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Honey Garlic Shrimp Bowls with Roasted Broccoli

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Sweet and savory honey-garlic shrimp served over fluffy rice with tender roasted broccoli—an easy, flavorful bowl perfect for weeknight dinners.

Ingredients

Scale
  • 1 lb (450 g) large shrimp, peeled and deveined
  • 2 Tbsp olive oil, divided
  • 3 cups broccoli florets
  • ½ tsp salt, divided
  • ½ tsp black pepper, divided
  • 2 garlic cloves, minced
  • ¼ cup honey
  • 3 Tbsp soy sauce (or tamari)
  • 1 Tbsp rice vinegar (or lime juice)
  • 1 tsp sesame oil
  • 1 tsp grated fresh ginger (optional)
  • 2 cups cooked rice (white, brown, or jasmine)
  • Optional garnish: sliced green onions, sesame seeds, lime wedges

Instructions

  1. Preheat oven to 425 °F (220 °C). Toss broccoli with 1 Tbsp olive oil, ¼ tsp salt, and pepper. Roast on a sheet pan for 15–18 minutes until tender and slightly charred.
  2. Meanwhile, whisk garlic, honey, soy sauce, rice vinegar, sesame oil, and ginger in a bowl.
  3. Pat shrimp dry, season with ¼ tsp salt and pepper.
  4. Heat remaining 1 Tbsp olive oil in a skillet over medium-high heat. Add shrimp and cook 2 minutes per side until pink and just cooked. Pour honey-garlic sauce over shrimp and cook 1–2 minutes more until sauce thickens and coats shrimp.
  5. Divide cooked rice between bowls. Top with roasted broccoli and saucy shrimp.
  6. Garnish with green onions, sesame seeds, and a lime wedge if desired. Serve immediately.

Notes

  • Feel free to swap broccoli with cauliflower or snap peas.
  • Adjust sweetness or saltiness by tweaking honey and soy sauce amounts.
  • For a low-carb version, serve over cauliflower rice or greens.
  • Meal-prep option: roast broccoli and cook shrimp separately; combine when ready.
  • Leftovers keep up to 3 days in the fridge; reheat gently to preserve sauce.

Nutrition

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