Description
These shrimp rice bowls come together in just 20 minutes — succulent shrimp glazed in a sweet-savory honey garlic sauce, served over warm rice and topped with green onions and sesame seeds for extra texture.
Ingredients
- 450 g large shrimp, peeled & deveined
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1 tablespoon olive oil
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60 ml honey
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60 ml low-sodium soy sauce
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4 cloves garlic, minced
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1 teaspoon fresh ginger, grated
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2 cups cooked rice (white or brown)
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1 teaspoon cornstarch + 1 tablespoon water (optional, for a thicker sauce)
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Green onions, thinly sliced (for garnish)
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Sesame seeds, for garnish
Instructions
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Prepare the Rice
Cook or reheat your rice and keep it warm. -
Mix the Sauce
In a bowl, whisk together the honey, soy sauce, garlic, ginger, and cornstarch mixture (if using). -
Cook the Shrimp
Heat the olive oil in a skillet over medium-high heat. Add shrimp and cook for about 1–2 minutes on each side, until pink and just cooked through. -
Add the Sauce
Pour the honey garlic sauce into the skillet. Simmer for 2–3 minutes, stirring gently, until the sauce thickens and coats the shrimp. -
Assemble Bowls
Divide the cooked rice into serving bowls. Top with the glazed shrimp, then garnish with green onions and sesame seeds. Serve immediately.
Notes
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Don’t overcook the shrimp — they only need a few minutes per side.
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If your sauce is too thin, use the optional cornstarch slurry to thicken it.
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Serve right away while everything is warm and flavorful.