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Honey Sriracha Shrimp Bowl with Rice

Close-up of a Honey Sriracha Shrimp Bowl with glazed shrimp, white rice, and roasted vegetables.
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Prepare a quick and flavorful weeknight meal featuring tender shrimp coated in a sweet, spicy, and tangy honey sriracha glaze, served over fluffy jasmine rice.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 1 cup jasmine rice
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 cup honey
  • 1/4 cup sriracha sauce (adjust to taste)
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 cup broccoli florets
  • 1/2 cup sliced carrots
  • 1/2 red bell pepper, sliced
  • 2 green onions, sliced (for garnish)
  • 1 teaspoon sesame seeds (for garnish)

Instructions

  1. Cook the jasmine rice according to package directions. Keep warm.
  2. In a small bowl, whisk together the honey, sriracha sauce, soy sauce, rice vinegar, and sesame oil to create the glaze. Set aside.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side until pink. Remove the shrimp from the skillet and set aside.
  5. Add the broccoli florets, carrots, and bell pepper to the same skillet. Stir fry for 3-4 minutes until vegetables are tender-crisp.
  6. Return the cooked shrimp to the skillet with the vegetables. Pour the prepared honey sriracha glaze over the shrimp and vegetables.
  7. Toss everything together gently and cook for 1-2 minutes, allowing the sauce to thicken slightly and coat the shrimp evenly.
  8. To assemble the bowls, divide the cooked rice among serving bowls. Top the rice with the glazed shrimp and vegetable mixture.
  9. Garnish with sliced green onions and sesame seeds before serving.

Notes

  • To adjust the spice level, reduce the sriracha for less heat or add a pinch of red pepper flakes for extra kick.
  • For a different texture, you can bake the shrimp at 400°F for 8-10 minutes before tossing with the sauce.
  • Use brown rice or cauliflower rice for alternative bases.
  • This recipe works well for meal prepping; store the sauce separately until ready to reheat and combine.

Nutrition

Find it online: https://magazinemeal.com/honey-sriracha-shrimp-bowl-with-rice/