoon of rice vinegar if it’s too sweet.
Toast sesame seeds and green onions quickly in the hot pan for extra fragrance just before serving.
Swap for low-sodium soy or tamari if you need gluten-free/low-sodium options.

For more tricks on working with honey-garlic flavors in different cooking methods, I often reference simple slow-cooker approaches like slow-cooker honey garlic chicken to adapt timing and seasoning.

Creative twists

Spicy honey garlic: add 1 teaspoon sriracha or 1/2 teaspoon red pepper flakes to the sauce.
Citrus kick: finish with a squeeze of fresh lime or orange to brighten the glaze.
Grain swap: use quinoa, farro, or cauliflower rice to change the bowl’s texture and nutrition.
Vegetarian swap: replace shrimp with pan-fried tofu cubes, pressing them first to remove excess moisture.
Noodle bowl: toss glazed shrimp with soba or rice noodles for a slurpable version.

If you want more family-friendly honey-garlic recipes that stretch across proteins and methods, check recipes like crockpot honey garlic chicken for inspiration on how the same flavors adapt to other meals.

Common questions

Q: How long does this take from start to finish?
A: About 20 minutes active time if rice is already cooked; plan 25–30 minutes if you’re starting rice from scratch. Use leftover rice to shave minutes off dinner.

Q: Can I use frozen shrimp?
A: Yes — thaw frozen shrimp in the refrigerator overnight or in a sealed bag under cold running water for 10–15 minutes. Pat dry before cooking. Avoid microwaving to thaw shrimp as it can start cooking edges.

Q: Can I make the sauce ahead of time?
A: Absolutely. The sauce keeps in the fridge for up to 3 days. Bring it to room temperature before adding it to hot shrimp, or warm slightly so it glazes evenly.

Q: My sauce is too thin — how do I thicken it?
A: Mix 1/2 teaspoon cornstarch with 1 tablespoon cold water and stir into the sauce near the end of cooking. It thickens quickly — cook 30–60 seconds more.

Q: Is this dish kid-friendly?
A: Yes. Reduce or omit added chili for kids and keep the vegetables simple — carrots or snap peas are usually a hit. A sweeter glaze often appeals to younger palates.

Conclusion

These honey garlic shrimp bowls are a reliable weeknight winner — fast, flavorful, and easy to tweak based on what you have. If you want another quick take on the same sticky-sweet flavor profile, see this Honey Garlic Shrimp Bowls recipe from Peas and Crayons for a slightly different approach. For a compact, 20-minute version you can compare timing and technique with Sally’s 20-minute Honey Garlic Shrimp to decide which fast method fits your weeknight rhythm.