Honey Garlic Shrimp Rice Bowl (15-Minute Stovetop Dinner)

How to Make Honey Garlic Shrimp Rice Bowl (15-Minute Stovetop Dinner)

1. 1

   Step 1: Cook the rice

   Bring 1 1/4 cups water to a boil in a small saucepan, add the instant rice, cover, and remove from heat; let sit per package instructions (about 5 minutes) until tender. Fluff with a fork and keep covered to stay warm while you prepare the shrimp and sauce.

   For this step

   • 1 cupInstant white rice (uncooked)
   
2. 2

   Step 2: Mix the honey-garlic sauce

   In a small bowl, whisk together honey, soy sauce, minced garlic and cornstarch with 1-2 tablespoons of cold water until smooth. The cornstarch will help the sauce thicken quickly when heated.

   For this step

   • 3 tbspHoney
   • 3 tbspLow-sodium soy sauce
   • 3 clovesGarlic, minced
   • 1 tspCornstarch
   
3. 3

   Step 3: Sear the shrimp

   Heat the vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Pat shrimp dry, season lightly with salt and pepper, then sear 1-2 minutes per side until pink and opaque; remove shrimp to a plate to avoid overcooking.

   For this step

   • 1 lbLarge shrimp, peeled & deveined
   • 1 tbspVegetable oil (or canola)
   
4. 4

   Step 4: Thicken the sauce and finish shrimp

   Reduce heat to medium, pour the honey-garlic mixture into the hot skillet and cook, stirring, until it bubbles and thickens (about 30–60 seconds). Return the shrimp to the pan and toss to coat in the glaze, then stir in the sesame oil for aroma and flavor.

   For this step

   • 1 tspSesame oil
   
5. 5

   Step 5: Assemble bowls and garnish

   Divide the cooked rice among bowls and top with the glazed shrimp and any pan sauce. Sprinkle sliced green onions over each bowl (and sesame seeds if you like) and serve immediately for best texture and flavor.

   For this step

   • 2 stalksGreen onions (scallions), sliced
   

1. Bring 1 1/4 cups water to a boil in a small saucepan, add the instant rice, cover, and remove from heat; let sit per package instructions (about 5 minutes) until tender. Fluff with a fork and keep covered to stay warm while you prepare the shrimp and sauce.
2. In a small bowl, whisk together honey, soy sauce, minced garlic and cornstarch with 1-2 tablespoons of cold water until smooth. The cornstarch will help the sauce thicken quickly when heated.
3. Heat the vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Pat shrimp dry, season lightly with salt and pepper, then sear 1-2 minutes per side until pink and opaque; remove shrimp to a plate to avoid overcooking.
4. Reduce heat to medium, pour the honey-garlic mixture into the hot skillet and cook, stirring, until it bubbles and thickens (about 30–60 seconds). Return the shrimp to the pan and toss to coat in the glaze, then stir in the sesame oil for aroma and flavor.
5. Divide the cooked rice among bowls and top with the glazed shrimp and any pan sauce. Sprinkle sliced green onions over each bowl (and sesame seeds if you like) and serve immediately for best texture and flavor.