Honey Garlic Shrimp Rice Bowl
High-Protein Meals

Honey Garlic Shrimp Rice Bowl

Ready in 25 minutes, about 605 kcal and 52 g protein per serving (estimated).

  • High protein
  • Dairy free
  • 25 min15 prep · 10 cook
  • 2 servings
  • 605 kcalper serving, est.
  • Easy

Estimated macros

per serving · serves 2
  • 605Calories
  • 52 gProtein, about 34% of the energy
  • 77 gCarbs, about 51% of the energy
  • 10 gFat, about 15% of the energy

Estimated: the sum of USDA FoodData Central values for each ingredient (shrimp weighed raw, rice weighed cooked), divided by 2 servings.

Ingredients

10 items
2 servings

Equipment

  • Large nonstick or stainless skillet (30 cm / 12 in)
  • Small jug or bowl
  • Spatula or tongs
  • Knife and cutting board
  • Paper towels
  • Microwave-safe bowl and plate (to warm the rice)
  • 2 serving bowls

Method

8 steps

  1. Step 1: Prep the toppings

    • 7 min
    • Knife, cutting board, paper towels

    Mince the garlic. Thinly slice the cucumber and the green onions. Pat the thawed shrimp very dry with paper towels (dry shrimp sear instead of steaming).

    • 450 g1 lbLarge shrimp
    • 4 cloves (12 g)4 cloves (0.4 oz)Garlic
    • 100 g3.5 ozCucumber
    • 2 (30 g)2 (1 oz)Green onions

  2. Step 2: Whisk the glaze

    • 2 min
    • Small jug

    In a small jug, stir the honey, low-sodium soy sauce and rice vinegar until the honey dissolves.

    • 320 g11.3 ozCooked jasmine rice
    • 45 ml3 tbspHoney
    • 30 ml2 tbspLow-sodium soy sauce
    • 15 ml1 tbspRice vinegar

  3. Step 3: Warm the rice

    • 3 min
    • Microwave heat
    • Microwave-safe bowl and plate

    Warm the rice: a pouch as the packet says; leftover rice in a covered bowl with 1 tbsp water, 2-3 minutes in the microwave, stirred halfway, until steaming hot all through (74 °C / 165 °F). Keep it covered.

    • 320 g11.3 ozCooked jasmine rice

  4. Step 4: Sear the shrimp

    • 4 min
    • Medium-high heat
    • Large skillet

    Heat the oil in a large skillet over medium-high heat until it shimmers, about 2 minutes. Add the shrimp in one layer and cook 1 minute, until pink underneath, then flip and cook 1 minute more.

    • 450 g1 lbLarge shrimp
    • 15 ml1 tbspNeutral oil

  5. Step 5: Add the garlic

    • 30 sec
    • Medium heat
    • Large skillet

    Turn the heat down to medium. Add the garlic and stir for 30 seconds, just until fragrant; don't let it brown.

    • 4 cloves (12 g)4 cloves (0.4 oz)Garlic

  6. Step 6: Pour in the glaze

    • 10 sec
    • Medium heat
    • Large skillet

    Pour in the honey-soy glaze and stir so every shrimp sits in it.

    • 450 g1 lbLarge shrimp
    • 45 ml3 tbspHoney
    • 30 ml2 tbspLow-sodium soy sauce

  7. Step 7: Glaze until sticky

    • 1-2 min
    • Medium heat
    • Large skillet, spatula

    Let it bubble for 1-2 minutes, tossing, until the sauce thickens into a sticky glaze that coats the shrimp and the shrimp are pearly and opaque all the way through (63 °C / 145 °F), curled into a loose C. Take the pan off the heat straight away: overcooked shrimp turn rubbery.

    • 450 g1 lbLarge shrimp
    • 30 ml2 tbspLow-sodium soy sauce

  8. Step 8: Build the bowls

    • 2 min
    • 2 serving bowls

    Divide the warm rice between 2 bowls and arrange the cucumber, green onions and sesame seeds on one side. Spoon the shrimp and every bit of glaze next to them. Serve straight away.

    • 450 g1 lbLarge shrimp
    • 320 g11.3 ozCooked jasmine rice
    • 100 g3.5 ozCucumber
    • 2 (30 g)2 (1 oz)Green onions
    • 10 ml2 tspToasted sesame seeds

Good to know

Food safety

  • Shrimp: cook until the flesh is firm, pearly and opaque all the way through, 63 °C / 145 °F (FDA; FoodSafety.gov: until the flesh is pearly or white, and opaque).
  • Thaw frozen shrimp in the fridge overnight, or sealed in a plastic bag under cold water; never on the counter (FDA).
  • Cooked rice: cool and refrigerate it within 2 hours (1 hour above 32 °C / 90 °F), fridge at 4 °C / 40 °F or below (FDA); reheat leftover rice until steaming hot, 74 °C / 165 °F (FoodSafety.gov).

Allergens

Contains:

  • Shellfish
  • Soy
  • Wheat
  • Sesame

Check your labels: brands differ.

Tips

  • Pat the shrimp really dry and don't crowd the pan: wet or crowded shrimp steam and leak water, and the glaze stays thin.
  • Shrimp cook in minutes: the moment they are opaque and curled into a loose C, take the pan off the heat. A tight O means overcooked.
  • If the shrimp are opaque but the glaze is still thin, lift the shrimp onto a plate, bubble the glaze 30-60 seconds more, then toss them back in.
  • Taste before adding salt: the soy sauce already seasons the glaze.

Storage

Best eaten straight away. Refrigerate leftovers within 2 hours (1 hour above 32 °C / 90 °F) in a closed container at 4 °C / 40 °F or below and eat them within 3 days; reheat the shrimp and rice until steaming hot (74 °C / 165 °F) and keep the cucumber cold on the side.

Watch it made

Printable recipe card

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More like this

Honey Garlic Shrimp Rice Bowl, cook mode: Step 1 of 8

Step 1

Prep the toppings

  • 7 min
  • Knife, cutting board, paper towels

Mince the garlic. Thinly slice the cucumber and the green onions. Pat the thawed shrimp very dry with paper towels (dry shrimp sear instead of steaming).

You'll need

  • 450 g1 lbLarge shrimp
  • 4 cloves (12 g)4 cloves (0.4 oz)Garlic
  • 100 g3.5 ozCucumber
  • 2 (30 g)2 (1 oz)Green onions

Step 2

Whisk the glaze

  • 2 min
  • Small jug

In a small jug, stir the honey, low-sodium soy sauce and rice vinegar until the honey dissolves.

You'll need

  • 320 g11.3 ozCooked jasmine rice
  • 45 ml3 tbspHoney
  • 30 ml2 tbspLow-sodium soy sauce
  • 15 ml1 tbspRice vinegar

Step 3

Warm the rice

  • 3 min
  • Microwave heat
  • Microwave-safe bowl and plate

Warm the rice: a pouch as the packet says; leftover rice in a covered bowl with 1 tbsp water, 2-3 minutes in the microwave, stirred halfway, until steaming hot all through (74 °C / 165 °F). Keep it covered.

You'll need

  • 320 g11.3 ozCooked jasmine rice

Step 4

Sear the shrimp

  • 4 min
  • Medium-high heat
  • Large skillet

Heat the oil in a large skillet over medium-high heat until it shimmers, about 2 minutes. Add the shrimp in one layer and cook 1 minute, until pink underneath, then flip and cook 1 minute more.

You'll need

  • 450 g1 lbLarge shrimp
  • 15 ml1 tbspNeutral oil

Step 5

Add the garlic

  • 30 sec
  • Medium heat
  • Large skillet

Turn the heat down to medium. Add the garlic and stir for 30 seconds, just until fragrant; don't let it brown.

You'll need

  • 4 cloves (12 g)4 cloves (0.4 oz)Garlic

Step 6

Pour in the glaze

  • 10 sec
  • Medium heat
  • Large skillet

Pour in the honey-soy glaze and stir so every shrimp sits in it.

You'll need

  • 450 g1 lbLarge shrimp
  • 45 ml3 tbspHoney
  • 30 ml2 tbspLow-sodium soy sauce

Step 7

Glaze until sticky

  • 1-2 min
  • Medium heat
  • Large skillet, spatula

Let it bubble for 1-2 minutes, tossing, until the sauce thickens into a sticky glaze that coats the shrimp and the shrimp are pearly and opaque all the way through (63 °C / 145 °F), curled into a loose C. Take the pan off the heat straight away: overcooked shrimp turn rubbery.

You'll need

  • 450 g1 lbLarge shrimp
  • 30 ml2 tbspLow-sodium soy sauce

Step 8

Build the bowls

  • 2 min
  • 2 serving bowls

Divide the warm rice between 2 bowls and arrange the cucumber, green onions and sesame seeds on one side. Spoon the shrimp and every bit of glaze next to them. Serve straight away.

You'll need

  • 450 g1 lbLarge shrimp
  • 320 g11.3 ozCooked jasmine rice
  • 100 g3.5 ozCucumber
  • 2 (30 g)2 (1 oz)Green onions
  • 10 ml2 tspToasted sesame seeds

All done

Enjoy your Bowl

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