Sriracha Shrimp and Rice Bowl
This 20-minute shrimp and rice bowl recipe showcases juicy grilled shrimp basted in a zesty sriracha marinade served over rice with raw veggies, edamame, and a spicy mayo drizzle. Ready in 20 minutes, these fresh and flavorful bowls are perfect for lunch and quick dinners.
Suppose you love recipes with a spicy kick, like spicy chicken bites, stuffed jalapenos, and spicy margaritas. In that case, these shrimp and rice bowls pack the perfect amount of heat thanks to a spicy food fan favorite -the one and only sriracha!
If you’re wondering what sriracha tastes like, prepare your taste buds for succulent grilled shrimp infused with a rich balance of spicy, tangy, garlicky, and sweet. No grill? No problem. You can just as quickly cook the shrimp in a skillet or air fryer.
Now, for the fun part: building your sriracha shrimp and rice bowl. You’ll start with a rice base, then pile on fresh veggies, edamame, cilantro, sesame seeds, and spicy mayo -or any toppings you like and voila! Needless to say, this shrimp and rice bowl recipe has no shortage of tantalizing tastes and textures. Enjoy!
Why you’ll love this recipe
- 20-minute meal. With cooked rice on hand, you can have these bowls built from the bottom to the top in 20 minutes for summer weekday dinners and meal prep needs.
- Gluten-free. You won’t have to spend an eternity searching for special ingredients, as this dish is made with inherently gluten-free fresh and pantry-stable ingredients.
- Endless ways to customize. The simplicity of the ingredients allows you to modify them precisely to your taste and dietary preferences.
- Shrimp cooking options. You can fire up the grill to cook the shrimp or sear them in a skillet or air fryer without extra effort.
Ingredients you’ll need
For the shrimp:
- Skewers – You can use wooden or metal skewers. If using wooden, be sure to soak them in water for 30 minutes to prevent flare-ups.
- Shrimp – Select large (31/35) peeled and deveined raw shrimp. Fresh is best, but a bag of frozen uncooked shrimp also works. You’ll just need to thaw completely before cooking.
- Olive or avocado oil – Opt for a high-quality oil to distribute the zesty flavors and fiery seasonings and to enhance browning and caramelization.
- Sriracha seasoning – You want the dry sriracha seasoning here, NOT the hot sauce. I used McCormick, but several brands are available in stores and online.
- Lime zest – Lime balances the heat with a hint of citrus flavor.
- Garlic cloves – It enhances the savory and satisfying umami element.
- Additional seasoning– paprika, salt, and pepper.
For the bowls:
- Cooked rice – I used jasmine, but you can use any rice cooked according to the package directions ( long grain, basmati, brown, etc.) Or, use ready-cook microwave rice to save time.
- Cucumber – It adds a crisp and crunchy texture and a cooling contrast to the spiciness of the shrimp.
- Shelled edamame – It adds plant-based protein and a tender yet slightly crunchy textural element. I use microwave bags of shelled edamame. Check out my shelled edamame (aka mukimame) recipe for cooking instructions.
- Cilantro – As a garnish, it enhances the overall flavor profile of the shrimp and other ingredients. If you’re not a fan of cilantro, Thai basil is also excellent here.
- Optional toppings – These bowls are great garnished with sriracha mayo, yum-yum sauce -or sriracha sauce if you can handle the heat, and a sprinkle of sesame seeds.
How to make Sriracha shrimp and rice bowls
Step 1: Prepare for grilling. Start by preheating the grill to high (about 450℉ ), and brush the grill grates clean.
Step 2: Season shrimp. Meanwhile, whisk the marinade ingredients together.
Then, thread 5-6 shrimp onto each skewer, brush the sriracha marinade generously on both sides and season with paprika, salt, and pepper.
Step 3: Sear shrimp. Place the shrimp on the preheated grill grates, and cook for 1½ minutes per side until golden and cooked through. Remove from the grill and season with a pinch of coarse kosher salt.
Step 4: Assemble bowls. Add a cup of rice to each bowl, followed by the cucumber, edamame, and cilantro. Top with the shrimp, a little sriracha mayo (or yum yum sauce or sriracha sauce), and sesame seeds, if desired, and dig in!
Alternate cooking methods
If you don’t have access to a grill, here are more ways to cook sriracha shrimp:
- Pan-seared – Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook undisturbed for 1-2 minutes per side.
- Air fryer – Preheat the air fryer to 375°F, then carefully arrange the shrimp in a single layer and cook for 5-7 minutes, flipping halfway.
Recipe tips
- Consider marinating. Soak the shrimp in the sriracha marinade for 15-30 minutes if you have extra time. Shake off the excess marinade before placing the shrimp on the hot grill.
- Skewer the shrimp with care. Take your time threading the shrimp onto the skewers evenly and not packed too tightly to help achieve evenly seared edges.
- Dry shrimp before cooking. Be sure to start by patting the shrimp dry with paper towels, as moisture on the surface can hinder proper searing.
- Baste shrimp during cooking. Set extra sriracha marinade aside to brush on the shrimp while they cook on the grill. This will help keep them moist and add more flavor.
- Be mindful of overcooking. Don’t leave the grill unattended because no one likes overcooked rubbery shrimp! They cook quickly and turn pink and opaque with a slightly curled shape when finished.
Variations
Here are some of the many ways to customize your spicy shrimp and rice bowl:
- Swap the seafood – Not feeling the shrimp? Substitute salmon, mahi, or tuna steak filets.
- Rice substitutions – Instead of rice, pile the shrimp and toppings on a bed of cooked rice noodles (like in this spring roll-in-a-bowl recipe). Use cauliflower rice, zoodles, or mixed green for a low-carb option.
- Veggies and legumes – Mix and match thinly sliced cucumbers, carrots, red onion, purple cabbage, and bell peppers. Add kimchi or cooked veggies like broccoli, spinach, green beans, and zucchini, or try my sriracha roasted cauliflower and sweet potato recipe.
- Crunchy toppings – Complement the juicy shrimp and tender rice with the crunch of sesame seeds, chopped cashews or peanuts, corn kernels, shredded coconut, crispy fried shallots, sliced green onions, etc.
- Add fruit – Balance the spiciness with some fresh chopped avocado, mango, or pineapple, and squeeze lime juice over the grilled shrimp just before serving.
Storing and freezing
Storing: Let cool, then separate the shrimp, rice, and toppings into their own containers and keep covered tightly in the fridge for 3-4 days.
Freezing: Let cool, separate the shrimp and rice into their freezer-safe bags, and keep frozen for 3 to 6 months. I don’t recommend freezing the toppings.
FAQ
You can quickly create a creamy sriracha mayo by combining ¼ cup mayo (or Greek yogurt for more protein) and 1-3 tablespoons of sriracha sauce, depending on your threshold for heat. You can also find it premade in most grocery stores.
You can either place the shrimp in a skillet over medium heat, flipping occasionally, until just heated through, or microwave the shrimp in 15-30 second intervals until heated through. Consider adding a small amount of oil for moisture.
The level of spiciness varies by brand and the amount of chili used in the specific blend of spices, but typically, dry sriracha seasoning is considered spicy. That said, it’s a good idea to start with a small amount and add more to taste. The McCormick brand packs a lot of heat.
Though the star of this shrimp and rice bowl is the sriracha shrimp, you can experiment with other spices that provide rich flavor without the heat intensity, such as sweet or smoked paprika and mild or sweet chili powder. Ancho chili powder is great here! It’s slightly sweet and mild. You can also do a blend and use half paprika and half ancho chili powder. Both flavor profiles complement this dish beautifully.
More shrimp recipes
- Bacon-Wrapped Smoked Shrimp
- Shrimp Cocktail Shooters
- Grilled Mexican Shrimp Salad
- BBQ Shrimp over Aged Cheddar Polenta
- Thai Coconut Shrimp Soup
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Shriracha Shrimp and Rice Bowl
Equipment
- grill
Ingredients
- For the shrimp:
- wooden skewers soaked in water for 30 minutes
- 1 lb large raw shrimp thawed from frozen or fresh, peeled and deveined
- ¼ cup olive oil or avocado oil
- 1 ½ tbsp sriracha seasoning you want the dry seasoning here, not the liquid. I used the McCormick brand. *see FAQ section for options with less heat or no heat
- 1 tsp fresh lime zest
- 3-4 cloves garlic minced
- paprika, salt, and pepper to taste
- For the bowls:
- 4 cups cooked jasmine rice *ready cook microwave rice is great time-saver here or cook according to package directions.
- 1 cucumber peeled and sliced
- 1 cup shelled edamame aka mukimame cooked
- fresh cilantro to taste, If you’re not a fan of cilantro, Thai basil is also excellent here.
- Optional toppings: sriracha mayo, sriracha sauce, or yum yum sauce, and sesame seeds
Instructions
- Start by preheating the grill on high heat and brush the grill grate.
- Whisk together the olive oil, sriracha seasoning, fresh Iime zest, and garlic. Pat the shrimp dry with paper towels and thread them onto the wooden skewers. Brush the shrimp with the sriracha marinade, thoroughly coating both sides. Season on both sides with paprika (we like a generous sprinkle), salt, and pepper.
- With the grill remaining on high, cook the shrimp for 1 ½ minutes per side until golden and no longer pink. Remove from the grill and season with a pinch of coarse kosher salt.
- Now it's time to assemble the bowls. Add a cup of rice to each bowl, followed by the cucumber, edamame, and fresh cilantro (if using). Top with the spicy grilled shrimp.
- Drizzle a little sriracha mayo (yum yum sauce or sriracha sauce) on top and top with sesame seeds, if desired. Enjoy immediately.
Notes
- Consider marinating. Soak the shrimp in the sriracha marinade for 15-30 minutes if you have extra time. Shake off the excess marinade before placing the shrimp on the hot grill.
- Skewer the shrimp with care. Take your time threading the shrimp onto the skewers evenly and not packed too tightly to help achieve evenly seared edges.
- Dry shrimp before cooking. Be sure to start by patting the shrimp dry with paper towels, as moisture on the surface can hinder proper searing.
- Baste shrimp during cooking. Set extra sriracha marinade aside to brush on the shrimp while they cook on the grill. This will help keep them moist and add more flavor.
- Be mindful of overcooking. Don’t leave the grill unattended because no one likes overcooked rubbery shrimp! They cook quickly and turn pink and opaque with a slightly curled shape when finished.
- Low carb option. Serve over cauliflower rice or mixed greens.
Nutrition
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Absolutely delicious! Also added some bbq’d asparagus for more greens we had laying around, and swapped rice for quinoa. Highly recommend.
I love the addition of BBQ asparagus and quinoa! Sounds delicious!
This is so good! I added sliced avocado, but other than that I made it as written. My husband loved it, too! #cleanplates
So glad that you enjoyed it Stephanie! 🙂
Do you put a cup of edamame in each bowl?
Hi Hank! No, it’s a cup divided, so 1/4 cup per bowl. Feel free to adjust to your preference.