Description
These Spicy Shrimp Rice Bowls combine tender, perfectly cooked shrimp with a flavorful spicy sauce, fresh vegetables, and a creamy sriracha mayo topping. This quick and easy recipe features a mix of crunchy cucumbers, jalapeños, shredded carrots, and steamed edamame over a bed of fluffy rice, making it a balanced and vibrant meal perfect for lunch or dinner.
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 and Sauce
- 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 the shrimp, defrosting if needed. Pat dry and season lightly with salt and pepper.
- Cook Rice: Cook rice according to your preferred method or use leftover rice. Aim for about 1 cup cooked rice per bowl, adjusting if desired by adding shredded lettuce to reduce rice portion.
- Make Sauce: Whisk together soy sauce, sweet chili sauce, sriracha, garlic, ginger, and crushed red pepper flakes in a small bowl. Set aside.
- Prepare Spicy Mayo: Combine mayo and sriracha chili sauce in a bowl, adjusting sriracha amount to your preferred heat level. Set aside.
- Prep Vegetables: Steam shelled edamame. Thinly slice the English cucumber into halves or quarters. Slice the jalapeño and shred the carrots if not using pre-shredded.
- Cook Shrimp: Heat a pan or high-sided skillet over medium heat with sesame or avocado oil. Add shrimp and the prepared sauce, then simmer uncovered for 3-4 minutes, stirring occasionally until shrimp turn opaque, slightly curled, and sauce thickens.
- Assemble Bowls: Start with a base of cooked rice or a rice-lettuce combo. Layer cucumber, jalapeño, shredded carrot, steamed edamame, and the saucy shrimp on top.
- Add Toppings: Drizzle each bowl generously with spicy mayo, sprinkle toasted sesame seeds and sliced green onion, and add extra sriracha if desired before serving.
Notes
- Cook time will vary depending on whether you cook rice from scratch or use pre-cooked or leftover rice, so adjust accordingly.
- Nutrition estimates may vary based on additional toppings or sauces used.
- You can customize bowls with optional mix-ins like garlic chili oil, sautéed mushrooms, or pickled veggies for extra flavor and texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 180 mg
