I bring together tender steak and succulent shrimp, drenched in a rich honey garlic sauce, served atop fluffy, aromatic yellow rice. This dish balances savory, sweet, and vibrant flavors in a simple yet elegant skillet meal. Honey Garlic Steak & Shrimp over Yellow Rice

Why You’ll Love This Recipe

I love how the juicy steak and shrimp soak up that sweet garlic glaze—it feels indulgent without being heavy. The bright yellow rice gives a burst of color and a hint of citrus warmth, rounding out the plate beautifully. It’s comfort food that looks impressive and comes together with minimal fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

steak (ribeye, sirloin, or flank, sliced into strips)
large shrimp, peeled and deveined
honey
soy sauce
garlic cloves, minced
butter or oil for cooking
yellow rice (store‑bought mix or homemade)
salt & pepper
optional garnish: chopped parsley or green onions

Directions

I season the steak strips generously with salt and pepper.
I heat a skillet over medium-high, add oil or butter, and sear the steak until browned but still slightly pink. Then I remove it and set it aside.
In the same skillet, I sauté garlic until fragrant, about 30 seconds.
I stir in honey and soy sauce, bringing the mixture to a simmer until it thickens into a glossy sauce.
I return the steak to the skillet, tossing to coat in the sauce. Then I add the shrimp and cook until shrimp turn pink and opaque, about 2–3 minutes.
Meanwhile, I prepare the yellow rice according to package instructions or my homemade method.
I plate the rice, top it with the steak and shrimp, and spoon extra sauce over it. I finish with a sprinkle of parsley or green onions.

Servings and timing

Yields: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I swap shrimp for scallops or chicken when I want a different protein.
I add red pepper flakes for a spicy kick.
I stir in steamed vegetables like broccoli, snap peas, or bell peppers for color and nutrition.
I use lime juice in the rice or sauce to brighten the flavor profile.
I swap honey for maple syrup or agave when I’m out of honey.

Storage/Reheating

I store leftovers in airtight containers in the fridge for up to 3 days. To reheat, I gently warm the dish in a skillet over medium heat or microwave in short intervals—adding a splash of water or broth helps loosen the sauce and keeps the steak and shrimp tender.

FAQs

What cut of steak works best?

I typically use ribeye, sirloin, or flank. They’re flavorful and slice well, giving a great texture alongside the shrimp.

Can I prep this ahead of time?

Yes—I often marinate the steak and prep the sauce crystals in advance. I cook everything within 30 minutes when ready, and it tastes fresh.

What can I use instead of yellow rice?

I use white rice, jasmine rice, or even quinoa if I’m looking for a lighter or gluten‑free option. I just adjust the cooking liquid and seasoning accordingly.

Is this dish gluten‑free?

If I swap soy sauce for tamari or coconut aminos, it becomes gluten‑free. The rest of the ingredients are naturally gluten‑free.

Can I freeze leftovers?

I don’t recommend freezing shrimp—it turns rubbery. For freezing, I store steak and sauce separately over rice; the steak freezes better and reheats well. The rice holds up okay with reheating.

Conclusion

I absolutely love this Honey Garlic Steak & Shrimp over Yellow Rice because it’s flavorful, quick, and satisfying. I get the richness of steak, the tenderness of shrimp, and the bright pop of yellow rice all in one skillet-friendly meal. It feels like a restaurant dish made in my own kitchen—and best of all, it comes together in under 30 minutes.