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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 - Sesame seeds - Fresh cilantro - Lime wedges The key to great Sriracha honey shrimp bowls starts with fresh shrimp. I love using peeled and deveined shrimp. They cook quickly and soak up flavor well. The Sriracha sauce offers heat, while honey adds sweetness. This combination creates a perfect balance. Next, I add soy sauce for depth and umami. Garlic powder and ginger powder boost the flavor. They mix well with the shrimp and sauce. This blend of ingredients makes the base of our dish. For garnishing, I recommend sesame seeds and fresh cilantro. They add texture and a burst of color. Lime wedges are a must. A squeeze of lime brightens the dish and enhances the flavors. This simple list of ingredients helps you create a flavorful and satisfying meal. You can find the full recipe in this article to guide you through the cooking process. To start, gather your ingredients. In a medium bowl, mix together the Sriracha, honey, soy sauce, garlic powder, and ginger powder. This mix creates a sweet and spicy sauce that makes the shrimp shine. Once mixed, add the shrimp. Make sure the shrimp are well-coated in the marinade. Let them sit for at least 15 minutes. This step helps them soak up all the tasty flavors. While the shrimp marinates, it’s time to prepare the veggies. In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add the sliced red bell pepper and the snap peas. Stir-fry them for about 3 to 4 minutes. You want them to be just tender but still crisp. After that, remove the veggies from the skillet and set them aside. Now comes the fun part! In the same skillet, add the marinated shrimp. Cook them for about 3 to 4 minutes. They should turn pink and opaque. Stir occasionally to ensure even cooking. Once they are cooked, return the vegetables to the skillet. Stir everything together until heated through. This mix of shrimp and vegetables will create a colorful and delicious base for your meal. Use a large skillet for even cooking. This helps shrimp cook nicely without crowding. A crowded pan can lead to uneven heat and steaming instead of searing. Get that great brown color on your shrimp! Don’t overcook shrimp; cook just until pink. Shrimp cook fast, usually in 3-4 minutes. You want them to be firm yet tender. If they turn rubbery, you’ve cooked them too long. Watch them closely for the best results. Experiment with additional seasonings for zest. You can add lime juice for brightness or a pinch of red pepper flakes for extra heat. Fresh herbs like cilantro or basil can also boost flavor. Each twist makes your meal more exciting! {{image_2}} If you want a gluten-free meal, use tamari instead of soy sauce. Tamari has a similar taste and is safe for those with gluten issues. It will still give the dish a great flavor while keeping it gluten-free. Feel free to play with the veggies. You can swap in broccoli or zucchini. These veggies add different textures and flavors. They also give you more color in your bowl, making it even more appealing. You can mix and match to find your favorite combo. Shrimp is tasty, but you can switch it up. Try using chicken, tofu, or scallops instead. Each option brings a new flavor and texture. Chicken is great for a heartier meal. Tofu is perfect for a vegetarian choice. Scallops add a touch of luxury to your bowl. Store your Sriracha honey shrimp bowls in an airtight container. Place them in the refrigerator. This keeps them fresh for about three days. Make sure to cool them before sealing. To enjoy your leftovers, reheat them on the stove. Use low heat to avoid overcooking. Stir occasionally to heat evenly. This method keeps your shrimp tender and tasty. If you want to store your meal longer, freeze it. Keep the shrimp separate from the rice or quinoa. This helps maintain texture and flavor. When you're ready to eat, thaw everything completely before reheating. This way, you’ll still enjoy a flavorful meal. - Follow the full recipe provided in the article. It’s easy and quick. - Yes, just make sure to thaw them completely before cooking. Thawing helps them cook evenly. - Consider sides like salad, steamed vegetables, or spring rolls. These add freshness and variety. This article covered how to make delicious Sriracha honey shrimp bowls. You learned about the key ingredients, cooking steps, and storage tips. I shared tips to enhance flavor and suggested variations, like using different proteins or vegetables. Remember to keep an eye on your shrimp while cooking to ensure they stay tender. With these simple steps, you can enjoy tasty meals that impress anyone. Happy cooking!

Sriracha Honey Shrimp Bowls

Elevate your weeknight dinners with these delicious Sriracha Honey Shrimp Bowls! This easy recipe combines juicy shrimp coated in a spicy-sweet marinade with vibrant vegetables over fluffy jasmine rice or quinoa. Ready in just 30 minutes, it's perfect for a quick family meal. Discover how to make this mouthwatering dish and impress your taste buds. Click through to explore the full recipe and bring the heat to your kitchen!
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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, sliced

1 avocado, sliced

2 green onions, chopped

Sesame seeds for garnish

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

In a medium bowl, mix together Sriracha, honey, soy sauce, garlic powder, and ginger powder to create a marinade.

    Add the shrimp to the marinade, making sure they are well-coated. Let it sit for at least 15 minutes to absorb the flavors.

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

        Once hot, add the sliced red bell pepper and snap peas. Stir-fry for about 3-4 minutes until they are just tender but still crisp. Remove the veggies from the skillet and set aside.

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

            Once the shrimp are cooked, return the vegetables to the skillet and stir to combine until everything is heated through.

              Prepare your serving bowls by placing a scoop of jasmine rice or quinoa at the bottom.

                Top with the Sriracha honey shrimp and sautéed vegetables.

                  Garnish each bowl with slices of avocado, chopped green onions, a sprinkle of sesame seeds, and cilantro.

                    Serve with lime wedges on the side to squeeze over the bowls for a fresh kick.

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