Description
This Spicy Shrimp Rice Bowls recipe is a vibrant and flavorful meal featuring tender shrimp simmered in a spicy soy and chili sauce, served over fluffy rice with fresh vegetables and a zesty spicy mayo. Perfect for a quick and satisfying dinner, it balances savory, sweet, and heat with refreshing crunchy veggies and optional mix-ins for a customizable 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
Bowls 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 topping
- Toasted sesame seeds for topping
- 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 Shrimp: Clean and peel shrimp, defrosting if needed. Pat dry and season with salt and pepper to taste. This prepares your shrimp for even cooking and flavor absorption.
- Cook Rice: Cook rice by your preferred method — on the stove, in a rice cooker, pressure cooker, or use leftover or ready-to-heat rice. Aim to have about 1 cup cooked rice per bowl.
- Make Sauce: In a small bowl, whisk together soy sauce, sweet chili sauce, sriracha, garlic, ginger, and crushed red pepper flakes until well combined. Set this spicy sauce aside for cooking shrimp.
- Prepare Spicy Mayo: Whisk together mayo and sriracha chili sauce in a small bowl until you reach your desired level of spiciness. Set aside.
- Prep Vegetables: Steam shelled edamame or shell it if using pods. Thinly slice the English cucumber into halves or quarters. Slice the jalapeño and shred carrots if not pre-shredded.
- Cook Shrimp: Heat a pan or high-sided skillet over medium heat and add sesame or avocado oil. Add the shrimp and the prepared sauce to the pan. Let it simmer uncovered for about 3-4 minutes, stirring occasionally, until shrimp are opaque and slightly curled, and the sauce has thickened. Adjust time based on shrimp size.
- Assemble Bowls: Start each bowl with a base of cooked rice (or a mix of rice and shredded lettuce). Then layer cucumber, jalapeño, shredded carrots, edamame, and the saucy shrimp on top.
- Add Toppings: Drizzle each bowl generously with spicy mayo, sprinkle toasted sesame seeds and sliced green onion. Add extra sriracha if desired for additional heat.
Notes
- Cook times for rice will vary depending on the method used — adjust accordingly if using precooked or leftover rice.
- Nutrition values are estimated and can vary based on additional toppings or substitutions.
- Customize your rice bowls by adding mix-ins like sautéed mushrooms, snap peas, or pickled veggies for added texture and flavor.
- Adjust the level of spiciness by controlling the amount of sriracha in the sauce and spicy mayo.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 180 mg
