High Protein Sweet & Spicy Shrimp Bowls – A Flavorful, Meal-Prep Friendly Favorite

Shrimp bowls hit that sweet spot between fast and satisfying. This version leans into bold contrast: a sticky, sweet-and-spicy glaze over juicy shrimp, paired with fluffy rice and crisp veggies. You’ll get big flavor without a long ingredient list or complicated steps.

It’s great for weeknights, and just as handy for meal prep. If you’re chasing more protein without sacrificing taste, this bowl delivers in a big way.

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High Protein Sweet & Spicy Shrimp Bowls - A Flavorful, Meal-Prep Friendly Favorite

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• For the Shrimp: 1.5 pounds raw shrimp, peeled and deveined (large or extra-large)
• 1 tablespoon avocado or olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Sweet & Spicy Glaze: 3 tablespoons honey (or maple syrup)
• 1–2 tablespoons chili-garlic sauce or sambal oelek (adjust to heat preference)
• 1 tablespoon low-sodium soy sauce or tamari
• 1 tablespoon rice vinegar or lime juice
• 1 teaspoon grated fresh ginger (or 1/4 teaspoon ground ginger)
• 1 clove garlic, minced
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thicker glaze)
• For the Bowls: 3 cups cooked rice, quinoa, or cauliflower rice
• 1 cup shredded red cabbage
• 1 cup cucumber, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 large carrot, ribboned or matchsticked
• 1 avocado, sliced (optional)
• Fresh cilantro or green onions, chopped
• Lime wedges, for serving
• Toasted sesame seeds, for garnish (optional)

Method

 

1. Prep the base and veggies: Cook your grain of choice and fluff with a fork. Slice and prep all vegetables so assembly is quick.
2. Pat the shrimp dry: Use paper towels to remove excess moisture. Toss with oil, salt, pepper, and garlic powder.
3. Stir together the glaze: In a small bowl, combine honey, chili-garlic sauce, soy sauce, rice vinegar, ginger, and garlic. If you prefer a thicker glaze, whisk in the cornstarch slurry.
4. Sear the shrimp: Heat a large skillet over medium-high. Add the shrimp in a single layer and cook 1–2 minutes per side until pink and just opaque. Do not overcrowd; work in batches if needed.
5. Glaze and toss: Lower heat to medium. Pour in the sauce and toss with the shrimp for 30–60 seconds. If using cornstarch, simmer until glossy and slightly thickened. Remove from heat.
6. Assemble the bowls: Add a scoop of rice or grains to each bowl. Top with cabbage, cucumber, bell pepper, carrot, and avocado. Add the glazed shrimp.
7. Finish and serve: Sprinkle cilantro or green onions and sesame seeds over the top. Serve with lime wedges and an extra drizzle of sauce from the pan.

Why This Recipe Works

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• Fast cook time: Shrimp cook in minutes, so dinner is on the table quickly.
• Balanced flavors: Honey and chili paste create a sweet heat that’s brightened by lime and ginger.
• High protein payoff: Shrimp pack protein with minimal fat, keeping the bowl light yet filling.
• Customizable base: Rice, quinoa, or cauliflower rice all work, so you can match your goals.
• Meal-prep friendly: The components keep well and reheat nicely with a few simple tricks.

Ingredients

• For the Shrimp:
  • 1.5 pounds raw shrimp, peeled and deveined (large or extra-large)
  • 1 tablespoon avocado or olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
• Sweet & Spicy Glaze:
  • 3 tablespoons honey (or maple syrup)
  • 1–2 tablespoons chili-garlic sauce or sambal oelek (adjust to heat preference)
  • 1 tablespoon low-sodium soy sauce or tamari
  • 1 tablespoon rice vinegar or lime juice
  • 1 teaspoon grated fresh ginger (or 1/4 teaspoon ground ginger)
  • 1 clove garlic, minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thicker glaze)
• For the Bowls:
  • 3 cups cooked rice, quinoa, or cauliflower rice
  • 1 cup shredded red cabbage
  • 1 cup cucumber, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 large carrot, ribboned or matchsticked
  • 1 avocado, sliced (optional)
  • Fresh cilantro or green onions, chopped
  • Lime wedges, for serving
  • Toasted sesame seeds, for garnish (optional)

How to Make It

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1. Prep the base and veggies: Cook your grain of choice and fluff with a fork. Slice and prep all vegetables so assembly is quick.
2. Pat the shrimp dry: Use paper towels to remove excess moisture.

   Toss with oil, salt, pepper, and garlic powder.

3. Stir together the glaze: In a small bowl, combine honey, chili-garlic sauce, soy sauce, rice vinegar, ginger, and garlic. If you prefer a thicker glaze, whisk in the cornstarch slurry.
4. Sear the shrimp: Heat a large skillet over medium-high. Add the shrimp in a single layer and cook 1–2 minutes per side until pink and just opaque.

   Do not overcrowd; work in batches if needed.

5. Glaze and toss: Lower heat to medium. Pour in the sauce and toss with the shrimp for 30–60 seconds. If using cornstarch, simmer until glossy and slightly thickened.

   Remove from heat.

6. Assemble the bowls: Add a scoop of rice or grains to each bowl. Top with cabbage, cucumber, bell pepper, carrot, and avocado. Add the glazed shrimp.
7. Finish and serve: Sprinkle cilantro or green onions and sesame seeds over the top.

   Serve with lime wedges and an extra drizzle of sauce from the pan.

Keeping It Fresh

• Store components separately: Keep the shrimp, grains, and fresh veggies in separate containers to maintain texture.
• Refrigeration: Cooked shrimp keep well for 2–3 days in an airtight container.
• Reheating: Warm shrimp gently in a skillet over low heat or in the microwave for 20–30 seconds. Avoid overheating to prevent rubbery texture.
• Meal-prep tip: Pack veggies dry and add avocado and lime just before eating to keep everything crisp and bright.

Benefits of This Recipe

• High protein, lower calorie: Shrimp are lean and provide impressive protein per bite.
• Micronutrient-rich: Colorful veggies bring fiber, vitamins A and C, and antioxidants.
• Flexible carbs and fats: Choose your base and add avocado, nuts, or seeds to match your macro goals.
• Weeknight-friendly: The whole meal comes together in under 30 minutes.
• Gluten-free option: Use tamari or coconut aminos for a gluten-free sauce.

Common Mistakes to Avoid

• Overcooking the shrimp: They turn tough quickly. Pull them as soon as they’re pink and slightly curled.
• Soggy bowls: Don’t assemble hot shrimp over delicate greens; let them cool a minute or layer over grains first.
• Watery sauce: Pat shrimp dry and thicken the glaze if you prefer a clingy finish.
• Skipping acid: Lime or vinegar balances the sweetness and heat.

  Don’t leave it out.

• Overcrowding the pan: Cook in batches for a good sear and better texture.

Recipe Variations

• Extra spicy: Add a pinch of red pepper flakes or a splash of sriracha to the glaze.
• Citrus twist: Swap rice vinegar for fresh lime and add orange zest for a sweet, bright note.
• Tropical bowl: Add pineapple chunks and coconut rice for a sweet-savory spin.
• Low-carb: Use cauliflower rice and extra veggies; add a handful of edamame for more protein.
• Peanut crunch: Drizzle with a light peanut sauce or top with crushed roasted peanuts.
• Grilled version: Skewer the shrimp and grill 2–3 minutes per side, then toss with warmed glaze.

FAQ

Can I use frozen shrimp?

Yes. Thaw them in the fridge overnight or place in a colander under cold running water for 10–15 minutes. Pat very dry before cooking for the best sear.

What’s the best rice for this bowl?

Jasmine rice is fragrant and fluffy, but brown rice, quinoa, or cauliflower rice all work.

Choose what fits your taste and nutrition goals.

How do I make it less spicy?

Use 1 teaspoon of chili-garlic sauce to start and add more to taste. You can also swap in sweet chili sauce for a milder glaze.

Can I meal prep this for the week?

Yes. Cook the shrimp and grains, store separately, and keep veggies prepped and dry.

Assemble right before eating, and add avocado and lime at the end.

What other proteins can I use?

Try cubed chicken breast, tofu, or salmon. Adjust cook times accordingly and use the same glaze.

How do I keep the shrimp from turning rubbery?

Cook over medium-high heat for just 1–2 minutes per side. Remove from heat as soon as they’re opaque and curled into a loose “C.”

Is there a way to cut the sugar?

Use half the honey and add a bit more lime juice for brightness.

If needed, thicken with cornstarch so the sauce still clings.

Final Thoughts

These High Protein Sweet & Spicy Shrimp Bowls pack bold flavor, plenty of protein, and quick weeknight convenience. With a handful of pantry staples and fresh veggies, you’ll have a colorful meal that feels special without extra effort. Customize the heat, swap the base, and make it your own.

Keep a bag of shrimp in the freezer, and this recipe becomes a reliable go-to any night of the week.