Let's Cook

Spicy Honey Garlic Shrimp Bowls

Cuisine

Asian

Course

Dinner

Servings

4 People

Difficulty

Easy

Cooking Time

15 min

Total Time

25 min

Tender shrimp tossed in a sticky-sweet-spicy glaze, served over rice with crunchy veggies. It’s bold, fast, and feels like takeout — but better and homemade.

Ingredients

1 lb shrimp, peeled and deveined
1 tbsp cornstarch
1 tbsp oil (neutral, like canola)
2 tbsp soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tbsp sriracha (or adjust heat )
1 tbsp minced garlic
1 tsp grated fresh ginger
1 cup cooked jasmine rice
½ cup shredded carrots
½ cup sliced cucumbers
2 tbsp chopped green onions
1 tbsp sesame seeds (optional)
Lime wedges, for serving
Salt and pepper, to taste

Instructions

Coat the shrimp. Pat your shrimp dry, toss with 1 tbsp cornstarch, and season lightly with salt and pepper. This gives them a light crisp once seared.
Sear the shrimp. Heat 1 tbsp oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until just cooked and slightly golden. Remove from the pan and set aside.
Make the sauce. In the same pan, lower the heat to medium. Add 1 tbsp garlic and 1 tsp grated ginger. Cook until fragrant (about 30 seconds). Stir in 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, and 1 tbsp sriracha. Let it bubble for 1–2 minutes until slightly thickened.
Toss it all together. Return the shrimp to the pan and toss to coat in the sauce. Let it simmer for another minute until sticky and glossy.
Assemble the bowls. Scoop 1 cup jasmine rice into bowls. Top with saucy shrimp, ½ cup shredded carrots, and ½ cup sliced cucumbers. Finish with 2 tbsp green onions, 1 tbsp sesame seeds, and a squeeze of lime.

Cooking Moments

Tips & Variations

💡 No shrimp? Try this with tofu, chicken, or even salmon.
🌿 Low-carb option: Serve it over cauliflower rice or a crisp slaw mix.
💡 Make it milder: Use less sriracha or swap with sweet chili sauce.

The Chefta

Fonder & Ceo

Chefta’s Notes

📖 I came up with this one after a vacation craving for spicy shrimp tacos — but no tortillas in sight. Bowls it was, and honestly? I haven’t looked back.