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Flavorful Honey Sriracha Shrimp Bowls

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A quick and easy recipe featuring shrimp glazed in a sweet and spicy honey sriracha sauce, served over fluffy jasmine rice with a crisp, tangy slaw.

Ingredients

Scale
  • 1 pound medium shrimp, peeled and deveined (fresh or thawed frozen)
  • 2 tablespoons honey (raw honey preferred)
  • 2 tablespoons sriracha sauce (adjust to heat preference)
  • 1 tablespoon soy sauce (low sodium recommended)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil or avocado oil
  • Juice of half a lime
  • 1 cup jasmine rice
  • 1 1/2 cups water
  • Pinch of salt
  • 2 cups shredded green cabbage
  • 1 cup shredded carrot
  • 2 green onions, thinly sliced
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • Salt and pepper, to taste
  • Optional: fresh cilantro or mint for garnish

Instructions

  1. Rinse 1 cup jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice, 1 1/2 cups water, and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Turn off heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.
  2. While rice cooks, combine shredded cabbage, shredded carrot, and sliced green onions in a bowl. Whisk together rice vinegar, honey, salt, and pepper. Toss dressing with veggies and set aside to let flavors meld.
  3. In a mixing bowl, whisk together honey, sriracha, soy sauce, minced garlic, and lime juice. Add shrimp and toss to coat evenly. Let marinate for 10-15 minutes.
  4. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer (work in batches if needed). Cook about 2 minutes per side, spooning glaze over shrimp to create a sticky, glossy finish. Shrimp should be opaque and slightly caramelized.
  5. Divide jasmine rice between bowls, add slaw on one side, and top with honey sriracha shrimp. Garnish with fresh cilantro or mint if desired. Optionally, squeeze extra lime juice on top.

Notes

Do not marinate shrimp longer than 15 minutes to avoid mushy texture. Use high heat to sear shrimp for caramelization but watch closely to prevent burning. Let slaw sit to meld flavors and taste before serving to adjust vinegar or honey. Fresh shrimp preferred for best texture; thaw frozen shrimp completely and pat dry before use. Leftovers store well separately for up to 2 days; reheat shrimp gently in skillet.

Nutrition

Keywords: honey sriracha shrimp, shrimp bowls, jasmine rice, slaw, quick dinner, spicy shrimp, sweet and spicy, easy recipe

Find it online: https://lirafood.com/flavorful-honey-sriracha-shrimp-bowls-easy-homemade-recipe-for-jasmine-rice-and-slaw/