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Copycat Bubba Gump Tangy Honey Shrimp

Copycat Bubba Gump Tangy Honey Shrimp

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings


  • 3 tablespoons peanut oil
  • 1 1/2 pounds large fresh shrimp peeled, deveined
  • 2 teaspoons garlic minced
  • 1 teaspoon ginger root peeled, minced
  • 2 cups chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons honey
  • 2 tablespoons ketchup
  • 1 tablespoon white vinegar
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce
  • 1/8 teaspoon dried crushed red pepper
  • 1 tablespoon sesame oil
  • 1 teaspoon chopped fresh cilantro plus more, for garnish
  • 2 green onions sliced thin

Rice Timbales

  • 2 cups water
  • 1/2 teaspoon kosher salt
  • 1 cup uncooked long-grain rice


  • Heat oil in a large skillet or wok.
  • Add shrimp, garlic, and ginger root and stir fry for 3-5 minutes or until the shrimp turn pink.
  • In a small bowl combine the broth, cornstarch, honey, ketchup, white vinegar, rice wine vinegar, soy sauce and red pepper flake. Add to the shrimp and bring to a quick boil. Reduce heat to medium.
  • Stir in the sesame oil, chopped cilantro, and green onions.
  • Serve over rice timbales, garnished with chopped cilantro.

Rice Timbales

  • Combine 3 cups water and salt in a medium saucepan and bring to a boil. 
  • Add rice and stir. Cover, reduce heat, and simmer 20 to 25 minutes or until rice is tender and water is absorbed.
  • Lightly spray 4 6-ounce custard cups or ramekins with non-stick spray. Press rice into bottoms and invert onto serve plates.