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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I have been eyeing this dish for a while! The other night i decided to finally make it and let me tell you, this won’t be the last time I make this! This recipe was easy to follow and does not take too long. It really helps that the instructions are broken down into 3 parts of preparing the dish – prep for sauce, prep for kale, assembly (shrimp + rice). (I used the leftover kale the next day to eat with poke and rice).
I will definitely be making this again for myself and others!!
SO happy to hear you enjoyed it!!! AMAZING!
Thank you so much for this recipe ♥️ It is beautiful, healthy, full of flavor and so delicious. I’m making it for my daughter’s birthday tonight.
I hope you enjoy!! It’s a family favorite in my house!
This recipe was insane! It was so fresh and simple to make, I already had most of the ingredients at home so it was an easy and delicious weeknight meal. Definitely one of the best recipes I’ve ever tried.
So happy to hear that Jazmyne!! xx
Absolutely love this recipe! It reminds me so much of sushi bake – a dish I love and crave all the time. This is dish is so much healthier with the addition of kale. I literally ate this four days in a row and will keep it on my weekday lunch/dinner rotation. I added wakame salad and sprinkled furikake seasoning a couple times and it was fabulous. Thank you for sharing this incredible recipe Kylie!
I’m SO happy to hear you enjoyed the recipe so much! I agree I love how it has sushi-like flavors! I was just recommending it to a pregnant friend who was missing sushi!! I will have to try with wakame salad and furikake, I LOVE both of those things! Thanks for sharing Vi!
This was DIVINE. This shrimp is perfectly crispy and y’all, this spicy mayo is next level. I love that it’s a little more robust than just your usual mayo and siracha.
I AM OBSESSED! This is so so good! So easy, pretty spicy & Delicious!!!
Yay! SO happy to hear you enjoyed this recipe as much as I do! One of my favorite weeknight dinners! Thanks for sharing Jamie!
This is such a delicious and easy to follow recipe! It was quick enough to make on a weeknight, but felt luxurious and was a nice change of pace from my usual meal rotation. Easily adaptable to whatever veggies you have on hand. Delish!!
Really love this recipe! Easy to make, all the flavors – spicy, salty, sour – and decently healthy. Thank you!
So happy to hear you enjoyed! Thank you so much for sharing!
This is bomb.com. I made it with chicken and the recipe still worked! The sauce is everything!!! Adding this to the weekly rotation. Who knew kale could be so tasty.
So happy to hear the recipe has made it into your weekly rotation!
Absolutely loved this!! I am lazy and made it with a standard spicy mayo because I had the stuff on hand but I’m sure the original recipe would be even better. Loooved the combo of flavors and textures and got rave reviews!
YAY!! So happy to hear you enjoyed the recipe!
This recipe is AMAZING!!!!!! I made it with tofu for my vegetarian husband and with shrimp for me. The crunch, the spice… all so nice. 10/10 will make again.
YAYY!!!! That makes me so happy to hear! I will have to give it a try with tofu – it sounds like a great swap to make it vegetarian! Thanks for sharing Brian.
Love this recipe! Easy, healthy, and delicious! One of my husband’s favorite dinners.
YAY! I’m so glad!!
Another favorite recipe! The crispy rice was a trial and error for me, the first time it wasn’t crispy and the second time it was too crisp, but once you get it it’s a game changer! I also used baby kale because I prefer the texture. Easy staple weeknight meal!
So happy to hear you enjoyed Lily! Good call using baby kale, I use that sometimes because I don’t like the pre-chopped tuscan kale at Trader Joe’s (too many stems to pick out) and they don’t have whole kale!
I was hesitant about my husband liking this, but made it anyway and just omitted the avocado for him. OMGosh…we both loved this and licked our bowls. Love the spicy heat and what a great idea to dress the kale differently. It was a flavor explosion to repeat again.
so happy to hear it was a hit!! Thank you for sharing Dawn!
My husband and I come back to this recipe over and over again because it’s just so good and easy to prepare.
That makes me so happy to hear! Thank you so much for sharing Kari!