These Hot Honey Shrimp Bowls are sweet, spicy, and seriously satisfying! Juicy shrimp get a crispy coating before being tossed in a bold hot honey dressing, then layered over jasmine rice with fresh veggies and crunchy toppings.
This blog post is sponsored by Best Foods Facts and the United Soybean Board. All thoughts and opinions are my own. Thank you for supporting A Paige Of Positivity.
Update: This post was originally published in 2022 and has been republished with new photos and updated recipe.
Yummy Air Fried Shrimp Bowls
This Hot Honey Shrimp recipe came together as a fun, flavor-packed dinner idea and ended up being the perfect mix of sweet, spicy, and refreshing—kind of like an Asian-inspired buddha bowl.
The shrimp get coated in a crispy panko crust, tossed in a spicy hot honey dressing, and paired with jasmine rice, edamame, cucumber salad, and crunchy wonton strips for a seriously satisfying meal.
Every bite has that balance of spicy-sweet shrimp, cool veggies, and herby freshness, while hitting all the macros: protein from the shrimp and edamame, carbs from the rice and veggies, and healthy fats from the sesame oil.
The best part? These bowls are meal prep friendly—just assemble in containers and enjoy them warm or cold all week long!
If you love rice bowls, I think you’ll also love this Vegan Rice Bowl, these Bang Bang Bowls, this Spicy Salmon Bowl Recipe, this Homemade California Poke Bowl, this Ahi Tuna Rice Bowl, this Shrimp and Mango Salad or this Buffalo Chicken Rice Bowl, too! I think you’d also love this California Fish Burrito, too!
Recipe Ingredients
- Shrimp: Peeled and de-veined. We’ll bread it with egg, panko, flour and seasonings.
- Sauce: Made with hot honey, butter sriracha and sesame oil.
- Cucumber Salad: Fresh and herby with cucumbers, carrots, green onion, red onion, basil, cilantro and mint.
- Bowl: Rice (white or brown rice), edamame and lime wedges!
- Toppings: Lime & srispy wonton strips!
See the recipe card below for a full list of ingredients and measurements.
Aquaculture in Indiana
My Shrimp Curry Salad and this recipe are inspired by my time in Indiana exploring two different aquaculture facilities. This midwestern gal loves to learn about America’s Food Systems and especially, aquaculture! If you’ve read my Trout Taco or Steelhead Trout posts, you’re familiar with my learnings from Idaho, Wisconsin, and California aquaculture facilities.
This trip, we toured Hanilu Farms and RDM Aquaculture; two farms that are built on care and innovation. Their main goal: to raise healthy, high-quality fish while protecting natural resources for future generations.
Each farm prioritizes innovation and sustainability. And proves that fish farming isn’t limited by geography; Indiana is a landlocked state with the resources capable of producing high quality fish!
Why Soy is Important to Aquaculture
I’d say its one of the main pillars of the industry! Soy is a sustainable, high-quality source of protein (and energy). It has a balanced amino acid profile and is readily available with a flexible supply.
Compared to traditional fishmeal, US Soy is more cost-stable and scalable, making it an attractive option for aquaculture producers! Check out all of my Farm Trip highlights over the years on Instagram.
How to Make This Recipe
This bowl comes together by prepping a few different things: air-fried shrimp, hot honey sauce, pickled salad, edamame & rice.
Prep
- Start by preparing the rice bag instructions.
- Thaw/cook edamame according to the package.
- Wash and slice cucumber, green onions, cilantro/basil, mint, and carrots.
- For the shrimp, de-vein and remove any shells. I like to leave the tails on as it makes the breading them easier.
Cucumber Salad
- In a large mixing bowl, make the cucumber pickled salad. Combine everything in a bowl and mix together. Set aside to let it marinate.
Bread the Shrimp
- Preheat the air fryer to 390/400F.
- In a shallow bowl, whisk the eggs until smooth
- In another small bowl, mix together the shrimp breading ingredients so they’re evenly combined.
- Create an assembly line with the shrimp, egg wash, panko crumb mixture, clean plate (from left to right). Place a fork with the eggs and panko mixture for ease of coating. Dunk each piece shrimp into the egg wash, flip over, grab the shrimp by the tail, place in the panko coating. Use the fork to toss the coating over the top of each shrimp. After evenly coated, remove by the tail and place on a clean plate. Repeat until all shrimp are coated.
- Place the coated shrimp in the air fryer in a single layer and heavily spray with avocado oil (for crispiness). Fry for ~4 minutes (cooking times may vary depending on the size of the shrimp). Check for crispiness and if needed spray again with avocado oil if breading isn’t frying and cook for another minute.
- Remove when the shrimp have cooked into soft ‘C’ shapes and internal temperature is 145°F. Place on a clean plate.
- Note: Do not crowd the shrimp in the fryer; you may need to do 2 batches.
Sauce
- While the shrimp cook, pour all spicy sauce ingredients into a small skillet and heat over medium heat. Continue whisking to avoid the butter burning.
- Once butter is melted and sauce has bubbled & thinned, remove it from the heat and pour over the shrimp.
Build Bowl
- Start with rice, then edamame, cucumber salad, hot honey garlic shrimp & wonton strips all get aded to the bowl.
- Squeeze a lime wedge on top before serving. ENJOY!
PRO TIPS
I like to keep each ingredient in its own separate pile on top of my bowl for photography purposes, but mix it up when I’m ready to enjoy the flavor of each ingredient in every bite.
Fun Idea
Instead of making the full recipe as a delicious meal, make only the spicy shrimp and drizzle with extra spicy honey on top for a tasty appetizer.
Recipe FAQs
I recommend storing the cucumber salad in a separate airtight container from the rest of the bowl. That way you can reheat the rice/shrimp/edamame without getting your cucumbers soggy. Each component will keep for up to three days!
Instead of making a bowl, I also like eating the leftover shrimp in lettuce wraps as a way to switch it up the next day!
There’s multiple options when it comes to buying shrimp. I go for convenience: peeled and deveined large shrimp.
Peeled: The shell covers the entire shrimp. You’ll need to peel the shrimp before cooking them. Buying peeled shrimp significantly cuts down on prep time.
Tails Removed: Peeled shrimp doesn’t necessarily mean the tail is removed. With tails removed too, you can eat the entire thing.
Deveined: If your shrimp have a little brown string down the middle of their bodies, it needs to be deveined. Watch this short video on deveining shrimp if you need help.
Frozen vs. Fresh Shrimp: Either will work. To quickly thaw frozen shrimp, submerged in a bowl of warm water. It should only take about 20 minutes or so, change the water out once to speed up the process.
Raw vs. Cooked: Again either work.Shrimp take minimal time to cook (3-5 min) so it’s really personal preference here. If you’ve got access to fresh, raw shrimp, go for it!
Use cauliflower rice instead of white rice. You’ll cut about the carbs in half with this swap.
More Recipes You’ll Love
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Hot Honey Shrimp
Equipment
- Cutting Board
- Knife
- 3 Mixing bowls
- Air fryer
- skillet
- Measuring cups and spoons
- Tongs
- Whisk
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 Eggs
- Avocado spray, for cooking
Shrimp Breading
- 1 ½ cups Panko breadcrumbs
- 1 tsp chipotle powder
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cayenne pepper
- ½ tsp salt
- ¼ cup All purpose flour
Hot Honey Sauce
- ½ cup hot honey
- 2 tbsp butter
- 1 tablespoon sriracha
- 1 tablespoon sesame oil
- Pinch red pepper flakes or chili crunch
Cucumber Salad
- 3 small persian cucumbers, mandolined
- 1 cup carrots, shredded
- ½ cup green onion
- ¼ red onion, mandolined
- 2 tbsp Cilantro/Thai Basil
- 2 tbsp Mint
- 1 tbsp Rice wine vinegar
- 1 tbsp soy sauce
- 1 tbsp Hot honey
- ½ tbsp sesame oil
- Heavy pinch salt
Bowl
- 2 cups Jasmine rice
- 2 cups Shelled edamame
- 1 cup Crispy wonton strips
- Lime juice, for topping
Instructions
- This bowl comes together by prepping a few different things: air-fried shrimp, hot honey sauce, pickled salad, edamame & rice.
Prep:
- Start by preparing the rice bag instructions.
- Thaw/cook edamame according to the package.
- Wash and slice cucumber, green onions, cilantro/basil, mint, and carrots.
- For the shrimp, de-vein and remove any shells. I like to leave the tails on as it makes the breading them easier.
Cucumber salad:
- In a large mixing bowl, make the cucumber pickled salad. Combine everything in a bowl and mix together. Set aside to let it marinate.
Bread the shrimp:
- Preheat the air fryer to 390/400F.
- In a shallow bowl, whisk the eggs until smooth
- In another small bowl, mix together the shrimp breading ingredients so they’re evenly combined.
- Create an assembly line with the shrimp, egg wash, panko crumb mixture, clean plate (from left to right). Place a fork with the eggs and panko mixture for ease of coating. Dunk each piece shrimp into the egg wash, flip over, grab the shrimp by the tail, place in the panko coating. Use the fork to toss the coating over the top of each shrimp. After evenly coated, remove by the tail and place on a clean plate. Repeat until all shrimp are coated.
- Place the coated shrimp in the air fryer in a single layer and heavily spray with avocado oil (for crispiness). Fry for ~4 minutes (cooking times may vary depending on the size of the shrimp). Check for crispiness and if needed spray again with avocado oil if breading isn’t frying and cook for another minute.
- Remove when the shrimp have cooked into soft ‘C’ shapes and internal temperature is 145°F. Place on a clean plate.
- Note: Do not crowd the shrimp in the fryer; you may need to do 2 batches.
Sauce:
- While the shrimp cook, pour all spicy sauce ingredients into a small skillet and heat over medium heat. Continue whisking to avoid the butter burning.
- Once butter is melted and sauce has bubbled & thinned, remove it from the heat and pour over the shrimp.
Build the bowls:
- Start with rice, then edamame, cucumber salad, hot honey garlic shrimp & wonton strips all get aded to the bowl. Squeeze a lime wedge on top before serving. ENJOY!
Nutrition
Video
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find HOT HONEY SHRIMP BOWL calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
This recipe is on REPEAT in my meal prep routine. So simple, nutritious, and tasty! I love Trader Joe’s spices, but I used to struggle finding ways to use the Chili Lime Seasoning. After trying this recipe, I don’t leave TJ’s without it!
Omg! I NEVER would have thought to put these flavors together but I did and it turned out SO great! Also, it only took me maybe 10mins to make from start to finish. This will be a new go-to for me!
Personal favorite recipe!
So good and so easy! New favorite in our house!
We make this for lunch at least once a week in the summertime. SO good!
So yummy! Perfect for a summer dinner. Easy and tasty. I used cauliflower rice and honey Dijon instead of spicy mayo!
I mean hot honey anything I am in, but these are seriously delicious!
Loved this recipe! Perfect combination of flavors; sweet, spicy, salty, savory, delish!!! I love how all the components come together, especially the bright and refreshing cucumber salad with the savory shrimp. I’ll def make again! 🙂