Shriracha Shrimp and Rice Bowl

close up of a shrimp and rice bowl with cucumber, edamame, grilled shrimp, rice, cilantro, and drizzled with sriracha mayo

This spicy shrimp bowl recipe is loaded with flavor! Made with flavorful grilled shrimp served over a bed of rice with fresh veggies. Ready in 20 minutes or less.

Course Main Course

Cuisine Asian

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 463kcal

Author Amee

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 tablespoon 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 teaspoon 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

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.
Low carb option. Serve over cauliflower rice or mixed greens.

Nutrition