Great as a weeknight meal for the family or a quick lunch that you can prep in advance, this honey sriracha shrimp rice bowl recipe is an absolute must try.
The shrimp is sweet and juicy, and has the right balance of sweetness, heat and sauciness, and is paired perfectly with fluffy rice to satisfy your cravings for Asian takeout.
Shrimp is such a versatile protein, and can be used (and seasoned) in so many different ways.
This recipe has to be one of my absolute favorites, simply because of how effortless and fun it is.
You’ll only need a few pantry staples and a quick 20 minute time to whip this dish up and get a satisfying and healthy lunch or dinner ready!
Jump to:
- What's So Great About the Recipe?
- Ingredients
- Shrimp
- How to Make the Honey Sriracha Shrimp Rice Bowl
- Substitutions & Variations
- 💭Top Tip
- Equipment
- How to Store the Leftover Honey Sriracha Shrimp Rice Bowl
- How to Reheat the Dish
- Tips & Tricks to Nail the Recipe
- How to Serve the Honey Sriracha Shrimp Rice Bowl
- FAQs
- Related Recipes
- Honey Sriracha Shrimp Rice Bowl
What's So Great About the Recipe?
The fact that you can batch make the honey sriracha shrimp in advance and store it for the upcoming weeks is what I love the most about this recipe.
The flavors are top notch considering how you’ll be using just a few simple ingredients- this really is one of those recipes where less is more.
You’ll be surprised at how easy it is to get the sticky, saucy and glorious honey sriracha shrimp rice bowls ready.
Best of all, this dish is actually one of the healthiest home cooked meals you could put together- you’ll be getting the protein and carbs from the shrimp and the rice, and you can also add in some veggies to turn it into a complete, fiber rich meal.
Ingredients
Shrimp
Use fresh shrimp that is de-shelled, deveined and has all the excess water removed. Depending on your personal preference, you can use larger shrimp or medium sized ones.
Honey: Apart from lending the sauce that much needed sweetness, honey will also bring some stickiness to the texture, which can really work in your favor.
Soy sauce: Soy sauce lends that beautiful umami flavor to the dish that really elevates the flavor. I also feel it lends the sauce coating the shrimp a nice deep flavor that you’ll love.
Ginger: Ginger is an absolute essential aromatic that adds tons of flavor to your Asian dishes. You can chop the ginger in your food processor or grate it using a microplane if you prefer a finer texture.
Garlic: Garlic is another must for this recipe- it lends the sauce lots of deliciousness, and is also a healthy addition to the dish.
Chili flakes: Chili flakes lend a nice earthy heat to the marinade, and add to the beauty of the dish. The chunky bits and pieces really make the shrimp look so much more appealing!
Lime juice: The lime juice adds a nice tanginess to the shrimp which ties all the flavors together beautifully.
Corn flour: Cornflour acts as a thickening agent and gives the honey sriracha shrimp that perfect saucy coating you’re looking for.
Sriracha: The Sriracha is another key component of the dish, and helps bring in some heat, cutting out the sweetness from the honey. You can adjust the amount you’re adding based on your personal taste preference.
Seasonings: I’ve seasoned the honey sriracha shrimp with red pepper flakes, salt and pepper. You can use paprika or red chili powder too if you want that extra heat.
I also love adding a spoonful of my all time favorite crunchy chili crisp to it!
Rice: Long grained rice is a great choice for this recipe, but you can use any other rice of your choice too. To make the dish healthier, you can also use steamed brown rice as the base.
Garnishes: I’ve used chopped cilantro and some lemon wedges, but you can also choose to chop up some green onions for that added crunch and flavor. I also think some sesame seeds would work wonderfully.
See recipe card for quantities.
How to Make the Honey Sriracha Shrimp Rice Bowl
Start by grating the ginger and garlic and get all your ingredients ready.
In a small bowl, mix the cleaned shrimp with some soy sauce and cornflour and set it aside for a few minutes.
Heat oil in a pan or skillet and add the ginger and garlic and sauté for a few minutes.
Now add the shrimp and cook for 2 additional minutes.
Now add the honey, chili flakes, lemon juice, and a bit of sriracha and let it cook for 2 more minutes.
Serve hot on a bowl of steamed rice, topped with a drizzle of Sriracha and some chopped coriander leaves.
Substitutions & Variations
- This versatile and easy dish can be teamed up with lots of different veggies. You can add carrots, green beans, snow peas, bok choy, bell peppers, mushrooms, onions, broccoli and even some zucchini into the mix.
- You can either pan fry these veggies with a bit of oil or roast them in the oven until they have a nice char, and then mix them with everything towards the end.
- If you want the honey sriracha shrimp to have some extra flavor, consider marinating it for at least a couple of hours, ideally overnight in the refrigerator. Doing this will also tenderize the shrimp, which is ideal if you’re using larger shrimp.
💭Top Tip
Looking for an alternative to honey? Maple syrup and brown sugar can be great as sweeteners to balance out the heat from the Sriracha.
Equipment
How to Store the Leftover Honey Sriracha Shrimp Rice Bowl
If you have any leftover shrimp, you’ll need to be careful to store it well to ensure that it stays fresh and delicious even when you reheat it.
The best way to do this is to store the rice and the shrimp separately in different airtight containers, and then refrigerate them for 3-4 days max.
How to Reheat the Dish
When reheating shrimp, you need to be careful not to end up overcooking them, otherwise they’ll end up with a tough and chewy texture.
The best way to reheat the rice and the shrimp is to microwave them in short intervals. Alternatively, you can reheat them in a covered pan over low to medium heat with a splash of water to keep everything nice and moist.
Tips & Tricks to Nail the Recipe
- I would highly recommend using sesame oil for this recipe, simply because its flavor works wonderfully with all the other ingredients, and you’ll be able to get those perfect Asian flavors you’re looking for.
- If you don’t have sesame oil, use any other regular cooking oil that has a neutral flavor- avocado oil and vegetable oil are good choices.
- If you don’t have sriracha, you can use any other classic hot sauce of your choice- the idea is to get the shrimp to be spicy and sweet at the same time.
- I love the balanced flavors of the dish so much that I ended up trying it with salmon and chicken too, and as expected, they both turned out finger licking good!
- I’ve used lemon juice for the tanginess, but you can substitute it for a splash of vinegar instead if you want to.
- It is best to use a non-stick pan or a cast iron skillet for this recipe. Remember not to overcrowd the pan with too many shrimp at a time. Leave a little space between the shrimp, and cook them on medium heat.
- Once the shrimp turn pink, remove them from heat and transfer them to the bowl.
- If the sauce on the shrimp seems too dry, you can loosen it up by adding a dash of vegetable or chicken stock to it and letting it simmer for 1-2 minutes.
- Don’t forget to garnish the honey sriracha shrimp rice bowl with a generous sprinkle of sesame seeds and some chopped herbs of your choice. I’ve used cilantro, but you can also choose to use scallions if that’s what you have at hand.
- You can also choose to finish things up with a drizzle of some easy scallion ginger oil if you want to!
How to Serve the Honey Sriracha Shrimp Rice Bowl
There are tons of ways to use the honey sriracha shrimp.
As a Rice Bowl
You can go the classic way and serve the shrimp over a bowl of rice, and turn it into a complete meal.
With Noodles
Another great way to use the shrimp is to serve it with some noodles if you really want to enjoy it as a filling meal. You can use udon noodles, ramen noodles or egg noodles too!
As a Side
The hot and spicy shrimp can also be a great side dish to any of your Asian mains. If you’re making these as a side dish, you may want to add some veggies too to really make it more filling.
For Homemade Tacos
If you have any leftover shrimp, you can use them as a filling for your homemade tacos too. Top it with some sour cream, guacamole and your favorite toppings!
Into a Salad
I also love adding some of these shrimp to my salad bowl filled with lots of greens and crunchy raw veggies. A big plus is that you don’t even need to reheat the shrimp for this one!
In Wraps and Sandwiches
The honey Sriracha shrimp can also be a great addition to your wraps and sandwiches. Team it up with some lettuce, veggies and a nice sauce to tie things up.
In Lettuce Wraps I also think they would elevate some basic lettuce wraps, and taste absolutely divine when teamed up with some avocado ranch sauce.
FAQs
If you’re looking for a healthier alternative to rice to team this dish up with, you can use cauliflower rice, quinoa fried rice or even some udon or shirataki (low carb) noodles as your base.
Wild rice can also be an incredible option to choose.
If you want to have that perfect sauciness to the dish, you can add about half a cup of additional cornflour slurry (a mix of cornflour and water) to thicken the sauce.
While using fresh shrimp is always recommended, you can opt for frozen shrimp instead, if that’s what you have at hand. Just remember to let the peeled and deveined shrimp thaw completely before you use it for the recipe.
Related Recipes
Looking for other recipes like this? Try these:
Honey Sriracha Shrimp Rice Bowl
Ingredients
Instructions
- Start by grating the ginger and garlic and get all your ingredients ready. In a small bowl, mix the cleaned shrimp with some soy sauce and cornflour and set it aside for a few minutes.
- Heat oil in a pan or skillet and add the ginger and garlic and saute for a few minutes. Now add the shrimp and cook for 2 additional minutes.
- Now add the honey, chili flakes, lemon juice, and a bit of sriracha and let it cook for 2 more minutes.
- Serve hot on a bowl of steamed rice, topped with a drizzle of Sriracha and some chopped coriander leaves.
