Sticky Garlic Sesame Shrimp Bowls

Sticky Garlic Sesame Shrimp Bowls

I could eat these Sticky Garlic Sesame Shrimp Bowls every single day! The shrimp cook up tender and juicy in just minutes, the veggies add the perfect crunch, and the quick sauce brings everything together with an irresistible sweet, savory, umami flavor. It’s no surprise this recipe is a favorite with everyone in my family! With 26 grams of protein per serving, these bowls come together in 20 minutes for busy weeknights or a healthy meal-prep option you’ll actually look forward to eating.

Course Main Course

Cuisine American, Asian

Diet Gluten Free

Prep Time 5

Cook Time 13

Total Time 18

Servings Bowls

Calories 431kcal

Author Christine McMichael

Equipment

Sauté Pan

Ingredients

Shrimp

1 pound medium uncooked shrimp peeled & deveined
1 Tablespoon avocado oil
1 teaspoon salt divided
1/2 teaspoon pepper divided

Sticky Garlic Sauce

1/4 cup honey
1 Tablespoon tomato paste
1 Tablespoon tamari or soy sauce/coconut aminos
1 teaspoons sesame oil
1 Tablespoon minced garlic
1 teaspoon minced ginger
1/2 teaspoon crushed red pepper optional
1/2 Tablespoon cornstarch
1 Tablespoon sesame seeds plus more for topping

Bowls

1/2 Tablespoon avocado oil
2 cups shelled edamame
2 cups cooked rice
2 medium carrots shredded or shaved
1 cucumber sliced or diced
1 green onion stalk chopped (for garnish)

Instructions

Thaw and rinse the shrimp right before cooking.
Mix the salt and pepper together in a bowl and set aside.
Heat the avocado oil in a skillet over medium-high heat.
Add in the drained shrimp and cook for about 3-4 minutes, or until it’s pink and the tails begin to curl slightly. Add in half of the salt and pepper mix.
Remove the shrimp, and drain the excess water from the pan.
Meanwhile, whisk the sauce ingredients together.
Add the sauce to the pan, and stir until it begins to thicken, about 2-3 minutes. Turn off the heat.
Add the shrimp back into the pan with the sauce, and stir for another 1-2 minutes, until the sauce becomes sticky.
Meanwhile, in a separate small pan, sauté the edamame with 1/2 Tablespoon avocado oil and the remaining salt and pepper for about 3-4 minutes.
Assemble each bowl with cooked rice, edamame, carrots, cucumbers, sesame shrimp, and chopped green onion. Top with any extra sauce from the pan and extra sesame seeds!

Video

Notes

Not feeling the raw carrots? You can just dice them and add them to cook with the edamame. Be sure to add an extra 1/2 Tablespoon of oil, and start the carrots about 2-3 minutes before adding in the edamame!

Nutrition