Description
These Spicy Shrimp Rice Bowls are a vibrant and flavorful meal featuring tender shrimp cooked in a spicy, savory sauce served over fluffy rice with fresh vegetables and a creamy spicy mayo topping. Perfect for a quick and satisfying dinner packed with bold flavors and a mix of textures.
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 topping)
- Toasted sesame seeds (for topping)
- Spicy mayo (see below)
Spicy Mayo
- ¼ cup mayo
- 2-3 TBSP Sriracha chili sauce (to taste)
Optional Extras
- 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 the shrimp if needed, defrost if using frozen. Pat them dry and season lightly with salt and pepper.
- Cook rice: Cook the rice by your preferred method, or use leftover or easy heat rice. Aim for about 1 cup cooked rice per serving.
- Make sauce: In a small bowl, whisk together soy sauce, sweet chili sauce, sriracha, garlic, ginger, and crushed red pepper flakes. Set aside.
- Make spicy mayo: Whisk together mayo and sriracha chili sauce until you reach your desired level of spiciness. Set aside.
- Prep vegetables: Steam shelled edamame if needed. Slice cucumber into halves or quarters, slice the jalapeño thinly, and shred carrots if not pre-shredded.
- Cook shrimp: Heat a pan or high-sided skillet over medium heat with sesame or avocado oil. Add shrimp and sauce, simmer uncovered for 3-4 minutes, stirring occasionally until shrimp are curled, opaque, and fully cooked. Adjust time based on shrimp size.
- Assemble bowls: Start with a base of warm cooked rice. Add cucumber, jalapeño, shredded carrots, steamed edamame, then top with the saucy shrimp.
- Add toppings: Drizzle a generous amount of spicy mayo over the bowl, sprinkle with toasted sesame seeds and sliced green onion. Add extra sriracha if desired. Enjoy immediately.
Notes
- Use thawed frozen shrimp for convenience and easy peeling.
- Adjust the amount of crushed red pepper flakes and sriracha to control spiciness.
- For a lighter version, add shredded lettuce to reduce rice portion size.
- Add optional veggies like pickled onions or sautéed mushrooms to vary texture and flavor.
- Make spicy mayo ahead to save prep time and customize heat level.
Nutrition
- Serving Size: 1 serving
- 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: 50 mg
