There’s something irresistibly mouthwatering about this Spicy Shrimp Rice Bowl Recipe — the perfect harmony of spicy, tangy, and fresh flavors all in one bowl. Trust me, once you make it, it might just become your go-to weeknight dinner for how easy and satisfying it is!

The image shows a white bowl with five layers of food placed on a white marbled surface. The bottom layer is white rice, covering the entire bowl. Starting from the top left, there are sliced green peppers, bright orange cooked shrimp with a light sauce and black sesame seeds on top, thin carrot sticks below the shrimp, fresh green cilantro leaves to the left of the carrots, and green edamame beans along the right and bottom edges. To the far right in the bowl, there are sliced cucumber pieces with a pink sauce drizzled on them. A pair of light brown chopsticks rest on the left side of the bowl, leaning toward the shrimp. In the background, small bowls hold more bright green edamame beans and red sauce. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Shrimp Rice Bowl Recipe
Top Tip
How to Serve Spicy Shrimp Rice Bowl Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Shrimp Rice Bowl Recipe

Why You'll Love This Recipe

This spicy shrimp rice bowl strikes the perfect balance between bold heat and fresh, crisp veggies. I love how it’s packed with flavor without being complicated. Whether you’re whipping it up solo or for friends, it’s a real crowd-pleaser that comes together in no time.

Flavor Explosion: Every bite bursts with spicy shrimp, crunchy veggies, and that creamy spicy mayo finish you’ll crave.
Quick & Easy: Ready in about 30 minutes, it’s perfect for busy nights when you want something impressive without the fuss.
Customizable: You can swap veggies, adjust heat, or add toppings based on whatever you love or have on hand.
Healthy & Balanced: Shrimp packs protein, the rice and edamame fill you up, and the fresh veggies add crunch and vitamins.

Ingredients & Why They Work

Each ingredient brings something special to the table, making this Spicy Shrimp Rice Bowl Recipe really sing. From the bright crunch of cucumber to the punch of sriracha, these components combine to create a bowl that’s vibrant and balanced.

Flat lay of fresh raw shrimp with delicate pink tones, a small mound of fluffy white cooked rice, a halved English cucumber with vibrant green skin and pale interior, a handful of bright green shelled edamame, thinly sliced jalapeño pepper with seeds visible, a small pile of shredded bright orange carrot, fresh cilantro leaves with vivid green color, thinly sliced green onion rings, a whole peeled garlic clove, a small white bowl of thick reddish sweet chili sauce, a small white bowl of glossy dark low-sodium soy sauce, a small white bowl of creamy pale mayo, a small white bowl of fiery red Sriracha sauce, a small white bowl of light golden sesame or avocado oil, a sprinkle of toasted sesame seeds, a few crisp snap peas, and a couple fresh radishes sliced to show their white and red contrast, all arranged evenly and symmetrically on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Fresh raw shrimp: Quick-cooking and meaty, shrimp soak up the sauces beautifully, giving every bite a spicy, savory kick.
Light sesame or avocado oil: Adds a subtle nuttiness and helps brown the shrimp without overpowering the sauce flavors.
Low-sodium soy sauce: A classic umami base that keeps the dish from tasting too salty — balance is everything!
Sweet chili sauce: Adds a tangy sweetness that cools down the heat just a bit, making it well-rounded.
Sriracha: The star of the show for heat, it’s spicy and garlicky and delicious.
Garlic and fresh ginger: These aromatics bring a fragrant warmth and zing to every bite.
Crushed red pepper flakes: Extra heat you can adjust based on your spice tolerance.
Cooked rice: A fluffy base that soaks up the sauce perfectly — jasmine or basmati work wonderfully.
English cucumber: Cool and crisp, it provides refreshing contrast to the spicy shrimp.
Shelled edamame: A protein-rich veggie that adds texture and color.
Jalapeño pepper: For that fresh heat and a little crunch.
Fresh cilantro leaves: Brightens the bowl and adds a burst of herbal freshness.
Shredded carrot: Sweet crunch that pairs beautifully with the other veggies.
Sliced green onion: Adds a subtle oniony punch and lovely layers of flavor on top.
Toasted sesame seeds: For nuttiness and a little crunch.
Spicy mayo: Creamy, cool, and spicy, this topping takes the whole bowl up a notch in richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up with this spicy shrimp rice bowl — sometimes I swap out the edamame for sautéed mushrooms or jazz it up with fresh pickled veggies to add zing. You should definitely play with the heat level and toppings until it feels just right for you.

Variation: When I want extra texture, I toss in crunchy snow peas or bean sprouts — it turns the bowl into a total veggie powerhouse that’s satisfying to eat.
Dairy-Free Option: Skip the spicy mayo or swap it out for coconut yogurt mixed with a touch of sriracha, for a creamy dairy-free drizzle.
Make it Mild: If you’re serving this to someone who’s heat-sensitive, just dial back the sriracha and red pepper flakes — you can always add more at the table.
Protein Swap: Want something different? Grilled chicken or tofu work great too — just adjust cooking times accordingly.

Step-by-Step: How I Make Spicy Shrimp Rice Bowl Recipe

A white bowl filled with five layers of food sitting on a white marbled surface. The bottom layer is white rice covering the whole bowl. On top of the rice, there are neat sections of bright orange shredded carrots, bright green edamame beans, sliced green jalapeños, and thin cucumber slices with a light orange sauce drizzled over them. In the center, there is a pile of cooked shrimp coated in a shiny orange sauce topped with small green onion pieces and black sesame seeds. A pair of wooden chopsticks rests on the bowl’s edge. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Shrimp & Rice

I usually start by defrosting my shrimp (I buy frozen, peeled, and deveined for ease). Remember to pat them dry—that step helps the seasoning stick and prevents sogginess. Meanwhile, get your rice cooking — if you’re short on time, microwaveable rice works perfectly fine here. Just aim for fluffy rice, about a cup per serving.

Step 2: Whisk Together the Spicy Sauce

Mix your soy sauce, sweet chili, sriracha, garlic, ginger, and red pepper flakes in a small bowl. This combo is the magic that gives the shrimp that perfect spicy, tangy flavor. Setting it aside now lets the garlic and ginger infuse all their goodness.

Step 3: Prep Your Veggies While Shrimp Cooks

While the shrimp cooks, slice cucumber into quarters, thinly slice jalapeño, shred carrots (or use pre-shredded for speed), and steam shelled edamame. Having everything ready to go makes assembling the bowls a breeze.

Step 4: Cook Shrimp in Spicy Sauce

Heat your sesame or avocado oil in a pan over medium heat. Add the shrimp, pour in the sauce, and let it simmer uncovered for 3-4 minutes, stirring gently now and then. Shrimp cook fast — you’ll know they’re done when they turn opaque and curl slightly. Keep an eye so you don’t overcook them and end up with rubbery shrimp!

Step 5: Whip Up the Spicy Mayo

While shrimp finishes cooking, mix mayo with sriracha to your preferred heat level. I go heavy on sriracha because I love the fire it gives. This creamy topping will bring everything together beautifully.

Step 6: Assemble Your Bowls and Enjoy!

Start each bowl with a base of warm, fluffy rice (or a rice-lettuce combo if you prefer lighter). Layer on cucumber, jalapeño, shredded carrot, steamed edamame, and then pile on your saucy shrimp. Finish with a generous drizzle of spicy mayo, sprinkle toasted sesame seeds and green onions on top, and add extra sriracha if you’re feeling bold. Grab a spoon and dig in!

Top Tip

From cooking these spicy shrimp rice bowls a dozen times, I’ve learned a few things that make all the difference in getting that perfect flavor and texture every time.

Pat Dry Shrimp: Moisture is the enemy of a good sear, so make sure your shrimp are nice and dry before seasoning and cooking.
Don’t Overcook Shrimp: Shrimp go from tender to rubbery fast, so watch closely — as soon as they turn pink and opaque, they’re done.
Adjust Sauce Consistency: If you like your sauce thicker, let it simmer a bit longer with the shrimp uncovered to reduce it.
Make the Spicy Mayo Ahead: Whip up your spicy mayo early and stash it in the fridge. The flavors meld together nicely and it saves you time when assembling.

How to Serve Spicy Shrimp Rice Bowl Recipe

Spicy Shrimp Rice Bowl - Serving Suggestion

Garnishes

I usually top my bowls with a handful of toasted sesame seeds and green onions because they add that lovely crunch and hint of nuttiness. Fresh cilantro leaves give it a bright herbal lift, and if I’m feeling extra spicy, an extra drizzle of sriracha always hits the spot. Sometimes I add thin slices of radish or nori strips for added texture and flavor.

Side Dishes

I love pairing this bowl with simple garlic sautéed greens or a crunchy Asian-style cucumber salad for contrast. Sometimes steamed dumplings or miso soup make for a heartier meal experience. Light, fresh sides keep the meal balanced and prevent it from feeling too heavy.

Creative Ways to Present

For a special occasion, I like laying down a bed of colorful lettuce varieties under the rice or using edible flowers to give the bowl a restaurant-style wow factor. Serving the spicy mayo in little ramekins so everyone can adjust their own heat level is fun for entertaining. You can even create a bowl bar with all the toppings laid out so guests can customize it exactly how they want!

Make Ahead and Storage

Storing Leftovers

I store leftover shrimp and veggies separately from rice to keep textures fresh. If that’s too much fuss, just combining everything in an airtight container works okay for a day or two. Make sure to add the spicy mayo just before eating, so it doesn’t get watery.

Freezing

Freezing cooked shrimp and rice bowls isn’t my favorite as shrimp can get rubbery, but the sauce freezes well. If you want to prep ahead, try freezing just the cooked shrimp in sauce and thawing gently before serving with freshly cooked rice and veggies.

Reheating

I reheat leftovers gently in a skillet over medium-low heat with a splash of water to keep the rice from drying out. Avoid the microwave if you can; it tends to dry shrimp out quickly. Add fresh veggies or a squeeze of lime after reheating to refresh the flavors.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to fully thaw the shrimp and pat them dry before cooking to get the best texture and flavor. Frozen, peeled, and deveined shrimp are super convenient and work perfectly with this recipe.

How spicy is the Spicy Shrimp Rice Bowl Recipe?

The heat level is adjustable! The recipe uses sriracha, crushed red pepper flakes, and jalapeño, but you can reduce or increase any of those depending on your spice tolerance. Plus, the creamy spicy mayo helps balance the heat nicely.

Can I make this recipe gluten-free?

Yes! Just be sure to use gluten-free soy sauce or tamari instead of regular soy sauce and double-check any chili sauces you use aren’t cross-contaminated. The rest of the ingredients are naturally gluten-free.

What’s the best rice to use for these bowls?

I recommend jasmine or basmati rice for this recipe because they’re fluffy and fragrant, pairing perfectly with the bold shrimp sauce. But if you’re short on time, pre-cooked or microwaveable rice works just fine too.

Final Thoughts

This Spicy Shrimp Rice Bowl Recipe holds a special place in my heart — it’s my quick fix for dinner nights when I want big flavor without big effort. Plus, it’s endlessly adaptable, so you can make it your own every time. I hope you give it a try and it becomes a favorite in your kitchen, too!