Description
These Spicy Shrimp Rice Bowls are a vibrant, flavorful meal perfect for a quick and satisfying lunch or dinner. Juicy shrimp cooked in a spicy-sweet sauce are served atop fluffy rice with fresh veggies like cucumber, jalapeño, shredded carrot, and steamed edamame. A drizzle of creamy spicy mayo and toasted sesame seeds add the perfect finishing touches for a deliciously balanced bowl.
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
- 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 the shrimp: Clean and peel the shrimp, defrosting if needed. Pat dry and season with salt and pepper to taste.
- Cook the rice: Prepare rice by your preferred method, such as stovetop, rice cooker, or pressure cooker. Aim for about 1 cup cooked rice per bowl.
- Make the sauce: In a small bowl, whisk together soy sauce, sweet chili sauce, sriracha, minced garlic, grated ginger, and crushed red pepper flakes. Set aside.
- Prepare the spicy mayo: Whisk together mayo and sriracha chili sauce until the desired spiciness is reached. Set aside.
- Prep veggies: Steam the shelled edamame, thinly slice the cucumber into halves or quarters, slice the jalapeño, and shred the carrots if not pre-shredded.
- Cook the shrimp: Heat a pan or high-sided skillet over medium heat with the sesame or avocado oil. Add shrimp and the prepared sauce. Let it simmer uncovered for 3-4 minutes, stirring occasionally until shrimp turn opaque and slightly curled and the sauce thickens.
- Assemble the bowls: Start with a base of cooked rice (or rice mixed with shredded lettuce). Top with cucumber, jalapeño, shredded carrot, steamed edamame, and the saucy shrimp.
- Add toppings: Drizzle with spicy mayo, sprinkle toasted sesame seeds and sliced green onions, and add extra sriracha if desired. Garnish with fresh cilantro. Serve and enjoy!
Notes
- Cook time will vary if cooking rice from scratch versus using warmed leftover or precooked rice; adjust accordingly.
- Nutrition facts are estimates and may vary depending on toppings and exact ingredient brands used.
- Customize your bowls with additional toppings like garlic chili oil, sautéed mushrooms, or pickled veggies for extra flavor.
- Use gluten-free soy sauce to make the dish gluten-free if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 180mg
