Description
These Spicy Shrimp Rice Bowls are a flavorful and vibrant meal perfect for a quick and satisfying dinner. Tender shrimp are simmered in a spicy, tangy sauce and served over fluffy rice with fresh veggies like cucumber, edamame, jalapeño, and shredded carrots. Topped off with a creamy spicy mayo and toasted sesame seeds, this dish offers a delightful balance of heat, freshness, and texture.
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
- 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 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 the shrimp: Clean and peel shrimp, defrosting if needed. Pat dry and season lightly with salt and pepper to taste.
- Cook the rice: Prepare rice by your preferred method — stove, rice cooker, or pressure cooker — aiming for 2 cups cooked rice to serve two bowls. You can also use leftover or quick-heat rice.
- Make the sauce: In a small bowl, whisk together soy sauce, sweet chili sauce, 1 tablespoon sriracha, minced garlic, grated ginger, and crushed red pepper flakes. Set the sauce aside.
- Prepare spicy mayo: Combine mayo and sriracha in a small bowl, adjusting sriracha amount to desired heat level. Mix well and set aside.
- Prep the vegetables: Steam edamame until tender. Thinly slice cucumber into halves or quarters, slice jalapeño, shred carrots if not pre-shredded, and chop fresh cilantro and green onions.
- Cook the shrimp: Heat a pan or high-sided skillet over medium heat and add 1-2 teaspoons of light sesame or avocado oil. Add shrimp and prepared sauce, simmer uncovered for 3-4 minutes, stirring occasionally, until shrimp are opaque and slightly curled and the sauce thickens.
- Assemble the bowls: Start with a base of cooked rice or a rice and lettuce combo. Layer on cucumber, jalapeño slices, shredded carrots, steamed edamame, and saucy shrimp.
- Add toppings: Drizzle spicy mayo over the top, sprinkle with toasted sesame seeds and sliced green onions. Add extra sriracha if desired. Enjoy immediately!
Notes
- Cook time varies depending on if rice is cooked fresh, warmed leftover, or instant rice is used.
- The amount of sriracha can be adjusted in both the shrimp sauce and spicy mayo to tailor heat levels to taste.
- Additional vegetables such as bell peppers, mushrooms, or pickled veggies add texture and flavor variations.
- To keep the recipe gluten-free, use gluten-free soy sauce.
- Nutrition facts are approximate and can vary with toppings and ingredient brands.
Nutrition
- Serving Size: 1 bowl (approx. 1 cup cooked rice with shrimp and veggies)
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 180mg
