Spicy Shrimp Bowl Recipe

If Asian-inspired meals are some of your favorites, then we have the perfect recipe for you! This excellent spicy shrimp has a bold flavor and is paired with rice and veggies, making it filling and healthy, too. From start to finish, the dish takes just 30 minutes to complete, and it gives you two heaping servings. This would be great for a date night in or to impress any guests. 

Recipe developer Ting Dalton of Cook Simply UK is a pro at whipping up some of the best Asian-inspired dishes around, and this one is no exception. "If you're looking for a quick meal for lunch and dinner, then this spicy shrimp bowl is full of flavor and goodness, with plenty of stir-fried green vegetables," Dalton shares. "The [shrimp] are cooked in an Asian-inspired marinade which is packed with heat from ginger, garlic, and Sriracha."

And, Dalton loves how filing it is. "I love how filling and tasty this dish is — and how healthy it is, too," she shares. You could also fix it up as an appetizer. "The [shrimp] would make a fantastic appetizer, served up with salad leaves or garlic flatbread," Dalton says.

The first order of business is to head to the store and gather all the necessary ingredients. Start with 12 ounces raw shrimp, and to make your life a little easier, go ahead and buy the peeled and deveined kind. In addition, you'll need some soy sauce and Chinese rice wine. When you get to the produce section, be sure to grab garlic cloves and grated ginger. To add even more flavor to your shrimp, you'll need honey, Sriracha, and vegetable oil. In addition, pick up some zucchini, broccoli, and jasmine or basmati rice.

You will also need a little salt, fresh red chili, sesame seeds, and lime juice for the garnish. 

Ready to start? We sure are! The first thing you'll need to grab is your rice. Then, select your favorite pan and add about 1 ½ cups of water and a teaspoon of salt to it. Dump in the rice and bring the water to a boil and cook the rice for about 5 minutes. After that, you can reduce the heat to low and put the lid on the pan. Cook for about 2 more minutes before turning off the heat completely. Set the pot aside and leave the rice to cook in its own steam.

"If you want to leave out the rice, then you can add more vegetables — perhaps stir fry sweetcorn, kale, or Chinese bok [choy]," Dalton notes.

Grab a bowl that's big enough to mix the sauce in. Then, add 3 tablespoons of soy sauce, the honey, and Sriracha. "If you don't like spice, then leave out the Sriracha, or if you like it really fiery, then add more — or even freshly chopped red chili," Dalton suggests. Next, add the rice wine and half the minced garlic and half the grated ginger. Be sure to stir well to combine all the ingredients together.

Finally, toss in your shrimp. As a reminder, you should have gotten them peeled and deveined, so you can just throw them into the sauce. Make sure each piece of shrimp gets coated well with sauce before you set the bowl aside. 

We're zipping through this recipe! Now it's time to grab a large wok or skillet and throw in a tablespoon of vegetable oil. Turn up the heat and add the remaining garlic and ginger. You can also toss in your two green veggies — the broccoli and zucchini.

Stir-fry the veggies well so they're done to your liking and add the rest of the salt. It really should only take 4-5 minutes to cook them thoroughly, leaving the veggies with a nice crunch. 

Remove the vegetables from the wok and place them on a plate. Then, heat the remaining vegetable oil on high. When it's hot enough, add the shrimp and the sauce. Stir-fry for about 2 minutes, until the shrimp is fully cooked. The great part about shrimp is that they're super fast to cook. 

Now comes the fun part! Grab your bowls and start plating the food. Give the rice a good stir and then add it to the bowl, followed by the vegetables, and the shrimp. Spoon the rest of the sauce over each bowl, and if desired, sprinkle with fresh chili, sesame seeds, and a squeeze of lime juice.

The last thing you need to do is dig in to this delicious dish! It's filling on it's own, but we think that it would go well with a nice glass of wine or sake.

And if you have any leftovers? "Leftovers can be put in suitable containers for up to 2 days, reheated on full heat in the microwave for 5 minutes," Dalton shares. You can also freeze the leftovers. "You can freeze [this dish] for up to three months. [Just] defrost thoroughly before reheating," Dalton shares.

We hope you love this recipe!