If you’re looking for a dish that packs a punch, this Spicy Shrimp Rice Bowl with Yum Yum Sauce is your answer. It’s a quick and flavorful meal that combines tender shrimp with a spicy kick, all drizzled in a creamy Yum Yum Sauce. Perfect for a busy weeknight or when you crave something deliciously different.
Steps
- Prepare the shrimp by cleaning and peeling them, ensuring they are defrosted if frozen. Pat them dry and season with salt and pepper.
- Cook the rice using your preferred method, whether it’s freshly made, reheated, or leftover. Aim for one cup of cooked rice per serving, adjusting for personal preference.
- In a small bowl, mix together the soy sauce, sweet chili sauce, sriracha, minced garlic, grated ginger, and crushed red pepper flakes, then set the sauce aside.
- Create the spicy mayo by combining mayonnaise with your desired amount of sriracha, adjusting the heat to your liking, and set this aside as well.
- Prepare the vegetables by steaming the edamame and slicing the cucumber and jalapeño. Shred the carrots if they aren’t pre-shredded.
- Heat a pan with sesame oil or avocado oil over medium heat, add the shrimp, and pour in the sauce. Cook for 3-4 minutes, allowing the sauce to thicken and shrimp to cook thoroughly.
- Assemble the bowls by placing a base of cooked rice, then layer with cucumber, jalapeño, carrots, edamame, and the cooked shrimp.
- Finish by drizzling spicy mayo over the top, and garnish with toasted sesame seeds, sliced green onions, and additional sriracha if desired. Enjoy your meal!
Ingredients
- 8-10 oz shrimp (raw or thawed if frozen)
- Salt and pepper, to taste
- 1-2 tsp light sesame oil or avocado oil
- 1 ½ tablespoons low-sodium soy sauce (gluten-free or regular)
- 1 ½ tablespoons sweet chili sauce
- 1 tablespoon Sriracha, plus extra for garnish
- 1 clove garlic, peeled, smashed, and minced
- ½ teaspoon freshly grated ginger
- ¼-½ teaspoon crushed red pepper flakes, to taste
- 2 cups cooked rice
- 1 English cucumber
- 1 cup shelled edamame, steamed
- 1 jalapeño pepper
- 2 tablespoons fresh cilantro leaves
- 1 cup shredded carrot
- ¼ cup sliced green onion
- Sriracha chili sauce, for topping
- Toasted sesame seeds, for garnish
- Spicy mayo, for topping (see below)
- ¼ cup mayonnaise
- 2-3 tablespoons Sriracha chili sauce, to taste
Nutritional Values
Calories: 784kcal | Carbohydrates: 146g | Protein: 32g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 1584mg | Potassium: 1874mg | Fiber: 16g | Sugar: 28g | Vitamin A: 22322IU | Vitamin C: 58mg | Calcium: 256mg | Iron: 6mg
FAQ
- Can I make the Spicy Shrimp Rice Bowls less spicy?
- Absolutely! To tone down the heat, reduce the amount of Sriracha and crushed red pepper flakes in both the shrimp and the spicy mayo sauce. You can also offer additional Sriracha on the side for those who like more spice.
- What can I use as a substitute for rice in this recipe?
- For a low-carb alternative, replace the rice with cauliflower rice. You can also use shredded lettuce as a base for the bowl, making it a lighter option.
- Is there a vegan version of this recipe?
- Yes, you can make this dish vegan by swapping the shrimp with tofu and using vegan mayo for the spicy sauce. Some suggested tofu recipes include Sweet and Spicy Sriracha Tofu or Buffalo Tofu Bites.
- What are some additional toppings I can add to the bowls?
- Customize your bowls with various toppings like garlic chili oil, snow peas, bean sprouts, sautéed mushrooms, bell peppers, pickled red onions, radishes, or nori for added flavor and texture.
- How can I prepare the shrimp for this recipe?
- You can use fresh raw shrimp or thawed frozen shrimp. Make sure to clean, peel, and pat them dry. Season with salt and pepper before cooking. If using frozen shrimp, defrost them before use.
Tips
- Prep Your Shrimp: Ensure your shrimp are properly cleaned and peeled before cooking. Opt for frozen, deveined, easy-peel shrimp to save time; simply defrost, peel, and cook.
- Control the Spice Level: Adjust the amount of Sriracha and red pepper flakes to suit your taste. You can always add more spice later, so start conservatively if you’re unsure about the heat.
- Rice Options: Use your preferred method to cook rice, whether it’s stovetop, rice cooker, or using pre-cooked rice as a shortcut. For a low-carb option, substitute with cauliflower rice or mix in shredded lettuce.
- Customize Toppings: Feel free to mix and match additional toppings like sautéed mushrooms, pickled red onions, or radishes to add more flavor and texture to your bowl.
Equipment
- Rice Cooker – For cooking rice efficiently.
- High-Sided Skillet or Pan – For cooking the shrimp and sauce.
- Garlic Press or Grater – For mincing garlic and grating ginger.
- Whisk – For mixing sauces.
- Vegetable Peeler or Julienne Peeler – For shredding carrots.
- Mandoline Slicer – For thinly slicing cucumbers and jalapeños.
- Sesame Oil or Avocado Oil – If not usually stocked at home.
- Soy Sauce (Low-Sodium, Gluten-Free) – If not usually stocked at home.
- Sweet Chili Sauce – If not usually stocked at home.
- Sriracha Sauce – If not usually stocked at home.
