![- 1 pound large raw shrimp, peeled and deveined - 1 cup jasmine rice - 2 ripe avocados, diced - 1 red bell pepper, thinly sliced - 1 small cucumber, diced - 2 tablespoons soy sauce - 1 tablespoon sriracha - 1 tablespoon freshly squeezed lime juice - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - Salt and freshly ground black pepper, to taste - Fresh cilantro leaves, for garnish - Lime wedges, for serving When I start making this dish, I focus on fresh and vibrant ingredients. The shrimp should be large and raw to get that perfect texture. I love jasmine rice for its aroma and taste. Avocados add creaminess, while the bell pepper and cucumber bring crunch and freshness. Next, the marinade is key to flavor. Soy sauce gives saltiness, and sriracha adds a spicy kick. Fresh lime juice brightens everything up. I use garlic and ginger for depth. Make sure to season with salt and pepper for balance. For garnish, I always have fresh cilantro on hand. It adds a pop of color and a fresh taste. Lime wedges make it easy to add a burst of flavor when serving. You can find the full recipe in the article, and I promise it will be a hit! - Rinse the jasmine rice to remove excess starch. - Boil 2 cups of water in a pot. Add the rinsed rice and reduce heat to low. - Cover the pot and simmer for about 15 minutes until the rice is tender. - Fluff the rice with a fork and set aside. - In a bowl, mix soy sauce, sriracha, lime juice, garlic, and ginger. - Stir well until everything is combined. Set aside to marinate the shrimp. - Heat olive oil in a large skillet over medium-high heat. - Add the shrimp and cook until they turn pink, about 2-3 minutes. - Pour the marinade over the shrimp and toss to coat. - Cook for an additional 1-2 minutes until the sauce thickens and shrimp are done. - Start by layering rice as the base in serving bowls. - Next, add sliced bell pepper, diced cucumber, and creamy avocado on top. - Finally, top with the spicy shrimp and drizzle some sauce over the dish. Enjoy the burst of flavors in every bite of your Spicy Shrimp and Avocado Rice Bowl! For the complete recipe, check out the Full Recipe. How to tell when shrimp are cooked Shrimp cook quickly. They turn from gray to pink. You will see them curl slightly. When the flesh is opaque, they are done. Overcooked shrimp become tough, so keep an eye on them. Choosing the right shrimp size for even cooking I recommend using large shrimp, about 16-20 per pound. This size cooks evenly and maintains a good texture. If you use smaller shrimp, they may cook faster. Adjust cooking time to avoid overcooking. Additional spices or herbs to add complexity You can elevate your dish with spices like paprika or cumin. Fresh herbs like cilantro or parsley add a bright touch. Try lime zest for a citrusy kick. Each adds a unique flavor to your bowl. Suggestions for adjusting spice levels with sriracha Sriracha adds heat, but you can adjust it. Start with a small amount if you prefer milder dishes. Add more to boost the spice. You can also mix in honey for a sweet heat. Alternative methods for cooking jasmine rice You can use a rice cooker for easy, fluffy rice. Just follow the machine's instructions. Another method is to use a pot in boiling water. Just like with pasta, boil until tender, then drain. How to prevent rice from sticking Rinsing rice removes excess starch, which helps keep it fluffy. Use a fork to fluff cooked rice gently. Adding a bit of oil while cooking also prevents sticking. This keeps your rice light and separate. For the complete recipe, check out the [Full Recipe]. {{image_4}} You can swap shrimp for other proteins. Try chicken or firm fish for a twist. If you want a vegan option, use tofu instead of shrimp. Tofu absorbs flavors well, making it a great choice. Just make sure to press it to remove excess water before cooking. To sweeten your bowl, add tropical fruits like mango. Mango pairs well with the spicy shrimp and creamy avocado. You can also try different sauces for added flavor. Teriyaki sauce can give a nice sweet and savory touch. Experimenting with these flavors keeps your dish exciting. You can change how you serve your bowl. Turn it into a burrito bowl by adding beans and corn. Use a tortilla for a fun wrap option. If you prefer a lighter meal, add fresh greens to make a salad. Leafy greens can balance the spice and add crunch. To store leftovers, let the Spicy Shrimp and Avocado Rice Bowl cool down. Place the bowl in an airtight container. This helps keep the flavors fresh. You can store it in the fridge for up to three days. Make sure to separate the shrimp from the rice if possible. This keeps the rice from getting soggy. If you want to freeze the shrimp and rice bowl, first cool it completely. Use a freezer-safe container or bag. Label it with the date. You can freeze it for up to two months. For best results, freeze the shrimp and rice separately. When it’s time to eat, thaw the bowl overnight in the fridge. To reheat, warm the rice in the microwave or on the stove. Heat the shrimp in a skillet until it is hot. This keeps the shrimp tender and tasty. Enjoy the Spicy Shrimp and Avocado Rice Bowl fresh! For the full recipe, see above. Yes, you can use frozen shrimp. Just thaw them first. Place them in a bowl of cold water for about 15 minutes. Pat them dry before cooking. Frozen shrimp may need a minute more to cook. This helps ensure they are fully cooked and safe to eat. Fresh shrimp often taste better, but frozen shrimp work well too. The spice level depends on how much sriracha you use. Start with one tablespoon for a mild kick. You can add more if you like it hot. Taste the marinade before adding it to the shrimp. Adjust it to suit your heat preference. This way, you can enjoy the dish without it being too spicy. This rice bowl pairs well with many sides. Try a light salad for freshness. A cool cucumber salad works great too. You can also serve it with tortilla chips for crunch. For drinks, a cold lemonade or iced tea can balance the heat. These options enhance your meal experience. This recipe takes about 30 minutes in total. You’ll spend around 15 minutes prepping the ingredients. Cooking the shrimp and rice takes another 15 minutes. This recipe makes four servings, perfect for a family meal. The quick prep and cook time makes it easy to enjoy a delicious dish. I recommend jasmine rice for its light and fluffy texture. It absorbs flavors well and pairs nicely with the shrimp. You can also use brown rice for a healthier option. If you prefer a different flavor, try basmati rice. Each type adds a unique taste and feel to your rice bowl. Yes, you can prep some ingredients ahead of time. Cook the rice and store it in the fridge. You can also marinate the shrimp a few hours before cooking. Just keep them in the fridge until you're ready. Prepare the fresh veggies right before serving for the best taste. This helps save time when you’re ready to eat. In this post, we explored a delicious shrimp rice bowl recipe. We covered key ingredients, step-by-step cooking, and helpful tips. You learned about variations, storage, and answered common questions. Creating this dish is simple and fun. Adjust the ingredients to suit your tastes. Enjoy the fresh flavors and unique combinations. You can make it your own. Now go ahead and try it out for a tasty meal!](https://tossedtastes.com/wp-content/uploads/2025/06/5808ef92-d0b5-4f2c-a31b-4f9e436e46f8-300x300.webp)
Spicy Shrimp and Avocado Rice Bowl
Indulge in a vibrant Spicy Shrimp and Avocado Rice Bowl that’s bursting with flavor! This delicious meal combines succulent shrimp, creamy avocado, and crunchy veggies over fragrant jasmine rice, all drizzled with a zesty homemade marinade. Perfect for a quick and satisfying dinner, you’ll love every bite. Click through to discover the full recipe and elevate your weeknight meals with this colorful and healthy dish!