Why I Love This Recipe

Some nights, takeout sounds really tempting…until you remember you can make this honey garlic shrimp bowl in about the same amount of time. The shrimp get perfectly caramelized in a sweet and savory honey garlic glaze, then they’re piled over rice with roasted broccoli and finished with a creamy sriracha mayo drizzle. It’s one of those dinners that’s packed with flavor, comes together quickly, and somehow tastes even better than your favorite takeout order.

Enjoying The Leftovers

If you’re meal prepping for the week, this is one recipe you’ll actually look forward to eating again.

Storing

Store the shrimp, rice, and broccoli together in an airtight container in the refrigerator for up to 3 days. Keep the sriracha mayo and green onions separate until ready to serve.

Reheating

Reheat the shrimp, rice, and broccoli in the microwave or a skillet until warmed through. Drizzle with the sriracha mayo and top with fresh green onions just before serving.

No ratings yet

Honey Garlic Shrimp Bowls with Sriracha Mayo

Enjoy a flavorful Honey Garlic Sriracha Shrimp Bowl with juicy seared shrimp, broccoli, cauliflower rice, and a creamy spicy mayo drizzle. It's perfect for a healthy, high-protein, and satisfying meal.
Print Pin Watch Video
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
US M
Servings 4

Ingredients

  • 1 lb shrimp
  • 2 cups broccoli
  • 1 tbsp butter
  • 1 cup white rice
For the marinade
  • 1/4 cup coconut aminos
  • 1 tbs honey
  • 1 tsp minced garlic
For the dressing
  • 2 tbsp mayo
  • 2 tbsp sriracha
Toppings
  • Green onions
US – M

Instructions

  • Cook the rice according to the package directions. Once cooked, fluff with a fork and set aside.
  • Preheat your oven to 400°F. Spread the broccoli onto a baking sheet, season with salt, pepper, and garlic powder, and toss with a drizzle of oil. Roast for 20-25 minutes, or until the edges are lightly browned and the broccoli is tender.
  • In a small bowl, whisk together the coconut aminos, honey, and garlic. Pour the marinade over the shrimp and let it sit for 10–15 minutes.
  • Heat the butter in a large skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for 2–3 minutes per side, or until fully cooked and lightly caramelized.
  • While the shrimp cooks, make the sriracha mayo by stirring together the mayo and sriracha until smooth.
  • Assemble the bowls by dividing the rice between serving bowls, then top with the roasted broccoli and honey garlic shrimp. Drizzle with the sriracha mayo, garnish with sliced green onions, and enjoy!

Equipment

large baking sheet
saute pan
cutting board

Nutrition Per Serving

Calories: 386kcal | Carbohydrates: 48g | Protein: 28g | Fat: 9g | Fiber: 2g | Calcium: 111mg | Iron: 1mg