Honey-Sriracha Shrimp Bowls — A Little Sweet, a Little Heat

Monday night and the usual question: what the heck are we making for dinner? We had plenty in the pantry, but most of the meat was frozen. Then the shrimp came to the rescue.

We went with a lighter dinner that still had a good kick: honey-Sriracha garlic shrimp over jasmine rice with broccoli. A little sweet, a little heat, and no need to drag out every pot in the kitchen.

Honey-Sriracha Garlic Shrimp Bowls

Serves: about 3–4, depending on appetites and how generous you get with the shrimp. Time: about 30 minutes once the shrimp is thawed.

Ingredients

• 1 pound peeled, deveined shrimp, thawed and patted dry
• 1 cup uncooked jasmine rice, cooked according to package directions
• Broccoli florets, enough for the bowls (about 3–4 cups)
• 1–2 teaspoons oil for cooking, plus a splash of water for the broccoli
• Fresh tomato, diced, if you’d like it on top

For the honey-Sriracha sauce

• 2 tablespoons coconut aminos (we used Bragg)
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 2 teaspoons Sriracha, or more if you like the heat
• 3 cloves garlic, minced
• 1 tablespoon water

Let’s cook

1. Get the rice going. Cook 1 cup dry jasmine rice according to the package. Keep it warm while everything else comes together.
2. Cook the broccoli. Warm a little oil in a skillet and let the broccoli get some color. Add a splash of water and cover briefly to steam until tender-crisp. Set aside.
3. Mix the sauce. Whisk together the coconut aminos, honey, rice vinegar, Sriracha and water. Keep the minced garlic ready for the skillet.
4. Sear the shrimp. Pat the shrimp dry, then cook in a hot skillet, roughly 1–2 minutes per side depending on size, until pink and opaque. Add the garlic during the last 30 seconds so it doesn’t burn.
5. Glaze it. Pour in the sauce and toss for another 30–60 seconds until the shrimp are glossy and the sauce just begins to cling. Don’t overcook them.
6. Build the bowls. Rice first, then broccoli, then plenty of saucy shrimp. Add fresh tomato if you like, and spoon on a little extra sauce.

Worth making again?

Absolutely. This one landed right in that sweet spot between a light dinner and something with enough flavor to make you look forward to the next bite. The honey balances the Sriracha, the garlic makes everything better, and jasmine rice is pretty darn good at soaking up the sauce.

We used the full pound of shrimp, so there was even the possibility of lunch the next day. That’s what I call a Monday night win.