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The Smoky Shrimp Bowl I Can't Stop Making

This Spicy Shrimp Bowl features smoky shrimp, roasted carrots and broccoli, buttery jasmine rice, and a creamy spicy lime mayo, all finished with a touch of hot honey for the perfect balance of sweet heat.
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Servings: 4
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 tsp smoked paprika
  • Tony’s Creole seasoning to taste
  • Red pepper flakes to taste
  • Black pepper
  • Veggie Seasoning
  • Garlic powder
  • Salt & pepper
  • pinch of cumin or chili powder
  • Spicy Mayo
  • 1/2 cup mayo
  • 1 tbsp siracha adjust to taste
  • 2 tsp honey
  • Juice from half a lime
  • 1-2 tsp water
  • Hot honey to drizzle over roasted veggies
  • Sliced scallions
  • Toasted sesame seeds
  • 1-2 cups pre-chopped baby carrots no need to be exact, use what you have

Method
 

  1. Preheat the oven to 425°F.
  2. Place the baby carrots on one side of a large baking sheet and the broccoli on the other. Drizzle with olive oil and season with garlic powder, salt, and pepper. Toss to coat evenly.
  3. Spread the vegetables into a single layer, being careful not to overcrowd the pan. This helps them roast and caramelize instead of steam.
  4. Roast for 15 minutes, then remove the broccoli. Continue roasting the carrots for an additional 5–10 minutes, or until tender and lightly caramelized.
  5. Immediately after removing the vegetables from the oven, drizzle lightly with hot honey and set aside.
  6. While the vegetables roast, cook the jasmine rice with 2 cups of water and a pinch of salt according to package directions. Once tender, stir in the butter and lightly season with salt and pepper. Cover and keep warm until ready to serve.
  7. Pat the shrimp completely dry with paper towels. Season with smoked paprika, Tony's Creole seasoning, red pepper flakes, and black pepper.
  8. Heat a drizzle of oil in a large skillet over medium-high heat. Cook the shrimp in batches for about 2 minutes per side, until opaque and lightly charred. Set aside and keep warm.
  9. To make the spicy mayo, whisk together the mayonnaise, sriracha, honey, and juice from ½ lime in a small bowl until smooth. Add water, 1 teaspoon at a time, until the sauce reaches a drizzle-friendly consistency.
  10. To assemble, divide the rice among serving bowls. Top with the roasted vegetables and shrimp. Drizzle generously with spicy mayo, then finish with sliced scallions and toasted sesame seeds.
  11. Taste, adjust seasoning if needed, and enjoy!

Notes

Don’t stress exact veggie measurements: 
Use about 1–2 cups of carrots, or however much fits your pan in a single layer. This recipe is flexible—no need to measure perfectly.
Don’t overcrowd the pan: 
If the veggies are piled on top of each other, they’ll steam instead of roast. Spread them out so you get those caramelized edges.
Pat the shrimp dry: 
This is key. Dry shrimp = better sear = more flavor.
Cook shrimp in batches if needed. 
Overcrowding the pan will make them release water instead of getting that slightly charred finish.
Add the hot honey at the end: 
Drizzling it after roasting keeps that sweet heat fresh and balanced instead of disappearing in the oven.
Adjust the heat to your taste: 
Between Tony’s, red pepper flakes, sriracha, and hot honey—you’ve got options. Dial it up or down depending on your mood.
Taste and tweak: 
A little extra squeeze of lime or pinch of salt at the end can bring everything together.