If you’re craving something vibrant, flavorful, and just the right amount of heat, you’re going to love this Spicy Shrimp Bowl with Vegetables Recipe. It’s one of my go-to dishes when I want a quick, wholesome meal that feels like a treat but is actually super easy to throw together. The shrimp get a spicy kick while the fresh veggies add a nice crunch, all served over buttery jasmine rice that just soaks up every bit of goodness. Trust me, once you try this, you’ll want to make it again and again.
Why You’ll Love This Recipe
- Quick & Easy: In under an hour, you’ve got a full meal packed with flavors and nutrients.
- Balanced & Fresh: The combo of spicy shrimp, fresh veggies, and buttery jasmine rice hits all the right notes.
- Customizable Heat Level: You control how spicy it gets – perfect if you like your meals mild or fiery.
- Family-Approved: My crew goes crazy for this bowl, and it always disappears fast!
Ingredients You’ll Need
The ingredients for this spicy shrimp bowl are refreshingly simple yet pack a punch when combined. You’ll want fresh shrimp and crisp veggies for the best texture, and jasmine rice because it’s fluffy and fragrant—a perfect base. I always keep an eye out for good-quality raw shrimp at the market, and seasonal veggies work wonders here too.
- Shrimp: I use raw, de-veined shrimp for the freshest taste and quickest cook time.
- Olive oil: A clean, smooth olive oil helps everything cook without overpowering the flavors.
- Chili powder: This is the base of the spice mix—adds warmth and depth.
- Garlic powder: Brings the savory notes without the fuss of fresh garlic.
- Paprika: Adds subtle sweetness and boosts the color.
- Cayenne pepper: The secret weapon for heat—adjust to your liking!
- Salt & Pepper: Essential for balancing and highlighting all the flavors.
- Zucchini: Mild and tender, it cooks quickly and pairs well with shrimp.
- Broccoli: Gives the bowl a wonderful crunch and healthy boost.
- Jasmine rice: Its natural fragrance and texture are the perfect base for this dish.
- Butter: Adds richness and helps tie the rice and spices together.
- Lime, cilantro, red pepper flakes: Optional garnishes that elevate the flavors and presentation.
Variations
I love how versatile the Spicy Shrimp Bowl with Vegetables Recipe is — you can easily swap veggies or tweak the spice blends to suit your mood or what’s in season. Don’t be afraid to make it your own!
- Swap veggies: Sometimes I try bell peppers, snap peas, or asparagus instead of broccoli and zucchini for variety and color.
- Mild version: If you’re not big on spice, simply reduce or omit the cayenne pepper and add a touch of smoked paprika instead.
- Extra protein: I’ve added some black beans or edamame for a plant-based boost that complements the shrimp nicely.
- Rice alternatives: For a low-carb twist, use cauliflower rice or quinoa instead of jasmine rice.
How to Make Spicy Shrimp Bowl with Vegetables Recipe
Step 1: Marinate the Shrimp for Maximum Flavor
Start by tossing your shrimp in about 2 tablespoons of olive oil, then add chili powder, garlic powder, paprika, cayenne pepper, salt, and black pepper. Mix it all up until every shrimp is nicely coated. Pop the bowl into the fridge and let those flavors meld for at least 30 minutes. This step makes a big difference—it’s where the magic begins!
Step 2: Cook the Jasmine Rice Perfectly
While the shrimp marinates, bring 1⅓ cups of water and 1 cup of jasmine rice to a boil in a medium pot. As soon as you see that first bubble, lower the heat to a gentle simmer, cover it, and let it cook for 10 minutes. Then turn off the heat but keep the pot covered for another 10 minutes. This hands-off method keeps the rice fluffy and fragrant every single time.
Step 3: Sauté Your Vegetables Just Right
Next, get your zucchini sliced in halves and broccoli chopped into bite-size florets. Heat a splash of olive oil in a large pan over medium heat, then toss in the zucchini with a pinch of salt and pepper. After 2-3 minutes, add the broccoli and keep cooking for another 3-4 minutes until the veggies are tender but still have a little crunch. I find that cooking them just this way keeps their vibrant color and fresh taste intact.
Step 4: Cook the Shrimp to Tender Perfection
Set the veggies aside and add a bit more olive oil to the hot pan. Then carefully add your marinated shrimp. They’ll cook super fast—about 1-2 minutes each side—so watch closely! Once they turn pink and opaque, they’re ready. Overcooking shrimp makes them rubbery, so timing is key here.
Step 5: Bring It All Together
Add 2 tablespoons of butter to your jasmine rice along with a sprinkle of garlic powder and a pinch of salt. Taste and adjust seasoning if needed. Then, start building your bowls: a generous base of buttered rice, a mountain of sautéed veggies, and the spicy shrimp crowning the top. My favorite part is squeezing fresh lime over everything for a burst of brightness, plus a sprinkle of red pepper flakes and chopped cilantro if you like a little extra zing.
Pro Tips for Making Spicy Shrimp Bowl with Vegetables Recipe
- Marinate Longer for Deeper Flavor: I’ve found letting the shrimp sit for a full hour in the fridge really amps up the spice infusion.
- Don’t Overcrowd the Pan: Cooking shrimp in batches if needed guarantees they sear perfectly instead of steaming.
- Use a Nonstick or Cast Iron Skillet: It helps get a nice char on the shrimp and veggies without sticking.
- Watch the Spice Levels: I always start with less cayenne, then add more at the end so it’s never too hot for anyone at the table.
How to Serve Spicy Shrimp Bowl with Vegetables Recipe
Garnishes
I love topping the bowl with fresh cilantro leaves and a generous squeeze of lime juice—it brightens everything up! If you want a bit more kick, red pepper flakes are my go-to, sprinkled right on top. A tiny drizzle of a creamy sauce like garlic aioli can be a game changer too.
Side Dishes
My favorite sides to serve alongside this bowl are simple and fresh—think a quick cucumber salad or crunchy pickled veggies. If you want more carbs, some warm naan or crusty bread pairs wonderfully to soak up any juices.
Creative Ways to Present
For a dinner party, I like to serve the Spicy Shrimp Bowl in colorful ceramic bowls with bright garnishes and lime wedges on the side. Using a bamboo steamer basket as a rustic serving tray adds a fun touch. You can even turn this into a deconstructed platter where everyone builds their own bowls!
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers and find that the rice and veggies keep well refrigerated for up to 3 days. The shrimp is best eaten within that time frame too because it can get a little rubbery if stored longer.
Freezing
Freezing cooked shrimp and veggies isn’t my favorite since the texture tends to change, but if you have leftovers you really want to save, portion everything separately in freezer-friendly containers and thaw gently in the fridge. The rice freezes well though!
Reheating
When I reheat this bowl, I gently warm the rice and veggies in a skillet with a little splash of water or olive oil to revive their texture. I add the shrimp last, just warming them through so they don’t overcook again.
FAQs
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Can I use frozen shrimp for this Spicy Shrimp Bowl with Vegetables Recipe?
Absolutely! Just make sure to thaw the shrimp completely before marinating and cooking. Pat them dry with paper towels to avoid excess moisture, which helps the spices stick better and the shrimp to sear nicely.
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How spicy is this recipe, and can I adjust the heat?
The heat level is moderate thanks to cayenne and chili powder, but you can easily scale it up or down. If you prefer mild, reduce or skip cayenne—if you like it spicy, add more or top with extra red pepper flakes at serving.
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What can I substitute for jasmine rice?
If you don’t have jasmine rice, basmati rice works well, or even brown rice for a nuttier flavor and added fiber. Just adjust cooking times accordingly. For a low-carb option, cauliflower rice is a great alternative.
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Can I make this recipe gluten-free?
Yes! This recipe is naturally gluten-free as long as your spices and any additional sauces you use are gluten-free. Just double-check any packaged ingredients if you add sauces or garnishes.
Final Thoughts
This Spicy Shrimp Bowl with Vegetables Recipe has become one of my kitchen favorites because it’s just so simple to make but delivers bold flavors and fresh textures every time. I love that it feels a little special without needing hours of prep or fancy ingredients. If you want a meal that’s comforting, quick, and totally satisfying, give this one a try — I promise you’ll end up making it on repeat like I do!
Print
Spicy Shrimp Bowl with Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 60 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Loaded Spicy Shrimp Bowl is a vibrant and flavorful meal featuring marinated shrimp seasoned with chili, garlic, and cayenne, served atop buttery jasmine rice with sautéed zucchini and broccoli. Enhanced with optional garnishes like lime, cilantro, and red pepper flakes, this dish is quick to prepare and packed with spice and fresh vegetable goodness.
Ingredients
Shrimp and Marinade
- 12 oz raw, de-veined shrimp
- 2 tbsp olive oil
- 1.5 tsp chili powder
- 1 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1/4 tsp pepper
Vegetables
- 1 large zucchini, sliced into halves
- 2 bunches broccoli, chopped into florets
- Olive oil for cooking (approx. 2 tbsp)
- Pinch of salt and pepper for seasoning vegetables
Rice
- 1 cup jasmine rice
- 1 and 1/3 cup water
- 2 tbsp butter
- Garlic powder (to taste)
- Pinch of salt
Optional Garnishes
- Lime wedges
- Fresh cilantro
- Red pepper flakes
Instructions
- Marinate the Shrimp: In a bowl, combine the shrimp with 2 tablespoons of olive oil, chili powder, garlic powder, paprika, cayenne pepper, salt, and pepper. Mix thoroughly to coat evenly. Cover and refrigerate for at least 30 minutes to let the flavors develop.
- Cook the Jasmine Rice: In a medium pot, combine 1 cup of jasmine rice with 1 and ⅓ cups of water and bring to a boil. Once boiling, reduce heat to a simmer and cover. Cook for about 10 minutes, then remove from heat and let it sit, covered, for another 10 minutes until the water is fully absorbed and rice is tender.
- Prepare the Vegetables: While the rice cooks, slice the zucchini into halves lengthwise and chop the broccoli into small florets.
- Sauté the Vegetables: Heat a large pan over medium heat with a dash of olive oil. Add the zucchini and season with salt and pepper. Cook for 2-3 minutes, then add the broccoli florets and continue cooking for 3-4 minutes or until the vegetables reach your desired tenderness. Remove the vegetables from the pan and set aside.
- Cook the Shrimp: In the same pan, add more olive oil if needed and immediately add the marinated shrimp. Cook the shrimp for 1-2 minutes on each side until they turn pink and opaque, being careful not to overcook as they cook very quickly. Remove from heat.
- Finish the Rice: Fluff the cooked jasmine rice with a fork. Stir in 2 tablespoons of butter, garlic powder, and a pinch of salt. Taste and adjust the seasoning as preferred.
- Assemble the Bowl: Spoon a generous portion of the buttery jasmine rice into bowls. Top with the sautéed vegetables and spicy shrimp.
- Add Garnishes and Serve: Garnish with fresh lime wedges, cilantro, and extra red pepper flakes as desired. Serve immediately while warm and enjoy your loaded spicy shrimp bowl.
Notes
- Marinating shrimp for at least 30 minutes enhances the flavor but can be extended up to 2 hours for more intensity.
- Adjust cayenne pepper according to your preferred spice level.
- Jasmine rice can be substituted with basmati or brown rice for variation, but cooking times will differ.
- For a dairy-free option, omit butter or use a plant-based alternative in the rice.
- Vegetables can be swapped or added based on seasonality and preference; bell peppers or snap peas work well.
- Make sure not to overcook the shrimp; they become rubbery if cooked too long.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 195mg
