Rice bowls are the MVP of easy dinners. It is so easy to switch up the toppings, proteins, sauces, and veggie combinations to make something unique and tasty. This recipe is one that I go back to time and time again. In the time it takes to make the rice, you have a delicious bowl of goodness with lots of fresh flavors.
The key to this recipe and what makes it so perfect is the contrast and balance of the flavors. The saucy shrimp gets a little sticky sweetness from the honey, and a spicy kick from the sriracha. That is balanced by the tangy, cool flavors of the cucumber and scallion salad. It is the perfect balance of spicy, sweet, tangy, salty, and umami. I also love the combination of the warm rice and shrimp with the cool cucumber salad on top. The contrast is perfect and everything I want in a rice bowl. It feels like you are eating something from a trendy restaurant, but is so easy to make in your own kitchen!
The fresh component of this dish is the cucumber and scallion salad. I like to quarter the cucumbers lengthwise before chopping up, that way you get little cukes in every bite. The scallions can just be sliced and you can use the whole stalk for this recipe. No need to separate the white part from the green ends – it’s all good here! Add them all to a bowl and add the dressing on top and let sit in the fridge while you assemble the other components of the sriracha shrimp bowls.
I LOVE keeping frozen shrimp in my freezer for dishes like this. But very important – do not buy pre-cooked frozen shrimp. Your best bet is to use raw frozen shrimp, that way you run less of a risk of over-cooking the shrimp and turning them rubbery. It is too easy to over cook pre-cooked shrimp, especially once it’s been frozen. The shrimp is kinda the star of this show so it’s extra important here!
Thaw out your shrimp and pat them very dry before placing in a hot pan with a little bit of oil. The shrimp should only take about 2-3 minutes on the first side, and you’ll know they are ready to flip when they turn pink and are no longer translucent. Then you can flip and cook about 1 minute more on the second side before adding the sesame sriracha sauce to the pan. As the sauce simmers, it will thicken in the pan and create a nice glaze over the shrimp.
This recipe would be perfect for meal prep. Just store the rice/shrimp separate from the salad, that way you can heat up the warm ingredients separately while keeping the cucumber salad nice and cool to top it off! An extra drizzle of sriracha on top is a must!
I hope you enjoy this recipe – it’s one of my go-to’s for an easy and satisfying weeknight meal!
Sriracha Shrimp Rice Bowls
Ingredients
- 1-1/2 Cups Jasmine Rice (Makes about 4 Cups once Cooked)
- For the Cucumber Salad:
- 1 Large English Cucumber, Diced
- 1 Bunch Scallions, Sliced
- 3 Tbsp Rice Wine Vinegar
- 1/2 Tbsp Honey
- 1/2 Tbsp Sesame Oil
- Pinch Salt + Pepper
- For the Sesame Sriracha Sauce:
- 2 Tbsp Sriracha
- 2 Tbsp Soy Sauce
- 1 Tbsp Honey
- 1 Tbsp Rice Wine Vinegar
- 1 Tbsp Sesame Oil
- 1/2 Tsp Garlic Powder
- 1/2 Tbsp Sesame Seeds
- 1 Lb Shrimp, peeled and deveined (I like to use frozen pre-peeled shrimp. Thaw completely before cooking)
- 1 Tbsp Cooking Oil (I prefer avocado oil)
- Extra Sesame Seeds for Garnish
Instructions
- Cook Rice according to Package Directions. Set aside while preparing remaining ingredients.
- Make the cucumber salad: Combine vinegar, honey, and sesame oil in a medium sized bowl. Add the diced cucumber and scallions, and mix to combine. Season to taste with salt and pepper. Refrigerate until ready to assemble.
- Make the sauce: Combine sriracha, soy sauce, honey, vinegar, garlic powder, sesame oil, and sesame seeds. Whisk thoroughly to combine. Set aside.
- Cook the shrimp: Heat a large skillet over medium heat and coat with cooking oil. Once the pan is hot, add the shrimp and cook for 2-3 minutes. Flip and cook an additional minute or until shrimp is pink and no longer translucent. Remove from pan and set aside.
- Add the sauce to the hot pan and continue cooking, stirring often. Cook for about 5 minutes or until the sauce thickens. Add the shrimp back to the pan, turn off the heat, and stir to coat the shrimp in the sauce.
- Assemble the bowls: Add rice to a bowl along with the shrimp, then top with cucumber salad. If desired, garnish with an additional drizzle of sriracha and more sesame seeds and enjoy!
Notes
If using frozen shrimp, raw (not pre-cooked) is best to avoid overcooking. Thaw completely before cooking.