Loaded Spicy Shrimp Bowl

The Loaded Spicy Shrimp Bowl is a vibrant and flavorful dish that combines succulent shrimp with a medley of fresh vegetables, all atop a bed of buttery rice. This bowl is perfect for those seeking a quick, nutritious, and satisfying meal that doesn't compromise on taste. With the perfect balance of spice, freshness, and savory goodness, it's a meal that feels indulgent but is packed with wholesome ingredients.

Ingredients

For the Shrimp:

• 8–10 oz fresh raw shrimp or thawed frozen shrimp, peeled and deveined

• Salt and pepper, to taste

• 1–2 teaspoons light sesame oil or avocado oil

• 1½ tablespoons low-sodium soy sauce (gluten-free or regular)

• 1½ tablespoons sweet chili sauce

• 1 tablespoon Sriracha, plus extra for topping

• 1 clove garlic, minced

• ½ teaspoon freshly grated ginger

• ¼–½ teaspoon crushed red pepper flakes, to taste
  
  

For the Bowl:

• 2 cups cooked rice (white or brown)

• 1 English cucumber, thinly sliced

• 1 cup shelled edamame, steamed

• 1 jalapeño pepper, thinly sliced

• 2 tablespoons fresh cilantro leaves

• 1 cup shredded carrot

• ¼ cup sliced green onion

• Toasted sesame seeds, for topping
  
  

For the Spicy Mayo Sauce:

• ¼ cup mayonnaise

• 2–3 tablespoons Sriracha, to taste
  
  

Instructions

Prepare the Shrimp: Clean and peel the shrimp, pat them dry, and season with salt and pepper.

Cook the Rice: Prepare the rice according to package instructions and set aside.

Make the Sauce: In a small bowl, whisk together soy sauce, sweet chili sauce, Sriracha, minced garlic, grated ginger, and crushed red pepper flakes. Set aside.

Prepare Spicy Mayo: In another bowl, mix the mayonnaise with Sriracha until well combined. Adjust the amount of Sriracha based on your desired spice level. Set aside.

Prepare the Vegetables: Steam the shelled edamame. Thinly slice the cucumber and jalapeño. Shred the carrot if not pre-shredded.

Cook the Shrimp: Heat the sesame oil in a pan over medium heat. Add the shrimp and pour in the prepared sauce. Cook for 3–4 minutes, stirring occasionally, until the shrimp are opaque and cooked through.

Assemble the Bowls: Divide the cooked rice between two bowls. Top each bowl with cooked shrimp, cucumber slices, steamed edamame, jalapeño slices, shredded carrot, and sliced green onion. Drizzle with spicy mayo and additional Sriracha if desired. Garnish with toasted sesame seeds and fresh cilantro leaves.

Serving

This recipe makes 2 meal-sized bowls, perfect for a hearty lunch or dinner. It’s also great for meal prep — simply store the ingredients separately and assemble when ready to eat.

Nutritional Information (Per Serving)

Values are approximate and may vary depending on exact ingredients used:

• Calories: 500–600 kcal

• Protein: 35–40g

• Carbohydrates: 45–50g

• Fat: 20–25g

• Fiber: 5–7g

• Sodium: Dependent on soy sauce and added salt