A little spicy, a little sweet, and way cheaper than takeout. These bowls feel “restaurant good.” Ingredients 1 lb shrimp (peeled & deveined) ½ cup cornstarch Salt & pepper 2 tbsp oil 2 tbsp butter 2 tbsp honey 1 tbsp soy sauce 1–2 tbsp sriracha (adjust heat) Cooked rice + cucumbers + carrots for serving Steps Pat shrimp dry. Season with salt & pepper. Toss in cornstarch until evenly coated. Heat oil in a pan and fry shrimp 2–3 minutes per side until crispy. Remove. In the same pan, melt butter. Add honey, soy sauce, and sriracha. Stir until bubbly. Toss shrimp back in and coat thoroughly. Build bowls with rice and veggies, drizzle extra sauce on top. Fast, flavorful, fiber-friendly, and great for meal prep.