Spicy Honey Garlic Shrimp Bowls

Why You’ll Love This Recipe

Craving dinner that’s quick, flavorful, and healthy? These Spicy Honey Garlic Shrimp Bowls check all the boxes—sweet, spicy, savory, and on the table in under 20 minutes. Juicy shrimp glazed in a sticky honey-garlic sauce, brightened with chili heat and fresh scallions, served over rice, quinoa, or noodles—it’s a crave-worthy, low-effort, high-reward kind of meal.

This dish also works great for meal prep, is naturally dairy-free, and doesn’t include any pork, bacon, or alcohol-based ingredients. It’s customizable, budget-friendly, and guaranteed to become part of your weeknight rotation.

Ingredients You’ll Need

For the Shrimp & Sauce

• 1 lb (450 g) large shrimp, peeled and deveined

• 2 tablespoons soy sauce (or tamari for gluten-free)

• 2 tablespoons honey

• 1½ tablespoons fresh lemon juice

• 3 cloves garlic, minced

• 1 teaspoon fresh ginger, grated (optional)

• ½ to 1 teaspoon red pepper flakes (adjust to taste)

• 1 tablespoon neutral oil (e.g., canola, avocado, vegetable)

• Sea salt and freshly ground black pepper, to taste

Bowl Base & Garnishes

• 2 cups cooked rice, quinoa, noodles, or cauliflower rice

• 2 green onions, thinly sliced

• Optional: steamed or roasted vegetables (e.g. broccoli, snap peas)

• Optional: sesame seeds, lime wedges

Ingredient Spotlight & Substitutions

Shrimp: Use large or extra-large for best texture. Frozen is fine—just thaw and pat dry before cooking.

Soy Sauce Alternatives: Tamari works for gluten-free; coconut aminos if soy-free.

Honey Substitutes: Maple syrup is a good vegan option, though it changes the flavor slightly.

Heat Control: Use more or less red pepper flakes depending on your spice tolerance. A drizzle of Sriracha or dash of cayenne can boost heat.

Oil Choices: Neutral oils like avocado or vegetable oil won’t affect the flavor.

Add-ins: Mix in broccoli, bell peppers, or snap peas for added color and nutrition.

Equipment & Prep Tips

• A large skillet or non-stick pan

• Measuring spoons and cups

• Garlic press or knife

• Spatula

• Bowls for serving

Tips:

• Thaw shrimp in cold water if frozen. Pat dry to help them sear, not steam.

• Cook your grains or noodles before starting the shrimp.

• Mince garlic and ginger before cooking so everything moves quickly.

Step-by-Step Instructions

Step 1 – Make the Sauce

In a small bowl, whisk together soy sauce, honey, lemon juice, minced garlic, ginger, red pepper flakes, salt, and pepper.

Step 2 – Cook the Shrimp

Heat oil in a skillet over medium-high heat. Season shrimp lightly with salt and pepper. Cook for 1–2 minutes per side, until pink and opaque. Transfer to a plate.

Step 3 – Simmer the Sauce

Reduce heat to medium. Pour the sauce mixture into the same skillet. Stir and let it simmer for 1–2 minutes, until slightly thickened and glossy.

Step 4 – Glaze the Shrimp

Return the shrimp to the pan. Toss in the sauce for another 1–2 minutes until coated and heated through.

Step 5 – Assemble the Bowls

Spoon your rice, noodles, or grain base into bowls. Add shrimp and sauce over top. Garnish with green onions, sesame seeds, lime wedges, or steamed vegetables.

Variations & Customizations

Mild or Spicy: Omit red pepper flakes for a kid-friendly version or double them for a spicy kick. Add hot sauce like Sriracha for extra heat.

Low-Carb Option: Use cauliflower rice or spiralized zucchini noodles instead of rice or pasta.

Vegetarian Version: Use tofu cubes or cauliflower florets in place of shrimp. Sear tofu until golden on all sides before adding sauce.

Bulk it Up: Add sautéed or steamed veggies like snow peas, broccoli, mushrooms, or shredded carrots to stretch the meal and increase fiber.

Make it a Salad Bowl: Serve shrimp over a bed of greens with a spoonful of grains and drizzle extra sauce as dressing.

Serving Suggestions & Pairings

Side Ideas:

• Cucumber and carrot salad with rice vinegar

• Steamed edamame with sea salt

• Miso soup or a clear broth

Toppings:

• Fresh cilantro or Thai basil

• Lime wedges for zing

• Pickled onions for an acidic pop

• Crushed roasted peanuts or cashews

Beverage Pairings:

• Iced green tea

• Sparkling water with citrus

• Coconut water

Meal Prep, Storage & Reheating

Storage:
Cool the shrimp and rice completely before storing. Keep in airtight containers in the fridge for up to 3 days.

Reheating:
Microwave: Cover lightly, heat for 1–2 minutes, stirring halfway through.
Stovetop: Reheat in a skillet with a splash of water or broth over medium-low heat until warmed through.

Freezing Tips:
Shrimp texture may change when frozen. For best results, freeze only the sauce and base. Cook shrimp fresh for best texture.

Nutrition Highlights (Approximate per serving)

• Calories: 300–350

• Protein: 25–30g

• Carbs: 30–40g (depending on base)

• Fat: 5–8g

• Fiber: 1–2g (more with vegetables or whole grains)

Shrimp is a lean protein source rich in selenium, vitamin B12, and iodine. Pairing it with complex carbs like brown rice or quinoa boosts fiber and energy. Adding vegetables enhances both vitamins and volume without piling on calories.

Frequently Asked Questions (FAQs)

Can I use frozen shrimp?
Yes, just thaw them completely first and pat dry before cooking.

How spicy is this dish?
With ½–1 teaspoon of red pepper flakes, it’s medium heat. Use less for mild, or more for extra spicy.

Is this recipe gluten-free?
Use tamari or coconut aminos instead of soy sauce and a gluten-free base like rice or quinoa.

Can I make it vegan?
Yes! Use tofu or cauliflower instead of shrimp and maple syrup instead of honey.

What’s the best base for these bowls?
Rice, quinoa, soba noodles, or cauliflower rice all work. Choose your favorite based on taste and dietary needs.

Can I meal prep this?
Absolutely. Store components separately or assembled in containers for up to 3 days. Reheat gently and garnish fresh.

Can I freeze it?
Not recommended to freeze shrimp after cooking, but the sauce and grains can be frozen separately. Cook shrimp fresh when ready to eat.

What are good vegetable add-ins?
Try snap peas, broccoli, bell peppers, carrots, or spinach for extra nutrition and crunch.