Copycat Bubba Gump Tangy Honey Shrimp

This copycat Bubba Gump tangy honey shrimp is what regular ole shrimp stir fry wishes it could be. Packed with flavor, it’s the kind of dish that disappears before you know it.

Course Main

Cuisine American

Keyword copycat, honey, shrimp

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 525kcal

Author Mike

Ingredients

3 tablespoons peanut oil
1 ½ pounds shrimp large, peeled, deveined
2 teaspoons garlic minced
1 teaspoon fresh ginger peeled, minced
2 cups chicken broth
1 tablespoon cornstarch
2 tablespoons honey
2 tablespoons ketchup
1 tablespoon white vinegar
1 tablespoon rice vinegar
1 tablespoon soy sauce
⅛ teaspoon dried red pepper flake
1 tablespoon sesame oil
1 teaspoon fresh cilantro chopped , plus more, for garnish
2 green onions sliced thin

Rice Timbales

2 cups water
½ teaspoon kosher salt
1 cup rice uncooked

Instructions

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 serving plates.

Nutrition