Easy Spicy Shrimp Rice Bowls in 20 Minutes!

Spicy Shrimp Rice Bowls

Easy Spicy Shrimp Rice Bowls in 20 Minutes

Easy Shrimp + Guacamole

These easy and quick Spicy Shrimp Rice Bowls are filled with homemade guacamole, tomatoes, and spicy shrimp, and is perfect for busy weeknight dinners!

Are you too busy to cook dinner?  Too tired?  I have the perfect solution for you– one that works for me 9 out of 10 times– ask the husband to make dinner.  (Am I right?!)  If, however, you’re home alone, or your significant has trouble remembering how to turn on the stove-top burners, or you, like me, live JUST outside the pizza delivery zone (really?!!?)— this recipe will save the day.

These Spicy Shrimp Rice Bowls are easy.  The most time-consuming part is cooking the rice, and the rest comes together in minutes.  Simply muster up the energy to start cooking, and before you know it, you’ll be devouring this tasty seafood rice bowl!

In a hurry? Jump to the recipe! 

Spicy Shrimp + Guacamole

Spicy Shrimp + Guacamole

What’s the key to making these Spicy Shrimp Rice Bowls work on a busy night?  Stock the ingredients ahead of time!  Keep rice in your pantry, shrimp in your freezer, and the veggies on hand, and you’ll be good to go!

If you haven’t been using shrimp in your meals when you’re in a hurry, give it a try.  Shrimp is fantastic for busy nights, because even if you forget to defrost it (oops- I never remember to defrost!!!), it can be thawed and ready to cook in about 5 minutes.  Throw the frozen shrimp in a cold water bath, and they’ll thaw out quickly.  If you’re trying to save even more time, you can buy pre-cooked frozen shrimp, and shave off 2 or 3 more minutes from your cook-time.  I’m not sure 2 minutes will make or break your evening, but sometimes every second counts!

Making Spicy Shrimp Rice Bowls

The guacamole in this dish is incredibly easy and fast.  Just dump the avocado, minced garlic, jalapeño peppers, lime juice, and yogurt into a blender cup.  You don’t even have to blend it all the way– serve it chunky if you like.  I serve the shrimp and guacamole on top of rice, along with some diced tomatoes and hot sauce (and maybe some cilantro).  All this should take a little less than 20 minutes, leaving you with a hot and tasty meal, and a fully satisfied appetite.

A Note on Responsibly Sourced Shrimp: Normally, when I post ‘notes’ about seafood safety, it’s about the safety of either the fish (choosing sustainable seafood), or about the safety of the eater (avoiding high levels of mercury and taking extra precautions with raw fish).  With shrimp, however, there’s another consideration– the farmers and peelers.  Imported shrimp (specifically, shrimp from Thailand) has been tied to forced slave labor, and has infiltrated huge amounts of the shrimp available inside the United States.  To avoid buying shrimp tied to slave labor, look for shrimp that has NOT been imported, or that clearly labels its origin.  

Love seafood?  Still hungry?  Try these:

Easy Spicy Shrimp Rice Bowls in 20 Minutes!
5 from 2 votes

Spicy Shrimp Rice Bowls

Course Main Course
Total Time 20 minutes
Servings 2 people
Calories 389 kcal
Author Champagne Tastes



  • 1/2 lb thawed or fresh shrimp (any size)
  • 1 TB minced garlic
  • 1 TB balsamic vinegar
  • 1/2 tsp crushed red pepper
  • 1 tsp cayenne pepper
  • 2 TB olive oil
  • 1 lemon or lime, juiced

Creamy Guacamole:

  • 1 avocado
  • 1/2 cup plain yogurt, Greek yogurt, or sour cream
  • 1 jalapeño, diced
  • 1 lemon or lime, juiced

Rice Bowls:

  • 1 cup white rice*
  • 1/2 cup diced cherry tomatoes
  • hot sauce, cilantro (optional)


  1. Begin cooking rice according to package directions.

  2. Shell + devein shrimp (or skip and serve with shells on). Toss shrimp together with garlic, vinegar, red pepper, cayenne, and lemon juice. Marinate 5-10 minutes.

  3. Heat saute pan on medium heat and add olive oil. When oil begins to ripple, add shrimp mixture and cook 4-6 minutes until shrimp is hot and pink (For pre-cooked shrimp, just saute until hot).

  4. For guacamole, blend together avocado, yogurt, jalapeño, and lemon juice in a food processor or blender.

  5. Serve rice, cooked shrimp, and guacamole in a bowl with diced tomatoes, cilantro (optional), and hot sauce.

Recipe Notes

*Calorie Information was calculated per serving using My Fitness Pal, and does not include optional add-ins like rice and tomatoes.

15 thoughts on “Spicy Shrimp Rice Bowls

  1. Laura | Wandercooks says:

    Yum, I love shrimp! Really need to start buying them more often! Love how quick and easy this meal is to pull together, but especially love your extra time saving tips haha 😛 Great idea to marinate the shrimp in your cooking pan – how have I never thought of that before!? 🙂

  2. Amanda | Chew Town says:

    That is one quick and delicious looking midweek meal. Prawns (what we call shrimp in Australia) are definitely a quick and easy way to have a meal on the table in no time. Love your blender guac trick – saves even more time.

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