Honey Sriracha Shrimp Recipe (Easy Sweet and Spicy Shrimp Bowl)

If you’re looking for a bold and flavorful meal, this honey sriracha shrimp recipe is exactly what you need. It combines juicy shrimp coated in a sweet and spicy honey sriracha sauce with fluffy basmati rice and fresh, crunchy vegetables. This easy shrimp bowl is perfect for a quick lunch or dinner and delivers restaurant-quality flavor in under 40 minutes. Once you try this honey sriracha shrimp recipe, it may become one of your go-to weeknight meals.

Method

Cook the Rice

Start by cooking the rice, which will be the base of your bowl. In a medium-sized pot, combine 1/2 cup of basmati rice with 1 cup of water and a pinch of salt. Place the pot over medium-high heat and bring it to a boil. Once it starts boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 15 minutes. Avoid opening the lid during this time so the steam stays trapped inside. After 15 minutes, take the pot off the heat but don’t remove the lid just yet. Let it sit, covered, for another 5 minutes. This allows the rice to finish steaming and helps it get extra fluffy. After the resting time, use a fork to gently fluff the rice and set it aside.

Marinate the Shrimp

While the rice is cooking, prepare the shrimp. Make sure the shrimp are fully defrosted if using frozen. Rinse them under cold water and gently pat them dry using a paper towel this helps the seasoning stick better. Transfer the shrimp to a bowl and season them with 1 teaspoon each of garlic powder and onion powder, 1/2 teaspoon of crushed red pepper flakes, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Drizzle in 1 teaspoon of avocado oil and toss everything together until the shrimp are evenly coated in the spices and oil. Once coated, place the bowl in the refrigerator to let the flavors soak in while you prep the rest of the ingredients.

Make the Sauce

Next, make the star of the dish the honey sriracha sauce. In a small bowl or a Pyrex measuring cup, combine 2 tablespoons of coconut aminos, 2 tablespoons of sriracha, and 1 tablespoon of honey. Then, press or finely mince 2 garlic cloves and stir them into the sauce mixture. Whisk everything together until it’s fully combined and smooth. Set the sauce aside you’ll be adding it to the shrimp later while cooking.

Prep the Veggies

Now it’s time to get your veggies ready. Start by chopping half of an English cucumber into small, bite-size cubes. Next, either grate or julienne half of a medium carrot to add some crunch and color. For the avocado, you can slice it or cut it into small cubes whichever texture you prefer. Finally, thinly slice one stalk of scallion (green onion). Keep all your chopped veggies in small bowls or grouped together on a plate so they’re ready when it’s time to assemble your bowls.

Cook the Shrimp

Heat a skillet or frying pan over medium-high heat. Once the pan is hot, add the marinated shrimp, spreading them out in a single layer so they cook evenly. Let them sear on one side for about 2 minutes without moving them. After 2 minutes, flip the shrimp over to cook the other side. Right after flipping, pour the prepared honey sriracha sauce into the pan. The sauce will begin to bubble and coat the shrimp, infusing them with bold, sweet-and-spicy flavor. Let the shrimp simmer in the sauce for another 2 minutes. Once the shrimp are fully cooked (they should be pink and curled), remove the skillet from heat.

Build Your Bowls

Now for the fun part putting everything together! Take two serving bowls and scoop about 1/2 cup of the fluffy basmati rice into each one. On top of the rice, divide the cooked shrimp and all the flavorful sauce evenly between both bowls. Then, arrange the fresh veggies cucumber, carrot, avocado, and scallions around or over the shrimp and rice. Feel free to get creative with the layout to make your bowl look extra colorful and delicious. And just like that, your Honey Sriracha Shrimp Bowls are ready to be enjoyed!

Necessary Tools

• Medium pot with lid
• Skillet or frying pan
• Mixing bowls
• Pyrex measuring cup or small bowl for sauce
• Knife and cutting board
• Fork for fluffing rice
• Spoon or spatula for cooking

Honey Sriracha Shrimp Recipe

Recipe by George Mendes

0.0 from 0 votes

Cuisine: American, CanadianDifficulty: Easy

Servings

2

servings

Prep time

20

minutes

Cooking time

15

minutes

Total time

35

minutes

Ingredients

• For the Rice Bowl

• 1/2 cup basmati rice (uncooked)

• 1 cup water

• Pinch of salt

• 1/2 Hass avocado

• 1/2 medium English cucumber

• 1/2 medium carrot (grated or julienned)

• 1 stalk scallion (green onion)

• 12 oz Kirkland Wild Argentine Red Shrimp (defrosted)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp crushed red pepper flakes

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1 tsp avocado oil

• For the Honey Sriracha Sauce

• 2 tbsp Nutiva Coconut Secret coconut aminos

• 2 tbsp Sriracha

• 1 tbsp honey

• 2 garlic cloves, pressed

Directions

• Add 1/2 cup basmati rice, 1 cup water, and a pinch of salt to a pot. Bring it to a boil, then cover it with a lid and reduce the heat to a simmer. Cook for 15 minutes. Once done, remove from heat and let it sit for 5 minutes. Then fluff it with a fork.
• While the rice is cooking, rinse and pat dry the defrosted shrimp. Put them in a bowl and add garlic powder, onion powder, red pepper flakes, salt, black pepper, and avocado oil. Mix them up well. Let the shrimp chill in the fridge while you chop the veggies and make the sauce.
• In a small bowl or Pyrex measuring cup, mix coconut aminos, sriracha, honey, and pressed garlic. Stir well and set it aside.
• Chop the cucumber into bite-size pieces. Shred or julienne the carrot. Slice or cube the avocado. Chop the green onion (scallion). Set all the veggies aside.
• Heat your skillet on medium-high. Add the shrimp in a single layer. Cook for 2 minutes, then flip them over. Now pour in the honey sriracha sauce. Let everything simmer for about 2 more minutes. Turn off the heat.
• Grab 2 bowls. Add 1/2 cup cooked rice to each one. Top with the shrimp and all that tasty sauce. Then add your cucumber, avocado, carrot, and scallions. Now you’re ready to eat!

Notes

• Don’t overcook the shrimp! They only need about 2 minutes per side. If you cook them too long, they can turn rubbery.
• Let the rice sit before fluffing. This helps it steam and get extra fluffy.
• Taste the sauce before adding it. If it’s too spicy or too sweet, adjust it to your liking before pouring it over the shrimp.

Serving Suggestions

• This bowl tastes amazing on its own, but you can also add a fried egg on top for extra protein.
• Want more crunch? Try topping with sesame seeds or crushed peanuts.
• Serve with a slice of lime for a citrusy kick.

Fun Fact

Did you know that shrimp cook super fast? In just 4–5 minutes, they go from raw to juicy and ready to eat! That’s why they’re perfect for quick meals like this one.

Conclusion

This honey sriracha shrimp recipe is the perfect balance of sweet, spicy, and fresh flavors, making it a satisfying and colorful meal any day of the week. It’s quick to prepare, packed with protein, and easy to customize with your favorite toppings. Whether you’re meal prepping or cooking dinner for the family, this honey sriracha shrimp recipe is a simple yet impressive dish that never disappoints. Try it once, and it’s sure to become a regular favorite in your kitchen.