Go Back

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

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.