Go Back Email Link
–+ servings
cauliflower rice shrimp bowl sauce 771196870

Best Spicy Sauce for Shrimp Cauliflower Rice Bowls

No ratings yet
Spicy Shrimp Rice Bowls: Ultimate flavor in 30 mins! Fiery, fresh, & perfectly balanced. Your new favorite quick meal awaits!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 1
Course: 30-minute meals, Dinners, Seafood
Cuisine: Asian, Chinese, Japanese, Korean, Thai, Vietnamese
Ingredients Method Notes

Ingredients
  

  • 8 oz fresh raw shrimp 8-10 oz total; or thawed frozen, peeled and deveined
  • Salt and black pepper to taste
  • 1 teaspoons sesame oil or avocado oil 1-2 teaspoons total
  • 1 1/2 tablespoons low-sodium soy sauce
  • 1 1/2 tablespoons sweet chili sauce
  • 1 tablespoon sriracha plus more for topping
  • 1 clove garlic minced
  • 1/2 teaspoon grated fresh ginger
  • 1/4 teaspoon crushed red pepper flakes 1/4-1/2 teaspoon total; optional, for heat
  • 2 cups cooked white or brown rice
  • 1 English cucumber thinly sliced
  • 1 cup shelled edamame steamed
  • 1 jalapeño pepper thinly sliced
  • 1 cup shredded carrots
  • 2 tablespoons fresh cilantro leaves
  • 1/4 cup sliced green onions
  • Toasted sesame seeds for garnish
  • Spicy mayo see below
  • 1/4 cup mayonnaise
  • 2 tablespoons sriracha 2-3 tablespoons total; adjust to taste
  • Garlic chili oil
  • Snow peas or snap peas
  • Bean sprouts
  • Sautéed mushrooms
  • Bell pepper strips
  • Pickled red onions or fresh pickled veggies
  • Radish slices
  • Nori seaweed strips

Method
 

  1. Pat shrimp dry and season lightly with salt and pepper.
  2. Cook 1 cup of rice per serving, using leftover, instant, or freshly cooked rice. For a lighter option, replace part of the rice with shredded lettuce.
  3. In a small bowl, whisk together soy sauce, sweet chili sauce, sriracha, garlic, ginger, and red pepper flakes. Set the sauce aside.
  4. Combine mayonnaise with sriracha until smooth, adjusting the heat level as desired.
  5. Steam edamame, slice cucumber and jalapeño, and shred carrots if not already shredded.
  6. Heat oil in a skillet over medium heat. Add shrimp and sauce, cooking for 3–4 minutes until the shrimp are opaque and curled. Stir occasionally and allow the sauce to thicken slightly.
  7. Start assembling bowls with rice or a rice/lettuce combination. Add shrimp, cucumber, carrots, edamame, jalapeño, and cilantro.
  8. Drizzle spicy mayo on top, sprinkle with sesame seeds and green onions, and add extra toppings if desired.

Notes

Ingredient Swap: I've often swapped the shrimp for thinly sliced chicken breast or firm tofu when I'm looking for a different protein, or if I just don't have shrimp on