Description
These Spicy Shrimp Rice Bowls are a vibrant and flavorful dish featuring succulent shrimp simmered in a spicy, tangy sauce served over fluffy rice and fresh vegetables. Topped with a creamy spicy mayo, toasted sesame seeds, and fresh green onions, this bowl offers a perfect balance of heat, crunch, and zest ideal for a quick and satisfying meal.
Ingredients
Scale
Shrimp and Sauce
- 8-10 oz fresh raw 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)
- Additional garnishes optionally include 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, and nori
Spicy Mayo
- ¼ cup mayo
- 2-3 TBSP Sriracha chili sauce (to taste)
Instructions
- Prepare the shrimp: Clean and peel the shrimp, defrosting if needed. Pat dry and season with salt and pepper.
- Cook the rice: Cook rice using your preferred method, ensuring 2 cups cooked rice total, enough for two bowls.
- Make the 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: Whisk together mayo and sriracha chili sauce until the desired spiciness is achieved. Set aside.
- Prep vegetables: Steam shelled edamame and thinly slice cucumber and jalapeño. Shred or use pre-shredded carrots.
- Cook shrimp: Heat oil in a medium pan or skillet over medium heat. Add shrimp and the prepared sauce. Simmer uncovered for 3-4 minutes, stirring occasionally, until shrimp are opaque and curled.
- Assemble bowls: Start with a base of cooked rice, then layer cucumber, jalapeño, carrots, edamame, and saucy shrimp.
- Add toppings: Drizzle spicy mayo on top, sprinkle toasted sesame seeds and sliced green onions. Add extra sriracha if desired. Enjoy immediately.
Notes
- Use deveined, easy-peel frozen shrimp for convenience and quick prep.
- For a lighter bowl, substitute part of the rice with shredded lettuce or leafy greens.
- Adjust spiciness by modifying the amount of sriracha in the sauce and spicy mayo.
- Fresh vegetables can be customized or supplemented with additional garnishes like pickled onions or radishes for variety.
- Cook shrimp just until opaque to avoid overcooking and ensure tender texture.
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: 0 mg
