Make fast and flavorful Honey Garlic Shrimp Bowls using a simple sticky sauce served over rice and broccoli.
Author:Ahazzam
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:Asian Inspired
Diet:Low Fat
Ingredients
Scale
1 lb large shrimp, peeled and deveined
1 cup brown rice
2 cups water
1 head broccoli, cut into florets
2 tablespoons olive oil
1/4 cup honey
1/4 cup soy sauce (use tamari for gluten-free)
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes (optional)
1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
Sesame seeds, for garnish
Sliced green onions, for garnish
Instructions
Cook the brown rice according to package directions using 2 cups of water. Set aside.
While the rice cooks, steam the broccoli florets until tender-crisp, about 4 to 6 minutes. Set aside.
In a small bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, sesame oil, and red pepper flakes (if using). This is your honey garlic sauce base.
Heat the olive oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 1 to 2 minutes per side until pink.
Pour the prepared honey garlic sauce base over the shrimp. Bring the sauce to a simmer.
Stir the cornstarch slurry and pour it slowly into the simmering sauce while stirring constantly. Cook for 1 minute until the sauce thickens and becomes sticky and glossy, coating the shrimp well.
To assemble the bowls, divide the cooked brown rice among four bowls. Top the rice with steamed broccoli florets and the sauced shrimp.
Garnish each bowl with sesame seeds and sliced green onions before serving immediately.
Notes
For a gluten-free meal, substitute regular soy sauce with tamari or coconut aminos.
If you prefer white rice, substitute it for brown rice; adjust cooking time as needed.
You can use frozen shrimp; thaw them completely before cooking.