Vietnamese-inspired
Hot Honey Fish Sauce Shrimp Rice Bowls
Glossy shrimp rice bowls with hot honey, fish sauce, cucumber, herbs, lime, sesame, and scallions for a fast sweet-salty dinner.
I keep fish sauce around because it brings deep savory flavor in a bottle most home cooks can actually buy.
In this bowl, hot honey gives the shrimp gloss, heat, and enough sweetness to balance the salt.
I cook the shrimp quickly and pull them as soon as they curl.
The glaze finishes in the pan, so the shrimp stay juicy instead of rubbery.
I add cucumber, lime, and herbs because sweet heat needs something crisp and fresh.
Build the rice bowls right before serving so the warm glaze meets cool vegetables.
For something else to cook in the same spirit, try Yuzu Hot Honey Salmon Rice Bowls or Shrimp Scampi with Burst Tomatoes.
Directions
- Pat shrimp dry and season lightly with black pepper.
- Whisk hot honey, fish sauce, lime juice, garlic, and 2 tablespoons water.
- Heat 1 tablespoon oil in a skillet over medium-high heat.
- Cook shrimp for 1 to 2 minutes per side, until just pink.
- Pour in the hot honey mixture and toss for 30 seconds, until glossy.
- Divide rice, cucumber, shrimp, and pan glaze among bowls.
- Finish with scallions, cilantro, sesame seeds, and extra lime.
Nutrition
Nutrition Information
Estimated per serving: 480 calories, 33 g protein, 64 g carbohydrates, 9 g fat.
Variations
Recipe Variations
- Use chicken thighs cut into small pieces instead of shrimp.
- Add shredded cabbage or pickled carrots.
- Swap rice for rice noodles.
Notes
- Fish sauce is salty, so do not add salt until after tasting.
- If your hot honey is very thick, loosen the glaze with another tablespoon of water.
- Frozen shrimp works well; thaw and dry it thoroughly before cooking.
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