Description
These Spicy Shrimp Rice Bowls are a quick and flavorful meal perfect for weeknights. Featuring tender shrimp simmered in a spicy, tangy sauce, served over fluffy rice with fresh veggies and a creamy sriracha mayo, these bowls combine heat, texture, and freshness in every bite. Customize with your favorite toppings and enjoy a vibrant, satisfying dish ready in just 30 minutes.
Ingredients
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, thinly sliced into halves or quarters
- 1 cup shelled edamame (steamed)
- 1 jalapeño pepper, thinly sliced
- 1 cup shredded carrot
- ¼ cup sliced green onion
Toppings and Garnishes
- Toasted sesame seeds, for topping
- Sriracha chili sauce, for toppings
- Spicy mayo (see below)
Spicy Mayo
- ¼ cup mayonnaise
- 2-3 TBSP Sriracha chili sauce (to taste)
Optional Additional Toppings
- 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, defrosting if needed. Pat them dry and season lightly with salt and pepper to enhance their natural flavor.
- Cook Rice: Prepare your rice using your preferred method — stove, rice cooker, pressure cooker, or use pre-cooked rice as a shortcut. Measure about 1 cup of cooked rice per serving.
- Make Sauce: In a small bowl, whisk together the soy sauce, sweet chili sauce, Sriracha, minced garlic, grated ginger, and crushed red pepper flakes until well combined. Set aside to let flavors meld.
- Prepare Spicy Mayo: In another small bowl, whisk the mayonnaise and Sriracha together until you reach your desired spiciness. Set aside for serving.
- Prep Vegetables: Steam the shelled edamame until tender. Thinly slice the cucumber and jalapeño. Use pre-shredded carrots or shred fresh carrots yourself.
- Cook Shrimp: Heat a pan or high-sided skillet over medium heat with the sesame or avocado oil. Add the seasoned shrimp along with the prepared sauce. Let it simmer uncovered for about 3-4 minutes, stirring occasionally, until the shrimp turns opaque and the sauce slightly thickens.
- Assemble Bowls: Start with a base of fluffy rice, or a mix of rice and shredded lettuce if desired. Add the cucumbers, jalapeños, shredded carrots, steamed edamame, and the saucy shrimp on top.
- Add Toppings: Drizzle a generous amount of spicy mayo over the bowls. Sprinkle with toasted sesame seeds and sliced green onions. Finish with extra Sriracha if you like more heat. Serve immediately and enjoy!
Notes
- You can use frozen shrimp to save prep time, just be sure to fully thaw before cooking.
- Adjust the amount of Sriracha and crushed red pepper flakes to control the heat level.
- For a lower-carb option, substitute some or all of the rice with shredded lettuce or cauliflower rice.
- Add any of the optional veggies or pickled items for extra crunch and flavor complexity.
- Store leftover sauce separately and use as a marinade or dip for other dishes.
- Cook shrimp until just opaque to avoid rubbery texture—shrimp cooks quickly.
