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This crispy rice shrimp bowl is like a sushi roll in a bowl. It’s packed with sweet and spicy shrimp, crispy white rice and topped with a light spicy mayo and green onions. This is a great base shrimp bowl that can be edited any way you like. Shelled edamame or cucumbers would be great additions. To make this more macro friendly, the bulk of the bowl is shrimp. There are two servings of large shrimp to one serving of rice. I used Minute Rice for this recipe to keep calories down, plus it’s foolproof. Cook rice off early and store in the fridge. In order for the rice to get crispy in a hot pan, it has to be hard and cold. If you attempt to fry hot rice it will become a sticky mess. If you can’t stand to wait this dish will still be delicious using fluffy rice.
Making a light spicy mayo is also what makes this so macro friendly. I like to use light Hellmann’s for this recipe. The recipe calls for 1 tablespoon of sriracha but how much you use is completely dependent on the brand of sriracha you use. I find Huy Fong Foods is much spicier than store brand sriracha. This recipe is based off of Trader Joe’s sriracha. It is much milder therefore the recipe calls for a 1 tablespoon. The shrimp get tossed in that light spicy mayo, chili garlic sauce and sweet chili sauce to make it both sweet and spicy.
The entire bowl comes in at only 400 calories and 34 grams of protein. That is if you’re cooking with Minute Rice. Also note, the 1/2 cup measurement is based on dry uncooked rice. You will cook 1/2 cup of Minute Rice which expands and ends up being about 1 1/4 cup cooked rice. You’re going to love how delicious and filling this dish is. If you’re looking for more macro friendly recipes, head here!
Crispy Rice Shrimp Bowl
Ingredients
- 2 servings large raw shelled deveined shrimp
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 c rice cooked and cold
- 2 tbsp green onions
- 1/2 tbsp chili sauce
- 1 tbsp sweet chili sauce
- avocado oil spray
Light Spicy Mayo
- 2 tbsp light mayonnaise
- 1 tbsp sriracha
- 1/2 tsp garlic powder
Instructions
- Make spicy mayo by combining light mayonnaise, sriracha and 1/2 tsp garlic powder together in a bowl. Set aside in the fridge.
- Preheat a pan over medium heat.
- Mix shrimp in a bowl with garlic powder, onion powder, salt, pepper and smoked paprika.
- Spray pan down with avocado oil and cook shrimp on both sides until pink and firm. About 5 minutes.
- Remove shrimp from the pan and coarsely cut. Place in a bowl.
- To the shrimp add chili sauce and half of the spicy mayo. Mix and set aside.
- To the same pan the shrimp cooked in, add more avocado oil spray and turn heat to high.
- Add cold cooked rice to the pan and fry until light golden brown and crispy. About 5 minutes.
- Add crispy rice to a bowl. Top with the shrimp.
- Add sliced green onions, sweet chili sauce and the rest of the spicy mayo on top.
- Enjoy!