20 Minute Honey Garlic Shrimp & Rice Bowl Recipe
This 20 Minute Honey Garlic Shrimp & Rice Bowl is a quick, flavorful meal perfect for busy weeknights. Juicy shrimp are cooked in a sweet and savory honey garlic sauce, then served over fluffy rice and garnished with green onions and sesame seeds for a delightful finish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sautéing
- Cuisine: Asian-inspired
- Diet: Low Fat
Ingredients
Scale
Shrimp and Sauce
- 1 lb large shrimp, peeled and deveined
- ¼ cup honey
- ¼ cup low-sodium soy sauce
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp cornstarch (optional, for thickening)
- 1 tbsp water (if using cornstarch)
Other Ingredients
- 1 tbsp olive oil
- 2 cups cooked white or brown rice
- 2 tbsp green onions, sliced (for garnish)
- 1 tsp sesame seeds (for garnish)
Instructions
- Cook the Rice: Prepare the rice according to package instructions and set aside, ensuring it is warm when ready to serve.
- Make the Sauce: In a small bowl, whisk together the honey, low-sodium soy sauce, minced garlic, and grated ginger. If you prefer a thicker sauce, mix the cornstarch with water until smooth and stir it into the sauce mixture.
- Cook the Shrimp: Heat olive oil in a large pan over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side until they turn pink and are slightly golden.
- Add the Sauce: Pour the honey garlic sauce over the cooked shrimp and continue cooking for another 2-3 minutes, stirring gently, until the sauce thickens and thoroughly coats the shrimp.
- Serve: Spoon the saucy shrimp over warm cooked rice. Garnish with sliced green onions and sprinkle with sesame seeds. Serve immediately to enjoy the flavors at their best.
Notes
- You can substitute brown rice for white rice for added fiber and nutrients.
- If you prefer a spicier dish, add a pinch of red pepper flakes to the sauce mixture.
- For gluten-free, ensure your soy sauce is gluten-free or substitute with tamari.
- Cook shrimp just until pink to avoid overcooking and rubbery texture.
- Leftover shrimp and sauce can be refrigerated for up to 2 days but are best fresh.
Nutrition
- Serving Size: 1 bowl (about 1 cup shrimp with ½ cup cooked rice)
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 180 mg
Keywords: Honey Garlic Shrimp, Shrimp Rice Bowl, Quick Dinner, 20 Minute Meal, Easy Shrimp Recipe, Asian Shrimp Bowl
