Description
Spicy Shrimp Rice Bowls combine tender, succulent shrimp tossed in a flavorful, spicy sauce served over fluffy rice with fresh veggies like cucumber, jalapeño, shredded carrots, and steamed edamame. Topped with creamy spicy mayo, toasted sesame seeds, and green onions, this vibrant dish delivers a perfect balance of heat, sweetness, and freshness in an easy-to-make, satisfying bowl.
Ingredients
Scale
Shrimp and Sauce
- 8-10 oz fresh raw shrimp or thawed frozen shrimp
- Salt and pepper to taste
- 1-2 tsp light sesame oil or avocado oil
- 1 ½ TBSP low-sodium soy sauce (gluten-free or regular)
- 1 ½ TBSP sweet chili sauce
- 1 TBSP Sriracha plus extra for topping
- 1 clove garlic (peeled, smashed, and minced)
- ½ tsp freshly grated ginger
- ¼-½ tsp crushed red pepper flakes to taste
Base and Veggies
- 2 cups cooked rice
- 1 English cucumber
- 1 cup shelled edamame (steamed)
- 1 jalapeño pepper
- 2 TBSP fresh cilantro leaves
- 1 cup shredded carrot
- ¼ cup sliced green onion
Toppings
- Sriracha chili sauce for toppings
- Toasted sesame seeds for topping
- Spicy mayo for topping (see below)
Spicy Mayo Sauce
- ¼ cup mayo
- 2-3 TBSP Sriracha chili sauce to taste
Additional Rice Bowl Mix-Ins and Tasty Toppings (Optional)
- Garlic chili oil
- Snow peas or snap peas
- Bean sprouts
- Spicy sriracha green beans
- Sautéed mushrooms
- Bell pepper
- Pickled red onions
- Fresh pickled veggies
- Radish
- Nori
Instructions
- Prepare the Shrimp: Clean and peel the shrimp, defrosting if necessary. Pat dry and season lightly with salt and pepper for enhanced flavor.
- Cook the Rice: Cook 2 cups of rice using your preferred method—stove, rice cooker, or pressure cooker. You can also use leftover or quick-heat rice. Aim for about 1 cup cooked rice per serving.
- Make the Spicy Sauce: In a small bowl, whisk together soy sauce, sweet chili sauce, Sriracha, minced garlic, grated ginger, and red pepper flakes. Set this flavorful sauce aside.
- Prepare Spicy Mayo: Whisk together mayo and Sriracha until you reach your desired level of spiciness. Set aside for topping.
- Prep the Vegetables: Steam shelled edamame, thinly slice the cucumber into halves or quarters, slice the jalapeño, and shred carrots if not pre-shredded.
- Cook the Shrimp: Heat a pan or high-sided skillet over medium heat and add 1-2 teaspoons of sesame or avocado oil. Add the shrimp and pour in the prepared sauce. Let it simmer uncovered for 3-4 minutes, stirring occasionally, until the shrimp are opaque and slightly curled, and the sauce thickens.
- Assemble the Bowls: Start with a base of fluffy cooked rice (or a rice and lettuce mix). Layer with cucumber, jalapeño, shredded carrots, steamed edamame, and then spoon the saucy shrimp on top.
- Add Toppings and Serve: Drizzle a generous amount of spicy mayo over the bowl, sprinkle with toasted sesame seeds and sliced green onions. Add extra Sriracha if desired. Garnish with fresh cilantro and serve immediately. Enjoy your flavorful spicy shrimp rice bowl!
Notes
- Cook time for rice will vary if cooking from scratch compared to using precooked or leftover rice—adjust accordingly.
- Spiciness can be adjusted by varying the amount of Sriracha in the sauce and mayo.
- Feel free to add additional veggies and toppings from the suggested mix-ins to customize your bowls.
- Use gluten-free soy sauce to keep the recipe gluten-free, if needed.
- Nutrition facts are estimates; adjust for added toppings or substitutions.
Nutrition
- Serving Size: 1 bowl (about 1 cup cooked rice with shrimp and veggies)
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 180mg
