These Honey Garlic Shrimp Bowls combine three of our favorite dishes: honey garlic shrimp, miso brown rice, and oven-roasted broccoli. The result is a flavorful, fueling and healthy bowl guaranteed to keep you satisfied.
Why You’ll Love These Honey Garlic Shrimp Bowls
Quick and Easy. This recipe is pretty easy to whip together. The miso brown rice takes about 25 minutes in the pressure cooker. While it’s cooking you can marinate the shrimp and roast the broccoli. Once the marinating is done, it takes all of 5 minutes to cook the shrimp and another 5 to reduce the honey soy sauce to a concentrated glaze.
Healthy. This bowl is super healthy, packing in healthy protein from the shrimp, whole grains from the brown rice, and a nice heaping portion of roasted broccoli, which is high in fiber and will help keep you fuller longer.
Flavorful. There are a lot of flavors at play here, between the slightly salty miso brown rice, sticky-sweet honey garlic shrimp, and crispy and savory roasted broccoli. But it all blends in perfect harmony in this bowl.
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How to Make Honey Garlic Shrimp Bowls
Step 1: Make the Miso Brown Rice
In a pressure cooker, combine 2 cups of brown rice with 2 ½ cups low sodium vegetable broth. Set the timer on the pressure cooker to 22 minutes and get started on making the shrimp marinade and roasted broccoli.
When the rice is done, allow the pressure to vent naturally rather than using the quick release vent. The natural vent will take about 10 minutes. Don’t skip this step if time permits, as resting the rice is one of the keys to making fluffier rice.
Once the pressure has equalized, fluff the rice with a fork. Add 1 ½ tablespoons of white miso paste and ¼ teaspoon black pepper. Stir to incorporate. Cover with foil, until you’re ready to assemble the bowls.
Step 2: Marinate the Shrimp and Roast the Broccoli
Preheat the oven to 425°F.
In a small bowl, whisk together the soy sauce, honey, olive oil, lemon juice and garlic. Add the thawed shrimp to a medium bowl and cover with the marinade. Cover and refrigerate for 20 minutes.
While the shrimp marinate, prepare the broccoli.
Cut the broccoli crowns into small, roughly equally sized florets. Wash and pat dry with a paper towel. Transfer the broccoli to a bowl and drizzle with olive oil. Toss to coat. Sprinkle with garlic, salt, and pepper. Toss again to coat.
Spread the seasoned broccoli out evenly on a large baking sheet. Cook for 15 to 20 minutes, or until tender and lightly browned in places. Remove from heat and cover with foil to keep warm.
Step 3: Cook the Shrimp
Once the shrimp has marinated for 20 minutes, lightly mist a frying pan with cooking spray or a light drizzle of olive oil. Spoon the shrimp into the frying pan, leaving behind the majority of the marinade. Cook the shrimp on medium heat for 2 to 3 minutes, per side, or until pink and tender.
Be careful not to overcook the shrimp, as they will be rubbery and/or dry as a result. The size of the shrimp will affect the cooking time, so adjust based on the size of your shrimp. We used medium shrimp in this recipe.
Transfer the cooked shrimp from the pan to a bowl using a slotted spoon. Cover the bowl with foil to keep it warm.
Pour the marinade into the hot pan. Increase the heat to medium high and bring the marinade to a low boil. Cook the sauce for 6 to 8 minutes, or until it is reduced to a few tablespoons of thicker liquid. Add the shrimp back to the pan to warm for 1 to 2 minutes. Toss to coat the shrimp in the sauce. Remove from heat.
Step 4: Assemble the Bowls
Divide the miso brown rice, roasted broccoli, and honey garlic shrimp among four bowls. Drizzle with any remaining shrimp glaze. Garnish with green onion and parsley, if desired. Enjoy!
Easy Bowl Modifications
Grain: this recipe pairs well with tons of different grains, so feel free to swap out miso brown rice with cilantro lime brown rice, cauliflower rice, Israeli couscous, farro, or any other grain of choice.
Protein: you can substitute any protein you desire for this recipe and the glaze will still be delicious. Our favorite swaps are diced chicken or tofu. Simply marinate the desired protein for 20 minutes and adjust cooking time based on the protein you selected.
Vegetables: you can load up this bowl with tons of veggies, like carrots, bok choy, bell pepper, sugar snap pea, and green onion. Or you can replace roasted broccoli with roasted cauliflower or asparagus as well.
How to Store and Reheat Honey Garlic Shrimp Bowls
Storage: store any left overs in an airtight container for up to 7 days. We usually store these ahead of time in meal-size portions, rather than keeping the three ingredients separately, but that’s personal preference.
Reheating: to reheat, lightly mist a frying pan with cooking spray. Add the rice, broccoli, and shrimp to the skillet. Add 1 tablespoon of water and cover and warm over medium heat. It will take about 7 minutes to reheat in this fashion, but the result is much better than reheating in the microwave. This method keeps the shrimp tender and gives a little crisp back to the broccoli, while the microwave tends to turn shrimp dry and rubbery and broccoli limp.
Let us know what you think about this recipe for Honey Garlic Shrimp Bowls by dropping a comment and/or rating below! We love to hear from you!
Check out more of our favorite bowl recipes:
- Greek Turkey Meatball Bowls
- Chipotle Shrimp and Cauliflower Rice Bowls
- Herb Chicken and Peach Bowls
- Spaghetti Squash with Sausage and Miso Mushrooms
Honey Garlic Shrimp Bowls
Equipment
- Pressure cooker
Ingredients
Honey Garlic Shrimp
- ⅓ c low sodium soy sauce
- 3 Tbsp honey or agave syrup
- 1 Tbsp extra virgin olive oil
- 4 garlic cloves, minced
- ½ lemon, juiced
- 16 oz medium shrimp, peeled and deveined
- 2 Tbsp fresh parsley, chopped
Miso Brown Rice
- 2 c uncooked brown rice
- 2½ c low sodium vegetable or chicken broth
- 1½ Tbsp white miso paste
- ¼ tsp cracked black pepper
Oven Roasted Broccoli
- 2 crowns broccoli, cut into florets
- 1 Tbsp extra virgin olive oil
- 1 tsp granulated garlic
- ½ tsp sea salt
- ¼ tsp cracked black pepper
Instructions
- Whisk together soy sauce, honey, oil, lemon juice and garlic. Add thawed shrimp to a medium bowl and cover with the marinade. Refrigerate for 20 minutes.
- When you have about 10 minutes left of marinating time, preheat the oven to 425°F and start the miso brown rice.
- Combine 2 cups of brown rice with 2 ½ cups broth in the pressure cooker. Set the timer on the pressure cooker to 22 minutes. When the rice is done, allow the pressure to vent naturally, which will take about 10 minutes. Use the quick release valve after 10 minutes if there is still steam to vent. Once the pressure has equalized, fluff the rice with a fork. Add 1 ½ tablespoons of white miso paste and ¼ teaspoon black rice. Stir to incorporate. Remove the rice from the pressure cooker and set aside. Cover with foil to keep warm.
- While the miso brown rice cooks, start the oven roasted broccoli. Cut the broccoli crowns into small florets. Wash and pat dry. Transfer the broccoli to a bowl and drizzle with olive oil. Toss to coat. Sprinkle with garlic, salt, and pepper. Toss again to coat.
- Spread the seasoned broccoli out evenly on a large baking sheet. Cook for 12 to 15 minutes, or until tender and lightly browned in places. Remove from heat and set aside.
- While the broccoli cooks, lightly mist a frying pan with cooking spray. Spoon the shrimp into the frying pan, leaving behind the majority of the marinade. Cook on medium heat for 6 to 8 minutes, or until pink and warmed. Transfer the shrimp from the pan to a bowl using a slotted spoon. Cover the bowl with foil.
- Pour the marinade into the hot pan. Increase the heat to medium high and bring the marinade to a low boil. Cook the sauce for 7 to 10 minutes, or until it is reduced to a few tablespoons of liquid (it will be a little thicker). Add the shrimp back to the pan to warm for 1 to 2 minutes. Remove from heat.
- Divide the brown rice, broccoli, and shrimp between four bowls (there might be extra rice). Drizzle any extra glaze over the bowls. Sprinkle with parsley or any other desired garnish.
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