Description
These Spicy Shrimp Rice Bowls are a vibrant and delicious meal featuring tender shrimp simmered in a spicy, tangy sauce served over fluffy rice and fresh vegetables. Perfect for a quick and flavorful dinner packed with bold Asian-inspired flavors and fresh, crunchy toppings.
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)
Base and Vegetables
- 2 cups cooked rice
- 1 English cucumber
- 1 cup shelled edamame (steamed)
- 1 jalapeño pepper
- 1 cup shredded carrot
- ¼ cup sliced green onion
Spicy Mayo
- ¼ cup mayo
- 2-3 TBSP Sriracha chili sauce (to taste)
Toppings
- Sriracha chili sauce (for topping)
- Toasted sesame seeds (for topping)
- Fresh cilantro leaves (2 TBSP)
- Garlic chili oil (optional)
- Snow peas or snap peas (optional)
- Bean sprouts (optional)
- Spicy sriracha green beans (optional)
- Sautéed mushrooms (optional)
- Bell pepper (optional)
- Pickled red onions (optional)
- Fresh pickled veggies (optional)
- Radish (optional)
- Nori (optional)
Instructions
- Prepare the Shrimp: Clean and peel the shrimp, defrosting if necessary. Pat them dry and season lightly with salt and pepper.
- Cook the Rice: Cook the rice using your desired method—stovetop, rice cooker, or pressure cooker. Use 1 cup cooked rice per bowl; alternatively, mix in some shredded lettuce for a lighter base.
- 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 Spicy Mayo: Whisk mayo and sriracha chili sauce together until you achieve your preferred level of spiciness. Set aside.
- Prep the Vegetables: Steam shelled edamame and thinly slice the English cucumber into halves or quarters. Slice the jalapeño and shred carrots if not pre-shredded.
- Cook the Shrimp: Heat a pan or high-sided skillet over medium heat with sesame or avocado oil. Add shrimp and the prepared sauce. Simmer uncovered for 3-4 minutes, stirring occasionally until shrimp are opaque, curled, and sauce thickens.
- Assemble the Bowls: Start with a base of fluffy cooked rice or rice-lettuce mix. Top with cucumber, jalapeño, carrots, edamame, and 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 for a finishing touch.
Notes
- Use pre-cooked or leftover rice for a quicker meal.
- Adjust the amount of Sriracha in the sauce and mayo to control spiciness.
- Swap shrimp for tofu or chicken to vary protein options.
- Add other fresh or pickled vegetables as desired for more flavor and texture.
- Serve with additional garnishes like nori or radish for extra crunch.
- Ensure shrimp are fully cooked but not overdone to maintain tenderness.
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
