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Spicy Shrimp Rice Bowls

Maria G. Brooks
A bold and balanced meal, these Spicy Shrimp Rice Bowls combine tender shrimp, crisp vegetables, fluffy rice, and a fiery sauce for a quick, nourishing dinner.
Perfect for weeknights or meal prep, each bowl is protein-rich, full of fiber, and bursting with fresh flavors.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian-Inspired, Pescatarian
Servings 2 bowls

Equipment

  • 1 medium skillet or sauté pan
  • 1 small mixing bowl (for sauce)
  • 1 small bowl (for spicy mayo)
  • 1 rice cooker or saucepan (for rice)
  • 1 Cutting board
  • 1 Chef’s Knife
  • 2 serving bowls

Ingredients
  

For the Shrimp and Sauce

  • 8 –10 oz fresh raw shrimp peeled and deveined, or thawed if frozen
  • Salt and black pepper to taste
  • 1 –2 tsp sesame oil light or avocado oil
  • 1 ½ tbsp low-sodium soy sauce regular or gluten-free
  • 1 ½ tbsp sweet chili sauce
  • 1 tbsp Sriracha plus extra for topping
  • 1 clove garlic minced
  • ½ tsp fresh ginger grated
  • ¼ –½ tsp crushed red pepper flakes to taste

For the Bowl Base

  • 2 cups cooked rice white, brown, or jasmine
  • 1 English cucumber thinly sliced
  • 1 cup edamame shelled and steamed
  • 1 jalapeño pepper sliced
  • 1 cup shredded carrot
  • 2 tbsp fresh cilantro leaves
  • ¼ cup green onions thinly sliced

For the Spicy Mayo

  • ¼ cup mayonnaise
  • 2 –3 tbsp Sriracha to taste

For Garnish and Extras

  • Toasted sesame seeds for topping
  • Extra Sriracha or spicy mayo to taste

Instructions
 

  • Prepare the Shrimp: Start by cleaning and peeling the shrimp if they are not already prepped.
    If using frozen shrimp, thaw them in a bowl of cold water until fully defrosted, then pat them dry with paper towels to remove excess moisture.
    Removing the moisture ensures the shrimp sear properly instead of steaming.
    Lightly season both sides with a pinch of salt and freshly ground black pepper, keeping the flavor simple so the spicy sauce can shine later.
  • Cook or Reheat the Rice: While the shrimp are thawing or drying, prepare the rice.
    If cooking from scratch, rinse the rice under cold water until the water runs clear to remove excess starch, which prevents clumping.
    Cook it in a rice cooker, saucepan, or pressure cooker, following package directions, until light and fluffy.
    For a faster option, reheat leftover rice or use a microwavable rice packet. Aim for about 1 cup of cooked rice per serving.
    For a lighter twist, you can mix in shredded lettuce or serve with cauliflower rice.
  • Mix the Spicy Shrimp Sauce: In a small mixing bowl, whisk together the soy sauce, sweet chili sauce, Sriracha, minced garlic, grated ginger, and crushed red pepper flakes.
    The result should be a bold, spicy, and slightly sweet sauce that balances heat with depth of flavor.
    Set the sauce aside so it’s ready to coat the shrimp once they hit the pan.
  • Make the Spicy Mayo: In a separate bowl, stir together mayonnaise and Sriracha until completely smooth and creamy.
    Adjust the heat level by adding more or less Sriracha, depending on personal preference.
    This spicy mayo will act as a drizzle on top of the finished bowls, adding creaminess and an extra punch of spice that ties the dish together.
    Cover and set aside until serving time.
  • Prepare the Fresh Vegetables: Wash and slice the fresh vegetables so they’re ready for assembly.
    Slice the English cucumber into thin half-moons or quarters for crunch, steam or shell the edamame, shred the carrots (or use pre-shredded for convenience), and thinly slice the jalapeño into rings.
    Chop the green onions and cilantro. Keeping everything prepped and organized at this stage makes final assembly quick and stress-free.
  • Cook the Shrimp in Sauce: Heat a medium skillet or sauté pan over medium heat and add the sesame oil or avocado oil.
    Once the oil shimmers, add the seasoned shrimp to the hot pan. Immediately pour in the prepared sauce.
    Allow the shrimp to simmer in the sauce, stirring occasionally, for about 3–4 minutes, depending on their size.
    The shrimp are ready when they curl slightly, turn opaque, and are fully coated in the thickened sauce.
    Be careful not to overcook them, as shrimp can become rubbery if left on heat too long.
  • Assemble the Rice Bowls: To build each bowl, start with a generous scoop of fluffy rice at the base.
    Layer the vegetables neatly around the rice—place cucumber slices on one side, shredded carrots next to them, edamame in another corner, and jalapeño slices for a pop of spice.
    Arrange the saucy shrimp right in the center of the bowl so they become the star of the dish.
  • Add Toppings and Finish Strong: Once the base and shrimp are in place, drizzle the spicy mayo generously over the top of each bowl.
    Sprinkle toasted sesame seeds for nuttiness and garnish with fresh cilantro leaves and sliced green onion for freshness.
    If you’re a spice lover, add an extra squeeze of Sriracha on top or finish with a touch of garlic chili oil.
  • Serve and Enjoy: Serve the bowls immediately while the shrimp and rice are still warm.
    Each bite should have a balance of tender shrimp, crisp vegetables, fluffy rice, and creamy-spicy sauce.
    This dish is not only flavorful but also nourishing, making it perfect for a quick weeknight dinner or meal prep for the week ahead.

Notes

  • Cooking time may vary depending on whether you use freshly cooked rice, reheated leftovers, or a quick-cook rice packet. Adjust as needed.
  • For an extra layer of flavor, lightly toast the sesame seeds before sprinkling them on top.
  • Shrimp cook quickly, so keep a close eye on them to avoid overcooking and turning them rubbery.
  • The spice level is customizable—add more Sriracha or red pepper flakes if you love heat, or reduce them for a milder flavor.
  • This recipe is highly versatile—feel free to swap or add veggies based on what’s in season or already in your fridge.
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