Spicy Shrimp Bowl with Crispy Rice and Kale
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This spicy shrimp bowl with crispy rice and kale is the perfect balance of flavor and texture! A base of leftover rice crisped in the pan pairs with tender massaged and dressed kale for a hearty, healthy-ish foundation. The shrimp are lightly coated in cornstarch and pan-fried until golden and crunchy, then finished with a drizzle of creamy homemade spicy mayo for just the right amount of heat. It’s a quick, protein-rich meal that feels both satisfying and fresh – great for lunch or dinner. If you’re into dishes like this, you’ll definitely want to check out these spicy salmon salad rice bowls or teriyaki salmon bowls. Not into frying your rice? Try this Thai-inspired baked crispy rice salad.
Why You’ll Love This Recipe
- Easy to make! Because this recipe makes use of leftover rice it comes together very quickly for an easy weeknight dinner.
- Great flavor! Flavors inspired by your favorite sushi rolls with a healthy-ish twist!
Key ingredients in this recipe
- Kale – Kale can be tough if served immediately. I toss the kale in a sesame dressing that is then “massaged in”. As the kale sits it becomes tender. The kale can even be prepped earlier in the day and left to sit. Unlike other greens it won’t become soggy! I prefer Tuscan kale to curly kale in this recipe.
- Rice – Crispy rice is my new obsession! It’s so easy to make and the texture adds so much to dishes. I advise making the rice a day ahead of time. If it is still hot when you add it to the hot pan, it will steam rather than crisp up.
- Shrimp – The terms “jumbo” and “extra jumbo” and “colossal” aren’t standardized terms within the industry. Instead look at the numbers – they estimate approximately how many shrimp are in 1 pound. The shrimp should be peeled and deveined before beginning the recipe. I keep a bag of shrimp in my freezer for quick weeknight dinners like this!
- Spicy mayonnaise – The spicy, slightly acidic sauce I spoon over the rice bowls combines mayonnaise, lime juice, sambal oleak, togarashi shichimi and soy sauce. Togarashi shichimi is a Japanese seasoning mix typically made up of a blend of seven spices: ground red chili pepper, ground Japanese pepper, roasted orange peel, black sesame seeds, white sesame seeds, hemp seed and ground ginger. See below for substitution instructions. The sauce can be made a day or two ahead of time and stored, covered and refrigerated until ready to use.
A full ingredient list with exact amounts can be found in the recipe card below.
Why Use Day Old Rice?
Day old rice is optimal for cooking fried rice since it has dried out a bit. When making fried rice the goal is to fry it so it’s a bit crispy and absorbs the rice rather than steaming it to the point that it is mushy. While day-old rice isn’t required it definitely makes for the best texture.
If you don’t have leftover rice you can mimic the dried rice by spreading the cooked rice in an even layer on a baking sheet and refrigerating it for an hour or freezing it for about 15 minutes to 30 minutes. This shortcut will draw the moisture out while saving time.
Swaps and Substitutions
- Kale: The Tuscan or “dino” kale can easily be substituted with curly kale.
- Simplify sauce: If you can’t find togarashi for the spicy mayo, just stir together mayonnaise with either sambal or sriracha and lime for a simplified version of the spicy mayo.
- Added spice: Add an additional tablespoon of sambal or sriracha to the spicy mayo if you like it hotter.
How to Make Spicy Shrimp Bowls (Step-by-step)
In a small mixing bowl whisk together the mayonnaise, lime juice, sambal oleak, togarashi, and soy sauce until thoroughly combined. Add a tablespoon of water to thin the sauce and whisk until sauce has thinned. Cover and refrigerate until ready to use.
Pour the sesame oil, rice vinegar and soy sauce over the kale, and massage the dressing into the kale. Set aside.
Heat a large nonstick skillet over medium heat. Add the rice into the pan in an even layer and cook, untouched, until the bottom is crispy and golden brown, about 3 minutes. Stir and cook for an additional 3 minutes. Remove the pan from heat and set aside.
Season the shrimp with salt then add to a bowl and toss with the cornstarch. Heat a large skillet over medium heat, add half of the vegetable oil and heat through.
Working in two batches, add the shrimp and sauté until crispy and the outside is golden brown, about 2 minutes. Flip the shrimp and continue to cook until just cooked through and golden brown, about an additional 2 minutes.
Remove to a plate and add the remaining oil to the pan and cook the remaining shrimp.
FAQ – Frequently Asked Questions
If you can’t find Togarashi for the spicy mayo, just stir together mayonnaise with either sambal or sriracha and lime for a simplified version of the spicy mayo.
Day old rice is optimal for cooking fried rice since it has dried out a bit. When making fried rice the goal is to fry it so it’s a bit crispy and absorbs the rice rather than steaming it to the point that it is mushy.
If you don’t have leftover rice you can mimic the dried rice by spreading the cooked rice in an even layer on a baking sheet and refrigerating it for an hour or freezing it for about 15 minutes to 30 minutes. This shortcut will draw the moisture out while saving time.
Raw kale can be tough and fibrous. Rubbing it with a dressing (I use sesame oil, rice vinegar and soy sauce) helps break down the fibers so it’s more tender and pleasant to eat while also reducing the bitterness.
Other Recipes to Try
If you enjoy this shrimp bowl recipe, I recommend checking out these:
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Spicy Shrimp Bowl with Crispy Rice and Kale
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Ingredients:
For the spicy mayo:
- ½ cup mayonnaise
- 2 tablespoons lime juice
- 2 tablespoons sambal oleak
- 1 tablespoon togarashi shichimi
- 1 tablespoon soy sauce
For the kale:
- 4 cups roughly chopped Tuscan kale
- 2 tablespoons sesame oil
- 2 teaspoons rice vinegar
- 1 teaspoon soy sauce
For assembly:
- 3 cups cooked day old long-grain white rice
- 1¼ pound 26/30 jumbo shrimp, peeled and deveined
- Kosher salt as needed
- ¼ cup cornstarch
- 5 tablespoons vegetable oil divided
- 2 medium Haas avocados, pitted, peeled and sliced
- 1 teaspoon white and black sesame seeds
- 3 green onions thinly sliced
Instructions:
For the spicy mayo:
- In a small mixing bowl whisk together the mayonnaise, lime juice, sambal oleak, togarashi, and soy sauce until thoroughly combined. Add a tablespoon of water to thin the sauce and whisk until sauce has thinned. Cover and refrigerate until ready to use.
For the kale:
- Pour the sesame oil, rice vinegar and soy sauce over the kale, and massage the dressing into the kale. Set aside.
For assembly:
- Heat a large nonstick skillet over medium heat. Add the rice into the pan in an even layer and cook, untouched, until the bottom is crispy and golden brown, about 3 minutes. Stir and cook for an additional 3 minutes. Remove the pan from heat and set aside.
- Season the shrimp with salt then add to a bowl and toss with the cornstarch. Heat a large skillet over medium heat, add half of the vegetable oil and heat through.
- Working in two batches, add the shrimp and sauté until crispy and the outside is golden brown, about 2 minutes. Flip the shrimp and continue to cook until just cooked through and golden brown, about an additional 2 minutes.
- Remove to a plate and add the remaining oil to the pan and cook the remaining shrimp.
- To serve, divide the kale among bowls. Top with the crispy rice followed by avocado and shrimp. Top with the spicy mayo, sesame seeds and green onions.
Notes:
Nutrition:
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This has quickly become a household favorite. So easy to make and so delicious.
My husband’s favorite, a go-to for meal planning! The spicy mayo is the best recipe hands down, and the dressing on the kale is perfect. Good with crispy rice but not even necessary! Thanks for the recipe <3
Thank you so much for sharing Sarah!! I’m so glad you enjoy the recipe as much as I do!