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Spicy Shrimp Bowl

Featured in Delicious Main Dish Recipes for Every Occasion.

This shrimp bowl mixes fluffy sushi rice with shrimp in a creamy, spicy sauce. It’s loaded with veggies, crispy toppings like onions and peanuts, plus creamy avocado for balance. A quick 35-minute prep with bold, fresh flavors and satisfying textures.
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Updated on Sun, 23 Mar 2025 18:14:28 GMT
A bowl full of shrimp, rice, and veggies with an inviting spoon inside. Pin it
A bowl full of shrimp, rice, and veggies with an inviting spoon inside. | chefmelt.com

Juicy shrimp smothered in tangy chili-mayo mix sits on top of perfectly sticky sushi rice, paired with fresh crunchy veggies. This colorful bowl takes inspiration from poke dishes but uses cooked seafood for a filling yet refreshing meal that brings fancy restaurant taste right to your kitchen table.

I came up with this when I wanted those yummy poke shop tastes at home. There's something amazing about hot seasoned shrimp next to cool crunchy veggies that keeps me making this every week now.

Essential Elements

  • Jumbo shrimp: Go for 21-25 size per pound for the perfect bite
  • Sticky sushi rice: Gives you that authentic clumpy texture you need
  • Sweet chili sauce: Brings that nice hot-sweet combo
  • Fresh squeezed citrus: Grab juicy limes for that zingy kick
  • Kewpie mayo: Makes your sauce super velvety
  • Garden veggies: Look for snappy cucumbers and bright carrots
  • Green edamame beans: Adds more good stuff and nice bite
  • Crunchy fried onions: Can't skip this topping for texture

When you splurge on good wild caught shrimp, this dish tastes way better. You'll really notice that natural sweetness when it's all put together.

Building Your Bowl

Whip Up Sauce:
Stir mayo till it's creamy. Slowly add in chili sauce. Drop in hot sauce and squeeze lime. Sprinkle salt to taste.
Cook Your Rice:
Wash rice many times. Add measured water and cook with lid on. Let it sit without peeking.
Jazz Up Rice:
Warm mirin slightly. Stir in sugar and salt till melted. Pour over hot rice and mix.
Prep Shrimp:
Get water bubbling. Toss in shrimp till they turn pink. Drain and cut up.
Mix Shrimp:
Toss hot chopped shrimp with your sauce mix. Let sit a minute.
Stack It All:
Start with rice at bottom. Arrange saucy shrimp. Pile on veggies. Finish with toppings and extra sauce drizzle.
A colorful mix of pink shrimp and sliced veggies with orange carrots and green cucumbers sits in a round bowl on a wooden table. Pin it
A colorful mix of pink shrimp and sliced veggies with orange carrots and green cucumbers sits in a round bowl on a wooden table. | chefmelt.com

The old-school way of prepping rice really matters here. Good washing and proper seasoning sets up the perfect base for everything else in your bowl.

Hot Meets Cold

What makes this bowl stand out is how warm and cool stuff works together. Rice that's cooled down a bit won't make your fresh veggies wilt but still gives you that nice temperature mix.

Amazing Sauce

Your sauce brings together rich creamy texture with sweet heat flavor that hugs each shrimp just right. Making extra lets you pour lots more all over your finished creation.

Make-Ahead Magic

All parts keep well on their own. You can fix the sauce, cook shrimp, and slice veggies up to four days early. Just make fresh rice when you're ready to eat.

Mix It Up

Try brown rice or quinoa if you want more fiber. Throw in purple cabbage, sweet corn kernels, or quickly blanched greens. Some folks like adding mango chunks or seaweed bits too.

Serving Ideas

Lay out all the fixings like a DIY bar when friends come over. Put out different sauce options. Round out your meal with a simple miso soup on the side.

A hearty serving of pink shrimp mixed with orange carrot slices and creamy green avocado chunks fills a white bowl on a wooden surface. Pin it
A hearty serving of pink shrimp mixed with orange carrot slices and creamy green avocado chunks fills a white bowl on a wooden surface. | chefmelt.com

This dish gives you that warm fuzzy food feeling while still being packed with good-for-you stuff. You can change it up however you want and it always turns out great, making it something you'll want to cook again and again.

Frequently Asked Questions

→ What if I only have cooked shrimp?
That works! Skip cooking the shrimp and just chop it into bite-sized pieces before mixing with the sauce.
→ What’s an alternative to sushi rice?
White or brown rice is a good backup. The texture changes a bit, but it still tastes great.
→ How do I make this less spicy?
Just cut back on sriracha or leave it out entirely. You can also reduce the sweet chili sauce for a gentler kick.
→ Can I get the ingredients ready ahead?
Sure! Keep the shrimp, rice, and veggies in separate containers in the fridge. Just assemble when you’re ready to eat.
→ What’s a lighter replacement for mayo?
Greek yogurt is a fantastic swap. It’s tangy but still keeps the sauce nice and creamy.

Spicy Shrimp Bowl

Shrimp tossed in spicy mayo served atop sushi rice, crisp veggies, and a drizzle of sriracha mayo for bold flavor and crunch.

Prep Time
10 Minutes
Cook Time
25 Minutes
Total Time
35 Minutes

Category: Main Dish Recipes

Difficulty: Intermediate

Cuisine: Hawaiian

Yield: 4 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Shrimp

01 1/3 cup mayonnaise
02 1 pound of peeled and cleaned shrimp
03 Half a lime, juiced
04 A little bit of salt
05 2 tablespoons sweet chili sauce
06 Two teaspoons sriracha

→ Sushi Rice

07 2 cups of water to cook the rice
08 2 cups short-grain rice, perfect for sushi
09 3 tablespoons mirin (sweet rice wine)
10 A couple of teaspoons of sugar
11 3/4 teaspoon of salt

→ Assembly

12 One cucumber, sliced into thin rounds
13 One avocado, diced up into small chunks
14 Shelled edamame, about 1 cup
15 Grated carrot, shredded finely
16 Half a bunch of green onions, chopped up
17 Sprinkle of sesame seeds
18 Crisped-up onions for topping
19 Crushed peanuts, just a handful

Instructions

Step 01

Whisk together the mayo, sriracha, lime juice, sweet chili sauce, and a dash of salt until it’s smooth. Keep it nearby.

Step 02

Drop shrimp into boiling water for about a minute to cook. Drain the water completely, chop into small pieces (about half-inch), and stir with half of the sauce you just made.

Step 03

Rinse the rice several times until the water runs clear. Cook the rice for a straight 15 minutes, then let it sit, covered, for 10 more minutes. Mix in warmed mirin with salt and sugar while still warm.

Step 04

Toss the edamame with a splash of sesame oil and a sprinkle of salt. Marinate the cucumbers with a bit of mirin. Cut the carrots into thin strips and dice the green onions.

Step 05

Lay down a base of rice in your bowl. Layer it with shrimp, avocado bits, veggies, crispy onion topping, nuts, sesame seeds, and drizzle any extra sauce on top.

Notes

  1. Swap out ingredients for things you like better.
  2. Letting the rice rest makes it soft but sturdy.
  3. You can serve extra sauce on the side for more flavor.

Tools You'll Need

  • Big pot for boiling
  • Medium pot for rice prep
  • Sieve for draining shrimp
  • Skimmer or slotted spoon
  • Various bowls for mixing

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes shrimp (shellfish).
  • Contains peanuts.
  • Eggs are in the mayonnaise.
  • Soy from the edamame.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 584
  • Total Fat: 21.4 g
  • Total Carbohydrate: 65.9 g
  • Protein: 31.5 g