Description
These Spicy Shrimp Rice Bowls are a vibrant and flavorful dish featuring tender shrimp simmered in a spicy sauce served over fluffy rice with fresh veggies and bold toppings. Perfect for a quick, satisfying meal packed with a balance of protein, carbs, and vegetables.
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
- 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
- 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 the Shrimp: Clean and peel the shrimp, defrosting if needed. Pat them dry, then season lightly with salt and pepper.
- Cook the Rice: Cook rice by your preferred method or use leftover rice. Aim for 1 cup cooked rice per serving or substitute part with shredded lettuce if desired.
- Make the Sauce: Whisk together soy sauce, sweet chili sauce, sriracha, garlic, ginger, and crushed red pepper flakes in a small bowl. Set aside.
- Prepare Spicy Mayo: In a separate bowl, whisk mayo with sriracha chili sauce until you reach your preferred spiciness. Set aside.
- Prep Vegetables: Steam shelled edamame, slice cucumber into halves or quarters, slice jalapeño, and shred the 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 about 3-4 minutes until shrimp are opaque and curled, stirring occasionally to thicken sauce.
- Assemble Bowls: Start with a base of cooked rice (or rice mixed with lettuce). Top with cucumber, jalapeño, carrots, edamame, and the saucy shrimp.
- Add Toppings: Drizzle with spicy mayo, sprinkle toasted sesame seeds and sliced green onions. Add extra sriracha if desired. Enjoy immediately.
Notes
- Use frozen shrimp for convenience but ensure they are fully thawed and patted dry before cooking.
- You can customize spice levels by adjusting the amount of sriracha and red pepper flakes.
- Substitute rice with cauliflower rice for a lower-carb option.
- Additional toppings like pickled veggies, radish, and nori add texture and flavor contrasts.
- For extra protein variety, try adding scrambled eggs or tofu on the side.
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: 85 mg
