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- 1 lb shrimp, peeled and deveined - 2 tablespoons Sriracha sauce - 2 tablespoons honey - 1 tablespoon soy sauce (or tamari for gluten-free) - 1 teaspoon garlic powder - 1 teaspoon ginger powder - 2 cups cooked jasmine rice or quinoa - 1 cup snap peas, trimmed - 1 red bell pepper, thinly sliced - 1 ripe avocado, sliced - 2 green onions, chopped - Sesame seeds and fresh cilantro for garnish - Lime wedges for serving Using fresh ingredients makes a big difference in flavor. The shrimp is the star of the dish. Choose large, firm shrimp for the best result. The Sriracha and honey blend gives a sweet and spicy kick. You can adjust the heat by adding more or less Sriracha. For the veggies, snap peas add crunch, while red bell pepper gives sweetness. Avocado adds creaminess, making each bite a delight. Green onions, sesame seeds, and cilantro are perfect for finishing touches. Lime wedges add a zesty twist when squeezed over the dish. To see the full list of ingredients and their amounts, check the Full Recipe. Enjoy making these Sriracha Honey Shrimp Bowls! To start, you need to create a rich marinade. Combine Sriracha, honey, soy sauce, garlic powder, and ginger powder in a medium-sized mixing bowl. The mix should be smooth and fragrant. This blend gives the shrimp a sweet and spicy kick. Next, add your shrimp to the marinade. Make sure to coat each piece well. Let the shrimp sit in the marinade for at least 15 minutes. This time helps the shrimp soak up all those tasty flavors. While the shrimp marinates, it’s time to cook the veggies. Heat vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, add sliced red bell pepper and snap peas. Stir-fry them for about 3-4 minutes. You want them tender but still crisp. Now, add the marinated shrimp to the same skillet. Cook them for about 3-4 minutes. Stir occasionally until the shrimp turn pink and opaque. This step is quick, so keep an eye on them! Once the shrimp are ready, mix them with the stir-fried vegetables in the skillet. Stir everything together for about a minute. This helps combine the flavors. Finally, it’s time to serve! Place a generous scoop of jasmine rice or quinoa in each bowl. Top it with the shrimp and vegetable mix. For a beautiful finish, garnish with avocado slices, chopped green onions, sesame seeds, and fresh cilantro. Don’t forget to add lime wedges for that zesty touch. This completes your Sriracha Honey Shrimp Bowls. For the full recipe, refer to the recipe section above. Let the shrimp marinate for at least 15 minutes. This time helps the shrimp soak up the flavors. If you can, let it sit longer. A longer marination gives a deeper flavor that makes each bite tasty. Use high heat when stir-frying. This method cooks the shrimp and veggies fast. Quick cooking keeps the vegetables crunchy and bright. You want them to still have a snap when you bite into them. Feel free to add sides or toppings. You can serve these shrimp bowls with a side of edamame or a light salad. For more flavor, try adding extra toppings like sliced radishes or a drizzle of sesame oil. These small changes can make your meal feel complete and exciting. {{image_4}} You can easily swap the shrimp for chicken, tofu, or other seafood. If you choose chicken, use bite-sized pieces. For tofu, press it to remove excess water before cooking. This will help it soak up flavors well. Each option brings its own taste but keeps the dish exciting. To make it gluten-free, just replace soy sauce with tamari. This simple swap keeps the flavor intact. If you're watching carbs, try cauliflower rice instead of jasmine rice or quinoa. The cauliflower adds a nice texture and absorbs the sauce well. Feel free to get creative with sauces. You can add teriyaki sauce for a sweet, savory twist. Sweet chili sauce also works great for a different flavor profile. Mixing and matching sauces lets you enjoy new tastes every time! For the full recipe, check out the details above. Store leftovers in an airtight container in the fridge for up to 3 days. This keeps the shrimp fresh and safe to eat. Before storing, let the dish cool down to room temperature. This helps avoid condensation inside the container. Freeze components separately for longer storage. You can freeze the shrimp and the stir-fried veggies as well. Use freezer-safe bags or containers. Be sure to label them with the date. This way, you can easily track how long they have been in the freezer. Reheat gently in the microwave or on the stovetop. This prevents overcooking the shrimp. If using a microwave, heat in short bursts. Stir in between to ensure even heating. On the stovetop, use low heat and add a splash of water to keep it moist. Enjoy your Sriracha honey shrimp bowls just as delicious as when you first made them! Yes, just be sure to thaw and pat dry before marinating. Frozen shrimp can work well in many dishes. Thawing ensures even cooking. Patting them dry helps the marinade stick better. The heat level can be adjusted by altering the amount of Sriracha. If you like it mild, use less Sriracha. For more heat, add a bit more. You control the spice in this dish. Substitute with other hot sauces or chili paste. You might try buffalo sauce or a garlic chili paste for a different flavor. Each option can give unique tastes while keeping the heat. This recipe makes approximately 4 servings. It’s perfect for a family meal or to share with friends. You can easily double it for a larger group. It's best to prepare it fresh, but components can be prepped in advance. You can marinate the shrimp or chop the veggies ahead of time. This saves time when you're ready to cook. In this blog post, we explored a simple and tasty shrimp bowl recipe. We covered the key ingredients, easy steps, and handy tips. You learned how to marinate shrimp, stir-fry vegetables, and assemble a delicious meal. I hope you try this dish with your favorite toppings and ingredients. Don't be afraid to make it your own, whether swapping shrimp or adding a new sauce. Enjoy creating this meal and sharing it with your loved ones.

Sriracha Honey Shrimp Bowls

Savor the bold flavors of Sriracha Honey Shrimp Bowls with this easy recipe! Perfectly marinated shrimp are stir-fried with colorful veggies and served over a bed of fluffy jasmine rice or quinoa. Topped with creamy avocado and fresh herbs, this dish is a delightful mix of spice and sweetness. Ready in just 30 minutes, it’s a weeknight winner! Click to explore the full recipe and elevate your dinner tonight!
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Ingredients
  

1 lb shrimp, peeled and deveined

2 tablespoons Sriracha sauce

2 tablespoons honey

1 tablespoon soy sauce (or tamari for gluten-free)

1 teaspoon garlic powder

1 teaspoon ginger powder

1 tablespoon vegetable oil

2 cups cooked jasmine rice or quinoa

1 cup snap peas, trimmed

1 red bell pepper, thinly sliced

1 ripe avocado, sliced

2 green onions, chopped

Sesame seeds, for garnish

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

In a medium-sized mixing bowl, combine the Sriracha sauce, honey, soy sauce, garlic powder, and ginger powder to form a flavorful marinade.

    Carefully add the peeled and deveined shrimp to the bowl, ensuring each piece is generously coated in the marinade. Allow the shrimp to marinate for a minimum of 15 minutes, so they can absorb all the delicious flavors.

      While the shrimp is marinating, heat the vegetable oil in a large skillet over medium-high heat until shimmering.

        Once the oil is hot, introduce the sliced red bell pepper and snap peas to the skillet. Stir-fry them for approximately 3-4 minutes, or until they are just tender yet retain a crisp texture. Remove the vegetables from the skillet and set them aside on a plate.

          In the same skillet, add the marinated shrimp. Cook them for about 3-4 minutes, stirring occasionally, until they turn pink and opaque.

            Once the shrimp are fully cooked, return the sautéed vegetables to the skillet. Stir everything together for another minute until combined and heated through.

              When you're ready to serve, prepare your serving bowls by placing a generous scoop of jasmine rice or quinoa at the bottom of each bowl.

                Gently top the rice or quinoa with the Sriracha honey shrimp and the stir-fried vegetables.

                  For an appealing presentation, garnish each bowl with slices of avocado, a sprinkle of chopped green onions, sesame seeds, and fresh cilantro.

                    Serve the bowls with lime wedges on the side, allowing guests to squeeze fresh lime juice over their dish for an added zesty kick.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4