Description

These Spicy Shrimp Rice Bowls are packed with bold flavors, combining succulent shrimp with a tangy and spicy sauce, topped with fresh vegetables and a creamy sriracha mayo drizzle. This dish is perfect for a quick weeknight dinner or a flavorful lunch, offering a balance of spice, crunch, and freshness.

Ingredients

Scale

For the Shrimp:

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)

For the Rice Bowl:

2 cups cooked rice (white, brown, or jasmine)
1 English cucumber (thinly sliced)
1 cup shelled edamame (steamed)
1 jalapeño pepper (sliced)
2 tbsp fresh cilantro leaves
1 cup shredded carrot
¼ cup sliced green onion
Sriracha chili sauce (for toppings)
Toasted sesame seeds (for topping)

For the Sriracha Mayo:

¼ cup mayo
2–3 tbsp sriracha chili sauce (to taste)

Instructions

Prepare the Sriracha Mayo:
In a small bowl, mix the mayo and sriracha chili sauce. Add more sriracha if you want extra heat. Set aside.
Cook the Shrimp:
Heat the sesame oil (or avocado oil) in a large skillet over medium heat.
Season the shrimp with salt and pepper, then add them to the skillet. Cook for 2-3 minutes per side, until they are pink and opaque.
Add the soy sauce, sweet chili sauce, sriracha, garlic, ginger, and crushed red pepper flakes to the skillet. Stir well to coat the shrimp in the sauce and cook for an additional 1-2 minutes. Remove from heat.
Assemble the Rice Bowls:
Divide the cooked rice into 2-4 bowls.
Arrange the shrimp on top of the rice, along with the cucumber slices, steamed edamame, jalapeño slices, shredded carrot, green onion, and fresh cilantro.
Top and Serve:
Drizzle the sriracha mayo over the rice bowls.
Sprinkle with toasted sesame seeds and add extra sriracha chili sauce, if desired. Serve immediately and enjoy!

Notes

Feel free to customize the vegetables based on what you have on hand. Avocado, radishes, or bell peppers would be great additions.
You can adjust the spice level of this dish by modifying the amount of sriracha and crushed red pepper flakes to your taste.
If you’re making this dish gluten-free, be sure to use gluten-free soy sauce.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course, Seafood
Method: Stovetop
Cuisine: Asian Fusion

Keywords: Spicy shrimp bowls, rice bowl recipe, shrimp stir-fry, spicy shrimp, Asian rice bowls, sriracha shrimp bowls