Description
These Spicy Shrimp Rice Bowls are a delicious and vibrant meal featuring succulent shrimp coated in a flavorful spicy sauce, served over fluffy rice with fresh veggies and topped with a spicy mayo and toasted sesame seeds. Perfect for a quick and satisfying dinner packed with textures and heat.
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
Spicy Mayo Topping
- ¼ cup mayo
- 2-3 TBSP Sriracha chili sauce (to taste)
Additional Toppings (optional)
- toasted sesame seeds
- 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, defrosting if needed. Pat dry and season lightly with salt and pepper to taste.
- Cook Rice: Cook rice by your preferred method (stovetop, rice cooker, pressure cooker) or use pre-cooked or leftover rice. Measure about 1 cup cooked rice per bowl.
- Make Sauce: Whisk together soy sauce, sweet chili sauce, Sriracha, minced garlic, grated ginger, and crushed red pepper flakes in a small bowl. Set aside.
- Make Spicy Mayo: Whisk the mayonnaise and Sriracha together until you reach the desired spiciness. 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 a teaspoon or two of sesame or avocado oil. Add the shrimp and prepared sauce, then simmer uncovered for 3-4 minutes, stirring occasionally, until shrimp are opaque and curled, and sauce thickens.
- Assemble Bowls: Start with a base of cooked rice or a rice and lettuce combination. Top with cucumber, jalapeño, shredded carrots, steamed edamame, and the saucy shrimp.
- Add Toppings: Drizzle spicy mayo over the bowls, sprinkle toasted sesame seeds and sliced green onion, and add extra Sriracha if desired. Serve immediately and enjoy!
Notes
- Use frozen shrimp for convenience; just defrost before cooking.
- Adjust the amount of Sriracha in the sauce and spicy mayo to control heat levels.
- You can substitute rice with cauliflower rice or add shredded lettuce for a lighter bowl.
- Add your favorite fresh or pickled veggies to customize the bowls.
- For extra crunch, add toasted nuts or seeds as toppings.
Nutrition
- Serving Size: 1 bowl
- 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: 65 mg
