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Hot Honey Shrimp Rice Bowls

Enjoy these sweet-and-spicy hot honey shrimp bowls — an easy, flavorful meal perfect for busy weeknights. Succulent shrimp is tossed in a bright hot honey marinade and paired with a refreshing mango-avocado salad. Serve everything over a bed of rice for a satisfying bowl that balances spicy, sweet, and fresh elements in every bite.

A bowl of white rice topped with grilled shrimp, diced mango, cucumber, avocado, and sprinkled sesame seeds, with side bowls of salsa and chopped green onions.

What makes this recipe great ⤵️

This recipe shines because of its balance of flavors and textures. The shrimp is glazed in hot honey and garlic-chili sauce, delivering a caramelized, slightly sticky coating with a pleasant heat. A mango-avocado salad adds cooling freshness and crunch, while rice provides a neutral base that ties the bowl together. The combination is simple to prepare yet impressive on the plate.

Ingredients You Need

For the Shrimp

I prefer large or jumbo raw shrimp for visual appeal, but any size works — just adjust cooking time for smaller shrimp. The shrimp is seasoned with minced garlic, hot honey, garlic chili sauce, oil, and salt to create a sweet, spicy, and savory glaze.

For the Mango Avocado Salad

This bright salad takes five minutes to toss together. You’ll need ripe mango, avocado, cucumber, and red onion, dressed with a simple vinaigrette made from rice vinegar, orange juice, sesame oil, grated ginger, and a pinch of salt. The result is fresh, slightly tangy, and perfectly complementary to the shrimp.

For the Rice

White rice, brown rice, or a flavored rice like cilantro-lime rice all work well. Use your preferred rice and prepare it according to package instructions so it’s ready by the time the shrimp and salad are finished.

Raw shrimp marinating in a clear glass bowl with a metal spoon, mixed with a sauce containing red pepper flakes and minced garlic, on a light textured surface.
A glass bowl filled with chopped avocado, mango, cucumber, and red onion, mixed with a spoon on a light textured surface.
A bowl of white rice topped with cooked shrimp, diced mango, avocado, cucumber, red onion, and sprinkled with sesame seeds.

Easy Substitutions and Swaps

  • Shrimp size: Jumbo shrimp give the bowls a dramatic look, but smaller shrimp cook faster and work just as well.
  • More heat: Stir in a pinch of red pepper flakes or additional chili sauce to the hot honey if you prefer a spicier glaze.
  • Less heat: Swap hot honey for plain honey if you want to tone down the spice while preserving sweetness.
  • Oil choices: Avocado oil is neutral and high-heat-friendly; olive oil or canola will work if needed.
great jones king sear.

Great Jones

Cast Iron Pan

A good cast-iron pan helps you achieve a nice sear on the shrimp and holds heat well. Use a sturdy skillet for best results.

Make Your Own Hot Honey

Hot honey is quick to make and keeps well in the refrigerator. Combine honey with red pepper flakes or fresh chiles, a splash of apple cider vinegar, and a clove or two of garlic. Simmer gently until the flavors meld, then cool and store in a jar. Homemade hot honey pairs beautifully with seafood, pizza, roasted vegetables, and more.

  • Honey
  • Red pepper flakes or Thai chiles
  • Apple cider vinegar
  • Garlic cloves
A bowl of rice topped with grilled shrimp, diced mango, cucumber, avocado, and sesame seeds, with honey being drizzled on top.

More Shrimp Recipes I Love

  • Grilled Shrimp Recipe
  • Cilantro Lime Shrimp Bowls
  • Grilled Shrimp Marinade
  • Garlic Butter Shrimp
  • Shrimp Tacos
  • Easy Shrimp Tacos
  • Asparagus Shrimp Scampi

Hot Honey Shrimp Bowls Recipe

Enjoy sweet-and-spicy hot honey shrimp bowls served with a mango avocado salad over rice — a quick, flavorful weeknight meal.

Prep: 25 mins   Cook: 8 mins   Total: 33 mins   Servings: 4

Ingredients

Shrimp

  • 2 cloves garlic, minced
  • 2 tablespoons hot honey
  • 2 teaspoons garlic chili sauce
  • 2 tablespoons avocado oil
  • 1/2 teaspoon sea salt
  • 16 oz large or jumbo shrimp, peeled, deveined, tails removed

Salad

  • 1 inch fresh ginger, grated (about 1 tablespoon)
  • 2 tablespoons rice vinegar
  • 1 tablespoon orange juice
  • 1 tablespoon sesame oil
  • 1/2 teaspoon sea salt
  • 2 large ripe mangos, cubed
  • 1 large English cucumber, sliced into quarter moons
  • 1 large avocado, diced
  • 1/4 large red onion, minced

Other

  • 2 teaspoons white sesame seeds, for garnish
  • Cooked rice, for serving

Instructions

  1. In a large bowl whisk together the minced garlic, hot honey, garlic chili sauce, avocado oil, and salt. Add the shrimp and toss until evenly coated. Set the shrimp aside to marinate briefly while you prepare the salad.
  2. For the salad, whisk grated ginger, rice vinegar, orange juice, sesame oil, and salt in a separate bowl. Add the cubed mango, cucumber, diced avocado, and minced red onion. Toss gently to coat and set aside.
  3. Heat a large skillet over high heat until very hot. Add the marinated shrimp in a single layer and cook 2–3 minutes per side, until the shrimp turn pink, opaque, and curl slightly. Remove from the pan.
  4. To serve, divide warm rice into bowls, top with cooked shrimp and a generous scoop of the mango-avocado salad. Sprinkle with sesame seeds and drizzle extra hot honey if desired.

Tips & Notes

  • Cooking time depends on shrimp size; watch carefully to avoid overcooking. Shrimp are done as soon as they turn pink and firm up.
  • Make the salad just before serving to keep the avocado fresh. If making ahead, toss avocado with a squeeze of lime to slow browning.
  • Adjust spice by using more or less garlic chili sauce or mixing red pepper flakes into the hot honey.

Nutrition

Calories: 377 kcal, Carbohydrates: 35 g, Protein: 18 g, Fat: 20 g, Fiber: 6 g, Sugar: 26 g

Nutrition information is an estimate and should be used as a guideline only.

Love this recipe? Leave a comment below and tag your photos with #fitfoodiefinds — we love seeing your creations!

Photography by: The Wooden Skillet