Go Back
honey_butter_shrimp

Honey Butter Shrimp

This honey butter shrimp bowl combines juicy shrimp coated in a light honey garlic glaze with fluffy rice and a crisp, tangy cucumber salad. Sweet, savory, and ready in 20 minutes, it makes an easy single-serving lunch, dinner, or meal-prep option.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1 serving
Course: Lunch, Main Course
Cuisine: American, Asian-Inspired
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

  • 225 g raw shrimp, peeled and deveined
  • 2 tsp garlic, minced
  • 15 g honey
  • 15 g low-fat butter
  • 1/2 tbsp stevia
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cucumber, sliced
  • 1 tsp brown stevia
  • 1 tsp garlic powder or minced garlic
  • 5 ml sesame oil
  • 5 ml soy sauce
  • Gochugaru or chili powder, a pinch
  • Salt and black pepper, to taste
  • 125 g cooked rice
  • Dried parsley flakes, for garnish

Equipment

  • large skillet
  • mixing bowls
  • Tongs or spatula
  • Serving bowl

Method
 

  1. In a bowl, toss the shrimp with the salt, garlic powder, and black pepper until evenly coated.
  2. Heat a lightly greased skillet over medium-high heat. Cook the shrimp for 1 to 2 minutes per side, until pink and cooked through. Remove from the pan and set aside.
  3. In the same skillet, melt the butter. Add the minced garlic, honey, and stevia. Stir until the sauce becomes smooth and slightly sticky.
  4. Return the shrimp to the skillet and toss until every piece is evenly coated in the honey butter sauce.
  5. In a bowl, combine the sliced cucumber, brown stevia, garlic powder or minced garlic, sesame oil, soy sauce, gochugaru or chili powder, salt, and black pepper. Toss until evenly coated.
  6. Add the cooked rice to a serving bowl. Arrange the honey butter shrimp and cucumber salad alongside the rice.
  7. Sprinkle with dried parsley flakes and serve immediately.

Notes

Do not overcook the shrimp; 1 to 2 minutes per side is enough to keep them tender.
Let the honey butter sauce become smooth and slightly sticky before returning the shrimp to the skillet so it coats each piece well.
Slice the cucumber thinly and evenly so it absorbs the dressing while staying crisp.
Adjust the stevia to taste depending on how sweet you prefer the glaze.
Regular sugar, brown sugar, or additional honey may be used instead of stevia, adjusting the amount to taste.
Frozen shrimp may be used after thawing completely and patting dry before cooking.
For meal prep, store the shrimp, rice, and cucumber salad separately in the refrigerator and combine when ready to serve.