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- 1 pound large shrimp, peeled and deveined - 2 tablespoons Sriracha sauce - 1 tablespoon honey - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika For the spicy Sriracha shrimp, you need large shrimp. They are sweet and firm. Sriracha sauce gives heat and flavor. Honey adds a nice touch of sweetness. Olive oil keeps the shrimp moist. Garlic powder adds depth, while smoked paprika gives a smoky taste. - 1 bell pepper (red or yellow), sliced - 1 medium zucchini, sliced - 1 cup broccoli florets - 1 cup cooked jasmine rice (for serving) - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) For veggies, I love using bell peppers, zucchini, and broccoli. They add color and crunch. Jasmine rice is a perfect base. It soaks up the sauce well. Fresh cilantro and lime wedges provide bright flavors and a fresh touch. - Salt and pepper to taste Seasoning is key. Salt and pepper help enhance all the flavors. Adjust them to your taste. You want every bite to be delicious! First, preheat your oven to 400°F (200°C). This step is key to getting the shrimp and veggies cooked just right. Next, line a large baking sheet with parchment paper or a silicone mat. This helps with easy clean-up later. Now, grab a mixing bowl. In it, whisk together the Sriracha, honey, olive oil, garlic powder, smoked paprika, salt, and pepper. This mixture is your marinade. It gives flavor to the shrimp and veggies. Add the shrimp to the marinade. Make sure each piece gets well coated. This helps the shrimp soak up all that yummy flavor. Let them sit in the marinade for about 15 minutes. This time is important for a great taste. While the shrimp is marinating, prepare the veggies. On the lined baking sheet, place the sliced bell pepper, zucchini, and broccoli in a single layer. Drizzle a little olive oil over these vegetables. Then, season them with salt and pepper. This makes them taste great too. After the veggies are ready, place the marinated shrimp on top. Spread them out evenly over the vegetables. Now, it’s time to bake! Place the sheet pan in your preheated oven. Bake for 12 to 15 minutes. Keep an eye on the shrimp and veggies. The shrimp should turn pink and opaque when done. The veggies need to be tender. Once everything is cooked, remove the baking sheet from the oven. Let it cool for a few minutes. This helps with safe serving. Serve the shrimp and vegetables over a bed of jasmine rice. For a nice touch, garnish with fresh cilantro and a squeeze of lime juice. This adds flavor and makes your dish look great. Enjoy your Spicy Sriracha Shrimp Bowls! To make sure your shrimp do not overcook, watch the time closely. Bake them for just 12-15 minutes. When they turn pink and opaque, they are done. Overcooked shrimp can become rubbery, which is not good. You want them tender and juicy. For the best flavor balance, use Sriracha sauce with honey. The honey adds sweetness, which balances the heat of the Sriracha. This combo makes a tasty marinade. Let the shrimp soak in this mix for about 15 minutes. This step allows the flavors to soak in deeply. The best veggies for this dish are bell peppers, zucchini, and broccoli. They cook well together and add great color. Bell peppers add sweetness. Zucchini brings a nice texture. Broccoli adds crunch and nutrition. To cut the veggies evenly, slice them into similar sizes. This way, they cook at the same rate. Aim for bite-sized pieces. This will help them roast nicely with the shrimp. For sides, I recommend serving jasmine rice with the shrimp and vegetables. The rice soaks up the flavors, making each bite delicious. You can also try pairing with a fresh salad or crusty bread. To enhance the presentation, serve everything in deep bowls. The bright colors of the shrimp and veggies will shine. Add lime wedges on the side. A squeeze of lime juice brightens up the dish. Fresh cilantro on top adds a nice touch and extra flavor. {{image_2}} You can easily swap the shrimp for other proteins. Chicken works great! Just cut it into small pieces. Tofu is a fantastic choice too. It absorbs the flavors well. For veggies, you can change things up. Carrots add a nice crunch. Snap peas bring sweetness. Both work well with our spicy sauce. Do you want less heat? Use less Sriracha in the marinade. A little honey can help balance the spice. You can also add some plain yogurt to cool it down. If you crave more heat, add more Sriracha. You can even sprinkle red pepper flakes on top. Taste as you go to find your perfect heat level. Looking for grain substitutes? Quinoa is a healthy choice. Cauliflower rice is low-carb and delicious. Both can soak up the sauce well. Get creative with your bowls! Adding nuts gives a nice crunch. Sliced avocado adds creaminess. You could even toss in some fresh mango for a sweet twist. To keep your Spicy Sriracha Shrimp Bowls fresh, follow these tips: - Refrigerate promptly: Store leftovers in the fridge within two hours of cooking. - Use airtight containers: Opt for glass or plastic containers with tight lids. This helps maintain freshness and flavor. - Separate components: If possible, store shrimp, veggies, and rice separately. This keeps everything from getting soggy. When you're ready to enjoy leftovers, reheating is key. Here’s how: - Use the oven or stovetop: Reheat shrimp and veggies in a skillet over medium heat. This helps keep the shrimp juicy. - Avoid the microwave: Microwaving can make shrimp tough and veggies mushy. Instead, stir gently while reheating. - Check the temperature: Ensure everything is heated to at least 165°F (74°C) for safe eating. Want to save some for later? Freezing is a great option! - Freeze in portions: Place shrimp and veggies in freezer bags or containers. Remove as much air as possible to prevent freezer burn. - Label and date: Write the date on the bag or container to track storage time. - Thawing instructions: To thaw, place in the fridge overnight. For a quicker method, submerge the sealed bag in cold water for about an hour. Avoid thawing at room temperature to keep shrimp fresh. Yes, you can use frozen shrimp. Just follow these best practices: - Thaw the shrimp: Place them in the fridge overnight or run under cold water for quick thawing. - Pat dry: Remove excess moisture with a paper towel. This helps the shrimp get that nice sear. - Adjust cooking time: Frozen shrimp may need a minute or two more in the oven. Always check for doneness. To make this dish healthier, consider these low-calorie alternatives: - Reduce the honey: Use just one teaspoon or skip it for less sugar. - Add more veggies: Use extra bell peppers, zucchini, or even spinach for more fiber. - Use brown rice: This adds more nutrients compared to white jasmine rice. - Opt for less oil: Use just one tablespoon of olive oil instead of two. If you need a substitute for Sriracha, try these options: - Chili garlic sauce: It has a similar flavor and heat. - Hot sauce: Any brand you like can work, just adjust to taste. - Homemade spicy sauce: Mix red pepper flakes with vinegar for a quick fix. - Harissa: This North African sauce adds a unique twist. You can store leftovers in the fridge for up to three days. - Use airtight containers: This keeps the shrimp and veggies fresh. - Cool before storing: Let it sit for a few minutes after cooking. - Reheat gently: Use the microwave or a skillet to warm up, avoiding overcooking. This blog post guides you through making a flavorful spicy Sriracha shrimp dish. You learned about the key ingredients and how to prepare and bake them perfectly. Remember to select fresh shrimp and veggies. Use the tips for marinating and plating to enhance your dish. Feel free to experiment with different proteins and spices. Enjoy creating a delightful meal that you can store and reheat easily. Explore the variations to keep your meals exciting. Your culinary journey with this recipe can be delightful and rewarding!

Spicy Sriracha Shrimp Bowls Sheet Pan

Elevate your dinner game with these delicious spicy Sriracha shrimp bowls! This easy sheet pan recipe features succulent shrimp marinated in a flavorful Sriracha sauce, paired with vibrant veggies like bell peppers, zucchini, and broccoli. Perfect for a quick 30-minute meal that satisfies your taste buds and looks fabulous on the table. Click through to explore the full recipe and bring some spice to your weeknight dinners!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 tablespoons Sriracha sauce

1 tablespoon honey

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 bell pepper (red or yellow), sliced

1 medium zucchini, sliced

1 cup broccoli florets

1 cup cooked jasmine rice (for serving)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.

    In a mixing bowl, whisk together the Sriracha, honey, olive oil, garlic powder, smoked paprika, salt, and pepper to create a marinade.

      Add the shrimp to the marinade, ensuring they are well coated. Let them marinate for about 15 minutes while you prepare the vegetables.

        On the prepared baking sheet, arrange the sliced bell pepper, zucchini, and broccoli in a single layer. Drizzle a little olive oil over the vegetables and season with salt and pepper.

          Place the marinated shrimp on top of the vegetables in an even layer.

            Bake in the preheated oven for 12-15 minutes, or until the shrimp are cooked through and the vegetables are tender. The shrimp should turn pink and opaque.

              Once done, remove the baking sheet from the oven and let it cool for a few minutes.

                Serve the shrimp and vegetables over a bed of jasmine rice.

                  Garnish with fresh cilantro and a squeeze of lime juice for added flavor.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                      - Presentation Tips: Serve in deep bowls to showcase the vibrant colors of the shrimp and vegetables. Add lime wedges on the side for an extra zesty kick!