This Spicy Shrimp Rice Bowl is quick, flavorful, and super satisfying. It’s perfect when you want something fresh and filling but don’t have a ton of time. The shrimp gets just the right amount of kick, and the rice soaks up all that flavor. Plus, it’s easy to prep everything while the rice cooks.
What You’ll Need
- 1 lb raw shrimp, peeled and deveined
- 1 cup jasmine rice
- 2 cups water
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp sriracha
- 1 tsp honey
- 1 garlic clove, minced
- 1 tsp sesame oil
- 1 avocado, sliced
- 1/2 cup shredded carrots
- 1/2 cup diced cucumber
- 2 tbsp mayo
- 1 tbsp sriracha (for spicy mayo)
- 1 tsp sesame seeds
- 1 green onion, sliced
Why I Love This Recipe
I started making this bowl during the middle of a busy week when I needed something fast and fresh that still felt like a full meal. It’s now one of my go-to recipes whenever I have shrimp in the freezer and a craving for something spicy and satisfying.
- It’s ready in under 30 minutes
- The flavors are bold but balanced
- It’s easy to customize
- You feel full but not heavy after eating it
Servings and Time
Serves: 2
Total Time: 25 minutes
Macros (per serving)
- Calories: 520
- Protein: 32g
- Carbs: 45g
- Fat: 24g
- Fiber: 6g
Why This Recipe Works (Quick Science)
The shrimp cooks super fast, so it’s perfect for weeknights. The marinade has sriracha, soy sauce, honey, and garlic, which caramelize a little in the pan and stick to the shrimp. Meanwhile, jasmine rice cooks quickly and is fluffy enough to soak up all the saucy goodness.
Common Mistakes
- Overcooking the shrimp: They only need about 2 minutes per side. Any longer and they get rubbery.
- Not rinsing the rice: A quick rinse helps the grains stay fluffy and not sticky.
- Too much sriracha in the mayo: A little goes a long way. Start small if you’re unsure.
What to Serve With
This bowl is already balanced, but here are some ideas:
- A side of steamed edamame
- Miso soup
- Seaweed salad
- A simple cucumber salad with rice vinegar
FAQ
Can I use brown rice instead of jasmine rice?
Yes, but it’ll take longer to cook and be a bit nuttier and chewier.
Can I use frozen shrimp?
Totally. Just thaw them first and pat them dry before cooking.
Is this really spicy?
It has a kick, but the mayo and rice balance it out. You can reduce sriracha if needed.
Can I prep this ahead?
Yes! See the tips below.
Make Ahead Tips
- Cook the rice and let it cool, then store in an airtight container in the fridge for up to 3 days.
- Slice the avocado last minute, but everything else (like the sauce and veggies) can be prepped the day before.
- Mix the spicy mayo and store it in a small squeeze bottle for easy use.
How to Make a Spicy Shrimp Rice Bowl
Step 1: Cook the Rice
Rinse 1 cup of jasmine rice in a strainer until the water runs clear. In a small pot, combine rice with 2 cups water. Bring to a boil, then cover and reduce to low. Simmer for 15 minutes. Turn off heat and let sit covered for 5 more minutes.
Step 2: Make the Spicy Mayo
In a small bowl, mix 2 tbsp mayo and 1 tbsp sriracha until smooth. Set aside.
Step 3: Prep the Shrimp
In a bowl, toss 1 lb raw shrimp with 1 tbsp soy sauce, 1 tbsp sriracha, 1 tsp honey, 1 minced garlic clove, and 1 tsp sesame oil. Let sit for 5–10 minutes while rice finishes.
Step 4: Cook the Shrimp
Heat 1 tbsp olive oil in a nonstick pan over medium heat. Add shrimp in a single layer and cook 2–3 minutes per side until pink and cooked through.
Step 5: Assemble the Bowl
In two round bowls, divide cooked rice. Top each with shrimp, 1/2 sliced avocado, 1/4 cup shredded carrots, 1/4 cup diced cucumber, drizzle with spicy mayo, and sprinkle with 1/2 tsp sesame seeds and some sliced green onion.
Leftovers and Storage
Store leftovers in an airtight container for up to 2 days. Keep the avocado separate to avoid browning. Reheat the shrimp and rice together in the microwave, then top with cold veggies and sauce.
Conclusion
This spicy shrimp rice bowl is bold, fresh, and easy to whip up. If you give it a try, leave a comment and let me know how it went—or share your favorite topping swaps!
