Spicy Shrimp Rice Bowl with Sriracha Recipe

If you’re craving something fresh, flavorful, and with just the right kick, you’re going to adore this Spicy Shrimp Rice Bowl with Sriracha Recipe. It’s one of those meals that’s satisfying yet speedy, perfect for weeknights when you want a home-cooked dinner without a fuss. I promise, once you try this, you’ll want to make it a regular in your dinner rotation!

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Ingredients You’ll Need

These ingredients play off each other so well — the juicy shrimp, the tangy and spicy sauce, and the fresh veggies add crunch and brightness. When you shop, look for peeled and deveined shrimp to save prep time, and opt for fresh ginger and garlic for the best flavor kick.

• Shrimp: I usually buy frozen, easy-peel shrimp that I can defrost quickly—makes life easier!
• Sesame or avocado oil: Both bring a lovely, mild flavor; sesame oil adds a subtle nuttiness I love.
• Low-sodium soy sauce: Keeps the saltiness balanced; gluten-free works great if you’re avoiding gluten.
• Sweet chili sauce: Adds sweetness and a little heat; look for one that’s not too sugary for balance.
• Sriracha: My secret weapon for heat; adjust to your spice tolerance.
• Garlic: Fresh, smashed and minced for a punch of aroma and flavor.
• Fresh ginger: The grated fresh version gives a bright, zesty note that canned ginger just can’t match.
• Crushed red pepper flakes: For extra heat; use sparingly if you’re not used to spicy food.
• Rice (cooked): Perfect as the comforting base; jasmine rice is my favorite here.
• English cucumber: Adds fresh crunch and coolness to balance the spice.
• Shelled edamame: Rich in protein and fun to snack on; steaming brings out their natural sweetness.
• Jalapeño pepper: A fresh burst of spice; adjust quantity to taste.
• Fresh cilantro: Brightens with herbal freshness; I never skip this garnish!
• Shredded carrot: Adds sweetness and color; you can buy pre-shredded for speed.
• Green onion: For that mild onion crunch on top.
• Toasted sesame seeds: Sprinkle generously for texture and aroma.
• Spicy mayo: A creamy, spicy drizzle that takes the bowl over the top.

Variations

I’m all about making this Spicy Shrimp Rice Bowl with Sriracha Recipe your own. Whether you want it milder, extra veggie-packed, or even vegan — there’s room to play here. I often swap veggies depending on what’s fresh or what my family is craving.

• Vegetarian Version: You can swap shrimp for crispy tofu or sautéed mushrooms; the sauce still shines.
• Extra Veggies: Adding snow peas or snap peas gives a lovely snap and boosts the green factor.
• Mild Spicy Option: Use less Sriracha or leave out the jalapeño if you prefer gentle heat.
• Grain Swap: Try cauliflower rice for a low-carb twist; I did this once when I wanted something lighter, and it was fantastic!

How to Make Spicy Shrimp Rice Bowl with Sriracha Recipe

Step 1: Prep Your Shrimp and Rice

Start by peeling and cleaning your shrimp, if they’re not already deveined — this saves time and ensures a clean taste. Pat them dry and season lightly with salt and pepper. Meanwhile, cook your rice on the stove, rice cooker, or pressure cooker, or use leftover rice to make it a breeze. I usually count on about a cup of cooked rice per bowl; if you want to cut down on carbs, adding some shredded lettuce alongside the rice is a great trick I learned.

Step 2: Whisk That Flavorful Sauce

In a small bowl, combine soy sauce, sweet chili sauce, Sriracha, smashed garlic, freshly grated ginger, and crushed red pepper flakes. This blend is my favorite because it balances sweet, salty, and spicy perfectly. Set aside while you prep the rest.

Step 3: Make the Spicy Mayo

Whisk together mayo and Sriracha until you hit your desired heat level. I tend to go heavy on the Sriracha here because I love that creamy, spicy punch — but adjust it to what you like best. This sauce really elevates the whole bowl.

Step 4: Prep Your Veggies

Steam your shelled edamame (or shell them if you bought pods). Slice your English cucumber into halves or quarters for a nice texture contrast. Thinly slice jalapeño and shred fresh carrots or grab pre-shredded to save time — whichever works for you.

Step 5: Cook the Shrimp in the Sauce

Heat a skillet over medium with a little sesame or avocado oil. Add your shrimp and pour in the sauce mixture. Let everything simmer uncovered for 3-4 minutes, stirring occasionally, until the shrimp curl up, turn opaque, and the sauce thickens just a bit. Keep an eye on the shrimp so they don’t overcook — a quick pinch test works wonders.

Step 6: Assemble Your Bowl

Start with a fluffy scoop of rice or your rice-lettuce combo as the base. Layer on the cucumber, jalapeño, shredded carrot, warm edamame, and then spoon the saucy shrimp on top. Finish it off with a generous drizzle of spicy mayo, toasted sesame seeds, sliced green onions, and if you’re like me and can’t get enough heat, an extra splash of Sriracha. Now dig in and enjoy the magic!

How to Serve Spicy Shrimp Rice Bowl with Sriracha Recipe

Garnishes

I’m a sucker for those final garnishes that make a dish feel restaurant-worthy: toasted sesame seeds for nutty crunch, freshly chopped green onions for brightness, and a generous drizzle of spicy mayo to tie it all together. Sometimes, if I’m feeling fancy, a sprinkle of fresh cilantro leaves adds that herby pop that brightens the whole bowl.

Side Dishes

Simple and fresh sides work best — think quick steamed or stir-fried snow peas, pickled vegetables to cut through the spice, or a light cucumber salad with rice vinegar and sesame seeds. Whenever I make this, my family loves a crunchy Asian slaw on the side to complement the bowl.

Creative Ways to Present

If you’re bringing this to a gathering, try serving it deconstructed buffet-style: put out bowls of rice, shrimp, sauces, and veggies separately so everyone can build their own bowl exactly how they like. For special weeknight dinners, I’ve also layered ingredients in pretty glass jars for lunchtime on-the-go that still feel like a treat.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover shrimp and veggies separate from rice in airtight containers to preserve texture. This way, the rice doesn’t get soggy overnight and veggies stay crisp. If you plan to eat it within 2 days, just store everything in the fridge and reassemble bowls as you eat.

Freezing

I’ve frozen cooked shrimp before, but the texture changes slightly on reheating, so I recommend freezing only if necessary. It’s best to freeze the sauce and shrimp mixture separately from fresh veggies and rice. When thawing, reheat gently to avoid rubbery shrimp.

Reheating

To reheat leftovers, microwave the shrimp and sauce with a splash of water to keep it moist, or warm gently in a skillet. Warm the rice separately so it stays fluffy. Add fresh veggies and garnishes after reheating for best freshness and texture.

FAQs

Final Thoughts

I absolutely love how this Spicy Shrimp Rice Bowl with Sriracha Recipe fits into busy days without compromising on taste or freshness. When I first tried it, I was hooked by how quickly I could whip up something vibrant and healthy, and my family goes crazy for those layers of flavor and texture. If you give it a go, start with my tips and then tweak it to your heart’s content — trust me, you’ll be making this one over and over again!

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