Can I meal prep this bowl ahead of time?

Yes! In fact, spicy shrimp rice bowls are ideal for meal prep. Store each component separately to maintain texture—keep shrimp, rice, and vegetables in different containers, and only combine when you're ready to serve. The spicy mayo and sauce can be stored in small jars for easy drizzle-on convenience.

What kind of shrimp should I use (size, peeled, frozen)?

Medium (41/50) to large (31/40) shrimp work best. Always use peeled and deveined shrimp for quicker prep. Frozen shrimp are a great option—just make sure to thaw them completely and pat dry before cooking to avoid excess moisture in the pan.

When is the shrimp cooked “done”?

Shrimp are done when they turn opaque and curl into a loose “C” shape, usually around 3–4 minutes on medium heat. Overcooked shrimp become rubbery, so remove them from the pan once the sauce thickens and the shrimp turn slightly golden.

Can I reduce the spiciness or adjust the heat?

Absolutely. You can use less Sriracha or red pepper flakes in the sauce and mayo. Replace some of the chili heat with extra sweet chili sauce for a milder profile that still offers depth. Serving spicy elements on the side also gives everyone control over their bowl’s heat level.

Spicy Shrimp Rice Bowls – 1 Bold Recipe for Big Flavor

Description

Spicy shrimp rice bowls deliver bold flavor with every bite. A fast, fresh dinner with heat, crunch, and easy prep.

Ingredients

For the Shrimp:
- 8 to 10 oz raw shrimp (peeled and deveined)
- Salt and pepper to taste
- 1–2 teaspoons avocado oil or light sesame oil
- 1½ tablespoons low-sodium soy sauce
- 1½ tablespoons sweet chili sauce
- 1 tablespoon Sriracha (plus more for topping, if desired)
- 1 clove garlic, minced
- ½ teaspoon freshly grated ginger
- ¼–½ teaspoon crushed red pepper flakes, to taste
For the Bowl:
- 2 cups cooked white or brown rice
- 1 English cucumber, thinly sliced
- 1 cup shelled edamame, steamed
- 1 jalapeño, sliced
- 1 cup shredded carrot
- ¼ cup sliced green onions
- 2 tablespoons chopped fresh cilantro
- Toasted sesame seeds for topping
Spicy Mayo:
- ¼ cup mayonnaise
- 2–3 tablespoons Sriracha, to taste
Optional Toppings:
- Radish slices
- Pickled red onions
- Sautéed mushrooms
- Bean sprouts
- Snap peas or snow peas
- Nori strips
- Bell pepper slices

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Instructions

Prepare the Shrimp:
If using frozen shrimp, defrost them completely. Pat dry with paper towels, then season lightly with salt and pepper.
Cook the Rice:
Prepare rice using your preferred method. For convenience, use precooked or leftover rice. Each bowl will use about 1 cup of rice.
Mix the Sauce:
In a small bowl, combine soy sauce, sweet chili sauce, Sriracha, minced garlic, grated ginger, and crushed red pepper flakes. Set aside.
Make the Spicy Mayo:
In another small bowl, whisk together mayonnaise and Sriracha until smooth and spicy to your liking. Set aside.
Prepare the Veggies:
Steam the edamame and slice the cucumber and jalapeño. Shred carrots if not using pre-shredded, and chop cilantro and green onions.
Cook the Shrimp:
Heat oil in a medium skillet over medium heat. Add shrimp and prepared sauce. Cook for 3–4 minutes, stirring occasionally, until shrimp are fully cooked and the sauce thickens slightly. Shrimp should be opaque and slightly curled.
Assemble the Bowls:
Divide the cooked rice into two bowls. Layer with cooked shrimp, cucumber, edamame, carrots, jalapeño, cilantro, and green onions. Drizzle with spicy mayo and sprinkle with sesame seeds. Add any additional toppings you like.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Protein-Packed Salads
Method: Stovetop
Cuisine: Asian-Inspired