Spicy Honey Butter Shrimp Bowls
Like a Friday night in sweatpants that somehow booked you a table with mood lighting — juicy shrimp get a quick toss in garlicky honey butter with a kiss of chili heat, then land on a lazy pile of microwave rice and bagged slaw. Sweet, spicy, crunchy, and done before your playlist finishes its first track.
Ingredients
- 8 oz frozen peeled shrimp thawed and patted dry
- 2 tbsp unsalted butter
- 2 tbsp honey
- 1 –2 tsp chili sauce like sriracha
- 1 garlic clove minced (or ½ tsp garlic powder)
- ½ tsp smoked paprika
- Salt & pepper to taste
- 2 cups cooked microwave jasmine rice
- 2 cups bagged coleslaw mix
- 2 tbsp mayonnaise
- 1 tsp rice vinegar or apple cider vinegar
Instructions
- In a small bowl, toss slaw mix with mayonnaise and vinegar; season with salt and set aside.
- Heat a large skillet over medium-high. Melt butter, then stir in honey, chili sauce, garlic, and paprika.
- Add shrimp in a single layer; cook 2–3 minutes per side until opaque and lightly caramelized. Season with salt and pepper.
- Divide rice between bowls, top with slaw, and pile shrimp on top. Spoon extra honey butter from the pan over everything.
Notes
Swap shrimp for cubed chicken breast (just cook a few minutes longer).
• Make it toddler-friendly by reducing or omitting chili sauce and serving shrimp and slaw separately.
• The microwave rice + bagged slaw combo keeps this in the “actual dinner” category without losing steam on prep.
• Fancy-feeling food for fried people.
• Make it toddler-friendly by reducing or omitting chili sauce and serving shrimp and slaw separately.
• The microwave rice + bagged slaw combo keeps this in the “actual dinner” category without losing steam on prep.
• Fancy-feeling food for fried people.