Spicy Shrimp Rice Bowls Recipe

If you’re craving a meal that’s bursting with flavor, easy to throw together, and packs a delicious spicy punch, you’re going to love this Spicy Shrimp Rice Bowls Recipe. I absolutely love how this recipe balances that fiery kick of sriracha and chili with fresh veggies and that cozy comfort of fluffy rice. When I first tried this, I was amazed at how simple ingredients come together to make something both satisfying and quick, perfect for weeknight dinners or meal prep. Stick around and I’ll share all my tips and tricks so you can nail it every time!

this …

Ingredients You’ll Need

The magic of this Spicy Shrimp Rice Bowls Recipe lies in its fresh, simple ingredients that work together to give you flavor and texture in every bite. I recommend using fresh or thawed shrimp and fresh veggies to keep things vibrant, but there are plenty of shortcuts to make this your own.

• Shrimp: I usually go for frozen deveined shrimp—it’s convenient and cooks quickly when thawed.
• Rice: Jasmine or basmati works great; leftover rice is a fantastic shortcut.
• Soy sauce: Low-sodium is my go-to to keep the saltiness balanced.
• Sweet chili sauce: Adds just the right touch of sweetness with mild heat.
• Sriracha: The star of the show; add more or less depending on your heat tolerance.
• Garlic and ginger: Freshly minced for that punch of aromatic flavor.
• Sesame or avocado oil: For cooking shrimp with a subtle nutty or neutral note.
• Vegetables: English cucumber, shredded carrot, steamed edamame, jalapeño, green onion, and fresh cilantro create a refreshing contrast.
• Spicy mayo: A creamy topping made from mayo and sriracha that ties everything together.
• Toasted sesame seeds: For that extra nutty crunch on top.

Variations

I love how flexible this Spicy Shrimp Rice Bowls Recipe is—you can really make it your own depending on what you have on hand or your dietary preferences. Here are a few variations I’ve experimented with that turned out great.

• Veggie Boost: Adding sautéed mushrooms and bell peppers gives more depth and texture—I did this when I wanted a heartier bowl with more veggies.
• Heat Levels: If mild spice is your thing, reduce or omit the crushed red pepper flakes and sriracha; for extra heat, double them. My husband loves it fiery, so I usually add more sriracha on top for him.
• Grain Alternatives: Try quinoa or cauliflower rice for a low-carb twist. I’ve found cauliflower rice keeps the meal light and still filling.
• Protein Swaps: This sauce works beautifully with chicken or tofu if shrimp isn’t your favorite.

How to Make Spicy Shrimp Rice Bowls Recipe

Step 1: Prep Your Shrimp and Rice

Start by cleaning and peeling your shrimp—if using frozen, make sure they’re fully defrosted and pat them dry to get a nice sear. Season lightly with salt and pepper. Cook your rice however you prefer—I’ve used the stovetop, rice cooker, and even microwaveable rice packs when I’m in a hurry. Aim for about a cup of cooked rice per bowl. Pro tip: if you’re low on rice, toss in some shredded lettuce for extra bulk and freshness.

Step 2: Whisk Together Your Sauces

In a small bowl, whisk low-sodium soy sauce, sweet chili sauce, sriracha, minced garlic, freshly grated ginger, and crushed red pepper flakes. This combo delivers that sweet, spicy, and savory flavor that makes the dish irresistible. For the spicy mayo topping, just mix mayo with sriracha until you get your preferred spice level—don’t be shy, I love a heavy hand here!

Step 3: Prepare and Chop Your Veggies

Steam your shelled edamame until tender and slice your cucumber into thin halves or quarters for a nice crunch. Slice up jalapeño with the seeds removed if you want to keep heat moderate, or leave them in if you’re going all in. Shredded carrots and fresh cilantro add color and freshness you’ll appreciate.

Step 4: Cook Shrimp in Sauce

Heat sesame or avocado oil in a skillet over medium heat. Add the shrimp and pour the sauce over them. Let it simmer uncovered, stirring occasionally, for about 3-4 minutes until the shrimp curl up and turn opaque. The sauce will thicken slightly—if it looks too watery, give it a little more time. Just don’t overcook the shrimp or they’ll turn rubbery, which I’ve definitely done before and trust me, it’s not worth it.

Step 5: Assemble Your Bowls

Start by spooning fluffy rice into your bowls as the base, then layer the cucumbers, jalapeños, carrots, edamame, and top with the saucy shrimp. Drizzle generously with your spicy mayo, sprinkle toasted sesame seeds, and scatter sliced green onions on top. If you want an extra kick, some more sriracha drizzle on top is always welcome in my kitchen!

How to Serve Spicy Shrimp Rice Bowls Recipe

Garnishes

I usually top my bowls with plenty of sliced green onions and toasted sesame seeds—they add such a beautiful nutty crunch. The spicy mayo drizzle is non-negotiable for me, but if you want a fresh contrast, fresh cilantro leaves really brighten things up. Sometimes a wedge of lime on the side adds a zesty kick that ties it all together perfectly.

Side Dishes

For sides, I like something light and crisp like a simple Asian slaw or pickled veggies. Steamed or sautéed snap peas or snow peas always complement the flavors. If I’m feeling indulgent, a small bowl of miso soup rounds out the meal beautifully.

Creative Ways to Present

For special occasions or a casual dinner party, I sometimes serve this recipe in individual mini bowls or even lettuce cups. It’s fun to let everyone customize their own bowls with all the veggies and sauces at the table. Another favorite presentation trick? Garnishing with thin nori strips or radish slices for that extra pop of color and texture.

Make Ahead and Storage

Storing Leftovers

I keep leftover shrimp and rice in separate airtight containers in the fridge to avoid sogginess. The shrimp stay surprisingly tender the next day if reheated gently, and the veggies maintain their crunch better when stored separately if possible.

Freezing

I’ve tried freezing the shrimp cooked in this spicy sauce, and it freezes well for up to a month. Just freeze in a sealed container or freezer bag. When ready, thaw overnight in the fridge for best texture.

Reheating

To reheat, I prefer warming the shrimp gently in a skillet over medium-low heat to keep them from getting rubbery. Rice can be reheated with a splash of water in the microwave or steamed until hot and fluffy again. Add fresh veggies at serving for maximum crunch.

FAQs

Final Thoughts

This Spicy Shrimp Rice Bowls Recipe has become one of my go-to dishes when I want something satisfying, quick, and full of flavor. It hits that sweet spot between comfort food and fresh, healthy ingredients—and the spicy kick keeps me coming back for more. I hope you enjoy making it as much as I do, and don’t be shy with the sriracha! It’s like adding a little joy in every bite. Give it a try, and I promise you’ll have a new favorite in your recipe rotation.

Print