Honey Sriracha Shrimp Bowl

A colorful, flavor-packed shrimp bowl featuring sweet and spicy honey-Sriracha shrimp, crisp vegetables, pickled radishes, and tender spinach over a bed of fluffy white rice.

Recipe Information

Total Time:

Yield:

2 servings

Ingredients

¼ cup rice vinegar

¼ cup water

1 tablespoon packed light brown sugar

½ cup radishes, thinly sliced

½ cup red onion, thinly sliced

1½ tablespoons honey

½ teaspoon Sriracha sauce

1 teaspoon soy sauce, divided

8 ounces extra-large fresh shrimp, peeled, deveined and tails removed (about 12 shrimp)

1 head baby bok choy, sliced

3 green onions, slice lengthwise into strips

1 green onion, bias sliced

2 cups packed baby spinach

1 cup cooked white rice

½ cup watercress

½ cup shredded red cabbage

½ cup julienne-cut peeled multi-colored carrots

½ cup thinly sliced English cucumbers

Sesame seeds, for garnish

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Directions

In a medium bowl combine rice vinegar, water, brown sugar and salt. Add radishes and red onion; set aside for 10 minutes.
In a small bowl combine honey, Sriracha and ½ teaspoon soy sauce. Thread 3 shrimp on each of 4 bamboo skewers; brush with half of the honey mixture. Set shrimp skewers aside.
In a medium nonstick skillet heat 1 teaspoon olive oil on MEDIUM. Add bok choy and green onion strips and slices. Cook for 2 to 4 minutes or until crisp-tender, turning halfway through. Sprinkle with remaining ½ teaspoon soy sauce. Remove from skillet; cover to keep warm.
Add 2 teaspoons oil to the skillet; heat on MEDIUM. Add spinach; cook and stir for 2 minutes or just until wilted. Remove from skillet; cover to keep warm.
Add remaining 1 tablespoon oil to the skillet; heat on MEDIUM. Cook shrimp skewers in 2 batches for 2 to 3 minutes or until shrimp are opaque.
To assemble bowls, place ½ cup cooked white rice and wilted spinach on the bottoms of 2 serving bowls. Arrange watercress, cabbage, carrots, bok choy and green onions, pickled radishes and red onion and cucumber on top. Top with shrimp skewers. Drizzle with remaining glaze. Garnish with sesame seeds, if desired.