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To make your spicy shrimp rice bowls, gather these main ingredients: - 1 pound large shrimp, peeled and deveined - 2 cups jasmine rice - 2 tablespoons olive oil - 2 tablespoons soy sauce - 1 tablespoon sriracha (more or less to taste) - 1 teaspoon garlic powder - 1 teaspoon ginger powder - 1 red bell pepper, sliced - 1 cup snap peas - 4 green onions, chopped - Salt and pepper to taste You can add extra flavor and color with these optional garnishes: - Fresh cilantro for garnish - Lime wedges for serving These will give your bowl a fresh twist that brightens up the meal. Having the right tools makes cooking easier. Here are some tools you will need: - Medium pot for the rice - Large bowl for marinating shrimp - Large skillet or wok for stir-frying - Serving bowls for assembly With these ingredients and tools, you can create a tasty dish. For the complete recipe, check out the full recipe link. To start, rinse the jasmine rice under cold water. You want the water to run clear. This step helps remove excess starch. In a medium pot, mix the rice with 4 cups of water and a pinch of salt. Bring the pot to a boil. Then, lower the heat to a simmer. Cover it and cook for about 15 minutes. The water should absorb, and the rice will fluff up. After cooking, let it sit covered for 5 more minutes. Grab a large bowl and add the shrimp. Pour in the olive oil, soy sauce, and sriracha. You can adjust the sriracha to your spice level. Mix in the garlic powder, ginger powder, salt, and pepper. Toss everything to coat the shrimp well. Let it marinate for 10 to 15 minutes. This step adds flavor and makes the shrimp juicy. Next, heat a large skillet or wok over medium heat. If needed, add a bit more olive oil. Toss in the sliced red bell pepper and snap peas. Stir-fry for about 3 to 4 minutes. You want them tender but still crisp. Once done, remove the vegetables from the skillet and set them aside. In the same skillet, add the marinated shrimp. Cook for about 3 to 4 minutes. Stir frequently until the shrimp turn pink and opaque. After that, add the sautéed vegetables back to the skillet. Toss everything together to heat it through. Now it’s time to build your bowls! Start with a generous scoop of jasmine rice in each serving bowl. Top it with the spicy shrimp and vegetable mix. For the finishing touch, sprinkle chopped green onions and cilantro on top. Serve with lime wedges on the side for an extra zesty kick. Enjoy your flavorful and simple meal! For the full recipe, check out the details above. To cook shrimp just right, start with fresh or thawed shrimp. Make sure they are peeled and deveined. Marinate them with olive oil, soy sauce, and spices. This adds flavor and keeps them moist. Heat your skillet over medium heat. Cook the shrimp for about 3 to 4 minutes. They should turn pink and opaque. Remove them from heat as soon as they are done. Overcooked shrimp can become rubbery, so keep an eye on them. If you like more heat, add extra sriracha to your shrimp mix. You can also sprinkle crushed red pepper on top before serving. For a milder dish, reduce the sriracha. You can replace it with a small amount of honey or sugar. This will balance the flavors without the spice. Taste your dish as you cook. Adjust the spice to fit your taste buds. Meal prepping saves time and makes lunch easy. Cook a big batch of jasmine rice. Store it in the fridge for up to four days. You can also marinate shrimp and vegetables in advance. Keep them in airtight containers. When you're ready to eat, just stir-fry them quickly. This makes a fast meal that still tastes fresh. For added variety, mix different veggies each week. This keeps your meal exciting and fun. For the full recipe, check out the detailed steps above. {{image_2}} You can easily make these bowls vegetarian or vegan. Swap shrimp for tofu or tempeh. Both options soak up flavors well. Use the same marinade with these proteins. For a lighter touch, try chickpeas. They add protein and a nice texture. If shrimp isn't your choice, consider chicken or beef. Thinly slice them to cook faster. You can also use fish like salmon. It pairs well with the spicy flavors. For a plant-based option, lentils are great. They are hearty and filling, perfect for a rice bowl. Feel free to get creative with your veggies. Broccoli, zucchini, or bell peppers work well. You can use frozen mixed vegetables for convenience. Carrots add sweetness and color. Just remember to cook them until tender but crisp. This keeps the texture fun and fresh! To keep your spicy shrimp rice bowls fresh, store them in airtight containers. Divide the rice, shrimp, and veggies into separate containers. This helps maintain texture and flavor. Let everything cool to room temperature before sealing. Refrigerate the containers right away. When you want to eat your leftovers, reheat them carefully. The best way is to use the microwave. Place the rice and shrimp in a microwave-safe dish. Add a splash of water to keep it moist. Heat for 1-2 minutes, or until warm. Stir halfway through for even heating. You can also reheat in a skillet over medium heat. Just add a little oil and stir until hot. For the best taste, eat your leftovers within 3 days. After this time, the shrimp may lose its flavor and texture. You can also freeze the shrimp and rice. If frozen, use them within 2 months for the best quality. Just remember to thaw in the fridge before reheating. Enjoy your meal! I recommend using large shrimp. They have a nice texture and cook well. Look for shrimp that are fresh or frozen and peeled. You can also use shrimp labeled as "jumbo" for an extra bite. Wild-caught shrimp often have better flavor than farmed ones. Yes, you can. Prep the rice and shrimp ahead of time. Store them in separate containers. You can cook the shrimp and veggies just before serving. This keeps everything fresh and tasty. You can serve many sides with shrimp rice bowls. Here are a few great options: - Steamed broccoli - Asian slaw - Cucumber salad - Egg rolls - Miso soup These sides add color and flavor to your meal. You can find the full recipe for Spicy Shrimp Rice Bowls in the recipe section above. It has all the details you need. This article covered spicy shrimp rice bowls, from ingredients to cooking steps. You learned about main components, optional add-ins, and useful tools. I shared tips for cooking shrimp just right and adjusting spice levels. You also found variations for different diets and storage tips for leftovers. With these insights, you can enjoy making this dish quickly and easily. Dive into your kitchen and try creating your own tasty version. Enjoy delicious meals any day of the week!

Spicy Shrimp Rice Bowls

Savor the bold flavors of Spicy Shrimp Rice Bowls! This easy recipe combines succulent shrimp marinated in a zesty sauce, vibrant veggies, and fluffy jasmine rice for a delicious meal ready in just 35 minutes. Perfect for a quick dinner or gather with friends, this dish is sure to impress! Discover the full recipe to elevate your cooking game and spice up your weeknight meals. Click to explore and get cooking!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 cups jasmine rice

2 tablespoons olive oil

2 tablespoons soy sauce

1 tablespoon sriracha (more or less to taste)

1 teaspoon garlic powder

1 teaspoon ginger powder

1 red bell pepper, sliced

1 cup snap peas

4 green onions, chopped

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Lime wedges for serving

Instructions
 

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine the rice with 4 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the water is absorbed and rice is fluffed. Remove from heat and let it sit covered for another 5 minutes.

    Prepare the Shrimp: In a large bowl, mix the shrimp with olive oil, soy sauce, sriracha, garlic powder, ginger powder, salt, and pepper. Toss to coat well and let marinate for about 10-15 minutes.

      Stir-Fry the Vegetables: In a large skillet or wok over medium heat, add a little more olive oil if needed, and sauté the red bell pepper and snap peas for about 3-4 minutes until they are just tender but still crisp. Remove the vegetables from the skillet and set aside.

        Cook the Shrimp: In the same skillet, add the marinated shrimp. Cook for about 3-4 minutes, stirring frequently, until the shrimp are pink and opaque. Add the sautéed vegetables back to the skillet, tossing everything together to heat through.

          Assemble the Bowls: In serving bowls, place a generous scoop of jasmine rice. Top with the spicy shrimp and vegetable mixture.

            Garnish and Serve: Sprinkle chopped green onions and cilantro over the top. Serve with lime wedges on the side for an extra zesty kick.

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4