Spicy Shrimp Rice Bowls
These Spicy Shrimp Rice Bowls are fiery and flavorful! Each rockin' rice bowl is loaded with spicy shrimp, fresh veggies, and tons of tasty toppings!
Ingredients
- 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)
- 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
- sriracha chili sauce (for toppings)
- toasted sesame seeds (for topping)
- spicy mayo (for topping (see below))
- ¼ cup mayo
- 2-3 TBSP Sriracha chili sauce (to taste)
- 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
Directions
- 1
Clean and peel shrimp, defrosting if needed. Lately I’ve been buying frozen, deveined, easy-peel shrimp. All I have to do is defrost, peel, and cook! You can also buy your shrimp already peeled if you’d like. Pat dry and season with a little salt and pepper.
- 2
Cook rice via desired method. You can take a shortcut with easy heat rice or leftover rice, or cook it from scratch on the stove, in a rice cooker, or in a pressure cooker. I aim for 1 cup cooked rice per bowl which is 2 servings each. If less rice is desired you can add a half cup or so of shredded lettuce to each bowl.
- 3
Whisk together sauce ingredients in a small bowl: soy sauce, sweet chili sauce, sriracha, garlic, ginger, and red pepper flakes. Set aside.
- 4
For the spicy mayo, whisk together mayo and sriracha chili sauce until desired spiciness is reached. I like to heavy hand my sriracha. Set aside.
- 5
Prep the veggies! Steam shelled edamame (or shell if using pods) and thinly slice an english cucumber into halves or quarters. Slice jalapeño and either use pre-shredded carrots or shred them at home from whole.
- 6
Bring a pan or high-sided skillet to medium heat with a little light sesame oil or avocado oil. Add shrimp and sauce. Allow to simmer for a couple minutes, uncovered, to thicken the sauce and fully cook the shrimp, stirring occasionally for approx. 3-4 minutes. Adjust cook time based on the shrimp size chosen. Look for slightly curled, opaque shrimp then check for doneness.
- 7
Assemble bowls first starting with base of fluffy cooked rice (or a rice and lettuce combo) and then add cucumber, jalapeño, carrots, edamame and saucy shrimp.
- 8
Top with a hearty drizzle of spicy mayo, toasted sesame seeds, and sliced green onion. You can even add extra sriracha if you want! Enjoy!