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Spicy Shrimp Rice Bowl with Sriracha Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 130 reviews
  • Author: Nora
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 2 bowls
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian Fusion

Description

These Spicy Shrimp Rice Bowls are a vibrant and flavorful meal combining tender shrimp simmered in a zesty sauce with fresh vegetables and a spicy mayo topping. Perfect for a quick, satisfying dinner, this dish is packed with colorful veggies, protein-rich shrimp, and a delicious blend of spicy, sweet, and savory flavors.

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

Toppings

  • 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

  1. Prepare Shrimp: Clean and peel shrimp, defrosting if needed. Pat dry and season lightly with salt and pepper.
  2. Cook Rice: Cook rice using your preferred method or use precooked rice. Aim for about 1 cup cooked rice per bowl. For a lighter option, mix rice with shredded lettuce.
  3. Make Sauce: Whisk together soy sauce, sweet chili sauce, Sriracha, garlic, ginger, and crushed red pepper flakes in a small bowl. Set aside.
  4. Prepare Spicy Mayo: Mix mayo and Sriracha chili sauce until you achieve the desired level of spiciness. Set aside.
  5. Prep Vegetables: Steam shelled edamame. Thinly slice cucumber and jalapeño, shred carrots if not pre-shredded.
  6. Cook Shrimp: Heat sesame or avocado oil in a pan over medium heat. Add shrimp and the prepared sauce. Simmer uncovered, stirring occasionally for 3-4 minutes or until shrimp are opaque and slightly curled. Adjust cook time to shrimp size.
  7. Assemble Bowls: Start with a base of rice or rice-lettuce mix. Layer cucumber, jalapeño, carrots, edamame, and the saucy shrimp on top.
  8. Add Toppings: Drizzle spicy mayo over bowls, sprinkle toasted sesame seeds and sliced green onions. Add extra Sriracha if you like it hotter. Enjoy!

Notes

  • Cook time varies if cooking rice from scratch versus using precooked rice. Adjust accordingly.
  • Nutrition facts are estimates and may vary depending on toppings chosen.
  • Use shrimp size and freshness that you prefer; cooking time may vary slightly.
  • You can add additional mix-ins like garlic chili oil, sautéed mushrooms, or pickled veggies for extra flavor and texture.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 480
  • Sugar: 6g
  • Sodium: 700mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 6g
  • Protein: 25g
  • Cholesterol: 180mg

Find it online: https://littlespoonbites.com/spicy-shrimp-rice-bowl-with-sriracha-recipe/