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–+ servings
Honey Garlic Shrimp Air Fryer Bowl

Honey Garlic Shrimp Air Fryer Bowl - Fast, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 10 minutes
Pre-heat 5 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
  

  • 1 pound large shrimp, peeled and deveined (tails on or off)
  • 1 tablespoon neutral oil (avocado or canola)
  • 2 tablespoons honey
  • 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar (or lime juice)
  • 3 cloves garlic, finely minced
  • 1 teaspoon fresh grated ginger (optional but recommended)
  • 1 teaspoon sriracha or chili-garlic sauce (optional for heat)
  • 1/2 teaspoon toasted sesame oil
  • 1 teaspoon cornstarch (for a slightly thicker glaze)
  • 2 cups cooked rice, quinoa, or cauliflower rice
  • 1 cup steamed or air-fried broccoli florets
  • 1 small carrot, peeled into ribbons or thinly sliced
  • 1/2 red bell pepper, thinly sliced
  • 2 green onions, thinly sliced
  • 1 tablespoon sesame seeds (for garnish)
  • Salt and black pepper, to taste
  • Lime wedges, for serving

Instructions
 

  • Prep the shrimp: Pat the shrimp dry with paper towels. This helps the glaze cling and prevents steaming.
  • Make the marinade: In a medium bowl, whisk together honey, soy sauce, rice vinegar, garlic, ginger, sriracha (if using), sesame oil, cornstarch, and the neutral oil.
  • Toss and marinate: Add the shrimp to the bowl and coat well. Let sit for 10–15 minutes while you prep veggies and warm your rice.
  • Preheat the air fryer: Set to 380°F (193°C) for 3–5 minutes. Lightly spray or brush the basket with oil.
  • Arrange the shrimp: Place shrimp in a single layer in the basket. Avoid overcrowding so they cook evenly. Reserve any leftover marinade.
  • Air fry: Cook for 5–7 minutes, flipping halfway. Shrimp are done when pink, opaque, and slightly curled into a C shape. Do not overcook.
  • Thicken the glaze (optional but great): While shrimp cook, pour the leftover marinade into a small skillet. Bring to a simmer over medium heat for 1–2 minutes until slightly thick and glossy.
  • Toss to coat: Transfer cooked shrimp to a bowl and toss with the warm glaze. Season with a pinch of black pepper and a squeeze of lime.
  • Build the bowls: Divide rice or quinoa into bowls. Top with broccoli, carrots, and bell pepper. Add shrimp, then finish with green onions and sesame seeds.
  • Serve: Add extra lime on the side. Taste and adjust salt or heat as needed.
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