Spicy Shrimp Rice Bowls
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
2 bowls
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Calories
392 kcal
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Course
Main Course
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Cuisine
Asian
Spicy Shrimp Rice Bowls
Description
Spicy Shrimp Rice Bowls begin with shrimp that are peeled and seasoned, then cooked quickly with a sauce combining soy sauce, sweet chili sauce, sriracha, garlic, fresh ginger, and red pepper flakes for heat. The rice base can be freshly cooked or reheated leftover rice. The bowls are assembled with a variety of fresh and steamed vegetables including sliced English cucumber, fresh cilantro, steamed edamame, shredded carrots, jalapeño, and green onion for brightness and crunch.
A spicy mayo made by mixing mayonnaise with extra sriracha adds creaminess and an additional layer of heat when drizzled on top. The bowls can be customized with mix-ins like snap peas, pickled onions, or nori for extra flavor and texture variety.
This dish can serve as a quick, flavorful lunch or dinner and offers flexibility with protein and vegetable choices. The combination of spicy, savory, creamy, and fresh elements gives a satisfying and balanced meal experience.
Ingredients
- 8-10 oz Shrimp or thawed frozen shrimp, fresh, raw
- salt to taste
- black pepper to taste
- 1-2 tsp sesame oil light, or avocado oil
- 1 ½ TBSP soy sauce gluten-free or regular, low-sodium
- 1 ½ TBSP sweet chili sauce
- 1 TBSP sriracha plus extra for topping
- 1 clove garlic (peeled, smashed, and minced)
- ½ tsp ginger freshly grated
- ¼-½ tsp red pepper flakes to taste, crushed
- 2 cups rice cooked
- 1 English cucumber
- 1 cup edamame steamed, shelled
- 1 jalapeno pepper
- 2 TBSP cilantro fresh leaves
- 1 cup carrot shredded
- ¼ cup green onion sliced
- sriracha chili sauce for toppings
- sesame seeds for topping, toasted
- mayonnaise for topping (see below, spicy
SPICY MAYO SAUCE
- ¼ cup mayonnaise
- 2-3 TBSP sriracha chili sauce to taste
ADDITIONAL RICE BOWL MIX-INS AND TASTY TOPPING OPTIONS
- garlic chili oil
- snow peas or snap peas
- bean sprout
- green beans spicy, sriracha
- mushroom sautéed
- bell pepper
- red onion pickled
- pickled vegetables fresh
- radish
- nori
Instructions
- Clean and peel shrimp, defrosting if needed. Lately I’ve been buying frozen, deveined, easy-peel shrimp. All I have to do is defrost, peel, and cook! You can also buy your shrimp already peeled if you’d like. Pat dry and season with a little salt and pepper.
- Cook rice via desired method. You can take a shortcut with easy heat rice or leftover rice, or cook it from scratch on the stove, in a rice cooker, or in a pressure cooker. I aim for 1 cup cooked rice per bowl which is 2 servings each. If less rice is desired you can add a half cup or so of shredded lettuce to each bowl.
- Whisk together sauce ingredients in a small bowl: soy sauce, sweet chili sauce, sriracha, garlic, ginger, and red pepper flakes. Set aside.
- For the spicy mayo, whisk together mayo and sriracha chili sauce until desired spiciness is reached. I like to heavy hand my sriracha. Set aside.
- Prep the veggies! Steam shelled edamame (or shell if using pods) and thinly slice an english cucumber into halves or quarters. Slice jalapeño and either use pre-shredded carrots or shred them at home from whole.
- Bring a pan or high-sided skillet to medium heat with a little light sesame oil or avocado oil. Add shrimp and sauce. Allow to simmer for a couple minutes, uncovered, to thicken the sauce and fully cook the shrimp, stirring occasionally for approx. 3-4 minutes. Adjust cook time based on the shrimp size chosen. Look for slightly curled, opaque shrimp then check for doneness.
- Assemble bowls first starting with base of fluffy cooked rice (or a rice and lettuce combo) and then add cucumber, jalapeño, carrots, edamame and saucy shrimp.
- Top with a hearty drizzle of spicy mayo, toasted sesame seeds, and sliced green onion. You can even add extra sriracha if you want! Enjoy!
Notes
- Cooking time varies depending on whether using freshly cooked or leftover rice, so adjust accordingly.
- Nutrition facts provided are estimates and can change based on chosen toppings and mix-ins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2bowls
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 73g | 24% |
| Protein | 16g | 32% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Sodium | 792mg | 33% |
| Potassium | 937mg | 20% |
| Fiber | 8g | 32% |
| Sugar | 14g | 28% |
| Vitamin A | 11161IU | 223% |
| Vitamin C | 29mg | 32% |
| Calcium | 128mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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