Honey Garlic Shrimp Bowls
These Honey Garlic Shrimp Bowls are a delicious and quick meal that combines savory shrimp tossed in a sweet and tangy honey-garlic sauce, served over a bed of rice and fresh vegetables. Perfect for busy weeknights!
Equipment
- 1 medium saucepan
- 1 large skillet
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 spatula
- 4 serving bowls
Ingredients
- 1 cup jasmine rice
- 2 cups water
- 1 lb large shrimp, peeled and deveined
- ⅓ cup honey
- 3 tablespoons soy sauce
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup bell peppers, sliced mixed colors
- 1 cup broccoli florets
- 1 tablespoon sesame seeds for garnish
- to taste salt and pepper
- to taste green onions, sliced for garnish
Instructions
- In a medium saucepan, bring 2 cups of water to a boil. Add the jasmine rice, cover, and reduce heat to low. Cook for about 15 minutes or until the water is absorbed and the rice is tender. Fluff with a fork and set aside.
- In a mixing bowl, whisk together honey, soy sauce, and minced garlic to prepare the honey garlic sauce. Set aside.
- In a large skillet, heat the olive oil over medium heat. Add the shrimp and cook for about 2-3 minutes on one side until they turn pink.
- Flip the shrimp and pour the honey garlic sauce over them. Continue to cook for an additional 2-3 minutes, stirring frequently until the shrimp are fully cooked and coated in the sauce. Season with salt and pepper to taste.
- Add the sliced bell peppers and broccoli florets to the skillet with the shrimp. Stir and cook for an additional 2-3 minutes until the vegetables are tender but still crisp.
- To serve, divide the cooked rice among four bowls. Top with the honey garlic shrimp and vegetable mixture. Garnish with sesame seeds and sliced green onions.
Notes
Feel free to customize the vegetables based on your preferences; snap peas, carrots, or whatever is in season work well.
For added spice, consider adding a pinch of red pepper flakes to the shrimp while cooking.
This dish can be easily doubled for larger groups or meal prep for the week. Store leftovers in an airtight container in the refrigerator for up to 3 days.