Garlic Shrimp Rice Bowl Recipe

a white bowl filled with rice and topped with juicy shrimp.

4.28 from 18 votes

My garlic shrimp rice bowl is a pleasant combination of sauteed juicy shrimp, slightly sweet shallot, and bright scallions tossed in a glossy garlic sauce that balances soy-saltiness with honey sweetness and a splash of rice vinegar. Feel free to customize with veggies and grain you prefer.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: American, Chinese

Servings:

Calories: 832kcal

Author: Lyuba Brooke

Ingredients

Sauce:

3/4 cup chicken stock (can substitute vegetable broth)
3 tbsp low sodium soy sauce use GF soy or tamari if needed
2 tbsp honey
1 tbsp rice vinegar
2 tbsp avocado oil
1 tbsp cornstarch
4-6 large garlic cloves pressed

Rice Bowl:

1 lb shrimp peeled and deveined
1 large shallot thinly sliced
1 cup scallions chopped into 1-inch pieces
1 cup uncooked rice

US Customary - Metric

Instructions

Start cooking rice first because it will take the longest. Cook rice according to package instructions.
Tip: I recommend cooking rice in chicken or vegetable stock for more flavor. When rice is about half way done, start on the shrimp.
Combine ingredients for the sauce in a mixing bowl, whisk and set aside.
Preheat a cooking pan over medium heat. Add a little oil to the pan.
Add thinly sliced shallots and saute until starts to brown.
Add chopped scallions and shrimp. Saute shrimp until starts to turn opaque and flip to the other side.
Saute shrimp for another minutes. Stir sauce because corn starch has settled and add it to the pan.
Stir and let it simmer until sauce thickens. When sauce thickens, take off heat and serve over rice.

Notes

Make Ahead: you can easily make rice ahead (or another grain) ahead of time and store it in the refrigerator, in an air-tight container. Making rice ahead of time, will make this recipe done in about 10-15 minutes.

Reheating rice: note that rice does tend to dry out when it sits in the refrigerator. To invigorate rice, simply add a splash of broth or water when reheating. You can easily reheat it in the microwave with a microwave safe lid of a plate over the top.

Storing: store leftover shrimp and rice in the refrigerator, in an air-tight container. It should be good for 2-3 days. I don't recommend reheating shrimp in a microwave! It's best to use a sauté pan and reheat it quickly, over medium heat, just until heated through.

Nutrition