If you’re craving a dish that combines sweet, savory, and crispy textures all in one bowl, these Crispy Honey Garlic Shrimp Rice Bowls are exactly what you need. With perfectly cooked jasmine rice, golden crispy shrimp, and a luscious honey garlic sauce, this meal is quick enough for weeknights but impressive enough for guests. It’s a fantastic way to enjoy shrimp, infused with fresh garlic and ginger flavors, all topped off with a sprinkle of sesame seeds and green onion for that extra pop. Whether you’re a seafood lover or just looking for a fresh twist on rice bowls, this recipe will quickly become a favorite.
Why This Recipe Is Reliable
This recipe is a winner because it strikes the perfect balance between simplicity and flavor. Using pantry staples like soy sauce and honey, it comes together in under 30 minutes but tastes like you spent hours in the kitchen. The crispy shrimp coating ensures every bite has a delightful crunch, and the jasmine rice provides a fragrant, fluffy base that soaks up the sauce beautifully. Plus, this recipe uses straightforward techniques, so even beginners can nail it without stress. It’s a dependable choice whether you’re cooking for family, meal prepping, or entertaining.
What You’ll Gather
- 1 pound large shrimp, peeled and deveined
- 1 cup jasmine rice
- 2 cups water
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 green onion, chopped
- Sesame seeds for garnish
Toolbox for This Recipe
- Medium saucepan – for cooking the jasmine rice
- Mixing bowl – to toss shrimp with cornstarch
- Large skillet or frying pan – for frying shrimp and making sauce
- Measuring spoons and cups – to ensure precise ingredient amounts
- Spatula or tongs – to flip shrimp and stir sauce
- Knife and cutting board – for chopping garlic, ginger, and green onion
How to Prepare Crispy Honey Garlic Shrimp Rice Bowls
Step 1: Cook the Jasmine Rice
Rinse 1 cup of jasmine rice under cold water until the water runs clear. This removes excess starch and prevents the rice from being gummy. In a medium saucepan, combine the rinsed rice with 2 cups of water. Bring it to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
Step 2: Prepare the Shrimp
Pat the shrimp dry with paper towels—this helps them get extra crispy. Place the shrimp in a mixing bowl, then add 2 tablespoons of cornstarch. Toss well ensuring each shrimp is evenly coated with the cornstarch.
Step 3: Make the Honey Garlic Sauce
In a small bowl, whisk together 3 tablespoons honey, 3 tablespoons soy sauce, minced garlic, and minced ginger. Set this aside; it will be added to the pan once the shrimp is cooked.
Step 4: Cook the Shrimp
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer. Cook for about 2 minutes on each side, or until the shrimp are golden and crispy on the outside and opaque inside. Remove the shrimp from the skillet and set aside on a plate.
Step 5: Combine and Glaze
Reduce the heat to medium, pour the honey garlic sauce into the same skillet, and let it simmer for 1-2 minutes. The sauce will thicken slightly. Return the shrimp to the pan, tossing to coat them in the sauce evenly.
Step 6: Assemble the Bowls
Divide the fluffy jasmine rice into serving bowls. Spoon the honey garlic shrimp on top, then garnish with chopped green onions and a sprinkle of sesame seeds. Serve immediately for the best texture.
Warm & Cool Weather Spins
- Warm Weather: Add fresh cucumber slices and shredded carrots for a crisp, refreshing crunch.
- Cool Weather: Stir in steamed broccoli or sautéed bok choy to make the bowls heartier and warming.
- Spicy Kick: Drizzle some sriracha or sprinkle red pepper flakes over the finished bowl if you like heat.
- Crunch Factor: Top with crushed peanuts or toasted cashews for added texture.
Notes on Ingredients
- Shrimp: Using large shrimp ensures a meaty bite, but medium shrimp can work too—just adjust cooking times accordingly.
- Jasmine Rice: Its fragrant aroma and slightly sticky texture make it ideal for soaking up the sauce.
- Honey: Adds natural sweetness and helps caramelize the shrimp when cooked.
- Soy Sauce: Choose a low-sodium variety if you want to keep salt levels in check.
- Garlic & Ginger: Freshly minced garlic and ginger make a huge difference in flavor compared to powders.
- Cornstarch: Used to coat the shrimp for that irresistible crispy coating without frying in heavy batter.
- Vegetable Oil: Has a high smoke point perfect for frying shrimp quickly without burning.
- Green Onion & Sesame Seeds: These toppings add color, freshness, and a subtle nutty flavor to finish the dish beautifully.
Meal Prep & Storage Notes
You can prepare the jasmine rice and shrimp in advance to save time on busy days. Store cooked rice in an airtight container in the refrigerator for up to 4 days. The shrimp and sauce are best eaten fresh but can be stored separately in the fridge for up to 2 days.
When reheating, gently warm the shrimp and sauce in a skillet over low heat to maintain crispness, and microwave the rice covered with a damp paper towel to keep it moist. Assemble bowls just before serving to keep textures perfect.
Common Questions
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before coating with cornstarch. This helps achieve the desired crispiness.
Is it possible to make this dish gluten-free?
Yes! Swap out regular soy sauce for a gluten-free tamari sauce, and ensure the cornstarch is pure and gluten-free. This way, you maintain all the flavor with a gluten-free twist.
Can I bake the shrimp instead of frying?
You can bake the shrimp at 425°F (220°C) for about 8-10 minutes, flipping halfway through. While baking is healthier, frying gives a superior crisp texture for this recipe.
How can I make this recipe spicier?
Add red pepper flakes to the honey garlic sauce or serve with a drizzle of your favorite hot sauce. Fresh sliced chili peppers also work well as a garnish for some heat.
Ready, Set, Cook
There’s nothing quite like the combination of crispy shrimp coated with a sticky, sweet, and garlicky glaze served over fragrant jasmine rice. These Crispy Honey Garlic Shrimp Rice Bowls come together quickly, requiring just a handful of ingredients and straightforward steps. Whether you’re cooking solo, for family, or a small dinner party, this recipe delivers flavor, texture, and satisfaction in every bite. Grab your shrimp and get ready to whip up a bowl that’s both comforting and exciting for your taste buds.
Enjoy every bite!
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Crispy Honey Garlic Shrimp Rice Bowls
Ingredients
Equipment
Method
- Rinse 1 cup of jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine rinsed rice with 2 cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
- Pat the shrimp dry with paper towels to help them get extra crispy. Place shrimp in a mixing bowl and add 2 tablespoons of cornstarch. Toss well to evenly coat each shrimp with cornstarch.
- In a small bowl, whisk together 3 tablespoons honey, 3 tablespoons soy sauce, minced garlic, and minced ginger. Set aside to add later.
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Once hot, add shrimp in a single layer. Cook about 2 minutes on each side until golden and crispy on outside and opaque inside. Remove shrimp from skillet and set aside on a plate.
- Reduce heat to medium, pour honey garlic sauce into the same skillet, and let simmer for 1-2 minutes until slightly thickened. Return shrimp to pan, tossing to coat evenly in sauce.
- Divide fluffy jasmine rice into serving bowls. Spoon honey garlic shrimp on top, then garnish with chopped green onions and a sprinkle of sesame seeds. Serve immediately for best texture.
Notes
- Pat shrimp dry thoroughly before coating with cornstarch to maximize crispiness.
- Use low-sodium soy sauce to control saltiness in the dish.
- Store cooked rice in an airtight container in the fridge for up to 4 days; shrimp and sauce keep for 2 days separately.
