Sriracha Shrimp and Rice Bowl

Name: Sriracha Shrimp and Rice Bowl
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1 lb Shrimp (1 lb large raw shrimp thawed from frozen or fresh, peeled and deveined); ¼ cup Olive Oil (¼ cup olive oil or avocado oil); 1 ½ tbsp Sriracha Seasoning (1 ½ tbsp sriracha seasoning you want the dry seasoning here, not the liquid. I used the McCormick brand. *see FAQ section for options with less heat or no heat); 1 tsp Lime (1 tsp fresh lime zest); 3 cloves Garlic (3-4 cloves garlic minced — up to 4); 0 pieces Paprika (paprika, salt, and pepper to taste); 4 cup Jasmine Rice (4 cups cooked jasmine rice *ready cook microwave rice is great time-saver here or cook according to package directions.); 1 piece Cucumber (1 cucumber peeled and sliced); 1 cup Soya Beans (1 cup shelled edamame aka mukimame cooked); 0 pieces Cilantro (fresh cilantro to taste, If you’re not a fan of cilantro, Thai basil is also excellent here.) — optional; 0 pieces Sriracha Mayo (Optional toppings: sriracha mayo, sriracha sauce, or yum yum sauce, and sesame seeds) — optional

Grilled shrimp marinated with sriracha seasoning, lime zest, and garlic served in bowls with jasmine rice, cucumber, edamame, and fresh cilantro.

20 min

Servings4

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Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Shrimp1 lb · 1 lb large raw shrimp thawed from frozen or fresh, peeled and deveined
Olive Oil¼ cup · ¼ cup olive oil or avocado oil
Sriracha Seasoning1 ½ tbsp · 1 ½ tbsp sriracha seasoning you want the dry seasoning here, not the liquid. I used the McCormick brand. *see FAQ section for options with less heat or no heat
Lime1 tsp · 1 tsp fresh lime zest
Garlic3 cloves · 3-4 cloves garlic minced — up to 4
Paprika0 pieces · paprika, salt, and pepper to taste
Jasmine Rice4 cup · 4 cups cooked jasmine rice *ready cook microwave rice is great time-saver here or cook according to package directions.
Cucumber1 piece · 1 cucumber peeled and sliced
Soya Beans1 cup · 1 cup shelled edamame aka mukimame cooked
Cilantro0 pieces · fresh cilantro to taste, If you’re not a fan of cilantro, Thai basil is also excellent here. · optional
Sriracha Mayo0 pieces · Optional toppings: sriracha mayo, sriracha sauce, or yum yum sauce, and sesame seeds · optional

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Steps

1Start by preheating the grill on high heat and brush the grill grate.
2Whisk together the olive oil, sriracha seasoning, fresh lime zest, and garlic. Pat the shrimp dry with paper towels and thread them onto the wooden skewers. Brush the shrimp with the sriracha marinade, thoroughly coating both sides. Season on both sides with paprika (we like a generous sprinkle), salt, and pepper.
3With the grill remaining on high, cook the shrimp for 1 ½ minutes per side until golden and no longer pink. Remove from the grill and season with a pinch of coarse kosher salt.
4Now it's time to assemble the bowls. Add a cup of rice to each bowl, followed by the cucumber, edamame, and fresh cilantro (if using). Top with the spicy grilled shrimp.
5Drizzle a little sriracha mayo (yum yum sauce or sriracha sauce) on top and top with sesame seeds, if desired. Enjoy immediately.

Nutrition

Calories: 4446kcal
Protein: 159g
Carbs: 686g
Fat: 110g
Fiber: 16g
Sugar: 0g

Estimated from the ingredient list.

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Questions

How long does sriracha shrimp and rice bowl take to make?

About 20 minutes from start to finish, including prep.

How many people does this recipe serve?

It serves 4 as written. Use the servings control to scale every ingredient up or down.

Can I change the ingredients?

Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.

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