Description
These Spicy Shrimp Rice Bowls are a flavorful and fiery meal featuring tender shrimp simmered in a zesty sauce, served over fluffy rice with fresh veggies and topped with spicy mayo and toasted sesame seeds for a perfect 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
Spicy Mayo Topping
- ¼ cup mayo
- 2-3 TBSP Sriracha chili sauce (to taste)
Additional Toppings (optional)
- Toasted sesame seeds
- Sriracha chili sauce
- 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 a little salt and pepper.
- Cook Rice: Cook rice by your preferred method. Use ready-to-heat rice or leftover rice for convenience, or cook from scratch on stove, rice cooker, or pressure cooker. Aim for 1 cup cooked rice per bowl.
- Make Sauce: In a small bowl, whisk together soy sauce, sweet chili sauce, sriracha, garlic, ginger, and crushed red pepper flakes. Set aside.
- Prepare Spicy Mayo: Whisk together mayo and sriracha chili sauce until desired spiciness is achieved. Set aside.
- Prep Vegetables: Steam shelled edamame. Thinly slice cucumber into halves or quarters. Slice jalapeño and shred carrots if not pre-shredded.
- Cook Shrimp: Heat a pan or high-sided skillet over medium heat with sesame or avocado oil. Add shrimp and sauce mixture. Simmer uncovered for 3-4 minutes, stirring occasionally, until shrimp are opaque and slightly curled and sauce thickens.
- Assemble Bowls: Start with a base of cooked rice (or rice and lettuce combo). Add cucumber, jalapeño, carrots, edamame, and saucy shrimp.
- Add Toppings: Drizzle with spicy mayo, sprinkle toasted sesame seeds, and sliced green onion. Add extra sriracha if desired. Serve and enjoy!
Notes
- Adjust spiciness by varying the amount of sriracha used in sauce and mayo.
- You can substitute shrimp with another protein like chicken or tofu for a different variation.
- Use leftover rice to save cooking time or choose quick-cooking rice options.
- Add fresh pickled veggies or radish for extra crunch and flavor.
- Serve with additional toppings like bean sprouts or nori for more texture and taste diversity.
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
