Spicy Shrimp Rice Bowls
Enjoy a vibrant and spicy shrimp rice bowl packed with fresh veggies and bold flavors, perfect for a quick and satisfying meal.
Ingredients
Protein
- 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
- to taste sriracha chili sauce for toppings
- to taste toasted sesame seeds for topping
- ¼ cup mayo
- 2-3 Tbsp Sriracha chili sauce for spicy mayo
Instructions
- 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 sauce.
- 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 shrimp. Top with spicy mayo, sesame seeds, and green onion.
Notes
Feel free to customize toppings with additional veggies or spicy sauces for extra flavor.