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Quick Honey Sriracha Shrimp Bowls with Fluffy Coconut Rice

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A quick and easy recipe featuring shrimp caramelized in a sweet and spicy honey sriracha glaze served over fluffy coconut rice. Perfect for busy weeknights and packed with bold flavors.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (fresh or thawed frozen)
  • 3 tablespoons honey
  • 2 tablespoons sriracha sauce
  • 3 cloves garlic, minced
  • 1 cup full-fat coconut milk (240ml)
  • 1 cup jasmine rice (190g), rinsed
  • 1 cup water (240ml)
  • 2 green onions, sliced thinly
  • 1 tablespoon sesame seeds (optional, toasted)
  • Lime wedges for serving
  • Salt and pepper to taste

Instructions

  1. Rinse the rice under cold water until the water runs clear to remove excess starch (about 3 minutes).
  2. In a medium saucepan, combine rinsed rice, coconut milk, water, and a pinch of salt. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.
  3. While the rice cooks, peel and devein shrimp if needed. Pat dry with paper towels and season lightly with salt and pepper.
  4. In a small bowl, whisk together honey, sriracha, and minced garlic. Adjust heat or sweetness to taste.
  5. Heat a large skillet over medium-high heat with a splash of oil. Add shrimp in a single layer and cook 2 minutes per side until pink and just cooked through.
  6. Pour the honey sriracha glaze over the shrimp and toss to coat evenly. Cook another 1-2 minutes until the sauce thickens and clings to the shrimp.
  7. Divide the coconut rice between bowls. Spoon the glazed shrimp on top. Garnish with sliced green onions, toasted sesame seeds, and lime wedges.
  8. Squeeze lime over the bowls just before eating to brighten the flavors.

Notes

Dry the shrimp thoroughly before cooking to get a good caramelized sear. Rest the rice off heat to achieve perfect fluffiness. If glaze is too runny, increase heat briefly to reduce to a sticky finish. Adjust sriracha amount to control spice level. Toast sesame seeds before garnishing for added nuttiness.

Nutrition

Keywords: honey sriracha shrimp, coconut rice, quick shrimp recipe, spicy shrimp bowl, easy weeknight dinner, sweet and spicy shrimp

Find it online: https://cooksybite.com/quick-honey-sriracha-shrimp-bowls-with-fluffy-coconut-rice-recipe/