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Honey Garlic Shrimp Bowls Recipe - Sweet and Bold Seafood

Honey Garlic Shrimp Bowls

A quick and delicious weeknight meal featuring succulent shrimp in a sweet and savory honey garlic glaze, served over fluffy rice with fresh vegetables.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-inspired
Calories: 642
Ingredients Method Notes

Ingredients
  

  • 500 g raw king prawns peeled and deveined
  • 1 tbsp olive oil
  • 300 g basmati rice rinsed
  • 1 large head of broccoli cut into small florets
  • 2 medium carrots peeled and grated or julienned
  • 4 spring onions thinly sliced
  • 1 tbsp sesame seeds for garnish
For the Honey Garlic Sauce
  • 80 ml runny honey
  • 60 ml light soy sauce
  • 4 cloves garlic finely minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp cornflour mixed with 2 tbsp cold water a slurry
  • 1/4 tsp red pepper flakes optional, for a little heat

Method
 

  1. Cook the Rice: First, get your rice on. Cook the 300g of basmati rice according to the package instructions. Typically, this involves simmering it in 600ml of water for about 10-12 minutes until the water is absorbed, then letting it stand, covered, for 5 minutes. Fluff with a fork before serving.
  2. Prepare the Vegetables: While the rice is cooking, prepare your veg. You can steam the broccoli florets for 3-4 minutes until tender-crisp. I like to do this in the microwave with a splash of water, or you can blanch them in boiling water. Set aside.
  3. Mix the Sauce: In a small bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, rice vinegar, sesame oil, and optional red pepper flakes. In a separate tiny bowl, mix the cornflour and cold water to create a slurry. Set both aside.
  4. Sear the Shrimp: Heat the olive oil in a large frying pan or wok over a medium-high heat. Once the oil is shimmering, add the dried prawns in a single layer. Be careful not to overcrowd the pan; cook in two batches if needed. Cook for 1-2 minutes per side, until they are pink and opaque. What works best for me is to not move them for the first minute to get a good colour. Remove the prawns from the pan and set them aside on a plate.
  5. Make the Glaze: Reduce the heat to medium. Pour the honey-soy mixture into the same pan. Let it bubble gently for 1-2 minutes, scraping up any delicious browned bits from the bottom of the pan.
  6. Thicken the Sauce: Give the cornflour slurry a quick re-stir and pour it into the pan while whisking continuously. The sauce will begin to thicken almost immediately. Continue to simmer for another 30-60 seconds until it's glossy and has the consistency of single cream. For more information on creating pan sauces, Serious Eats has a great guide.
  7. Combine and Serve: Return the cooked prawns to the pan and toss them gently in the sauce for about 30 seconds until they are all coated and heated through. Be careful not to overcook them at this stage.
  8. Assemble the Bowls: To assemble your honey garlic shrimp bowls, divide the fluffy rice among four bowls. Top with the glazed honey garlic shrimp, a generous portion of the steamed broccoli, and the grated carrots. Garnish with sliced spring onions and a sprinkle of sesame seeds before serving immediately.

Notes

For a faster prep time, use pre-cut vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.