Easy Honey Garlic Salmon and Shrimp Bowl for Quick Weeknight Wins
This Easy Honey Garlic Salmon and Shrimp Bowl is a quick and flavorful weeknight dinner, featuring tender salmon and juicy shrimp in a sweet-savory sauce.
Equipment
- - Large skillet
Ingredients
For the Sauce
- 2 tablespoons Honey substitute with maple syrup for a vegan option
- 3 cloves Garlic minced
- 1 tablespoon Ginger grated, fresh recommended
- 1/4 teaspoon Cayenne Pepper adjust to preference
- 1/4 teaspoon Red Pepper Flakes optional, use according to taste
- 1 teaspoon Smoked Paprika
For Cooking
- 2 tablespoons Olive Oil any neutral oil works
- to taste Salt
- to taste Black Pepper
- 2 tablespoons Unsalted Butter substitute with olive oil for dairy-free
For the Proteins
- 1 pound Shrimp peeled and deveined
- 1 pound Wild-Caught Salmon cut into uniform chunks
For the Creamy Finish
- 1 cup Coconut Cream full-fat for richness
- 1/4 cup Cilantro fresh, for garnish
Instructions
Prep Ingredients
- Peel and devein the shrimp. Cut the salmon into uniform chunks. In separate bowls, mix honey, minced garlic, grated ginger, cayenne pepper, smoked paprika, and seasoning.
Cook Shrimp
- Heat olive oil over medium-high heat in a large skillet. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
Cook Salmon
- Using the same skillet, cook the salmon chunks for 3-4 minutes until golden crust forms. Remove and set aside with the shrimp.
Make Sauce
- Lower heat and add unsalted butter to the pan. Once melted, deglaze the skillet with leftover marinade. Let simmer briefly, then return shrimp and salmon.
Finish Sauce
- Stir in the coconut cream, warming until sauce slightly thickens. Adjust seasoning with salt, pepper, or spice level as needed.
Serve
- Transfer mixture to bowls, garnish with fresh cilantro, and serve warm.
Notes
Optional: Serve over jasmine rice or alongside steamed vegetables for a complete meal.