Honey Sriracha Shrimp Rice Bowl with Crispy Garlic & Avocado

This vibrant rice bowl combines juicy shrimp coated in sticky honey-sriracha glaze with cooling avocado and crunchy veggies. Crispy fried garlic adds texture, while lime brightens every bite. Perfect for weeknights but impressive enough for guests!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb large shrimp (peeled/deveined)
• 3 tbsp honey
• 2 tbsp sriracha
• 1 lime (juiced + zest)
• 2 cups cooked jasmine rice
• 1 avocado (sliced)
• 1/2 cucumber (thinly sliced)
• 4 garlic cloves (thinly sliced)
• 1 tbsp sesame seeds
• 2 tbsp vegetable oil
• Salt/pepper to taste

Instructions

1. Whisk honey, sriracha, lime juice, and zest in a bowl. Set aside glaze.
2. Pat shrimp dry and season with salt/pepper. Heat 1 tbsp oil in skillet over medium-high.
3. Cook shrimp 2-3 minutes per side until pink. Remove from pan.
4. Add remaining oil to pan. Fry garlic slices 1-2 minutes until golden. Drain on paper towels.
5. Pour honey-sriracha glaze into skillet. Simmer 1 minute until thickened.
6. Toss shrimp in glaze to coat.
7. Assemble bowls: rice, shrimp, avocado, cucumber, crispy garlic, sesame seeds.
8. Drizzle with extra glaze and lime wedge if desired.

Chef's Note

For extra heat, add 1 tsp grated ginger to the glaze. For milder spice, reduce sriracha to 1 tbsp.

Make-Ahead Tips

Store components separately for up to 2 days. Reheat shrimp gently to avoid rubberiness.

Substitutions

Chicken or tofu for shrimp. Maple syrup for honey. Quinoa for rice.