Go Back

Spicy Shrimp Rice Bowl - A Fast, Flavor-Packed Weeknight Favorite

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1 pound large shrimp, peeled and deveined (tails optional)
  • Rice: 3 cups cooked rice (jasmine, basmati, or brown)
  • Vegetables: 1 cup shredded carrots, 1 red bell pepper (thinly sliced), 1 cup cucumber (diced), 2 green onions (sliced)
  • Aromatics: 3 cloves garlic (minced), 1 tablespoon fresh ginger (minced)
  • Sauce and seasoning: 2 tablespoons soy sauce or tamari, 1–2 tablespoons chili-garlic sauce or gochujang, 1 tablespoon honey or maple syrup, 1 tablespoon rice vinegar or lime juice, 1 teaspoon sesame oil
  • Cooking oil: Neutral oil like avocado or canola
  • Optional toppings: Fresh cilantro, lime wedges, toasted sesame seeds, sliced jalapeño, pickled onions, mayo mixed with sriracha for a drizzle
  • Salt and pepper: To taste

Method
 

  1. Cook the rice. If you don’t have leftover rice, start a fresh batch. Rinse the rice, cook according to package directions, and fluff with a fork. Keep warm.
  2. Whisk the sauce. In a small bowl, combine soy sauce, chili-garlic sauce or gochujang, honey, rice vinegar or lime juice, and sesame oil. Adjust sweetness and heat to taste. Set aside.
  3. Pat the shrimp dry. Dry shrimp sear better. Pat with paper towels, then season lightly with salt and pepper.
  4. Prep the veggies. Slice bell pepper, shred carrots, chop cucumber, and slice green onions. Set them within reach for quick assembly.
  5. Sauté aromatics. Heat 1–2 teaspoons oil in a large skillet over medium-high heat. Add garlic and ginger. Stir for 20–30 seconds until fragrant, but don’t let them brown.
  6. Cook the shrimp. Add another drizzle of oil and the shrimp to the skillet in a single layer. Cook for 1–2 minutes per side until pink and opaque. Do not overcook.
  7. Glaze with sauce. Pour in most of the sauce, tossing to coat. Let it bubble for 30–60 seconds until slightly thickened and glossy. Remove from heat.
  8. Warm the rice and assemble. Divide rice among bowls. Spoon on the saucy shrimp. Add carrots, bell pepper, cucumber, and green onions around the bowl.
  9. Finish with toppings. Drizzle remaining sauce or a little sriracha-mayo, then add cilantro, sesame seeds, jalapeño, or a squeeze of lime. Serve right away.