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Spicy Shrimp Rice Bowls
5 from 54 votes

Spicy Shrimp Rice Bowls

These Spicy Shrimp Rice Bowls feature seasoned shrimp cooked with a bold sauce blend of soy, sweet chili, sriracha, garlic, and ginger. Served over rice with crisp, fresh vegetables like cucumber, edamame, shredded carrot, and jalapeño, they deliver a balance of spicy, savory, and fresh flavors. A creamy spicy mayo topping enhances the bowls. The texture contrast between tender shrimp, fluffy rice, and crunchy vegetables makes this a satisfying meal.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 bowls
Calories: 392 kcal
Course: Main Course
Cuisine: Asian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Whisk together sauce ingredients in a small bowl: soy sauce, sweet chili sauce, sriracha, garlic, ginger, and red pepper flakes. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 2 bowls

Amount Per Serving

Calories 392

% 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.