Here is a simple, tasty guide for making delicious shrimp bowls you can cook any night.
introduction
These Irresistible Honey Garlic Shrimp Bowls are quick and full of flavor. You cook shrimp in a sweet garlic sauce and serve it over rice or quinoa with veggies. If you like other honey garlic dishes, check this crockpot honey garlic chicken for a different style of meal.
why make this recipe
- It cooks fast.
- It uses few ingredients.
- It tastes sweet, salty, and savory.
- It makes a full meal when you add rice and vegetables.
how to make Irresistible Honey Garlic Shrimp Bowls
Follow simple steps and you get a tasty bowl. Use fresh or thawed shrimp. Be careful not to overcook the shrimp. For ideas to pair with this bowl try honey garlic ribs for a party menu: honey garlic ribs.
Ingredients :
- shrimp
- honey
- garlic
- soy sauce
- ginger
- green onions
- rice or quinoa
- mixed vegetables (e.g., bell peppers, broccoli, carrots)
Directions :
- In a bowl, mix honey, minced garlic, soy sauce, and grated ginger to create the sauce.
- In a skillet, heat oil over medium-high heat and add shrimp. Cook until pink and cooked through, about 3-4 minutes.
- Pour the honey garlic sauce over the shrimp and cook for an additional minute.
- Serve the shrimp over cooked rice or quinoa, topped with mixed vegetables and sliced green onions.
- Enjoy your flavorful honey garlic shrimp bowls!
how to serve Irresistible Honey Garlic Shrimp Bowls
Serve hot over steamed rice or quinoa. Add mixed vegetables on the side or on top. Sprinkle sliced green onions for color and extra taste. A wedge of lime works well if you like a bit of tang.
how to store Irresistible Honey Garlic Shrimp Bowls
Cool the shrimp and rice. Put them in an airtight container. Store in the fridge for up to 3 days. Reheat gently in a skillet or microwave. Do not freeze cooked shrimp; it can get rubbery.
tips to make Irresistible Honey Garlic Shrimp Bowls
- Pat shrimp dry before cooking so they brown well.
- Use medium-high heat for a quick sear.
- Add the sauce at the end so it does not burn.
- Cut vegetables small so they warm through fast.
- For a weeknight shortcut, use pre-cooked rice and frozen mixed vegetables. Learn more quick meal ideas like cheesy pasta and garlic bread at cheesy spaghetti and garlic bread.
variation (if any)
- Add a pinch of red pepper flakes for heat.
- Swap rice for cauliflower rice for a lower-carb bowl.
- Use chicken or tofu instead of shrimp.
- Add sesame seeds or a drizzle of sesame oil for a nutty flavor.
FAQs
Q: Can I use frozen shrimp?
A: Yes. Thaw fully and pat dry before cooking.
Q: Is soy sauce required?
A: You can use tamari or coconut aminos for a gluten-free option.
Q: Can I make the sauce ahead?
A: Yes. Mix the sauce and keep it in the fridge for a day. Add to shrimp when cooking.
Q: How long do leftovers last?
A: Up to 3 days in the fridge in an airtight container.
Q: Can I add other vegetables?
A: Yes. Snap peas, zucchini, or mushrooms work well.
Conclusion
For more recipe ideas and similar honey garlic shrimp dishes, see these helpful pages: Honey Garlic Shrimp Bowls Recipe – Peas and Crayons, Easy Sheet Pan Honey Garlic Shrimp Dinner, and Honey Garlic Shrimp • Salt & Lavender.
Honey Garlic Shrimp Bowls
Ingredients
For the Shrimp
- 1 pound shrimp, fresh or thawed Pat dry before cooking
- 1/4 cup honey For the sauce
- 4 cloves garlic, minced For the sauce
- 1/4 cup soy sauce Can substitute with tamari for gluten-free
- 1 teaspoon ginger, grated For the sauce
- green onions, sliced, for serving Adds color and flavor
For Serving
- 2 cups rice or quinoa, cooked Use pre-cooked for a quick meal
- 3 cups mixed vegetables (bell peppers, broccoli, carrots) Cut small to warm through quickly
Instructions
Preparation
- In a bowl, mix honey, minced garlic, soy sauce, and grated ginger to create the sauce.
- In a skillet, heat oil over medium-high heat and add shrimp. Cook until pink and cooked through, about 3-4 minutes.
Cooking
- Pour the honey garlic sauce over the shrimp and cook for an additional minute.
- Serve the shrimp over cooked rice or quinoa, topped with mixed vegetables and sliced green onions.
