Description
Delicious Sticky Garlic Sesame Shrimp Bowls featuring tender shrimp tossed in a sticky garlic sesame sauce, served over rice with sautéed edamame, fresh carrots, cucumbers, and a sprinkle of sesame seeds and green onions. Ready in just 18 minutes, this flavorful bowl is perfect for a quick and healthy weeknight meal.
Ingredients
Shrimp and Seasoning
- 1 pound medium uncooked shrimp (peeled & deveined)
- 1 tablespoon avocado oil (divided)
- 1 teaspoon salt (divided)
- 1/2 teaspoon pepper (divided)
Sauce
- 1/4 cup honey
- 1 tablespoon tomato paste
- 1 tablespoon tamari (or soy sauce/coconut aminos)
- 1 teaspoon 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)
Vegetables and Assembly
- 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 Shrimp: Thaw the shrimp if frozen and rinse under cold water just before cooking to ensure they are fresh and ready to use.
- Mix Salt and Pepper: In a small bowl, combine the salt and pepper and set aside for seasoning the shrimp and edamame.
- Heat Oil: Heat 1 tablespoon of avocado oil in a skillet over medium-high heat to prepare for cooking the shrimp.
- Cook Shrimp: Add the shrimp to the hot skillet and cook for 3-4 minutes until they turn pink and the tails curl slightly. Season with half of the salt and pepper mixture.
- Drain Water: Remove the shrimp from the skillet and carefully drain any excess water that accumulated in the pan.
- Whisk Sauce: In a separate bowl, whisk together honey, tomato paste, tamari, sesame oil, minced garlic, minced ginger, crushed red pepper (if using), cornstarch, and sesame seeds to create the sauce.
- Thicken Sauce: Pour the sauce into the skillet and cook, stirring continuously, until it thickens which should take about 2-3 minutes, then turn off the heat.
- Combine and Stir: Return the cooked shrimp to the skillet, stirring for 1-2 minutes to coat the shrimp thoroughly and allow the sauce to become sticky and glossy.
- Sauté Edamame: In a separate small pan, heat 1/2 tablespoon avocado oil over medium heat, then add the shelled edamame and the remaining salt and pepper. Sauté for 3-4 minutes until warmed through and slightly tender.
- Assemble Bowls: Divide the cooked rice evenly into four bowls. Top each with sautéed edamame, shredded carrots, sliced cucumbers, and the sticky garlic sesame shrimp. Garnish with chopped green onion and extra sesame seeds and drizzle any remaining sauce from the pan over the top for added flavor.
Notes
- Use tamari for a gluten-free option; regular soy sauce will also work.
- Adjust the crushed red pepper to your preferred spice level or omit if you prefer no heat.
- For extra richness, drizzle a little more sesame oil before serving.
- Cooked rice can be substituted with quinoa or cauliflower rice for a low-carb alternative.
- Be careful not to overcook shrimp as they can quickly become rubbery.
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
