Bright, bold, and downright addictive, this Spicy Shrimp Rice Bowls Recipe is hands down one of my favorite quick dinners to whip up. The mix of spicy shrimp with crisp veggies over fluffy rice hits just the right balance that keeps me coming back for more.

A white bowl on a white marbled surface holds a colorful shrimp poke bowl with several layers. The bottom layer is white rice. On top, there are bright orange cooked shrimp in the center, garnished with green chopped scallions and black seeds. To the right, there are thin round slices of light green cucumber drizzled with a light pink sauce. Above the shrimp, green sliced jalapeños add a fresh color. Below the shrimp, thin strips of bright orange carrot sit next to fresh green cilantro leaves on the left. Green edamame beans are placed at the bottom right and top back of the bowl. A pair of light brown chopsticks rest on the left side of the bowl. In the background, small white bowls hold more edamame and red sauce. 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

Let me tell you, this recipe has a special place in my weeknight rotation because it's not only bursting with flavor but also genuinely simple and adaptable. Each component complements the other, creating a meal that’s both vibrant and comforting.

Bold Flavors: The combination of sweet chili, Sriracha, fresh ginger, and garlic gives these shrimp a spicy-sweet punch that's irresistible.
Fresh Veggie Crunch: Cucumber, edamame, carrots, and jalapeño add just the right amount of freshness and texture to balance the heat.
Quick & Easy: Ready in about 30 minutes, it's a perfect mix of fuss-free cooking and restaurant-worthy results.
Customizable: You can easily swap veggies or adjust the spice level to suit your taste buds or what’s in your fridge.

Ingredients & Why They Work

Every ingredient in this Spicy Shrimp Rice Bowls Recipe plays a crucial role—from packing heat to adding crunch and freshness. I always advise picking the freshest shrimp and crisp veggies to get the best textures and flavors.

Flat lay of fresh raw peeled shrimp with a slight curl, a small mound of fluffy cooked white rice, one whole uncut English cucumber sliced in half lengthwise to show seeds, a small white ceramic bowl of bright green steamed shelled edamame, thinly sliced vibrant orange shredded carrot arranged neatly, a whole fresh green jalapeño pepper sliced into rings, a few sprigs of fresh cilantro with bright green leaves, a small white ceramic bowl containing a pale beige smooth mayo, a small white ceramic bowl filled with glossy bright red sriracha chili sauce, minced fresh garlic clove, freshly grated light yellow ginger root, a small white ceramic bowl holding dark soy sauce, a small white ceramic bowl with shiny golden light sesame oil, a small white ceramic bowl of shiny toasted sesame seeds, and a small pile of thinly sliced fresh green onion rings, all arranged in 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

Raw Shrimp: Look for deveined and peeled shrimp for ease; they cook quickly and soak up the sauce beautifully.
Salt and Pepper: Simple seasoning that enhances the shrimp’s natural flavor before the sauce does its magic.
Light Sesame Oil or Avocado Oil: Adds a subtle nuttiness and helps cook shrimp without overpowering the sauce flavors.
Low-Sodium Soy Sauce: Keeps the salty component balanced without making the dish too salty.
Sweet Chili Sauce: Brings a sweet and tangy dimension that complements the heat nicely.
Sriracha: The backbone of the spicy kick — adjust based on your heat tolerance.
Garlic: Freshly minced garlic provides that unmistakable savory aroma.
Fresh Ginger: Grated ginger adds a warm zing and freshness that brightens the whole dish.
Crushed Red Pepper Flakes: Another boost of heat so you can dial up the spice as you like.
Cooked Rice: I usually use jasmine or white rice for a fluffy, neutral base that lets the toppings shine.
English Cucumber: Adds refreshing crunch and helps cool the spicy shrimp.
Shelled Edamame: Protein-packed and pleasantly tender, steamed just right.
Jalapeño Pepper: For that extra layer of fresh heat and color contrast.
Fresh Cilantro Leaves: Bright herbaceousness that lifts all the flavors.
Shredded Carrot: Sweetness and vibrant color for texture balance.
Sliced Green Onion: Pungent and crunchy, crunching in every bite.
Sriracha Chili Sauce (topping): To drizzle on for an extra kick at the end.
Toasted Sesame Seeds: Adds a nutty crunch and finishing touch.
Spicy Mayo: Creamy heat that adds richness and rounds out the flavors perfectly.
Garlic Chili Oil: Optional for drizzling if you want even more depth.
Snow Peas, Bean Sprouts, Pickled Veggies, etc.: Great mix-ins to keep things interesting based on what’s on hand.

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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

I love tweaking this Spicy Shrimp Rice Bowls Recipe depending on my mood or pantry surprises. Feel free to swap out veggies or spice levels — you can’t really go wrong here!

Variation: Once, I swapped out the jalapeño for a few sliced fresno chilies — a little fruitier heat and it was fantastic. If you want a milder version, simply reduce the sriracha or omit the red pepper flakes.
Protein Swap: If you’re not into shrimp, this works great with tofu or chicken breast cooked similarly.
Grain Options: I sometimes use brown rice or quinoa instead of white rice for added fiber and nuttiness.
Extra Veggies: Bell peppers and sautéed mushrooms are awesome add-ins for variety.

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

A white bowl sits on a white marbled surface filled with layers starting with a base of white rice. On top there is a neat row of thin, bright orange carrot strips to the left, followed by a pile of shiny, green edamame beans toward the bottom front. Next to the edamame, thin cucumber slices with dark green edges are arranged in a slight curve, topped with light orange sauce with a soft texture. To the right of the carrots toward the back are sliced dark green jalapeño peppers. In the center, a pile of cooked shrimp coated in a glossy light orange sauce is garnished with chopped green onions and sprinkled with black sesame seeds. Light brown wooden chopsticks rest on the rim of the bowl. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Shrimp and Rice

Start by cleaning and peeling your shrimp. I buy frozen, deveined, easy-peel shrimp these days because it saves so much time—just defrost, pat dry, and give them a quick sprinkle of salt and pepper. While that’s resting, get your rice cooking or reheat some leftover rice—you want fluffy, warm rice as the base for your bowls.

Step 2: Whip Up the Sauce & Spicy Mayo

Mix soy sauce, sweet chili sauce, Sriracha, garlic, ginger, and crushed red pepper flakes in a small bowl. This sauce is the heart of the dish, giving your shrimp that spicy-sweet glaze. For the spicy mayo, just whisk mayo and Sriracha together, adjusting for your desired heat. Trust me, a bit of extra sriracha on the mayo is my secret weapon!

Step 3: Prep Fresh Veggies

While your shrimp cooks, steam shelled edamame and slice cucumbers into thin halves or quarters. Use pre-shredded carrots or shred at home for that fresh crunch. Slice your jalapeño thinly, but remember to handle with care—don’t touch your face!

Step 4: Cook the Shrimp in the Sauce

Heat sesame or avocado oil in a pan over medium heat, then add shrimp and your spicy sauce. Let it simmer uncovered for 3-4 minutes, stirring occasionally. Watch for that telltale sign—the shrimp curling up and turning opaque. Overcooked shrimp get rubbery, so keep an eye on them.

Step 5: Assemble Your Bowl

Start with a fluffy bed of rice (or mix rice with shredded lettuce if you want lighter bowls). Layer on your cucumbers, jalapeños, shredded carrots, steamed edamame, and finish with those juicy, spicy-coated shrimp. Drizzle generously with spicy mayo, sprinkle toasted sesame seeds and green onions, and add an extra splash of Sriracha if you’re feeling adventurous.

Top Tip

One thing I’ve learned from making these bowls over and over is that timing and balance are everything. You want crisp, fresh veggies, perfectly cooked shrimp, and sauce that clings without drowning the dish.

Don’t Overcrowd the Pan: Cook shrimp in batches if needed to avoid steaming instead of sautéing; you want a nice sear.
Pat Shrimp Dry: Dry shrimp before seasoning—moisture can steam instead of sear, which affects texture.
Sauce Consistency: Let the sauce simmer uncovered so it thickens slightly and clings to the shrimp beautifully.
Spice Control: Add the red pepper flakes gradually if you’re sensitive to heat; you can always add more after.

How to Serve Spicy Shrimp Rice Bowls Recipe

Garnishes

I love topping mine with a drizzle of spicy mayo for that creamy kick, a sprinkling of toasted sesame seeds for nuttiness, and fresh green onions to add that sharp pop. Sometimes, I throw on a little extra Sriracha and fresh cilantro leaves for brightness.

Side Dishes

When I serve these shrimp bowls, I keep it simple with something crisp like snow peas sautéed lightly in garlic chili oil or a small side of pickled veggies. A cold cucumber salad also works wonders to cool down the spice.

Creative Ways to Present

For dinner parties, I’ve arranged build-your-own-spicy-shrimp-bowl bars with bowls of each topping laid out. It’s fun and interactive—everyone gets to personalize their own bowl, which always gets a ton of compliments!

Make Ahead and Storage

Storing Leftovers

I store leftover shrimp and veggies separately from the rice in airtight containers. This way, the rice doesn’t get soggy overnight and you can reheat each component just right.

Freezing

While I don’t usually freeze assembled bowls, the shrimp and sauce freeze well on their own. Just thaw in the fridge overnight and reheat gently on the stove or microwave.

Reheating

To keep that shrimp tender, I reheat it gently on the stovetop over low heat, adding a splash of water or broth if needed. I cook rice separately in the microwave. Then I assemble fresh toppings to keep the bowl vibrant.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw the shrimp completely, pat them dry, and peel if needed. Frozen shrimp are convenient and work just as well in this Spicy Shrimp Rice Bowls Recipe.

How spicy is this dish?

This dish packs a moderate to high heat thanks to the Sriracha, red pepper flakes, and jalapeño. You can customize the spice level by adjusting those ingredients to suit your taste.

What's the best rice to use for this recipe?

I recommend jasmine or long-grain white rice for their fluffy texture and neutral flavor, but you can also use brown rice or quinoa to add nuttiness and fiber.

Can I meal prep these bowls for the week?

Yes! Just store shrimp and rice separately and prep fresh veggies each day. Assemble your bowls right before eating to keep everything fresh and delicious.

Final Thoughts

Honestly, I've made and remade this Spicy Shrimp Rice Bowls Recipe so many times because it never disappoints. I love how easy it is to customize and how you can feel the layers of flavor in every bite. Next time you want a meal that’s quick, tasty, and just a little adventurous, give this a try. I'm sure it’ll become a staple in your kitchen, just like it did in mine.