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- 1 pound large shrimp, peeled and deveined - 1 cup jasmine rice - 1 tablespoon olive oil - 3 tablespoons honey - 2 tablespoons Sriracha sauce - 2 tablespoons soy sauce - 1 teaspoon garlic powder - 1 teaspoon ground ginger - Salt and black pepper - 1 red bell pepper, thinly sliced - 1 cup snap peas, ends trimmed - 2 green onions, finely sliced - Sesame seeds for garnish The first step is gathering all your ingredients. You need large shrimp for a tasty base. Jasmine rice offers a lovely, fluffy texture. The olive oil helps cook the shrimp perfectly. Next, focus on the marinade. Honey brings sweetness, while Sriracha adds heat. Soy sauce gives a savory depth. Garlic powder and ground ginger enhance the flavor. Don't forget salt and black pepper to taste! For veggies, a red bell pepper adds color and crunch. Snap peas are crisp and fresh. Green onions add a mild onion flavor. Lastly, sesame seeds give a nice touch when garnished. This mix creates a balanced dish with vibrant flavors. Each ingredient plays a role in making this meal delightful. - Rinse rice under cold water. This helps remove any extra starch. - Combine rice with 1 ½ cups of water in a medium pot. Bring to a boil. - Reduce heat to low, cover, and simmer for about 15 minutes. The rice should be fluffy and the water absorbed. - Remove from heat and let it sit, covered, for a few minutes. - In a large mixing bowl, whisk together the honey, Sriracha sauce, soy sauce, garlic powder, ground ginger, and a pinch of salt and black pepper. - This mix creates a sweet and spicy flavor that coats the shrimp perfectly. - Add the peeled and deveined shrimp to the marinade. Toss gently to coat each shrimp well. - Let the shrimp marinate for about 15 minutes. This allows the flavors to seep in. - Heat olive oil in a large non-stick skillet over medium-high heat. - Once the oil is shimmering, add the marinated shrimp in a single layer. - Cook for 2-3 minutes on each side, until they turn pink and opaque. - In the same skillet, add the sliced red bell pepper and snap peas. - Stir frequently and sauté for about 3-4 minutes. You want them tender yet still crisp. - Return the cooked shrimp to the skillet with the sautéed vegetables. - Gently stir to combine and cook for an additional minute. This ensures everything is heated through. - To serve, divide the fluffy jasmine rice among four bowls. - Top each bowl with the honey Sriracha shrimp and vegetable mix. - Garnish with sliced green onions and a sprinkle of sesame seeds for a nice touch. To get the best flavor, adjust the Sriracha to your taste. If you love heat, add more Sriracha. If you prefer mild, use less. This balance makes the shrimp perfect for your palate. Remember, the honey will help tone down the spice, so play around with it. Shrimp cook quickly, so avoid overcooking them. Cook them just until they turn pink and opaque. Usually, this takes about 2-3 minutes per side. If you overcook them, they get rubbery, and no one likes that. Keep a close eye on them while they sizzle. Make your rice bowls look great by garnishing with lime wedges. Place them on the side for a fresh burst of flavor. For an aesthetic look, arrange the shrimp and veggies on top of the rice. Use different colors to create a vibrant dish. This makes your meal not only tasty but also beautiful. {{image_4}} You can easily switch the shrimp for other proteins. Chicken works well in this dish. Simply cut the chicken into bite-sized pieces. Marinate it just like the shrimp. Tofu is another great choice. Use firm tofu and press it to remove extra water. Cut it into cubes and marinate. Both options provide tasty flavors. If you want to lower carbs, consider using brown rice or cauliflower rice. Brown rice offers more fiber and nutrients. It adds a nutty flavor that pairs well with the dish. Cauliflower rice is a great low-calorie choice. It absorbs flavors well and keeps the meal light. Adding more veggies boosts the nutrition of your rice bowl. Broccoli is a great option. Steam or sauté it until tender. Carrots bring a nice crunch and sweetness. Slice them thin for quick cooking. Zucchini adds a fresh taste and cooks fast. Mix and match these veggies for a colorful bowl. After enjoying your Honey Sriracha Shrimp Rice Bowls, store any leftovers in an airtight container. This keeps the shrimp and rice fresh for up to three days. Make sure the container seals tightly. This prevents moisture loss and keeps flavors intact. If you want to save the dish for later, you can freeze the shrimp and rice. For best results, freeze each component separately. Place the shrimp in a freezer-safe bag, pressing out the air. Store the rice in another bag or container. This way, you can enjoy them later without losing texture. When you're ready to eat your frozen or refrigerated leftovers, reheat them carefully. For the shrimp, use a skillet over medium heat. Stir until hot, about 5 minutes. For the rice, add a splash of water and cover it in a pot on low heat. This method helps the rice stay fluffy and moist. Avoid the microwave if you can; it can dry out your food. Serve these bowls with simple sides. Here are some tasty ideas: - Steamed broccoli - Crisp cucumber salad - Fresh mango slices - Garlic bread - Edamame These sides add great colors and textures. They also balance the sweet and spicy shrimp. Yes, you can prep this dish ahead of time. Here’s how to do it: - Cook the rice and store it in the fridge. - Marinate the shrimp early and keep it in the fridge. - Chop vegetables and store them in an airtight container. When you're ready, just cook the shrimp and veggies. This makes busy nights easier! To balance the sweetness, try these tips: - Use less honey if you want less sweetness. - Add more Sriracha for extra heat. - Mix in lime juice to add tartness. Taste as you go to find the right mix for you! This blog post guides you through making tasty Honey Sriracha Shrimp Rice Bowls. You learned about the ingredients, step-by-step cooking instructions, and helpful tips. Mixing shrimp, rice, and veggies creates a healthy meal. Remember, you can switch the protein or rice for your taste. Storing leftovers is simple, and reheating keeps them fresh. Enjoy your cooking adventure!

Honey Sriracha Shrimp Rice Bowls

Spice up your dinner routine with these delicious Honey Sriracha Shrimp Rice Bowls! This easy recipe features succulent shrimp marinated in a sweet and spicy sauce, paired with fluffy jasmine rice and vibrant veggies like red bell pepper and snap peas. Perfect for a quick weeknight meal, these bowls are packed with flavor and color. Click through to discover the full recipe and impress your family and friends tonight!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 cup jasmine rice

1 tablespoon olive oil

3 tablespoons honey

2 tablespoons Sriracha sauce

2 tablespoons soy sauce

1 teaspoon garlic powder

1 teaspoon ground ginger

1 red bell pepper, thinly sliced

1 cup snap peas, ends trimmed

2 green onions, finely sliced

Sesame seeds for garnish

Salt and black pepper to taste

Instructions
 

Cook the Rice: Begin by preparing the jasmine rice. Rinse the rice under cold water until the water runs clear. Combine the rice with 1 ½ cups of water in a medium pot, bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is fluffy and the water is absorbed. Remove from heat and let it sit covered for a few minutes.

    Make the Marinade: In a large mixing bowl, whisk together the honey, Sriracha sauce, soy sauce, garlic powder, ground ginger, salt, and black pepper until well combined to form a flavorful marinade.

      Marinate the Shrimp: Add the peeled and deveined shrimp to the marinade, tossing gently to ensure each shrimp is well-coated. Allow the shrimp to marinate for about 15 minutes to absorb the flavors.

        Cook the Shrimp: Heat the olive oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, add the marinated shrimp in a single layer. Cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque. Use a slotted spoon to remove the shrimp from the skillet and set aside.

          Sauté the Vegetables: In the same skillet, add the sliced red bell pepper and snap peas, stirring frequently. Sauté for 3-4 minutes, just until they are tender yet still crisp.

            Combine Shrimp and Veggies: Return the cooked shrimp to the skillet with the sautéed vegetables. Gently stir to combine and cook for an additional minute to ensure everything is heated through.

              Assemble the Bowls: To serve, divide the fluffy jasmine rice among four serving bowls. Top each bowl with the honey Sriracha shrimp and vegetable mixture. Garnish generously with sliced green onions and a sprinkle of sesame seeds.

                Prep Time: 15 mins | Total Time: 35 mins | Servings: 4

                  - Presentation Tips: Serve the rice bowls with lime wedges on the side for an extra burst of citrus flavor. For an aesthetically pleasing look, arrange the shrimp and vegetables artistically on top of the rice, creating a colorful and vibrant dish.