Description
These Spicy Shrimp Rice Bowls are a vibrant, flavorful meal perfect for a quick and satisfying lunch or dinner. Featuring succulent shrimp simmered in a spicy, tangy sauce and served atop fluffy rice with fresh veggies like cucumber, jalapeño, carrot, and edamame, they’re topped off with a creamy spicy mayo and toasted sesame seeds for extra zest and crunch. Easily customizable with additional veggies and toppings, this recipe balances heat and freshness for a delicious, colorful 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 Vegetables
- 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
- 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 Topping Options
- 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 needed. Pat dry and season lightly with salt and pepper.
- Cook rice: Prepare 2 cups of cooked rice via your preferred method—stovetop, rice cooker, or pressure cooker—or use warmed leftover rice. Measure about 1 cup per bowl.
- Mix the sauce: In a small bowl, whisk together soy sauce, sweet chili sauce, Sriracha, minced garlic, fresh grated ginger, and crushed red pepper flakes. Set aside.
- Make the spicy mayo: In another bowl, whisk mayo with Sriracha chili sauce to your desired spice level. Set aside.
- Prep vegetables: Steam the shelled edamame, thinly slice the English cucumber into halves or quarters, slice the jalapeño, and shred the carrots if not pre-shredded. Set the fresh cilantro and sliced green onion aside for garnish.
- Cook shrimp in sauce: Heat a pan or high-sided skillet over medium heat with 1-2 teaspoons of sesame or avocado oil. Add the shrimp and prepared sauce, allowing it to simmer uncovered for 3-4 minutes, stirring occasionally until shrimp turn opaque, curl slightly, and the sauce thickens.
- Assemble bowls: Start with a base of cooked rice (or a rice and shredded lettuce combo if preferred). Top with cucumber, jalapeño, carrots, edamame, and the saucy shrimp mixture.
- Add toppings: Drizzle generously with spicy mayo, sprinkle toasted sesame seeds, sliced green onion, and add extra Sriracha if desired. Enjoy immediately.
Notes
- Cook time for rice will vary depending on whether using pre-cooked, frozen, or freshly made rice—adjust accordingly.
- Customize bowls with optional mix-ins like sautéed mushrooms, pickled veggies, or snap peas for varied textures and flavors.
- Nutrition facts are estimated and can change based on portion sizes and additional toppings used.
- For less rice, mix half a cup of shredded lettuce into each bowl to add volume and crunch.
Nutrition
- Serving Size: 1 bowl (approx. 1 cup shrimp with 1 cup cooked rice and veggies)
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 180mg
