There’s nothing quite like the pop of spice with fresh, vibrant veggies over a warm bed of rice, which is exactly why my Spicy Shrimp Rice Bowl Recipe keeps making its way onto my weeknight table. This dish strikes the perfect balance between comforting and exciting — trust me, once you try it, you’ll want to keep the ingredients on hand for every busy evening.

A white bowl is filled with a bed of white rice as the base layer. On top, there are five distinct sections: bright orange cooked shrimp with a light sauce and black and white sesame seeds, thin bright orange carrot strips, fresh green cilantro leaves, bright green edamame beans, and sliced light green cucumber drizzled with a pale pink sauce. There are also fresh slices of darker green jalapeño peppers placed beside the shrimp. Two light wooden chopsticks rest diagonally on the bowl's edge. In the background, a small white bowl filled with green edamame beans and a small white bowl of red sauce sit on a white marbled surface, with scattered fresh cilantro leaves around. 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 Recipe has quickly become one of my go-to meals because it’s easy, packed with flavor, and totally customizable. Plus, it feels indulgent without being complicated—an absolute lifesaver on hectic days.

Quick & Easy: From defrosting shrimp to layering your bowl, it comes together in about 30 minutes.
Vibrant Flavors: The spicy chili-sriracha sauce combined with fresh veggies makes each bite bright and addictive.
Flexible Ingredients: You can tailor heat levels and swap veggies depending on what’s seasonal or in your fridge.
Nutrition-Packed: Protein from shrimp, fiber from veggies, and carbs from rice make it balanced and satisfying.

Ingredients & Why They Work

What I love about this Spicy Shrimp Rice Bowl Recipe is how each ingredient plays its role — the shrimp are tender and slightly sweet, the sauce adds just the right kick, and crisp veggies keep everything fresh. When shopping, look for fresh or good quality frozen shrimp to ensure a juicy final dish.

Flat lay of fresh raw shrimp with translucent pink shells, a small mound of fluffy cooked white rice, a halved English cucumber showing bright green skin and pale crisp interior, a handful of vibrant green shelled edamame, thinly sliced bright orange shredded carrot, fresh green jalapeño pepper cut to reveal seeds, fresh cilantro leaves with jagged edges, sliced green onions with white and vivid green parts, a whole peeled garlic clove, a small piece of freshly grated ginger root with fibrous texture, small white ceramic bowls holding light golden sesame oil, dark soy sauce, glossy red sweet chili sauce, bright red Sriracha sauce, creamy pale mayo, crushed red pepper flakes with deep red specks, and toasted light brown sesame seeds, all evenly spaced and symmetrically 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: Using peeled, deveined shrimp saves time and ensures even cooking; frozen works fine as long as you thaw properly.
Light sesame oil or avocado oil: These oils add a gentle nutty flavor without overpowering the dish.
Low-sodium soy sauce: Balances saltiness and depth; gluten-free options work great if you’re avoiding gluten.
Sweet chili sauce: Adds sweetness and sticky texture to the shrimp coating.
Sriracha and crushed red pepper flakes: Build layers of heat that you can adjust to your heat tolerance.
Garlic and fresh ginger: Provide fragrant aromatics that make the sauce pop.
Cooked rice: The base of your bowl; I prefer jasmine or short grain for fluffiness.
English cucumber: Cools things down with a crisp, watery crunch against the spicy shrimp.
Shelled edamame: A lovely texture contrast and a boost of plant-based protein.
Jalapeño pepper: If you want to dial up the freshness and heat even more.
Fresh cilantro, shredded carrot, and sliced green onion: Brighten the bowl and add color variety.
Sriracha chili sauce, toasted sesame seeds, spicy mayo (mayo + sriracha): Perfect finishing touches that layer on more flavor and texture.

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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 this recipe invites personalization — whether it’s dialing up the heat with extra sriracha, swapping in your favorite seasonal veggies, or even using cauliflower rice for a low-carb twist. Let’s talk about some ways you can truly make it your own.

Lower Heat Version: I often reduce the sriracha and skip the crushed red pepper flakes for folks who prefer milder spice without sacrificing flavor.
Veggie Swap: Tried snow peas and sautéed mushrooms when I wanted a richer umami layer, and it was fantastic.
Make it Vegan: If seafood’s not your thing, you can use marinated tofu or tempeh in place of shrimp, seasoned with the same sauce.
Fresh vs Leftover Rice: I sometimes use chilled leftover rice for a firmer texture or freshly steamed jasmine for something lighter.

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

A white bowl filled with a base layer of white rice, topped with cooked shrimp coated in an orange sauce and garnished with green sliced scallions and black sesame seeds in the center. Around the shrimp, there are five distinct sections: bright orange thin carrot strips on the left, bright green edamame beans at the bottom, green sliced cucumbers on the right drizzled with a pink-orange sauce, and sliced green jalapeños on the upper right. A pair of wooden chopsticks rests across the bowl near the top, and a few cilantro leaves are visible on the left edge of the bowl. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Shrimp and Rice

I usually start by thawing frozen shrimp under cold water—quick and effective. Then, I peel and pat them dry to get a good sear. Meanwhile, I cook or reheat my rice. Leftover rice works great here; if fresh, I steam it while prepping everything else. This sets a nice base without extra stress.

Step 2: Whisk Together the Sauce and Spicy Mayo

Mixing the sauce is a fun step because you can smell the fresh garlic and ginger right away. I whisk together soy sauce, sweet chili sauce, sriracha, garlic, ginger, and crushed red pepper flakes. For the spicy mayo, a quick blend of mayo and sriracha to your preferred heat adds creamy richness—don’t be shy with the sriracha if you want that extra kick!

Step 3: Prep the Fresh Veggies

While the sauce sits, I steam the shelled edamame and slice up cucumber, jalapeño, and carrots. Fresh vegetables make the bowl pop in color and texture, so don’t rush this part. I find thin slices of cucumber and jalapeño work best for layering—with jalapeño, always taste a tiny bit first to gauge heat.

Step 4: Cook the Shrimp in Sauce

Heat a skillet over medium with some light sesame or avocado oil, then add your shrimp along with the sauce. Keep it uncovered so the sauce can thicken and glaze the shrimp nicely, stirring occasionally for about 3–4 minutes until shrimp turn pink and opaque. Avoid overcooking or your shrimp may get rubbery—slightly curled shrimp is your cue.

Step 5: Assemble Your Bowl

Lay down a fluffy base of your rice (or a rice and lettuce combo if you like), then layer your cooling cucumbers, spicy jalapeños, shredded carrots, steamed edamame, and finally your saucy shrimp. Top generously with spicy mayo, toasted sesame seeds, sliced green onions, and a final drizzle of sriracha if you’re feeling bold. Then dive right in!

Top Tip

After making this recipe dozens of times, I realized a few small tweaks make a huge difference. These tips will elevate your Spicy Shrimp Rice Bowl Recipe and ensure everything comes together perfectly every time.

Don’t Skip Patting the Shrimp Dry: Moisture is the enemy of a good sear, so dry those shrimp to get a better caramelized texture.
Use Fresh Ginger and Garlic: Their aromatics fade quickly, so fresh makes your sauce smell and taste way more vibrant.
Simmer the Sauce Uncovered: It thickens nicely and clings to the shrimp better than just tossing at the end.
Adjust Heat Gradually: Add sriracha a bit at a time in both sauce and mayo—you can always add more but can’t take it out.

How to Serve Spicy Shrimp Rice Bowl Recipe

Garnishes

For me, garnishes are the cherry on top—the toasted sesame seeds add subtle nuttiness, sliced green onions bring an extra crunch, and a drizzle of spicy mayo rounds off every bite with creamy heat. Lately, I’ve been loving a sprinkling of fresh cilantro for a pop of herbal brightness.

Side Dishes

I like pairing these bowls with something light and crunchy like fresh bean sprouts or pickled red onions, which cut through the spice and add tang. If I have time, I’ll serve a simple cucumber salad tossed in rice vinegar for an easy, refreshing side.

Creative Ways to Present

For special occasions, I’ve served these bowls in individual mason jars layered beautifully with rice, veggies, and shrimp sauce, making a stunning portable meal. Wrapping nori strips around a portion adds a sushi-bowl vibe that’s both fun and delicious.

Make Ahead and Storage

Storing Leftovers

I store leftover shrimp and sauce separately from the rice and fresh veggies in airtight containers to keep textures fresh. The shrimp reheats well in a skillet, while cucumbers and shredded carrots stay crisp when kept chilled.

Freezing

While I don’t usually freeze assembled bowls, the cooked shrimp in sauce freezes well if put in a freezer-safe container. Just thaw overnight in the fridge and reheat gently on the stove.

Reheating

The best way to reheat leftovers is in a hot pan with a splash of water or oil to prevent drying out—this helps keep the sauce glossy and the shrimp tender. Microwave works too, but I recommend shorter bursts to avoid overcooking.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Absolutely! I usually buy frozen, peeled, and deveined shrimp because it’s convenient; just be sure to thaw them thoroughly and pat dry before cooking for the best results.

How spicy is this Spicy Shrimp Rice Bowl Recipe?

It offers a medium heat level but is totally customizable. You can adjust the sriracha and red pepper flakes to your liking, making it milder or fiery depending on your spice tolerance.

Can I make this recipe gluten-free?

Yes! Just swap in a gluten-free soy sauce (tamari is a great option) and double-check your chili sauces to keep it gluten-free. The rest of the ingredients are naturally gluten-free.

What are good substitutions for shrimp?

If you want a vegetarian or vegan version, firm tofu or tempeh marinated in the same sauce works beautifully. Otherwise, chicken breast pieces or scallops can also be used as an alternative.

Final Thoughts

This Spicy Shrimp Rice Bowl Recipe is one of those dishes I keep coming back to because it feels like a special meal without the fuss. It’s perfect for impressing friends, feeding the family, or treating yourself after a busy day. I hope you enjoy making (and eating!) it as much as I do—it’s a guaranteed crowd-pleaser with room to make it your own.