There’s something about a bowl that’s bursting with vibrant colors and bold flavors that just feels like a warm hug on a plate. This Spicy Shrimp Rice Bowls Recipe is exactly that—a joyful mix of spicy, sweet, and fresh that comes together effortlessly, perfect for a weeknight dinner or anytime you want a meal that feels both comforting and exciting.

A white bowl sits on a white marbled surface, filled with a base layer of white rice. On top of the rice, there are sections placed neatly around the bowl: bright orange shredded carrots at the bottom left, fresh green cilantro leaves next to the carrots, a pile of green edamame beans at the bottom right, thin green jalapeño slices at the top left, and thin cucumber slices at the top right, drizzled with a light pink creamy sauce. In the middle of the bowl, there are small orange shrimp pieces topped with black and white sesame seeds and chopped green onions. A pair of wooden chopsticks rests on the left side of the bowl. In the background are two small white bowls, one filled with green edamame beans, the other with a red sauce. Some green cilantro leaves and scattered edamame beans decorate the white marbled surface around the bowl. 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 Bowls Recipe
Top Tip
How to Serve Spicy Shrimp Rice Bowls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Shrimp Rice Bowls Recipe

Why You'll Love This Recipe

I’ve made this spicy shrimp rice bowls recipe countless times, and what keeps me coming back for more is how quickly it comes together, how fresh it tastes, and that lovely kick of heat that wakes up your taste buds without overwhelming them.

Quick and Easy Preparation: It’s ready in just about 30 minutes, making it ideal for busy evenings.
Balanced Flavors: The spicy shrimp pairs perfectly with cooling cucumber and sweet chili sauce—so satisfying.
Versatile Base: You can use freshly cooked rice, leftover rice, or even mix in some greens for extra texture.
Customizable Toppings: From pickled veggies to toasted sesame seeds, you get to personalize your bowl every time.

Ingredients & Why They Work

This recipe pulls together fresh shrimp with a spicy-savory sauce balanced by crisp veggies and creamy spicy mayo. Each ingredient either layers heat, texture, or freshness, creating a bowl that feels indulgent but clean. Shop for fresh or frozen shrimp depending on the season, and go for firm, fresh veggies for the best crunch.

Flat lay of fresh raw shrimp with a gentle curl and translucent pink hue, a small heap of fluffy cooked white rice, a halved english cucumber showing vibrant green skin and pale seeds, bright orange shredded carrot loosely piled, a white ceramic bowl filled with steamed shelled edamame beans, thinly sliced green jalapeño with visible seeds, a small cluster of fresh cilantro leaves, thinly sliced green onion rings scattered beside a small white ceramic bowl containing glossy reddish-orange sriracha mayo, another small white bowl holding deep red sweet chili sauce, a small white bowl of light amber sesame or avocado oil, a whole uncracked brown egg with a smooth shell, peeled garlic cloves resting naturally, a thumb-sized piece of fresh ginger showing knobby skin and a cut surface with pale yellow interior, a tiny white bowl with crushed red pepper flakes, a small pile of toasted sesame seeds, several fresh snap peas with bright green pods, a few crisp bean sprouts with white stems and tiny leaves, thinly sliced radish rounds with white centers and pink edges, and a strip of dark green nori seaweed; all ingredients placed in perfect symmetry on simple white ceramic plates and bowls, arranged 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

Shrimp: Opt for fresh or thawed, deveined shrimp for ease and best texture.
Light Sesame or Avocado Oil: Adds subtle nuttiness and helps cook shrimp without overpowering flavors.
Low-Sodium Soy Sauce: Keeps the salty element balanced; you control the salt level better this way.
Sweet Chili Sauce: Brings a sweet heat that complements the shrimp beautifully.
Sriracha: Boosts spice, and you can adjust how fiery you want it.
Garlic and Fresh Ginger: These aromatics make the sauce bright and flavorful.
Crushed Red Pepper Flakes: For layering depth of heat in the sauce.
Rice: The perfect base that soaks up all the wonderful sauce.
English Cucumber: Adds cooling crunch to balance the spice.
Edamame: Steamed for protein and that satisfying bite.
Jalapeño: Fresh heat that you can dial up or down.
Cilantro, Carrot, and Green Onion: Fresh herbs and veggies that brighten every mouthful.
Spicy Mayo (Mayo + Sriracha): Creamy with a punch, it's the perfect finishing sauce.
Toasted Sesame Seeds: Adds a bit of crunch and nuttiness on top.

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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 how personal you can make this Spicy Shrimp Rice Bowls Recipe. Sometimes I swap out the jalapeño for something milder for company, or toss in sautéed mushrooms and snap peas when I want a veggie boost. Feel free to tweak the heat level or the toppings so the bowl feels just right for you.

Variation: Once, I swapped edamame for spicy sriracha green beans and it added a whole new smoky dimension—I highly recommend trying that if you want to impress dinner guests.

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

A white bowl filled with a layer of white rice as the base. On top, there are bright orange cooked shrimp in the center, drizzled with a light pink sauce and sprinkled with black and white sesame seeds, garnished with small green chopped scallions. Around the shrimp, on the left side, there are thin orange carrot sticks, next to fresh green cilantro leaves. At the top, there are sliced green jalapeños, while on the right side, thin slices of cucumber with pink sauce drizzle lay neatly. At the bottom, a pile of bright green edamame beans completes the arrangement. A pair of wooden chopsticks rest on the bowl. The photo is taken on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Get Your Shrimp Ready

I usually buy frozen, deveined, easy-peel shrimp because it's a time-saver—I just defrost, peel, and pat them dry. Make sure to season lightly with salt and pepper; this keeps the flavor base simple so the sauce can shine. Pro tip: dry shrimp cook better and get a nicer sear.

Step 2: Cook the Rice

If you’re in a pinch, leftover rice or instant rice works perfectly. Otherwise, I love using a rice cooker for foolproof fluffy rice. Each bowl needs about a cup of rice, but if you want a lighter option, swap half for shredded lettuce—it adds crunch and freshness.

Step 3: Mix the Sauce

Whisk together soy sauce, sweet chili sauce, sriracha, garlic, freshly grated ginger, and crushed red pepper flakes in a small bowl. This combo is where the magic happens—sticky, spicy, tangy, and flavorful. Set it aside while you get the rest ready.

Step 4: Whip Up the Spicy Mayo

Simply mix mayo and sriracha until you reach your desired heat level. I personally love piling it on, but start small if you’re cautious. This creamy topping cools down the spiciness and ties the bowl together.

Step 5: Prep Your Veggies

Steam shelled edamame or shell them yourself if you have pods. Thinly slice English cucumber, slice jalapeño, shred carrots if you don’t have pre-shredded, and chop fresh cilantro and green onion. Fresh veggies give the bowl a delightful crunch and balance the heat nicely.

Step 6: Cook the Shrimp in Sauce

Heat a skillet on medium with a little sesame or avocado oil. Add your shrimp and pour in the sauce mixture. Let it simmer uncovered, stirring occasionally, for about 3-4 minutes till the shrimp curl up and turn opaque. Keep an eye so you don’t overcook—the shrimp should be tender and juicy.

Step 7: Assemble and Enjoy

Start with a base of rice in each bowl, add the veggies, then spoon the saucy shrimp on top. Drizzle with spicy mayo, sprinkle toasted sesame seeds and sliced green onions, and—if you're like me—a few more dashes of sriracha. Grab a fork and dig in!

Top Tip

From my experience, the key to nailing this Spicy Shrimp Rice Bowls Recipe is balancing the heat and freshness. A few small tweaks will make all the difference in your bowl’s flavor profile.

Pat the Shrimp Dry: Moist shrimp won’t sear nicely and can make your sauce watery.
Control the Spice: Start with less sriracha and crushed red pepper flakes—you can always add more.
Fresh Veggies Matter: Using crunchy, fresh ingredients like cucumber and carrot brightens the whole bowl.
Don’t Overcook Shrimp: They cook quickly; once they curl and turn opaque, they’re done to keep them tender.

How to Serve Spicy Shrimp Rice Bowls Recipe

Garnishes

I always top mine with plenty of sliced green onion, a drizzle of extra spicy mayo, and toasted sesame seeds for that satisfying crunch. Sometimes I add finely sliced radishes or a sprinkle of nori strips when I’m feeling fancy. These little touches add so much character and elevate the bowl’s flavor.

Side Dishes

This dish stands wonderfully on its own, but I like pairing it with simple steamed snow peas or a side of pickled red onions for extra zing. A light miso soup or even some spicy sriracha green beans on the side rounds out the meal perfectly.

Creative Ways to Present

For dinner parties, I sometimes serve these bowls in mini mason jars layered like a salad jar—rice on the bottom, shrimp and sauce next, then colorful veggies on top. It’s a fun, shareable presentation that gets compliments every time.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to two days. I usually keep the spicy mayo separate and add it fresh when reheating to preserve its creaminess—otherwise it can separate and get runny.

Freezing

Freezing isn’t my favorite with this recipe since the shrimp texture changes, but if you need to, freeze the cooked shrimp and sauce separately from the rice and veggies. Thaw overnight in the fridge and reheat gently.

Reheating

To reheat, I prefer warming just the shrimp and rice in a skillet over medium heat with a splash of water or oil to keep it moist. Avoid microwave reheating if possible to maintain texture.

Frequently Asked Questions:

Can I make this Spicy Shrimp Rice Bowls Recipe gluten-free?

Absolutely! Just swap out regular soy sauce for gluten-free tamari or coconut aminos, and double-check that your sweet chili sauce is gluten-free too.

What’s the best way to peel shrimp quickly?

I find that freezing the shrimp briefly then thawing helps loosen the shells, and running cold water over them while peeling makes the process easier and less sticky.

Can I use pre-cooked shrimp?

You can, but I recommend adding the cooked shrimp towards the very end of the cooking process just to heat through so they don’t get rubbery. Adjust the sauce cooking time accordingly.

How spicy is this recipe?

This recipe has a medium level of spiciness that you can easily adjust by tinkering the amount of sriracha and jalapeño. If you prefer milder bowls, reduce or omit the crushed red pepper and jalapeño slices.

Final Thoughts

This Spicy Shrimp Rice Bowls Recipe holds a special place in my weeknight rotation because it’s fast, flavorful, and packed with fresh, wholesome ingredients that satisfy every craving. I promise, once you try it your way—with your favorite tweaks—you’ll want to make it over and over. So go on, gather those ingredients, and treat yourself to this delicious, colorful bowl of comfort and spice!