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.

Better-Than-Takeout Sticky Garlic Sesame Shrimp Bowls

You guys KNOW I love a good bowl recipe! From my sweet & sour chicken bowls, sticky garlic butter chicken bowls, and even my harissa salmon bites bowls, I’m pretty obsessed. So, when my honey sesame chicken meal prep bowls went viral on social media, I knew I had to recreate them using shrimp, too!

Unsurprisingly, this recipe turned out every bit as delicious and flavorful as I had hoped! I load my own bowl up with all the veggies and toppings and serve the different components separately for my littles, making it feel like I cooked several meals while only having to prep once. As a busy mom of 3, I love how easy this recipe makes family dinners and that it usually gets even my pickiest eaters to at least try their veggies!

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Why You’ll Love This Recipe

Protein + Fiber + Balance – A single bowl provides 26 grams of protein, 5 grams of fiber, and lots of vitamins and nutrients that leave me feeling satisfied for hours!
Make It Your Own – One of the best things about these sesame seed shrimp bowls is that they can be customized with various mix-ins and toppings for a quick meal that satisfies everyone’s flavor preferences and cravings.
GF/DF – As written, this recipe is naturally gluten and dairy-free and can even be made vegetarian-friendly with simple swaps!
Honey Sesame Goodness – The combination of tender shrimp, crisp veggies, fluffy rice, and the bowl sauce is out-of-this-world delicious and leaves everyone coming back for bite after bite!

RELATED: Fried Shrimp Bowls

Ingredients

Shrimp

Shrimp – I use one pound of medium-sized shrimp. I always look for peeled and deveined options to keep the prep super quick!
Avocado Oil (opens in a new tab)
Salt/Pepper

Sauce

Honey – This adds sweetness and creates the “sticky” component of the sauce. Maple syrup can be substituted, but the flavor will change slightly.
Tomato Paste – This helps thicken the sauce and balances the sweetness, adding depth and creating a well-rounded taste.
Tamari (opens in a new tab) – Soy sauce or coconut aminos both make good substitutes!
Sesame Oil
Garlic – I always use pre-minced garlic to save time.
Ginger – I use freshly grated ginger, but you can substitute ginger paste, if preferred.
Crushed Red Pepper (opens in a new tab) – This is optional, but I like to include it for just a touch of heat.
Cornstarch – This acts as a thickener, creating a silky sauce that clings to the shrimp. Substitute with equal parts tapioca starch (opens in a new tab) if you prefer.
Sesame Seeds

Bowls

Avocado Oil (opens in a new tab)
Shelled Edamame – I like to use frozen shelled edamame and just thaw and drain it before cooking.
Rice – I always like these microwave rice pouches (opens in a new tab) to save time! However, any leftover cooked white rice, brown rice, or even cauliflower rice will work.
Carrots – I use whole carrots and shred or shave them myself, preferring their flavor over pre-shredded options.
Cucumber
Green Onion

How to Make These Sticky Garlic Sesame Shrimp Bowls

This recipe tastes as if it came from a restaurant, but all the ingredients combine and cook in about 20 minutes. All you need is a skillet (opens in a new tab) and a sauté pan (opens in a new tab)! Here’s how to make Sticky Garlic Sesame Shrimp Bowls:

Cook the shrimp – Cook the thawed and drained shrimp in avocado oil in a skillet over medium-high heat until they’re pink, and the tails begin to curl slightly. Season with salt and pepper, remove the shrimp from the pan, and drain any excess liquid.
Prepare the sauce – Whisk the sauce ingredients in a bowl. Then, add the mixture to the same skillet used for the shrimp, and cook, stirring continuously, until it begins to thicken.
Toss the shrimp – Turn off the heat, add the shrimp back to the pan, and stir until the sauce becomes sticky.
Sauté the edamame – While the sauce thickens, sauté the edamame in a separate pan with a bit of avocado oil. Season with salt and pepper, stirring to combine.
Serve – Assemble your bowls with rice, edamame, carrots, cucumbers, sesame shrimp, and chopped green onion. Use any extra sauce from the pan as a topping, and finish with sesame seeds. Enjoy warm!

Tips

Use a non-stick pan (opens in a new tab) for this recipe. This will prevent the ingredients from sticking to the bottom and burning!
Pat the shrimp dry before cooking. This helps them sear instead of steaming, giving you better texture and flavor.
Don’t overcook the shrimp. Shrimp cook fast! They’re done when they turn pink, and the tails curl into a loose “C” shape. Overcooked shrimp will become rubbery.
Drain the pan before adding the sauce. Shrimp release water as they cook, which can dilute the sticky garlic sesame sauce. Quickly pouring off any excess liquid helps the sauce thicken properly.
Let the sauce simmer just until glossy. You want it thick enough to coat the shrimp, but not so thick that it turns gluey. Remember, it will continue thickening slightly as it cools.

RELATED: Thai Coconut Shrimp Curry

Variations

Swap the protein. Not a shrimp fan? Use cubed chicken breast or thighs, sliced flank steak, salmon, or extra-firm tofu for a vegetarian option. Cook the protein, then toss it in the sticky garlic sesame sauce at the end.
Make it spicy. Add extra crushed red pepper, a drizzle of sriracha, or a spoonful of chili crisp to the sauce for a bold kick.
Use different grains. Serve the shrimp over quinoa, cauliflower rice, brown rice, or even rice noodles for a fun twist.
Make wraps. Layer the sesame shrimp and veggies in lettuce wraps for a low-carb appetizer or lunch.
Use cooked veggies. Not feeling the raw carrots? You can just dice them and add them in 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 so they cook through!
Add extra veggies. Use whatever you have on hand, such as sautéed bell peppers, broccoli, snap peas, or zucchini for extra color, crunch, and nutrients!
Kid-friendly. Skip the sauce on some of the shrimp, and serve everything as build-your-own bowls with plain rice, edamame, shrimp, and raw veggies. My kids love getting to assemble their own meals!

How to Store

To store, portion the ingredients into microwave-safe meal prep dishes, let the bowls cool completely, and cover them with lids. They’ll keep fresh in the fridge for 3-4 days or in the freezer for up to 2-3 months. To serve, add 1-2 teaspoons of water or broth to help freshen the rice back up, and warm the bowls in 30-second increments in the microwave.

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Sticky Garlic Sesame Shrimp Bowls

Better-Than-Takeout Sticky Garlic Sesame Shrimp Bowls

Why You’ll Love This Recipe