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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
- 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
- 2 cups cooked rice
- 1 piece English cucumber sliced into halves or quarters
- 1 cup shelled edamame steamed
- 2 TBSP fresh cilantro leaves
- 1 cup shredded carrot
- ¼ cup sliced green onion
Toppings
- to taste sriracha chili sauce for toppings
- toasted sesame seeds for topping
- for topping spicy mayo see below
- ¼ cup mayo
- 2-3 TBSP Sriracha chili sauce to taste
Additional Veggies
- as desired 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
- Defrost, peel, and season shrimp with salt and pepper.
- Cook rice using your preferred method; set aside.
- Mix soy sauce, sweet chili sauce, sriracha, garlic, ginger, and red pepper flakes to make sauce.
- Whisk mayo and sriracha for spicy mayo; set aside.
- Cook shrimp in oil with sauce until opaque and slightly thickened, about 3-4 minutes.
- Assemble bowls with rice, veggies, and saucy shrimp; top with spicy mayo, sesame seeds, and green onions.
Notes
Feel free to customize toppings and spice levels to your preference.