Spicy Sriracha Glazed Shrimp Bowls
A deliciously spicy way to eat dinner in under 30 minutes.
My family and I devoured this dinner. The shrimp was so good and all the rest of the simple ingredients complimented them so well. We love to serve shrimp because its a quick cook time and they are high in protein. I try to buy mine wild and deveined to cut back on prep time.
If you like this dish you will love my:
- Spicy Shrimp Rice Muffins
- Bang Bang Shrimp Bowls
- Spicy Shrimp Cucumber Boats
- Low Carb Spicy Shrimp Tacos
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Spicy Sriracha Glazed Shrimp Bowls
A deliciously spicy way to eat dinner in under 30 minutes, all in my sriracha glazed shrimp bowls.
Ingredients
Shrimp:
- 1½ lbs wild caught shrimp, peeled, deveined + rinsed
- 2 tbs olive oil (divided)
- 2 tbs Sriracha sauce hot sauce
- salt, paprika, dried oregano, cumin, onion powder, garlic powder, Old Bay Seasoning to taste
Chopped Tomato Salsa:
- 12 oz cherry tomatoes, halved
- 1/4 red onion, fine dice
- 2 tbs fresh chives, chopped
- 1 lime, juiced
- garlic powder + salt to taste
Assembly:
- 2 cups cooked basmati rice
- 1 large cucumber, diced small
- 1 large avocado, sliced
Sauce:
- 1/4 cup Kewpie mayo
- 1 tbs Sriracha
- 1 tsp honey
Instructions
- Prepare all of the items and cook the shrimp last!
Tomatoes:
- Mix all of the ingredients and taste to adjust seasonings.
Yum Sauce:
- Whisk together all of the ingredients and taste to adjust if needed.
Shrimp:
- Dry your shrimp with a paper towel. Add to them 1 tbs oil and the sriracha, then season with the spices listed to give the shrimp some color- don't be shy. Toss to coat all.
- Heat the remaining 2 tablespoons oil in your pan and then add in the shrimp in an even layer not to overlap (may need to work in two batches). Cook 1-2 minutes per side. Internal temperature of the shrimp should read 145℉ or above. DO NOT OVER COOK.
Assembly:
- Divide among each bowl, 1/2 cup rice, 1/4 of the avocado, 1/4 of the tomato salsa, 1/4 of the diced cucumber and 1/4 of the shrimp. Drizzle with yum yum sauce and enjoy!
Notes
You can use any hot sauce to make this shrimp, does not have to be Sriracha sauce.
Nutrition
Calories: 520kcal | Carbohydrates: 35g | Protein: 39g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 280mg | Sodium: 479mg | Potassium: 1031mg | Fiber: 5g | Sugar: 5g | Vitamin A: 568IU | Vitamin C: 36mg | Calcium: 149mg | Iron: 2mg
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I love the recipe! So delicious
One of my favs!!! Added julienne carrots and for the sauce I did less mayo but added a tbs of sweet chili sauce. THANK YOU!!!!
I haven’t tried yet, but I’m going to tomorrow. What are the red flakes?
Hi Erica, They are Gochugaru Korean chili flakes. I bought them at Whole Foods but I will link them below for you… We love them especially for presentation!
https://amzn.to/3TpAiqQ
I made this for supper for my husband and I and it was absolutely delicious! we both enjoyed it. It was light and fresh tasting and oh so good! I definitely will be making this again.
Hi Geraldine, glad you both enjoyed the recipe! Thanks for the kind review! Cheers!