Description
These Spicy Shrimp Rice Bowls are packed with fiery and flavorful shrimp cooked in a tangy, spicy sauce, served over fluffy rice with fresh vegetables and a creamy spicy mayo topping. Perfect for a quick, satisfying meal with a balance of protein, carbs, and vibrant veggies.
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)
Rice and Vegetables
- 2 cups cooked rice
- 1 English cucumber, thinly sliced into halves or quarters
- 1 cup shelled edamame (steamed)
- 1 jalapeño pepper, sliced
- 2 TBSP fresh cilantro leaves
- 1 cup shredded carrot
- ¼ cup sliced green onion
Toppings and Extras
- Sriracha chili sauce (for toppings)
- Toasted sesame seeds (for topping)
- Spicy mayo (see below)
- ¼ cup mayo
- 2-3 TBSP Sriracha chili sauce (to taste)
- Garlic chili oil
- Snow peas or snap peas (optional)
- Bean sprouts (optional)
- Spicy sriracha green beans (optional)
- Sautéed mushrooms (optional)
- Bell pepper (optional)
- Pickled red onions (optional)
- Fresh pickled veggies (optional)
- Radish (optional)
- Nori (optional)
Instructions
- Prepare Shrimp: Clean and peel shrimp, defrosting if needed. Pat dry and season lightly with salt and pepper.
- Cook Rice: Prepare rice using your preferred method—stovetop, rice cooker, or Instant Pot. Aim for 1 cup cooked rice per bowl for 2 servings.
- Make Sauce: Whisk together soy sauce, sweet chili sauce, sriracha, minced garlic, grated ginger, and crushed red pepper flakes in a small bowl; set aside.
- Make Spicy Mayo: Combine mayo and sriracha chili sauce in a bowl, adjusting sriracha to your preferred spice level; set aside.
- Prep Vegetables: Steam shelled edamame. Thinly slice cucumber and jalapeño, and shred carrots if not pre-shredded.
- Cook Shrimp: Heat a pan or skillet over medium heat and add sesame or avocado oil. Add shrimp and the prepared sauce. Simmer uncovered, stirring occasionally, for about 3-4 minutes until shrimp are opaque and slightly curled, and the sauce thickens.
- Assemble Bowls: Start with a base of cooked rice (or rice mixed with shredded lettuce if desired). Top with cucumber, jalapeño, shredded carrot, steamed edamame, and saucy shrimp.
- Add Toppings: Drizzle generously with spicy mayo, sprinkle toasted sesame seeds and sliced green onion. Add extra sriracha if desired. Garnish with optional toppings like cilantro, garlic chili oil, or pickled veggies.
Notes
- Customize spiciness by adjusting the amount of sriracha in both the sauce and spicy mayo.
- Use frozen shrimp for convenience and defrost properly before cooking.
- Rice can be substituted with cauliflower rice for a low-carb option.
- Add shredded lettuce to the base for extra freshness and crunch.
- Top with various fresh or pickled vegetables to enhance texture and flavor.
- Leftover rice works well and helps save cooking time.
- Use gluten-free soy sauce if needed to make the recipe gluten-free.
Nutrition
- Serving Size: 1 bowl
- Calories: 392 kcal
- Sugar: 14 g
- Sodium: 792 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.01 g
- Carbohydrates: 73 g
- Fiber: 8 g
- Protein: 16 g
- Cholesterol: 60 mg
