These Spicy Shrimp Rice Bowls are fiery and flavorful! Each rockin’ rice bowl is loaded with spicy shrimp, fresh veggies, and tons of tasty toppings!
For a very, very long time I was convinced that no one actually read my blog.
I thought anyone sweet enough to stop by my page were just being polite. Maybe looking at a few photos, bookmarking a recipe or two, and then moving with their day.
That may actually still be the case, but I vow to no longer let it prevent me from rambling on my own blog when the mood strikes. If my chattiness gets a giggle out of you my day is pretty much made!
Even if you walk away wondering why oh why the loony bin let me out of my cage, at least I’ll have some sort of virtual diary to look back on.
Like that time I was so sleep deprived that things got way out of hand or the time I let Paul run to the grocery store for me and wound up with like 500 pounds of shrimp… Plus I kind of love that our hot mess of a proposal is forever documented on this little blog of mine.
For those of you that are like OMG WOMAN GIVE ME THE RECIPE, I promise to always have a handy dandy little “JUMP TO RECIPE” button at the top of each post under the title.
We good? Love y’all so!
Now let’s talk about this beautiful bowl!
These spicy shrimp rice bowls are a must make!
Shrimp Bowl ingredients
- 8-10 oz shrimp
- 1 + 1/2 TBSP low sodium soy sauce (gluten-free or regular)
- 1 + 1/2 TBSP sweet chili sauce
- 1 TBSP Sriracha plus extra to garnish
- 1 clove garlic
- 1/2 tsp freshly grated ginger
- 1/4-1/2 tsp crushed red pepper flakes to taste
- 2 cups cooked rice
- 1 english cucumber
- 1 cup shelled edamame
- 1 jalapeño pepper
- 2 TBSP fresh cilantro leaves
- 1 cup shredded carrot
- 1/4 cup sliced green onion
- sriracha chili sauce for topping
- toasted sesame seeds for topping
- spicy mayo for topping (see below)
Spicy Mayo Sauce
Mix together your favorite mayo with Sriracha chili sauce for a sushi-style bowl with tons of flavor. You can make as much or as little as you’d like. Use the Sriracha to control the heat and spice it up! I add quite a bit of sriracha to my mayo since I love it spicy.
The creaminess of this sauce with the crisp veggies and tender rice is such a fantastic combination of textures and flavors.
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
These baller bowls can also be made with my less fiery Honey Garlic Shrimp.
For a low-carb alternative to rice, fill your bowls with cauliflower rice and/or shredded lettuce and
Make it Vegetarian or Vegan
You can swap out the regular mayo for vegan mayo in the sauce and in place of shrimp, try it with tofu! Here are some of my favorite tofu recipes:
Spicy Shrimp Rice Bowls
Recipe yields 2 meal-sized rice bowls perfect for lunch or dinner! They have a poke bowl vibe that we just can’t get enough of! Need enough bowls for 4 or more? The recipe is easily doubled or tripled to feed your crew! Enjoy!
Spicy Shrimp Rice Bowls
Ingredients
- 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
- 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
- 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
- Clean and peel shrimp, defrosting if needed. Lately I’ve been buying frozen, deveined, easy-peel shrimp. All I have to do is defrost, peel, and cook! You can also buy your shrimp already peeled if you’d like. Pat dry and season with a little salt and pepper.
- Cook rice via desired method. You can take a shortcut with easy heat rice or leftover rice, or cook it from scratch on the stove, in a rice cooker, or in a pressure cooker. I aim for 1 cup cooked rice per bowl which is 2 servings each. If less rice is desired you can add a half cup or so of shredded lettuce to each bowl.
- Whisk together sauce ingredients in a small bowl: soy sauce, sweet chili sauce, sriracha, garlic, ginger, and red pepper flakes. Set aside.
- For the spicy mayo, whisk together mayo and sriracha chili sauce until desired spiciness is reached. I like to heavy hand my sriracha. Set aside.
- Prep the veggies! Steam shelled edamame (or shell if using pods) and thinly slice an english cucumber into halves or quarters. Slice jalapeño and either use pre-shredded carrots or shred them at home from whole.
- Bring a pan or high-sided skillet to medium heat with a little light sesame oil or avocado oil. Add shrimp and sauce. Allow to simmer for a couple minutes, uncovered, to thicken the sauce and fully cook the shrimp, stirring occasionally for approx. 3-4 minutes. Adjust cook time based on the shrimp size chosen. Look for slightly curled, opaque shrimp then check for doneness.
- Assemble bowls first starting with base of fluffy cooked rice (or a rice and lettuce combo) and then add cucumber, jalapeño, carrots, edamame and saucy shrimp.
- Top with a hearty drizzle of spicy mayo, toasted sesame seeds, and sliced green onion. You can even add extra sriracha if you want! Enjoy!
Notes
Nutrition
More Seriously Awesome Shrimp Recipes
- Szechuan Shrimp and Broccoli
- NEW! Chimichurri Shrimp Salad
- Shrimp Stir Fry with Ramen Noodles (with meal prep option)
- Shrimp Spring Roll Bowls (so so good!)
- Crispy Popcorn Shrimp via Holly @ Spend with Pennies
- Shrimp Taco Salad
If you get a chance to try this spicy shrimp rice bowl recipe, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
Questions & Reviews
WOW!! This is SO, SO GOOD! My husband goes nuts when I make this so I usually double it and we enjoy the leftovers for lunch.
This tastes like takeout from your favorite sushi spot and so much more economical. This is in regular rotation in our house-thanks!!
Sooo good!
I swapped out the Sriracha in the sauce because I find it vinegary and just.. bla? I used Gochujang instead, and WOW!
I had a tonne of topping options; such as cucumber, radish, mango, avocado, green onion, pickled onion and ginger, carrot, mini sweet red pepper, chopped spinach, and fresh cilantro.
I had several sauce options, like Sriracha mayo, sweet chili, avocado cilantro lime dressing, wasabi mayo, and teriyaki.
I set it all up like a buffet line, such a hit!
Absolutely delicious!!
The sauce the shrimp is cooked in is delicious! A bit spicy (my husband is not a fan of heat, so I didn’t add the chili flakes). In addition to the mayo siracha sauce, I made a sweet chili/mayo sauce. It was a great combo. I also didn’t add jalapeno (again, my husband doesn’t do heat…). so I subbed in diced avocado. I have made this multiple times in the past few months. It’s our favorite
Really great base recipe. Do not leave out any ingredients. If your worried about heat, remove all the seeds and ribs from the jalapeño, and use less siracha. Otherwise keep as is. Will make this again. Thanks!😊
So yummy and easy to make! Making again tonight after just having it last week.
Ahhh yay! Honored to make a repeat cameo in your kitchen! Thanks Lauren! 😃
Tried this last night and it was so good! Very easy to make in very little time! This will definitely be a repeat!
Made this tonight for the first time and it will definitely be something we make over and over! Very easy recipe to follow and took very little time. Really good!
This was so good, the sauce is amazing!
Yay! I’m glad you enjoyed it!
This was so good! The sauce for the shrimp was superb! I added avocado and subbed greek yogurt for the mayo.
So so good! Already shared with friends! Will make over and over again! Thank
You!!🤗
Thank you so much, Silvana!
I love this recipe…. Second time making it tonight. I just sub the veggies I have on hand. Thank you!
So honored it has already made a repeat appearance in your kitchen! Thank you Lorraine!
We loved this recipe so much, I made mine less spicy but my husband was delighted! Definitely making it again soon!
Ahhh yay! So happy y’all enjoyed it!