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5.0 from 54 votes

Spicy Shrimp Rice Bowls

These Spicy Shrimp Rice Bowls are fiery and flavorful! Each rockin' rice bowl is loaded with spicy shrimp, fresh veggies, and tons of tasty toppings!

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

Ingredients

  • 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
  • 2 cups cooked rice
  • 1 English cucumber
  • 1 cup shelled edamame (steamed)
  • 1 Jalapeno pepper
  • 2 TBSP fresh cilantro leaves
  • 1 cup shredded carrot
  • ¼ cup sliced green onion
  • sriracha chili sauce for toppings
  • toasted sesame seeds for topping
  • spicy mayo for topping (see below)
SPICY MAYO SAUCE
  • ¼ cup mayo
  • 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 sprouts
  • spicy sriracha green beans
  • Sautéed mushrooms
  • bell pepper
  • pickled red onions
  • fresh pickled veggies
  • 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

  • Cook time will vary if cooking rice from scratch versus using warmed leftover rice or precooked rice. Simply adjust times as needed.
  • Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on extra toppings chosen and enjoy!

Nutrition Information

Calories 392kcal (20%) Carbohydrates 73g (24%) Protein 16g (32%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 1g Trans Fat 0.01g Sodium 792mg (33%) Potassium 937mg (27%) Fiber 8g (32%) Sugar 14g (28%) Vitamin A 11161IU (223%) Vitamin C 29mg (32%) Calcium 128mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 2bowls

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.