Description
This Spicy Shrimp Rice Bowl is a flavorful and vibrant meal featuring tender shrimp cooked in a zesty sauce, served over fluffy rice with fresh veggies and a spicy mayo drizzle. Perfect for a quick dinner that’s both satisfying and packed with bold flavors.
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 Shrimp: Clean and peel shrimp, defrosting if needed. Pat dry and season with salt and pepper for flavor.
- Cook Rice: Prepare rice using your preferred method—stovetop, rice cooker, or pressure cooker. Use 1 cup cooked rice per bowl, or mix with shredded lettuce for a lighter base.
- 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.
- Prepare Spicy Mayo: Mix mayo and sriracha until the spiciness level suits your taste. Set aside.
- Prep Vegetables: Steam shelled edamame, thinly slice cucumber, slice jalapeño, and shred carrots if not pre-shredded.
- Cook Shrimp: Heat sesame or avocado oil in a skillet over medium heat. Add shrimp and sauce, simmer uncovered 3-4 minutes, stirring occasionally until shrimp are opaque and curled, and sauce thickens.
- Assemble Bowls: Place rice (or rice-lettuce mix) as the base, then layer cucumber, jalapeño, carrots, edamame, and saucy shrimp.
- Add Toppings: Drizzle with spicy mayo, sprinkle toasted sesame seeds and sliced green onions, add extra sriracha if desired, and enjoy your vibrant spicy shrimp rice bowl!
Notes
- Cook time for rice will vary based on method; adjust accordingly when using precooked or leftover rice.
- Nutrition estimates may vary depending on toppings and ingredient brands; adjust portions and ingredients as needed for dietary preferences.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 150 mg
