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- 1 lb large shrimp, peeled and deveined - 3 tablespoons honey - 2 tablespoons Sriracha sauce - 2 cloves garlic, minced - 1 tablespoon soy sauce (low sodium) - 1 teaspoon sesame oil - 1 cup cooked jasmine rice - 1 cup bell peppers, sliced (red and yellow) - 1 cup snap peas - 2 green onions, chopped - 1 tablespoon sesame seeds (for garnish) - Salt and pepper to taste The Honey Sriracha Shrimp Bowls offer a dance of flavors. Each ingredient plays a key role. The shrimp brings sweetness and texture. Honey adds a sticky glaze that balances the heat from the Sriracha. Garlic adds depth and aroma. For a well-rounded meal, I add cooked jasmine rice. It absorbs the sauce and fills you up. Bell peppers add a pop of color and crunch. Snap peas bring freshness and a snap when you bite. Green onions and sesame seeds finish the dish. They add a touch of brightness and crunch. You can find the complete list and exact amounts in the Full Recipe. In a medium bowl, I whisk together the honey, Sriracha, minced garlic, soy sauce, and sesame oil. This mix creates a sweet and spicy sauce. It adds a wonderful flavor to our shrimp. Next, I add the shrimp to the marinade. I toss them to coat well. Then, I let them sit for 15-20 minutes. This step helps the shrimp absorb all those tasty flavors. Now, I heat a large skillet over medium-high heat. I add a splash of oil. Then, I toss in the sliced bell peppers and snap peas. I stir-fry them for about 3-4 minutes until they are tender but still crisp. I season with salt and pepper to taste. Once done, I remove them from the skillet and set them aside. In the same skillet, I add the marinated shrimp, discarding the excess marinade. I cook them for 2-3 minutes on each side. They turn pink and opaque when ready. This step makes the shrimp juicy and flavorful. To assemble the bowls, I divide the cooked jasmine rice among four bowls. I top each bowl with the stir-fried vegetables and shrimp. This creates a colorful and delicious dish. Finally, I garnish with chopped green onions and a sprinkle of sesame seeds. This adds a nice crunch and extra flavor. For the full recipe, check out the details above. To get the best texture, avoid overcooking shrimp. Cook them just until they turn pink. This usually takes about 2-3 minutes on each side. If you leave them too long, they become tough. Add some lime juice to your dish for a fresh kick. You can also try other spices, like paprika or cayenne, for extra heat. These simple tweaks can make your meal even more exciting. Serve your shrimp bowls in colorful dishes. A vibrant plate makes your food look more inviting. Drizzle extra sauce on top for a glossy finish. Don’t forget to add lime wedges on the side. They look great and add a pop of flavor. For the full recipe, check out the Honey Sriracha Shrimp Bowls. {{image_2}} You can easily change the protein in this dish. If you want to switch from shrimp, try chicken or tofu. Chicken gives a nice texture and works well with the sauce. Tofu is a great vegetarian option and soaks up flavors well. Scallops also make a tasty substitute. They cook quickly and offer a sweet taste that pairs nicely with the honey and Sriracha. Feel free to mix up the vegetables too! Broccoli adds a nice crunch and color. Zucchini can be sliced into thin rounds and cooks fast. Carrots offer a sweet bite and look great on the plate. You can use any veggie you love. Just make sure to cut them into similar sizes for even cooking. You can change the heat level to fit your taste. If you like it spicy, add more Sriracha. For a milder dish, use less. You can also sprinkle in some chili flakes for extra kick. This way, you can tweak the sauce to match your mood or the crowd you're serving. For the full recipe, check out the details above! Store your leftover Honey Sriracha Shrimp Bowls in an airtight container. They will stay fresh for up to 3 days. Make sure to let them cool before sealing to keep them tasty. If you want to save some for later, freeze the cooked shrimp and vegetables separately. This method helps keep their texture and flavor for longer storage. When you’re ready to eat, just thaw and reheat. For the best taste, reheat in a skillet or microwave. If using a skillet, add a splash of water or broth to keep the shrimp moist. Heat until warm, and enjoy your delicious meal again! Check out the Full Recipe for more details. The spiciness can be adjusted based on the Sriracha quantity used. If you prefer a milder taste, use less Sriracha. For a spicier kick, add more. This recipe gives you control over the heat. You can start with just one tablespoon and taste as you go. Yes, the shrimp can be marinated and vegetables prepped in advance. Marinating shrimp for 15-20 minutes gives great flavor. You can chop the bell peppers and snap peas the night before. Keep them in the fridge until you are ready to cook. This makes dinner quick and easy. Chicken or tofu are excellent substitutes for this dish. If you choose chicken, cut it into bite-sized pieces. Cook it until fully done, just like the shrimp. For tofu, use firm or extra-firm tofu. Press it to remove excess water, then cube and fry it until golden. Use tamari instead of soy sauce for a gluten-free option. Tamari has a similar taste but lacks gluten. Always check the label to ensure it meets your needs. This swap lets you enjoy the same great flavor without gluten. Consider serving with a side salad, steamed vegetables, or crusty bread. A fresh salad adds crunch and lightness. Steamed veggies are colorful and healthy. Crusty bread is perfect for soaking up any extra sauce. Each option complements the shrimp bowls nicely. This recipe for Honey Sriracha Shrimp Bowls blends sweet and spicy flavors beautifully. You learned about key ingredients and easy steps for a tasty meal. Don’t forget the tips to enhance flavor and presentation. Try swapping proteins or using different veggies for fun twists. Store leftovers properly to enjoy later. I hope you feel inspired to create your own delicious bowl. It's simple, fun, and sure to impress!

Honey Sriracha Shrimp Bowls

Create a delicious Honey Sriracha Shrimp Bowl that's sure to impress! This easy recipe combines sweet honey, spicy Sriracha, and tender shrimp for a flavorful meal ready in just 40 minutes. Serve it over jasmine rice with vibrant bell peppers and snap peas for a colorful presentation. Perfect for weeknight dinners or meal prep. Click to explore the full recipe and spice up your dinner routine!
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Ingredients
  

1 lb large shrimp, peeled and deveined

3 tablespoons honey

2 tablespoons Sriracha sauce

2 cloves garlic, minced

1 tablespoon soy sauce (low sodium)

1 teaspoon sesame oil

1 cup cooked jasmine rice

1 cup bell peppers, sliced (red and yellow)

1 cup snap peas

2 green onions, chopped

1 tablespoon sesame seeds (for garnish)

Salt and pepper to taste

Instructions
 

In a medium bowl, whisk together honey, Sriracha, minced garlic, soy sauce, and sesame oil until well combined to make the marinade.

    Add the shrimp to the marinade, tossing to coat evenly. Allow it to marinate for about 15-20 minutes while you prepare the vegetables.

      Heat a large skillet over medium-high heat. Add a splash of oil, then toss in the sliced bell peppers and snap peas. Stir-fry for about 3-4 minutes until they are tender but still crisp. Season with salt and pepper to taste. Remove from the skillet and set aside.

        In the same skillet, add the marinated shrimp (discard the excess marinade). Cook for 2-3 minutes on each side until the shrimp are pink and opaque.

          To assemble the bowls, divide the cooked jasmine rice among four bowls. Top each with the stir-fried vegetables and shrimp.

            Garnish with chopped green onions and a sprinkle of sesame seeds for added crunch and flavor.

              Prep Time: 20 min | Total Time: 40 min | Servings: 4

                - Presentation Tips: Serve in colorful bowls for a vibrant display. Drizzle extra honey and a dash of Sriracha on top for added flair and serve with lime wedges on the side.