There’s something about the combination of tender shrimp and that perfect kick of heat that just makes me smile. This Spicy Shrimp Rice Bowls Recipe is exactly that—comforting, fresh, and with a lively spicy twist that makes every bite exciting. Plus, it's super quick to pull together on any busy weeknight.

The image shows a food bowl filled with white rice as the base layer, topped with five distinct layers arranged in sections: bright green sliced jalapeños at the top left, light green cucumber slices drizzled with a creamy pink sauce on the top right, vibrant orange shredded carrots at the bottom left, a cluster of shiny green edamame beans at the bottom right, and in the center, orange shrimp coated in sauce garnished with green chopped scallions and black sesame seeds. The bowl is white and has two light brown wooden chopsticks resting diagonally on its rim. The background has a white marbled texture, with scattered green edamame beans and fresh cilantro leaves around the bowl. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Shrimp Rice Bowls Recipe
Top Tip
How to Serve Spicy Shrimp Rice Bowls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Shrimp Rice Bowls Recipe

Why You'll Love This Recipe

I genuinely love how this recipe combines bold flavors with such effortless prep. It’s one of those dishes that looks restaurant-worthy but feels like home cooking — totally doable and deeply satisfying.

Quick and easy: Perfect for weeknights when you want something tasty without fuss.
Flavor-packed: The spicy sauce and fresh veggies create layers of taste and texture.
Customizable: You can easily swap veggies or adjust heat to suit you.
Nutritionally balanced: Protein-packed shrimp paired with fresh produce and rice for energy.

Ingredients & Why They Work

Each ingredient plays its role to build the perfect bite. From tender shrimp that soak up a punchy sauce to crisp fresh veggies that counterbalance the spice, everything blends in harmony. Plus, shopping for these ingredients is straightforward and accessible.

Flat lay of fresh raw shrimp with clean shells, vibrant orange shredded carrot, bright green shelled edamame, a whole glossy english cucumber sliced into halves, a fresh green jalapeño pepper sliced, a small pile of fresh cilantro leaves, sliced green onion rings, a small white ceramic bowl of fluffy cooked white rice, a small white ceramic bowl of light golden avocado oil, a small white ceramic bowl holding a deep red sweet chili sauce, a small white ceramic bowl filled with glossy dark low-sodium soy sauce, a small white ceramic bowl with rich orange-red sriracha sauce, a small white ceramic bowl with minced peeled garlic, a small white ceramic bowl with freshly grated pale yellow ginger, a small white ceramic bowl containing crushed red pepper flakes, a small white ceramic bowl of creamy white mayo, a small white ceramic bowl of toasted sesame seeds, a few fresh snow peas, crisp bean sprouts, thinly sliced radish rounds, and a few sheets of dark green nori, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Fresh raw shrimp: Using peeled or deveined shrimp saves time and the shrimp's subtle sweetness balances the spice perfectly.
Light sesame oil or avocado oil: Adds a mild nuttiness and helps carry the sauce flavors when cooking.
Low-sodium soy sauce: Gives umami depth without overwhelming saltiness, nice for controlling seasoning.
Sweet chili sauce: Sweet meets spicy, creating a sticky, glossy finish on the shrimp.
Sriracha: The signature heat factor with a bit of garlicky richness.
Garlic and fresh ginger: These aromatics brighten the dish and give it a fresh punch.
Crushed red pepper flakes: Adjustable heat to make it your own.
Cooked rice: Fluffy base that absorbs every luscious sauce drop — white, brown, or jasmine rice all work.
English cucumber: Adds cool crunch and freshness to contrast the spicy shrimp.
Edamame: Protein-boosting, with a satisfying pop of texture.
Jalapeño pepper: For extra fresh heat and a little snap — feel free to adjust the slices.
Fresh cilantro leaves: That herbaceous lift that makes you want another bite.
Shredded carrot and sliced green onion: Vibrant colors and mild sweetness round out the bowl visually and flavor-wise.
Toasted sesame seeds: Nutty garnish that delivers subtle crunch and a lovely finish.
Spicy mayo topping: Creamy, cooling, yet with a fiery kick from extra Sriracha.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe has so many room for tweaks, and honestly, that’s part of the fun. I often switch up the veggies depending on what’s in season or what I have on hand—you should too!

Variation: One time I swapped out edamame for snap peas and bell peppers for a fresh crunch that still paired beautifully with the shrimp’s spicy sauce.

Step-by-Step: How I Make Spicy Shrimp Rice Bowls Recipe

In a white bowl, there is a base layer of plain white rice topped with five neat sections of ingredients arranged around the edges: bright green edamame beans at the bottom right, thinly sliced cucumber with light orange sauce drizzled over them on the far right, dark green sliced jalapeño peppers at the top right, shredded orange carrots at the left, and a central pile of cooked shrimp covered in a creamy light orange sauce and garnished with chopped green onions and black sesame seeds. Two wooden chopsticks rest on the edge of the bowl over the rice and shrimp. The bowl is placed on a white marbled textured surface photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Shrimp and Rice

First things first, get your shrimp cleaned and peeled. If you buy frozen, I recommend defrosting them in cold water to speed things up. Pat them dry really well—that’s key to getting a nice sear. Season lightly with salt and pepper. Meanwhile, start or reheat your rice. Leftover rice works like a charm here, just fluff it up before assembling.

Step 2: Whisk Together the Spicy Sauce

Mix the soy sauce, sweet chili sauce, Sriracha, garlic, grated ginger, and those red pepper flakes in a small bowl. This sauce is the magic that makes the shrimp shine with flavor, so give it a good stir.

Step 3: Make Your Spicy Mayo

Combine mayo and Sriracha for that creamy spicy drizzle that finishes the bowls beautifully. I usually go heavy on the Sriracha 'cause I like that kick, but start with less and adjust.

Step 4: Prep the Fresh Veggies

Slice your cucumber, jalapeño, shred the carrots if not using pre-shredded, and steam your edamame. Fresh ingredients make these bowls so vibrant and provide the perfect counter to the spicy shrimp.

Step 5: Cook the Shrimp with Sauce

Heat your sesame or avocado oil over medium heat. Toss in the shrimp and pour your sauce over it. Let everything simmer together uncovered, stirring every minute or so, for about 3-4 minutes. Look for shrimp that’s pink and just curled up—overcooking can make them rubbery, so keep a close eye!

Step 6: Assemble Your Spicy Shrimp Rice Bowls Recipe

Layer your bowls starting with the rice, add a handful of cucumber, jalapeño, carrot, and edamame, then pile on those saucy shrimp. Drizzle spicy mayo on top, sprinkle with toasted sesame seeds and green onions, and don’t forget an extra squirt of Sriracha if you’re feeling bold!

Top Tip

After making this dish several times, I learned how to balance the heat exactly the way I like it. Here are some game-changing tips to nail it every time.

Pat the Shrimp Dry: I can’t stress this enough—dry shrimp sear better and the sauce sticks without diluting.
Adjust the Spice Slowly: Add Sriracha and red pepper flakes gradually and taste as you go, so you don’t accidentally overpower the dish.
Don’t Overcook Shrimp: Shrimp go from tender to tough pretty fast; watch for color change and curl for perfect timing.
Add Freshness Last: Adding veggies after cooking shrimp keeps textures crisp and vibrant, making every bite satisfyingly fresh.

How to Serve Spicy Shrimp Rice Bowls Recipe

Garnishes

I’m all about finishing with those little extras that add crunch and pop: toasted sesame seeds, sliced green onions, and a generous drizzle of spicy mayo. Sometimes I toss on some fresh cilantro and extra jalapeño slices to boost freshness and heat—it really wakes up the bowl.

Side Dishes

I love pairing these bowls with quick steamed snap peas or a crisp cabbage slaw to keep things light. You could also serve with a side of pickled veggies to complement the spice and add brightness.

Creative Ways to Present

For a fun dinner party, serve the shrimp and veggies family-style with bowls of rice on the side—you let everyone build their own bowls. Or, for a lunchtime treat, pack them layered in mason jars that look great and stay fresh until ready to eat.

Make Ahead and Storage

Storing Leftovers

I like to keep leftover shrimp and veggies separate from the rice and sauces, storing in airtight containers in the fridge up to 2 days. Mixing fresh before serving keeps texture and flavor vibrant.

Freezing

I usually don’t freeze the entire assembled bowl since fresh veggies don’t freeze well. But the cooked shrimp in sauce freeze nicely—just thaw and reheat over low heat gently before serving.

Reheating

To reheat leftovers, I warm the shrimp and sauce slowly in a skillet to keep them tender, then add cold fresh veggies and assemble the bowl fresh. Microwave works fine for rice, just cover to keep it moist.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Absolutely! Frozen shrimp works just as well if you thaw them properly in cold water and pat them very dry before cooking—this ensures they cook evenly and the sauce clings well.

How spicy is this Spicy Shrimp Rice Bowls Recipe?

The heat level is adjustable! Between the Sriracha, chili flakes, jalapeño, and spicy mayo, it can pack a punch, but you control exactly how much heat goes in, so feel free to dial it down or up.

Can I make this recipe vegan or vegetarian?

You can absolutely swap the shrimp for tofu or tempeh and leave out the mayo or use a vegan mayo alternative. The sauce and veggie toppings will still deliver great flavor in a plant-based version.

What rice is best for spicy shrimp rice bowls?

I love jasmine rice for its fragrance and fluffiness, but brown or short-grain rice both hold up well and add a nice texture. Leftover rice or instant rice can save time and still feel fresh when fluffed properly.

Final Thoughts

This Spicy Shrimp Rice Bowls Recipe is one of those meals I turn to when I want something homey but still vibrant and exciting. I find it checks all the boxes: quick, flavorful, and endlessly adaptable. Honestly, it’s the kind of dish that makes you feel like a kitchen rockstar every time you serve it. Give it a try soon—I promise you’ll want to make it again and again.