Honey Sriracha Shrimp Bowls
Easy Honey Sriracha Shrimp Bowls combine tender shrimp with a sweet and spicy marinade. This meal is quick, easy, and perfect for a weeknight meal full of protein and vibrant veggies!
Easy Shrimp Bowls
Over the years, we’ve enjoyed countless bowl variations — from beef and chicken to pork and seafood. They’re our favorite way to mix and match flavors depending on our mood that day. I also love that the shrimp can be grilled either indoors or outdoors, making these bowls as versatile as they are delicious.
The other great thing about this recipe is that you can use a variety of roasted veggies and either white or brown rice. Customization is a really great thing!
We also love the flavors in our Honey Sriracha Chicken Kabobs.
Reasons to love this recipe:
- Perfect Sweet & Spicy Balance – Honey tames the heat of sriracha for an irresistible flavor.
- Quick & Easy – With a little bit of advance prep, this meal can be on your table fast.
- Healthy & Protein-Packed – Shrimp provides lean protein, and you can load the bowls with veggies.
- One-Bowl Meal – Combines protein, carbs, and veggies for a complete, minimal-cleanup dinner.
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 vinegar.
- Seasoning – I used a pinch of salt and pepper (and a pinch of red pepper flakes for EXTRA heat), 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 use white rice but brown rice would be excellent too.
How to make Honey Sriracha Shrimp Bowls:
Step 1
Prep shrimp. Peel, devein, and remove the tails from the shrimp. You can also buy the shrimp prepped, if desired.
Step 2
Marinate shrimp. Combine the honey, sriracha sauce, rice vinegar, and seasonings. Mix well, reserve about 1/4 cup for serving, and pour remainder over shrimp. Let shrimp marinate for about 30 minutes.
Step 3
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.
Step 4
Cook veggies and rice. Meanwhile, roast veggies of your choice with some olive oil, salt and pepper. Cook rice according to package directions.
Step 5
Serve. Serve the grilled honey sriracha shrimp over roasted veggies and rice. Add the reserved honey sriracha sauce.
Store leftovers in an airtight container in your refrigerator for 3-4 days. Reheat on low to keep the shrimp tender.
Recipe FAQs:
Yes, just thaw them completely and pat dry before cooking to ensure they sear nicely.
The sriracha adds a mild to medium heat, but you can adjust it by using less sriracha or more honey to balance it.
You can prep the sauce and chop the veggies ahead, but it’s best to cook the shrimp fresh for maximum flavor and texture.
They’re great over rice, quinoa, or cauliflower rice, with any veggies you like — steamed, roasted, or sautéed.
Other Delicious Shrimp Recipes:
Shrimp are our go-to protein. We love the flavor and the simplicity of this quick protein.
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.
xoxo ~Sue
Honey Sriracha Shrimp Bowls Recipe
Ingredients
For the shrimp:
- 2 pounds raw shrimp – peeled and deveined
- 1/3 cup honey
- 1/4 cup Sriracha sauce
- 2 Tablespoons rice vinegar
- kosher salt and freshly ground black pepper – to taste
Other ingredients:
- 2 pounds broccoli florets
- 1-2 Tablespoons olive oil
- kosher salt and freshly ground black pepper – to taste
- 4 cups prepared white rice
Instructions
- Prep shrimp. Peel, devein, and remove the tails from the shrimp. You can also buy the shrimp prepped, if desired.
- Marinate shrimp. Combine the honey, sriracha sauce, rice vinegar, and seasonings. Mix well, reserve about 1/4 cup for serving, and pour remainder over shrimp. Let shrimp marinate 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 grilled honey sriracha shrimp over roasted veggies and rice. Add a bit of the reserved marinade, if desired.
Notes
- Store leftovers in an airtight container in your refrigerator for 3-4 days.
So good and easy! I had rice already cooked from another dish and I roasted my veggies in the air fryer and it was so easy. I don’t know what I was afraid of. I used a cast iron skillet and I realized it was so much better than just a non stick skillet.( I am sure a non stick skillet is fine) My shrimp were firm and taste so good. I was debating between using the honey but yum, The flavor of the honey, rice wine vinegar and sriracha was perfect. What a great lunch or dinner!
I’m thrilled to hear this, Michelle! Thanks for letting me know.
What Sriracha sauce do you recommend to
Any sriracha sauce is fine.
1/4 cup of Sriracha? Is it really spicy or does the honey cut the spice?
We like things a little spicier than the norm, but I believe the honey cuts a lot of the spice!
So easy. Another favorite. Marinade is top notch. Knocked it out of the park again Sue.
Hi! I am planning on making this tonight. I only have 1 pound of shrimp. Should I cut the marinade in half?
You can definitely cut the marinade in half.
LOVE this dish! Easy, flavorful & one the entire family enjoys! I don’t own an iron skillet so I grilled the shrimp. Delicious! Thanks Suebeehomemaker?
Yay! Thank you so much for your feedback, Lauren!
Favorite Suebeehomemaker meal EVER! Simple, healthy, and fresh but soooo flavorful!!! We eat this on a weekly basis!!! Figured it was time I finally leave a review!
Oh yay! Thanks for the feedback Katelynn! 🙂
Got my shrimp marinating!!! The marinade is delicious!! I’m thinking it would be great with chicken too!!! I’m sure I will use this in the future for a lot of different meats. I’ll let ya know how it ends up!!!?
YAY! I have some chicken skewers on my blog that uses a similar marinade. Enjoy!!
It does not get any better than this. This is my entire wish list with one recipe. ❤️??
It tastes incredible, yet simple. 6 ingredients and only 4 steps that can be completed in 20 minutes. Plus, it’s healthy!