Oh my gosh, sometimes you just need dinner on the table, done, dusted, and devoured in under 30 minutes, right? That’s exactly why I love this recipe so much. It’s the pinnacle of quick flavor! When I first messed around with balancing the honey and soy sauce for the sticky glaze, I accidentally added too much ginger, and wow, it was punchy! But after a few tries, I nailed the perfect sweet-savory harmony, and now, the Honey Garlic Shrimp And Corn Rice Bowl is my total weeknight lifesaver.

Seriously, you won’t believe how few ingredients this takes. It’s foolproof, incredibly flavorful, and honestly, the clean-up is minimal—and that’s the real magic, isn’t it?

Why This Honey Garlic Shrimp And Corn Rice Bowl Is Your New Weeknight Favorite

Let’s be honest, weeknights can be a total drag when it comes to cooking. But this bowl? It’s a game-changer. It’s ready before you even feel like you’ve started cooking, which is just fantastic.

Speed Demon: We’re talking 25 minutes total, start to finish. If you have rice already cooked (and you should always have rice cooked!), it’s even faster. Check out some of my other quick fixes when you need something fast, like these quick chicken skewers.
Flavor Explosion: That sauce hits every note—it’s sweet from the honey, salty from the soy, and has just enough kick from the garlic and ginger. It tastes like you spent an hour prepping, but you didn’t!
Easy Cleanup: It’s all done in one skillet! Toss the shrimp, toss the corn, pour the sauce, done. Minimal dishes means more time relaxing, which is why I always link my favorite articles on simplifying family meals.

Essential Ingredients for the Perfect Honey Garlic Shrimp And Corn Rice Bowl

Okay, this might be the easiest grocery list you’ve seen all month. That’s the beauty of a great weeknight recipe—you don’t need a million fancy things lingering in the pantry. We are focusing on quality basics here to make sure every bite of your honey garlic shrimp is perfect.

You’ll need:

1 lb large shrimp, peeled and deveined—make sure they aren’t those tiny little sad ones! Bigger shrimp hold up better in the sauce.
1 tablespoon olive oil—just plain old olive oil works fine here.
1 cup frozen or fresh corn kernels—I usually keep frozen on hand because it’s ready right now, no washing needed!
2 cups cooked white rice—you can totally use brown rice if you want to make this a lower glycemic option, but stick to white for that classic take-out feel.
1/4 cup honey—the star sweetener!
2 tablespoons soy sauce—I recommend low sodium if you are watching your salt intake, just sneak a peek at your bottle!
1 tablespoon minced garlic—I’m obsessive about garlic, so I weigh mine, but one good clove or two small ones should hit that mark.
1 teaspoon grated fresh ginger—don’t skip the fresh ginger! It adds this amazing warmth that powdered ginger just can’t touch.
1/2 teaspoon red pepper flakes (optional)—this is where you control the heat, friend. Add a little or a lot!
1 tablespoon water—used later to help thin that thick sauce down just a touch.

Because we’re using so few ingredients, quality really matters. If you want to dive deeper into getting the best flavor out of your seafood, I always tell people to check out my guide on making perfect garlic butter shrimp; the principles of fresh aromatics carry over!

Step-by-Step Instructions for Making Honey Garlic Shrimp And Corn Rice Bowl

This isn’t complicated, I promise! The key is having everything ready to go because once the heat is on, things move fast. Think of it like an assembly line for your dinner. We’re using medium-high heat for most of this, which gives us a good sear without burning that beautiful honey, so keep an eye on things!

Preparing the Flavorful Honey Garlic Sauce

First thing first, before any oil hits the pan, we need to handle the sauce. Grab a small bowl—no need to dirty a big one here. Whisk together your honey, soy sauce, that wonderful minced garlic, fresh ginger, and the red pepper flakes if you’re feeling spicy. Just mix it all until it’s totally smooth and looks like one cohesive, syrupy mixture. That’s it for this step! Set that bowl aside right next to your stove.

Cooking the Shrimp and Corn for Your Honey Garlic Shrimp And Corn Rice Bowl

Now we turn up the heat! Melt that olive oil in a big skillet over medium-high heat. Once it shimmers slightly, toss in your peeled shrimp. You want them to get pink pretty quickly, so cook them for just about 2 to 3 minutes on one side, then flip them. Once they curl up and turn that lovely opaque pink, throw in your corn kernels right on top! Let the corn cook for about two minutes while stirring everything gently together.

Thickening the Sauce and Assembling the Honey Garlic Shrimp And Corn Rice Bowl

This is where the magic happens! Pour that pre-whisked sauce right over the shrimp and corn mix in the pan. You need to stir in that tablespoon of water now—it helps loosen the sauce for better coating. Keep stirring constantly for just 1 or 2 minutes. You’re waiting for the sauce to bubble up and thicken just enough so it really clings to the shrimp. Don’t let it cook too long, or the sauce will turn into candy! When it’s sticky and glossy, it’s done. Serve it immediately over your beds of fluffy cooked rice, maybe check out my tips for perfect fried rice if you want an upgrade!

Expert Tips for the Best Honey Garlic Shrimp And Corn Rice Bowl

I’ve made this recipe more times than I can count, and I’ve learned a few little secrets along the way that really turn it from good to ridiculously amazing. The biggest thing is really paying attention to the shrimp size. If you use those tiny salad shrimp, they’ll disappear into the sauce! For the best texture in your Honey Garlic Shrimp And Corn Rice Bowl, use big ones—16/20 count is perfect.

Also, the sauce consistency is key. If you find that your honey is super crystallized or just won’t come together right, just keep whisking gently over low heat for an extra minute before you add it to the pan. And if you’re using brown rice instead of white, make sure it’s cooked a little softer since it needs more time to absorb moisture when reheating leftovers. If you struggle with sauce thickness in general, you might want to look at my general garlic butter shrimp guide for binding tips!

Ingredient Notes and Variations for Your Honey Garlic Shrimp And Corn Rice Bowl

Making this Honey Garlic Shrimp And Corn Rice Bowl truly yours means feeling free to tweak things a little. Like I mentioned earlier, swapping that white rice for brown rice is a great nutritional swap, and it works beautifully here. Brown rice has a slightly nuttier taste that plays really nicely with the sweetness of the glaze.

For garnishes, don’t hold back! A sprinkle of fresh, bright green chopped onions right before serving gives you a little pop of color and freshness that cuts through the richness of the sauce. Sesame seeds are another fantastic addition if you have them hanging around. Trust me, grabbing some fresh ginger—not the dried powder—is what separates a good sauce from a great one; that fresh, zesty punch is irreplaceable.

If you want to explore other sticky sauces, I have a great tutorial on making homemade teriyaki that you might enjoy next time you’re in the mood for something similar but different!

Serving Suggestions for Your Honey Garlic Shrimp And Corn Rice Bowl

Since the Honey Garlic Shrimp And Corn Rice Bowl is already a complete meal with protein, carbs, and veggies, you don’t need a ton of fuss on the side. But if you have five extra minutes, a little something fresh on the side really brightens things up! I always grab pre-washed greens and toss them in a super light vinaigrette.

We’re talking simple here, maybe something straight from my guide on quick, healthy salads. And to drink? A crisp, cold sparkling water with a squeeze of lime is perfect. It cleanses the palate after that sticky, rich sauce. That’s all you need for an almost effortless, satisfying dinner!

Storage and Reheating Instructions for Honey Garlic Shrimp And Corn Rice Bowl

Look, if you have leftovers of this stellar Honey Garlic Shrimp And Corn Rice Bowl—and trust me, you might because I always make too much—you need to store them correctly. I try to keep the rice separate from the shrimp mixture if I can. Put the shrimp and corn in a small airtight container. That glaze tends to keep things moist, but seafood texture changes fast!

When you reheat it, avoid cranking the microwave up too high, or your shrimp will get chewy on you. Try reheating just the shrimp and corn on the stovetop over medium heat with a tiny splash of water or broth to loosen that sauce up again. It keeps the shrimp nice and tender!

Frequently Asked Questions About the Honey Garlic Shrimp And Corn Rice Bowl

Can I use frozen shrimp for this Honey Garlic Shrimp And Corn Rice Bowl?

Absolutely! Frozen shrimp is totally fine, and honestly, it probably saves you precious minutes since they are already peeled and deveined. The trick is to thaw them completely first. Pat them really, really dry with paper towels before they hit that hot skillet. Wet shrimp steam, and we want a nice sear so they can properly grab onto that glaze! This keeps our Honey Garlic Shrimp And Corn Rice Bowl on schedule.

How spicy is this Honey Garlic Shrimp And Corn Rice Bowl?

If you leave out the red pepper flakes, it’s really only savory and sweet—definitely not spicy! If you include the recommended 1/2 teaspoon, it has a nice little warmth, but it’s not blow-your-head-off hot. If you love flavor with a real kick, you might want to double that pepper flake amount or toss in a dash of sriracha along with the soy sauce. It’s totally customizable, which is why this recipe keeps showing up on my easy dinner rotation list.

What other vegetables work well in the shrimp rice bowl?

The corn adds that wonderful little pop of sweetness, but you can definitely mix it up! Broccoli florets are fantastic—just toss them in about three minutes before the shrimp are fully cooked so they have time to steam a little in the pan. Sliced bell peppers, especially red ones for color, or even some thinly sliced snap peas work great, too! Just make sure whatever you add has a similar cooking time or toss the harder veggies in a minute before adding the corn.

Can I make the sauce ahead of time?

Yes, you sure can! The sauce keeps really well in the fridge in an airtight container for up to three days. Just remember that the honey might firm up a bit when it’s cold, so when you go to use it, warm it slightly on the counter or in a small bowl with warm water to loosen it up before you pour it over the shrimp. It makes the whole cooking process smoother!

Estimated Nutritional Snapshot

Okay, I know some people skip right to this part, and I get it! You want to know what you’re actually eating when you whip up a batch of this super tasty dish. Remember, these numbers are just estimates based on the standard recipe measurements I use. If you use a little more honey or swap out the white rice for a thicker brown rice, things will shift a bit, so consider this your ballpark figure!

It’s pretty solid for a quick dinner, packing a huge protein punch. Here is what my batch usually looks like:

Serving Size: 1 bowl
Calories: Around 550 calories per bowl—not bad for something this flavorful!
Protein: About 45 grams—that comes mostly from those beautiful shrimp we use.
Fat: Roughly 8 grams total. We keep the added fat really low since we only use a touch of olive oil to sear everything quickly.
Carbohydrates: About 75 grams, mostly coming from the rice base.
Sugar: Comes in around 25 grams, mostly from the honey, which is what gives the Honey Garlic Shrimp And Corn Rice Bowl that addictive sticky glaze.
Sodium: This is where you watch out—it hits about 850 mg, mainly because of the soy sauce. Try using low-sodium soy sauce if you’re sensitive to salt!

Honestly, for something that tastes like I ordered takeout, getting that much protein for 550 calories is a win in my book. Enjoy!

Honey Garlic Shrimp and Corn Rice Bowl

Author: ferecipe.com
Total Time: 25 min
Yield: 2 servings 1x
Diet: Low Fat

Print Recipe

Description

A simple recipe for shrimp cooked in a honey garlic sauce served over rice with corn.

Ingredients

Scale

1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
1 cup frozen or fresh corn kernels
2 cups cooked white rice
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon minced garlic
1 teaspoon grated fresh ginger
1/2 teaspoon red pepper flakes (optional)
1 tablespoon water

Instructions

In a small bowl, whisk together the honey, soy sauce, minced garlic, ginger, and red pepper flakes if using. Set aside.
Heat the olive oil in a large skillet over medium-high heat.
Add the shrimp to the skillet and cook for 2-3 minutes per side until pink.
Add the corn kernels to the skillet and cook for 2 minutes, stirring occasionally.
Pour the honey garlic sauce over the shrimp and corn. Stir in the water.
Cook for 1-2 minutes until the sauce thickens slightly and coats the shrimp and corn.
Divide the cooked rice among serving bowls.
Spoon the honey garlic shrimp and corn mixture over the rice. Serve immediately.

Notes

For extra flavor, garnish with chopped green onions or sesame seeds.
You can substitute brown rice for white rice.

Prep Time: 10 min
Cook Time: 15 min
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 25
Sodium: 850
Fat: 8
Saturated Fat: 1.5
Unsaturated Fat: 6.5
Trans Fat: 0
Carbohydrates: 75
Fiber: 3
Protein: 45
Cholesterol: 250

Keywords: honey garlic shrimp, shrimp rice bowl, corn and shrimp, quick dinner, easy seafood