Ingredients:
For the Shrimp:
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to your spice level)
- 1/2 teaspoon garlic powder
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 1 tablespoon lime juice
- 1 tablespoon fresh cilantro, chopped (optional, for garnish)
For the Rice:
- 1 cup long-grain white rice (or brown rice for a healthier option)
- 2 cups water (or chicken broth for extra flavor)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground turmeric (optional, for a warm color and flavor)
- 1 tablespoon fresh cilantro, chopped (optional, for garnish)
For the Veggies:
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup bell pepper, diced (use a mix of red and yellow for color)
- 1/2 cup red onion, thinly sliced
- 1 small cucumber, diced (optional, for a refreshing crunch)
- 1/4 cup fresh cilantro, chopped (optional, for garnish)
For the Spicy Sauce:
- 2 tablespoons mayonnaise (or Greek yogurt for a lighter version)
- 1 tablespoon sriracha sauce (adjust to your spice level)
- 1 tablespoon lime juice
- 1 teaspoon honey (optional, to balance the heat)
- 1/2 teaspoon garlic powder
For Serving:
- Lime wedges, for serving
- Tortilla chips (optional, for extra crunch)
- Avocado slices (optional, for creaminess)
Instructions:
1. Prepare the Rice:
Cook the Rice: Start by cooking the rice. In a medium saucepan, combine the rice, water (or chicken broth), olive oil, salt, and turmeric (if using). Bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low, cover the saucepan, and let it simmer for 15-18 minutes (or according to the rice package instructions). Once the rice is cooked and the liquid has been absorbed, remove it from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.
2. Prepare the Shrimp:
Season the Shrimp: In a large bowl, toss the shrimp with olive oil, chili powder, paprika, cayenne pepper, garlic powder, cumin, salt, and pepper. Make sure the shrimp are evenly coated with the seasoning.
Cook the Shrimp: Heat a large skillet over medium-high heat. Add the seasoned shrimp to the skillet in a single layer. Cook for about 2-3 minutes per side, or until the shrimp are pink and opaque. Be careful not to overcook them, as shrimp cook very quickly. Once the shrimp are cooked, remove them from the skillet and set them aside.
Finish with Lime and Cilantro: Once the shrimp are off the heat, drizzle them with lime juice and sprinkle with fresh cilantro. Set aside while you prepare the other ingredients.
3. Prepare the Veggies:
Sauté the Veggies: In the same skillet that you used to cook the shrimp, you can quickly sauté the bell peppers and onions to pick up the flavorful bits left in the pan. Heat a little olive oil over medium heat, and cook the diced bell peppers and onions for 2-3 minutes, just until they begin to soften. If you want a fresh crunch, you can skip this step and just use the vegetables raw in the bowl.
Add the Corn: Add the corn kernels to the skillet with the bell peppers and onions, and cook for another 2-3 minutes, just to warm the corn through. If you’re using frozen corn, make sure it’s heated through.
Chop the Cucumber (Optional): For added freshness, dice the cucumber and set aside.
4. Make the Spicy Sauce:
Prepare the Sauce: In a small bowl, whisk together the mayonnaise (or Greek yogurt), sriracha sauce, lime juice, honey (optional), and garlic powder. Adjust the amount of sriracha depending on your desired spice level. If you like it extra spicy, feel free to add more!
5. Assemble the Spicy Shrimp Rice Bowl:
Layer the Bowl: Start by placing a generous serving of rice in the bottom of each bowl. The rice forms the base of the bowl, providing a hearty foundation for the other ingredients.
Add the Veggies: Top the rice with the sautéed (or raw) bell peppers, onions, corn, and diced cucumber. These fresh vegetables add color, crunch, and flavor to the dish.
Add the Shrimp: Place the cooked shrimp on top of the veggies and rice. Arrange them neatly to showcase the beautiful pink color and seasoning.
Drizzle with Sauce: Spoon the spicy sriracha sauce generously over the shrimp, rice, and vegetables. Be sure to coat everything in that creamy, spicy goodness.
Garnish: Finish the bowl with a sprinkle of fresh cilantro, and add avocado slices for extra creaminess and richness. You can also garnish with a few lime wedges on the side for an extra burst of citrus when eating.
Optional Crunch: For added crunch and texture, serve with a handful of tortilla chips or sprinkle some crushed chips over the top of the bowl.
6. Serve:
Serve the spicy shrimp rice bowls immediately, and enjoy the burst of flavors with each bite. The combination of spicy shrimp, creamy sauce, and fresh vegetables makes this dish irresistible.
Serving Suggestions:
- With Guacamole: If you love extra creamy toppings, serve the spicy shrimp rice bowl with a side of homemade guacamole. It pairs wonderfully with the heat from the shrimp and sriracha sauce.
- With a Side Salad: A simple green salad with a light vinaigrette can balance out the richness of the bowl and provide a fresh contrast to the spiced shrimp.
- With a Drink: Pair the spicy shrimp rice bowl with a refreshing drink like a cucumber-mint iced tea, lemonade, or even a cold beer if you’re enjoying it on a summer evening.
Tips for the Perfect Spicy Shrimp Rice Bowl:
- Adjust the Spice Level: The amount of sriracha sauce can be adjusted depending on your spice tolerance. If you prefer a milder dish, reduce the amount of sriracha, or omit the cayenne pepper from the shrimp seasoning.
- Use Fresh Shrimp: For the best flavor and texture, use fresh shrimp instead of frozen if possible. However, if using frozen shrimp, ensure they are completely thawed and drained before seasoning and cooking.
- Customize the Veggies: You can easily swap out or add vegetables based on what you have on hand. Try adding grilled zucchini, shredded carrots, or sliced radishes for extra flavor and texture.
- Meal Prep Option: To make this a meal prep-friendly dish, you can cook the shrimp, rice, and vegetables ahead of time. Store them separately in airtight containers in the fridge for up to 3 days. When ready to serve, reheat the components and assemble the bowls with the sauce and garnishes.
- Make It Lighter: For a lighter version, skip the mayonnaise in the spicy sauce and use plain Greek yogurt for a creamy but lighter texture. You can also skip the rice and use cauliflower rice for a lower-carb option.
Storage and Reheating:
Storing Leftovers: Store leftover spicy shrimp rice bowls in airtight containers in the refrigerator for up to 2-3 days. It’s best to store the sauce separately to prevent it from making the rice soggy.
Reheating: To reheat, warm the rice and shrimp separately in the microwave or on the stovetop. Heat the shrimp gently to avoid overcooking. If the rice is a little dry, you can add a splash of water or broth when reheating to keep it moist.
Final Thoughts:
This Spicy Shrimp Rice Bowl is an easy, flavorful dish that brings together the perfect balance of spice, freshness, and texture. The juicy shrimp, fresh vegetables, and creamy, spicy sauce combine to create a satisfying meal that can be customized to your liking. Whether you make it for a quick dinner or as part of your weekly meal prep, this dish is sure to become a go-to favorite. Enjoy the heat and the vibrant flavors in every bite!