Hot Honey Shrimp

5 from 8 votes

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

Prep Time20

Cook Time10

Course: dinner, lunch, meal prep

Cuisine: American

Servings:

Calories: 795kcal

Author: Courtney Paige

Equipment

Cutting Board
Knife
3 Mixing bowls
mandolin
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!

Video

Notes

Note: This recipe makes 2 really large bowls or 4 conservative servings. You may want to double the shrimp and hot honey sauce if serving as the main course for hungry eaters!!

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.

Nutrition