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Easy Honey Sriracha Shrimp Bowls combines a sweet and spicy marinade with tender shrimp. Eat it plain or serve it over rice and your favorite vegetables. Simply Delicious!

Close up shot of a white bowl of honey sriracha shrimp with rice and broccoli.

Easy Shrimp Bowls

I’ve recently realized how important it is to have some easy meals that consist of things I keep on hand. When life hands me a crazy situation, I still like to have a meal on the table for my family, even if it’s just Mike and I. There is comfort and stability in a home cooked meal, and it grounds us.

These shrimp bowl are so many things.

Balanced – protein, veggies, and carbs for a well rounded meal.
Tasty – a great spicy (but not too spicy) meal, with lots of texture and flavors.
Simple – with a little bit of advance prep, this meal can be on your table fast.

Overhead shot of a white bowl of honey sriracha shrimp, with rice and roasted broccoli, on a white background.

Ingredients needed for Honey Sriracha Shrimp Bowls:

I keep most of these items either stocked in my pantry or freezer. The only fresh ingredient is the veggies, but you could also use frozen in a pinch.

Shrimp – You’ll need two pounds of shrimp, peeled, deveined, and tails removed.
Honey – This sweetener balances out the spicy sriracha sauce.
Sriracha – Spicy on its own, but with the honey, it makes a great marinade.
Vinegar – Just a couple of splashes of rice wine vinegar.
Seasoning – I used a pinch of salt and pepper, but you could try other seasonings as well.
Veggies – I love roasted broccoli with these bowls, but feel free to use anything you have on hand.
Rice – We are pretty wild about white rice, so that’s what I keep stocked in my pantry.

Collage of 1) a clear bowl of raw shrimp, and 2) a white bowl of the honey sriracha marinade.

How to make Honey Sriracha Shrimp Bowls:

Prep shrimp. Peel, devein, and remove the tails from the shrimp. You can also buy the shrimp prepped, if desired.
Make marinade. Combine the honey, sriracha sauce, rice wine vinegar, salt, and pepper. Mix well, and pour over shrimp, reserving about 1/4 cup. Let this sit for about 30 minutes.
Cook shrimp. Heat a cast iron skillet over medium-high heat. Add a little oil, and then some of the shrimp. Don’t crowd the pan. The shrimp should cook in just a few minutes. Be careful to avoid over-cooking. When it turns pink, it’s done. Cooking the shrimp may take several batches, depending on the size of your skillet.
Cook veggies and rice. Meanwhile, roast veggies of your choice with some olive oil, salt and pepper. Cook rice according to package directions.
Serve. Serve the shrimp over veggies and rice, and add a bit of the reserved marinade, if desired.

Pro-Tip: Eat leftover shrimp (if there are any leftovers) cold! So good. 😀

Overhead shot of a white bowl filled with cooked honey sriracha shrimp, on a white background.

Other simple recipes you should try:

Lemon Chicken Orzo Soup – A quick soup using rotisserie chicken for simplicity.
Grilled Buffalo Chicken Wraps – This uses another easy marinade and has so much flavor!
Sausage Potato Breakfast Frittata – I love having breakfast for dinner.

Side shot of a honey sriracha shrimp bowl, with rice and broccoli.

Kitchen Tools Used: (affiliate links)

Cast Iron Skillet – This is my go-to pan in my kitchen, and great for sautéing the shrimp.
Baking Sheet – Used to roast the broccoli.
Instant Pot – I use my instant pot to make rice. Perfect every time.

Make this honey sriracha recipe next: Honey Sriracha Chicken Kabobs

xoxo ~Sue