Spicy Shrimp Rice Bowls

Prep Time 10

Cook Time 10

Total Time 20

Servings 2 servings

Calories 450

Enjoy a vibrant and spicy shrimp rice bowl packed with fresh veggies and bold flavors, perfect for a quick and satisfying meal.

8-10 oz fresh raw shrimp or thawed frozen shrimp (deveined and peeled)
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)
0.5 tsp freshly grated ginger
0.25-0.5 tsp crushed red pepper flakes (to taste)
2 cups cooked rice
1 unit english cucumber (sliced into halves or quarters)
1 cup shelled edamame (steamed)
1 unit jalapeño pepper (sliced)
2 TBSP fresh cilantro leaves
1 cup shredded carrot
0.25 cup sliced green onion
for topping sriracha chili sauce, toasted sesame seeds, spicy mayo (as desired)
0.25 cup mayo
2-3 TBSP Sriracha chili sauce (for spicy mayo)
to taste 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 (various toppings)

Defrost, peel, and season shrimp with salt and pepper.
Cook rice using your preferred method.
Whisk together soy sauce, sweet chili sauce, sriracha, garlic, ginger, and red pepper flakes to make the sauce. Mix mayo with sriracha for spicy mayo.
Cook shrimp in a pan with oil and sauce until opaque and slightly thickened, about 3-4 minutes.
Assemble bowls with rice, cucumber, jalapeño, carrots, edamame, and saucy shrimp. Top with spicy mayo, sesame seeds, and green onions.

Feel free to customize toppings for extra flavor and texture.

Calories: 450kcal

Cost: $15

Course: Main Course

Cuisine: Asian

Keyword: shrimp