Spicy Shrimp and Mushroom Rice Bowls with Roasted Vegetables

These rice bowls are a flavor explosion! Juicy shrimp, meaty mushrooms and roasted vegetables come together over fluffy rice, all topped with a spicy, creamy sauce. It’s a quick and satisfying dinner that’s sure to become a favorite.

The firecracker sauce is the star here-a vegan twist on the classic, made with sriracha and vegan mayo. It adds just the right amount of heat and tang to balance the savory elements. Perfect for a weeknight meal that feels special.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Vegan MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

7 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Toss on one side of a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack for 10 minutes (you’ll add more to the sheet then).
2. Meanwhile, in a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, trim green beans if necessary. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate ginger until you have 1 tsp (2 tsp for 4 servings). Trim and thinly slice scallions, separating whites from greens.
4. Once carrots have roasted 10 minutes, remove baking sheet from oven. Carefully toss green beans on empty side of sheet with a drizzle of oil, salt and pepper. Return sheet to top rack and roast until veggies are lightly browned and tender, 12-15 minutes. Rinse shrimp under cold water, then pat dry with paper towels. Season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
5. In a small bowl, combine mayonnaise, Sriracha (use less if you prefer less heat), 1 TBSP sweet soy glaze, 1 tsp vinegar and ½ tsp sugar (2 TBSP sweet soy glaze, 2 tsp vinegar and 1 tsp sugar for 4 servings). (Be sure to measure the vinegar-we sent more!) Add water 1 tsp at a time until sauce reaches a drizzling consistency. Taste and season with salt and pepper. Set aside until ready to serve.
6. Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Reduce heat to medium; stir in minced ginger, scallion whites, garlic powder and a drizzle of oil. Cook, stirring, until fragrant, 1 minute. Remove pan from heat and stir in remaining sweet soy glaze until mushrooms are evenly coated. Cover to keep warm. (Use pan used for shrimp here.)
7. Fluff rice with a fork; season with salt and pepper. Divide rice between bowls; top with carrots, green beans and mushrooms in separate sections. Drizzle bowls with firecracker sauce and garnish with scallion greens and sesame seeds. Serve shrimp atop bowls.

Recipe Tips

FAQ

Can I use regular mayonnaise instead of vegan?

Yes, regular mayonnaise works fine if you don’t need the recipe to be vegan.

What can I substitute for shrimp?

You can use chicken, tofu or extra mushrooms for a vegetarian option.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat in a microwave or skillet.