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Delicious Shrimp and Rice Bowl with Sriracha sauce on top.

Shrimp and Rice Bowl with Shriracha

A flavorful and quick meal featuring marinated shrimp, fluffy jasmine rice, and fresh vegetables, all topped with sriracha for a satisfying dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 1 lb Large Raw Shrimp, thawed from frozen or fresh, peeled and deveined
  • ¼ Cup Olive Oil (or Avocado Oil) Avocado oil is a higher smoke point alternative.
  • 1 ½ Tbsp Sriracha Seasoning Adjust based on your spice preference.
  • 1 Tsp Fresh Lime Zest Enhances flavor and adds brightness.
  • 3-4 Cloves Garlic, minced Infuses a warm aromatic essence.
  • to taste Paprika, Salt, and Pepper Essential seasonings to elevate the dish.
  • Wooden Skewers Soak in water to prevent burning on the grill.
For the Bowls
  • 4 Cups Cooked Jasmine Rice Ready-cooked microwave rice saves time.
  • 1 Cucumber Peeled and sliced Adds a refreshing crunch.
  • 1 Cup Shelled Edamame (Mukimame) Offers a protein boost and lovely green color.
  • Fresh Cilantro To taste; consider Thai basil if you're not a fan.
  • Optional Toppings: Sriracha mayo, sriracha sauce, or yum yum sauce for extra flavor, and sesame seeds for garnish.

Method
 

Preparation
  1. Preheat the grill on high heat and brush the grill grate lightly with oil.
  2. In a bowl, whisk together olive oil, sriracha seasoning, lime zest, and minced garlic.
  3. Pat the shrimp dry with paper towels and thread them onto soaked wooden skewers.
  4. Brush the shrimp with the marinade, coating both sides, then season generously with paprika, salt, and pepper.
Cooking
  1. Grill the shrimp for 1 ½ minutes on each side until they are golden and no longer pink.
  2. Remove the shrimp from the grill and season with a pinch of coarse kosher salt.
Assembly
  1. In each bowl, add a cup of jasmine rice, followed by cucumber, edamame, and fresh cilantro.
  2. Top each bowl with the grilled shrimp, drizzle with sriracha mayo or preferred sauce, and sprinkle sesame seeds.
  3. Serve immediately for the freshest flavor.

Notes

Avoid overcooking the shrimp as they can become rubbery. Store leftovers separately to maintain freshness.