Spicy Shrimp Rice Bowls
Ingredients
- 8-10 oz fresh raw shrimp
or thawed frozen shrimp
- to tastesalt and pepper
- 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
- to taste¼-½ tsp crushed red pepper flakes
- 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
- to taste2-3 TBSP Sriracha chili sauce
- 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!
Spicy Shrimp Rice Bowls
Similar Recipes
Ratings & Reviews
Based on 20 ratings
Rating Breakdown
About this Recipe
Craving a vibrant, flavor-packed meal that comes together quickly? These Spicy Shrimp Rice Bowls are your answer, delivering an authentic kick and satisfying crunch perfect for any weeknight or quick lunch.
What makes these bowls truly shine is the dynamic interplay of spicy shrimp and an abundance of fresh, crisp vegetables. The combination of savory soy sauce, sweet chili sauce, and fiery Sriracha creates a marinade that infuses the shrimp with irresistible flavor, while fresh ginger and garlic add aromatic depth.
Prepare for a taste experience that’s both invigorating and comforting. You'll savor succulent shrimp, perfectly coated in a bold, spicy glaze, nestled alongside fluffy cooked rice. Each bite is complemented by the cool, refreshing crunch of English cucumber and crisp shredded carrots, the subtle sweetness of steamed edamame, and the vibrant heat from fresh jalapeño and green onion. The customizable toppings, like creamy spicy mayo and toasted sesame seeds, allow you to tailor the intensity and texture to your preference, creating a balanced and endlessly appealing dish that's fiery and wonderfully flavorful.
These Spicy Shrimp Rice Bowls are incredibly versatile. Feel free to swap out the shrimp for your preferred protein, or load up on even more vegetables like snow peas, bean sprouts, or sautéed mushrooms for a heartier, plant-forward meal. Experiment with different pickled red onions or radish for an extra tangy dimension, or add a sheet of nori for a touch of umami. For those who love extra heat, a drizzle of garlic chili oil or an extra dash of Sriracha takes the spice level up a notch.
These rockin' rice bowls are perfect for a satisfying dinner, a quick meal prep lunch, or even a casual gathering. Serve them immediately to enjoy the freshest textures, perhaps with an extra squeeze of lime for brightness.