Description
These Spicy Shrimp Rice Bowls are a fiery and flavorful meal loaded with tender shrimp tossed in a spicy sauce, fresh crunchy veggies, and topped with spicy mayo and toasted sesame seeds. Perfectly balanced with sweet, savory, and heat, this vibrant dish is a quick and satisfying dinner option.
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 and Extras
- Sriracha chili sauce (for toppings)
- Toasted sesame seeds (for topping)
- Spicy mayo (see below)
- ¼ cup mayo
- 2-3 TBSP Sriracha chili sauce (to taste for spicy mayo)
- Garlic chili oil
- Snow peas or snap peas (optional)
- Bean sprouts (optional)
- Spicy sriracha green beans (optional)
- Sautéed mushrooms (optional)
- Bell pepper (optional)
- Pickled red onions (optional)
- Fresh pickled veggies (optional)
- Radish (optional)
- Nori (optional)
Instructions
- Prepare Shrimp: Clean and peel shrimp, defrosting if needed. Pat dry and season with salt and pepper.
- Cook Rice: Cook rice by your preferred method or use leftover rice. Measure 1 cup cooked rice per bowl.
- 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 mayo and sriracha chili sauce together until reaching desired spiciness. Set aside.
- Prep Veggies: Steam shelled edamame. Thinly slice cucumber and jalapeño. Shred or prepare carrots. Slice green onions.
- Cook Shrimp: Heat a pan or skillet over medium heat with sesame or avocado oil. Add shrimp and sauce mixture. Simmer uncovered, stirring occasionally, about 3-4 minutes until shrimp are opaque and sauce thickens.
- Assemble Bowls: Divide rice as the base, then layer cucumber, jalapeño, carrots, edamame, and shrimp on top.
- Add Toppings: Drizzle spicy mayo over bowls, sprinkle toasted sesame seeds and sliced green onions. Add extra sriracha if desired. Serve and enjoy!
Notes
- Use thawed frozen shrimp for convenience or fresh shrimp if preferred.
- You can substitute jasmine or basmati rice, or mix rice with shredded lettuce for a lighter bowl.
- Adjust the amount of sriracha in the sauce and mayo to control the heat level.
- Add other fresh or pickled veggies like radish, bell pepper, or pickled onions for extra flavor and crunch.
- Spicy mayo can be made less spicy by reducing sriracha or replaced with plain mayo or yogurt-based sauce.
- Make sure shrimp are cooked until opaque but not overcooked to maintain tenderness.
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: 70 mg
