Description
Delicious and easy-to-make Spicy Shrimp Rice Bowls featuring tender shrimp simmered in a flavorful spicy sauce served over fluffy rice with fresh, crisp vegetables and a creamy spicy mayo topping. Perfect for a quick weeknight dinner or meal prep.
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 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 Shrimp: Clean and peel shrimp if needed, defrosting beforehand if frozen. Pat dry and season lightly with salt and pepper.
- Cook Rice: Cook rice using your preferred method—on the stove, rice cooker, or pressure cooker. Alternatively, use reheated leftover or instant rice. Aim for about 1 cup cooked rice per bowl.
- Make Sauce: In a small bowl, whisk together soy sauce, sweet chili sauce, sriracha, minced garlic, grated ginger, and crushed red pepper flakes. Set aside.
- Prepare Spicy Mayo: Whisk together mayo and sriracha chili sauce until desired spiciness is achieved. Set aside.
- Prep Vegetables: Steam shelled edamame until tender. Thinly slice the english cucumber into halves or quarters. Slice jalapeño pepper and have shredded carrots ready (either pre-shredded or freshly shredded).
- Cook Shrimp: Heat a pan or high-sided skillet over medium heat and add light sesame oil or avocado oil. Add shrimp along with the prepared sauce. Let simmer uncovered, stirring occasionally, for approximately 3-4 minutes until shrimp are fully cooked and sauce thickens. Shrimp should be opaque and slightly curled when done.
- Assemble Bowls: Start with a base of cooked fluffy rice (or a combination of rice and shredded lettuce). Top with cucumber, jalapeño, shredded carrot, steamed edamame, and the saucy shrimp.
- Add Toppings: Drizzle with spicy mayo, sprinkle toasted sesame seeds and sliced green onions. Add extra sriracha if desired. Enjoy immediately.
Notes
- Cook time for rice will vary based on method; adjust accordingly if using leftover or instant rice.
- Nutrition information is an estimate and can vary depending on toppings and exact ingredients used.
- Additional veggie mix-ins can be added for extra flavor and texture.
- Shrimp size may affect cooking time; cook until shrimp are opaque and slightly curled.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 180 mg
