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Quick and Delicious Spicy Shrimp Pepper Rice Bowl Recipe

Spicy Shrimp Pepper Rice Bowl

There's something truly special about a warm bowl of rice topped with vibrant veggies and succulent shrimp. This Spicy Shrimp Pepper Rice Bowl takes me back to cozy evenings spent cooking with friends and family. It's not just tasty; it's a dish that's easy to whip up, making it perfect for any weeknight dinner or a delightful weekend treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Rice
  • 1 cup uncooked rice the base of our bowl, providing a hearty foundation.
  • 2 cups water for cooking the rice to fluffy perfection.
For the Shrimp and Veggies
  • 1 lb shrimp peeled and deveined
  • 2 tbsp vegetable oil for sautéing the veggies and shrimp.
  • 1 medium bell pepper thinly sliced
  • 1 medium onion thinly sliced
  • 3 cloves garlic minced
  • 1 tbsp ginger minced
  • 2 tbsp soy sauce for that umami flavor we all love.
  • 1 tbsp sriracha adjust to your spice preference!
For Garnish
  • green onions for garnish
  • sesame seeds for garnish

Equipment

  • Medium Saucepan
  • Large Skillet or Wok

Method
 

  1. Step 1: Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and let it simmer for 15-20 minutes, or until the rice is tender and the water is absorbed. Once done, remove from heat and let it sit, covered, for 5 minutes.
  2. Step 2: While the rice is cooking, heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and bell pepper, sautéing for about 3-4 minutes until they start to soften.
  3. Step 3: Next, add the minced garlic and ginger to the skillet, cooking for an additional minute until fragrant.
  4. Step 4: Now, toss in the shrimp and cook until they turn pink and opaque, about 3-4 minutes.
  5. Step 5: Stir in the soy sauce and sriracha, mixing well to coat the shrimp and veggies. Season with salt and pepper to taste.
  6. Step 6: To serve, place a portion of rice in a bowl, top it with the spicy shrimp and pepper mixture. Garnish with chopped green onions and sesame seeds. Enjoy!

Notes

If you happen to have leftovers, store them in an airtight container in the fridge. They will be good for about 3 days. To reheat, simply microwave until warmed through, adding a splash of water to keep the rice moist.