High Protein Spicy Shrimp Rice Bowls – A Fast, Flavor-Packed Meal
These Spicy Shrimp Rice Bowls are quick, filling, and loaded with flavor. Juicy shrimp, fluffy rice, crisp veggies, and a zesty, spicy sauce come together in under 30 minutes. It’s the kind of meal that feels restaurant-worthy but is simple enough for a busy weeknight.
If you want a high-protein dinner that doesn’t taste “healthy,” this is it. It’s clean, bright, and satisfying without being heavy.
Ingredients
Method
- Cook the rice. Start your rice according to package directions. Fluff and keep warm. Leftover or microwave rice works perfectly here.
- Make the spicy sauce. In a small bowl, whisk soy sauce, sriracha, honey, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes. Taste and adjust heat and sweetness.
- Pat the shrimp dry. Dry shrimp sear better. Sprinkle with a pinch of salt and pepper.
- Prep the veggies. Slice bell pepper, dice cucumber, shred cabbage, and slice green onions. Set aside.
- Cook the shrimp. Heat oil in a large skillet over medium-high. Add shrimp in a single layer. Cook 1–2 minutes per side until pink and just opaque.
- Glaze with sauce. Pour about two-thirds of the sauce into the pan and toss shrimp to coat. Let it bubble for 30–60 seconds to thicken slightly. Remove from heat so the shrimp don’t overcook.
- Build the bowls. Add a scoop of rice to each bowl. Top with shrimp, peppers, cucumber, and cabbage. Spoon any extra pan sauce over the rice.
- Finish and serve. Add green onions and cilantro. Drizzle remaining sauce if you like, sprinkle sesame seeds or peanuts, and serve with lime wedges. Squeeze lime over the bowl right before eating.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
What Makes This Special
This bowl checks all the boxes: fast, high protein, and big flavor. Shrimp cook in minutes, so you get a speedy meal without sacrificing taste.
The spicy sauce brings heat and tang, while a squeeze of lime keeps everything fresh. You can also customize it with your favorite vegetables and grains. It’s an easy way to eat well without overthinking.
- High protein: Shrimp pack about 20 grams of protein per 4 ounces.
- Balanced: Rice for carbs, shrimp for protein, and crunchy veggies for fiber.
- Weeknight-friendly: Comes together fast with minimal prep.
- Customizable: Swap the grain, adjust the spice, and use whatever veggies you have.
What You’ll Need
- Shrimp: 1 to 1.25 pounds raw shrimp, peeled and deveined (medium or large).
- Rice: 3 cups cooked rice (jasmine, basmati, or brown rice).
- Vegetables: 1 red bell pepper (thinly sliced), 1 small cucumber (diced), 1 cup shredded cabbage or coleslaw mix, 2 green onions (sliced).
- Herbs: Fresh cilantro or parsley, chopped.
- Oil: 1–2 tablespoons avocado oil or olive oil.
- Lime: 1–2 limes, cut into wedges.
- Sesame seeds or crushed peanuts: Optional for crunch.
For the spicy marinade/sauce:
- 2 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon sriracha or chili-garlic sauce (more to taste)
- 1 tablespoon honey or maple syrup
- 2 teaspoons rice vinegar or lime juice
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional but great)
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon red pepper flakes (optional for extra heat)
Optional add-ins:
- Edamame or steamed broccoli for extra protein and fiber
- Avocado slices for creaminess
- Pickled onions or jalapeños for brightness and heat
Instructions
- Cook the rice. Start your rice according to package directions.
Fluff and keep warm. Leftover or microwave rice works perfectly here.
- Make the spicy sauce. In a small bowl, whisk soy sauce, sriracha, honey, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes. Taste and adjust heat and sweetness.
- Pat the shrimp dry. Dry shrimp sear better.
Sprinkle with a pinch of salt and pepper.
- Prep the veggies. Slice bell pepper, dice cucumber, shred cabbage, and slice green onions. Set aside.
- Cook the shrimp. Heat oil in a large skillet over medium-high. Add shrimp in a single layer.
Cook 1–2 minutes per side until pink and just opaque.
- Glaze with sauce. Pour about two-thirds of the sauce into the pan and toss shrimp to coat. Let it bubble for 30–60 seconds to thicken slightly. Remove from heat so the shrimp don’t overcook.
- Build the bowls. Add a scoop of rice to each bowl.
Top with shrimp, peppers, cucumber, and cabbage. Spoon any extra pan sauce over the rice.
- Finish and serve. Add green onions and cilantro. Drizzle remaining sauce if you like, sprinkle sesame seeds or peanuts, and serve with lime wedges.
Squeeze lime over the bowl right before eating.
Keeping It Fresh
Store components separately if you plan to meal prep. Keep rice, shrimp, and veggies in different containers for the best texture. The shrimp will stay good for up to 3 days in the fridge.
Reheat shrimp gently on the stovetop or in short microwave bursts so they don’t turn rubbery. Add fresh lime and herbs after reheating to revive the flavors.
Benefits of This Recipe
- Protein-forward: Shrimp offers lean, complete protein without heavy calories.
- Good carb balance: Rice provides steady energy; choose brown rice for extra fiber.
- Veggie-rich: Fresh vegetables add crunch, micronutrients, and volume.
- Fast and flexible: Ideal for weeknights and easy to adapt to dietary needs.
- Great for meal prep: Cook rice and sauce ahead; shrimp takes minutes day-of.
What Not to Do
- Don’t overcook the shrimp. They turn rubbery fast. Pull them off the heat as soon as they’re opaque and curled into a loose C shape.
- Don’t skip drying the shrimp. Moisture prevents browning and dilutes the sauce.
Pat them dry for a better sear.
- Don’t drown the bowl in sauce. You want a glossy coating, not soup. Add more at the end only if needed.
- Don’t forget acid. A squeeze of lime brightens everything and balances the heat and sweetness.
- Don’t pile hot shrimp on delicate greens too early. If using salad greens, add shrimp right before eating to avoid wilting.
Variations You Can Try
- Grain swap: Use quinoa, farro, cauliflower rice, or mixed greens instead of rice.
- Different heat: Try gochujang for a deeper, slightly sweet heat, or harissa for a smoky twist.
- Creamy element: Add a quick yogurt-lime drizzle or a swipe of mashed avocado.
- Extra veg: Add roasted sweet potato, snap peas, corn, or sautéed mushrooms.
- Protein mix: Half shrimp, half edamame; or swap in tofu or chicken if needed.
- Crispy shrimp: Toss shrimp in a light cornstarch coating before searing for a crisp edge.
FAQ
Can I use frozen shrimp?
Yes. Thaw them in the fridge overnight or place them in a colander under cold running water for 5–7 minutes.
Pat dry thoroughly before cooking.
How spicy is this?
It’s medium heat as written. Reduce sriracha and skip red pepper flakes for mild, or add more to turn it up. Lime helps balance the spice.
What rice works best?
Jasmine or basmati for a fluffy texture.
Brown rice for more fiber. Cauliflower rice if you want to lower carbs. All work well with the sauce.
Can I meal prep this?
Absolutely.
Cook rice and chop veggies ahead. Make the sauce and store it separately. Cook shrimp fresh for the best texture, or cook them and reheat gently.
What if I don’t have sriracha?
Use chili-garlic sauce, sambal oelek, gochujang (thin with a little water), or even hot sauce.
Adjust honey and vinegar to keep the balance right.
How do I keep shrimp from getting rubbery?
High heat, short time. Cook just until pink and opaque. Remove from heat before adding too much sauce, and don’t reheat for long.
Is there a gluten-free option?
Use tamari or coconut aminos instead of soy sauce and serve over rice or quinoa.
Check labels on sauces to be sure.
Can I make it dairy-free?
Yes, this recipe is naturally dairy-free as written. Any creamy add-ins like yogurt are optional.
In Conclusion
These High Protein Spicy Shrimp Rice Bowls are bold, fresh, and ready in minutes. You get a solid protein boost, balanced with rice and crunchy veggies, all tied together by a bright, spicy sauce.
It’s a no-fuss dinner that feels special and scales well for meal prep. Keep a bag of shrimp in the freezer and you’re never far from a great meal. Squeeze that lime, add your favorite toppings, and enjoy every bite.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
