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Low Calorie Meal Prep Honey Sriracha Shrimp Bowls - Fresh, Fast, and Flavor-Packed

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1.5 pounds large shrimp, peeled and deveined (tail off)
  • Honey: 3 tablespoons
  • Sriracha: 2–3 tablespoons, to taste
  • Low-sodium soy sauce or tamari: 2 tablespoons
  • Rice vinegar or lime juice: 1 tablespoon
  • Garlic: 3 cloves, minced
  • Fresh ginger: 1 teaspoon, grated (optional but recommended)
  • Cornstarch: 1 teaspoon (optional, for thicker glaze)
  • Oil: 1–2 teaspoons avocado or olive oil
  • Vegetables: 2 cups broccoli florets, 1 red bell pepper (sliced), 1 cup snap peas or green beans, 2 carrots (julienned or thinly sliced)
  • Base: 3 cups cooked rice (jasmine, brown) or 4 cups cooked cauliflower rice
  • Green onions: 3, thinly sliced
  • Sesame seeds: 1 tablespoon (optional)
  • Lime wedges: For serving (optional)
  • Salt and pepper: To taste

Method
 

  1. Make the sauce: In a small bowl, whisk honey, sriracha, soy sauce, and rice vinegar. Stir in garlic and ginger. If you want a thicker glaze, whisk in cornstarch until smooth.
  2. Prep the shrimp: Pat shrimp dry with paper towels. Season lightly with salt and pepper.
  3. Cook the veggies: Heat a large nonstick skillet over medium-high heat with 1 teaspoon oil. Add broccoli, bell pepper, snap peas, and carrots. Stir-fry 4–6 minutes until crisp-tender. Season with a pinch of salt. Transfer to a plate.
  4. Cook the shrimp: In the same skillet, add a light drizzle of oil if needed. Add shrimp in a single layer. Cook 1–2 minutes per side until pink and just cooked through. Do not overcook.
  5. Glaze it: Reduce heat to medium. Pour the sauce over the shrimp. Stir for 1–2 minutes until the sauce thickens slightly and coats the shrimp. If it gets too thick, add 1–2 tablespoons water to loosen.
  6. Combine: Return the veggies to the skillet and toss with the saucy shrimp until everything is glossy and well coated. Remove from heat.
  7. Build the bowls: Add about 3/4 cup cooked rice or 1 cup cauliflower rice to each container. Top with an even portion of shrimp and vegetables.
  8. Finish and garnish: Sprinkle with green onions and sesame seeds. Add lime wedges if you like a bright squeeze before eating.
  9. Cool and store: Let bowls cool uncovered for 15–20 minutes before sealing and refrigerating.