These honey sriracha shrimp bowls are an easy protein packed meal ready in 20 minutes. Tender shrimp are tossed in a sweet and spicy sauce and served with rice and your favorite toppings.
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Honey Sriracha Shrimp Bowls
I love bowls of all varieties. Whether it’s buddha bowls, poke bowls or my burger bowls with special sauce, bowl meals are a great way to incorporate variety into your diet.
Generally, bowl meals contain a protein, a starch and a variety of vegetables, toppings and usually a sauce or two. These honey sriracha shrimp bowls contain tender shrimp, a sweet and spicy sticky sauce, rice and your favorite toppings, such as avocado, shredded carrots and edamame.
Since shrimp cooks up in no time, these bowls take no more than 20 minutes to throw together. They make a great lunch, dinner or meal prep recipe.
Don’t like edamame or avocado? Swap out the toppings for your favorite ones. I’ve included a list of optional toppings below. This recipe is flexible, and allows you to get creative and build a bowl that’s perfect for you!
Shrimp: Argentinian shrimp are my personal favorite type of shrimp. Make sure they are peeled and the tails are removed.
Honey Sriracha sauce: The sweet and spicy sauce is made with sriracha, honey, lime juice, ginger and garlic.
Rice: Use whatever type of rice you like best. I used brown rice.
Avocado: Fresh, creamy avocado compliments the spicy sauce.
Carrots: Use shredded carrots.
Edamame: I used frozen and steam in a bag edamame.
- Sesame Seeds
What You’ll Need
How to Make Honey Sriracha Shrimp Bowls
In a small mixing bowl, combine honey, sriracha, lime juice, ginger and garlic. Add 1lb. of raw peeled shrimp to the sauce and mix until all the shrimp are coated in the sauce.
Heat a large skillet over medium heat. Add marinated shrimp and all the sauce to the pan. Cook shrimp 2-3 minutes on each side, or until shrimp is opaque and cooked through. Remove shrimp and set aside.
Increase temperature and bring remaining sauce to a simmer. Simmer sauce for 2-3 minutes, or until thickened. Pour thickened sauce over shrimp and toss to coat.
Divide the rice evenly between four serving bowls. Top with shrimp, avocado, carrots and edamame, or preferred toppings. Garnish with chopped scallions and sesame seeds.
- If you want a sweeter sauce, add more honey. If you want a spicier sauce, add more sriracha.
- Cook the shrimp just until pink and opaque. Shrimp do not take long to cook at all. If you overcook the shrimp, they will be tough and chewy!
- Make this recipe ahead for meal prep. These bowls are delicious warm or cold! Add avocado right before enjoying.
- If you love sauce, drizzle the bowls with a spicy mayo or hoisin sauce.
- For the quickest recipe, use: instant rice, prepped shrimp and grated ginger (comes in a tube!)
Sriracha: Use Sambal or Gochujang in place of sriracha. You will get a slightly different but still delicious and spicy!
Honey: Use maple syrup or monk fruit syrup in place of the honey.
Rice: Use white rice, brown rice, cauliflower rice or a mix of any of them.
Toppings: Use your favorite toppings and garnishes from the list below or add your own!
More Recipes You’ll Love
- Burger Bowls with Special Sauce
- Coconut Shrimp with Cilantro Lime Rice and Mango Salsa
- Summer Shrimp and Corn Risotto
- Spicy Shrimp Tacos with Mango Avocado Salsa
- Easy Seafood Fra Diavolo
If you make these Honey Sriracha Shrimp Bowls, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Honey Sriracha Shrimp Bowls
- 1 lb shrimp peeled and tails removed
- 1/4 cup sriracha
- 1/4 cup honey
- juice from 1/2 lime
- 2 cloves garlic minced
- 2 tsp ginger grated
- 2 cups cooked rice
- 1 avocado sliced
- 2 cups shredded carrots
- 2 cups shelled edamame
- 6 scallions sliced
- sesame seeds
- In a small mixing bowl, combine honey, sriracha, lime juice, ginger and garlic. Add 1lb. of raw peeled shrimp to the sauce and mix until all the shrimp are coated in sauce.
- Heat a large skillet over medium heat. Add marinated shrimp and all the sauce. Cook shrimp 2-3 minutes on each side, or until shrimp is opaque and cooked through. Remove shrimp and set aside.
- Increase temperature and bring remaining sauce to a simmer. Simmer sauce for 2-3 minutes, or until thickened. Pour thickened sauce over shrimp and toss to coat.
- Divide rice evenly between four serving bowls. Top with shrimp, avocado, carrots and edamame or preferred toppings. Garnish with sliced scallions and sesame seeds.