Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 cups cooked jasmine rice
- 1 avocado, sliced
- 1 cup shredded carrots
- 1 cucumber, thinly sliced
- ¼ red cabbage, shredded
- Sesame seeds (optional)
- Fresh cilantro or green onions for garnish
Instructions
In a bowl, mix honey, soy sauce, sriracha, and garlic. Add shrimp and toss to coat. Let sit for 5–10 minutes while you prep the bowl ingredients.
Heat olive oil in a pan over medium-high heat. Add shrimp and cook 2–3 minutes per side until pink and caramelized. Remove from heat.
Mix mayo, sriracha, lime juice, and a pinch of salt in a small bowl until smooth.
Divide cooked rice between bowls. Top with shrimp, veggies, and avocado. Drizzle with sriracha-lime sauce, sprinkle sesame seeds, and garnish with fresh herbs.
Nutrition Information
Per Serving: Approximately 520 calories
Protein: 28g, Fat: 22g, Carbs: 48g
Chef's Tips for Perfect Carbonara
- Don’t Overcook Shrimp: Shrimp cook fast—2–3 minutes per side is enough! They turn rubbery if overdone.
- Adjust the Heat: Use less sriracha or add a touch of brown sugar if you prefer it milder.
- Go Grain-Free: Swap rice for cauliflower rice or quinoa for a lighter bowl.
- Prep Ahead: Make the shrimp and sauce in advance for quick weekday lunches.
The Story Behind This Recipe
This bowl was born during a week when I was craving sushi, Thai food, and something healthy—all at once. I played with pantry staples, added sriracha and honey to some shrimp, and threw it all together with veggies I had on hand. One bite and I knew: it’s fast food for the soul—with flavor and crunch in every bite. Now it’s a go-to for friends, date nights, or solo Netflix evenings.