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Tofu and Shrimp Protein Bowl

Tofu and Shrimp Protein Bowl

This spicy shrimp and tofu bowl features flavorful shrimp, fresh vegetables, and a creamy spicy mayo, making for a balanced and vibrant protein-packed meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course, seafood
Cuisine asian
Servings 2 people
Calories 392 kcal

Equipment

  • 1 skillet medium or high-sided
  • 1 small bowl for whisking sauces

Ingredients
  

  • 8-10 oz fresh raw shrimp or thawed frozen shrimp
  • salt and pepper to taste
  • 1-2 tsp light sesame oil or avocado oil
  • 1 1/2 tbsp low-sodium soy sauce gluten-free or regular
  • 1 1/2 tbsp sweet chili sauce
  • 1 tbsp Sriracha plus extra for topping
  • 1 clove garlic peeled, smashed, and minced
  • 1/2 tsp freshly grated ginger
  • 1/4-1/2 tsp crushed red pepper flakes to taste
  • 2 cups cooked rice
  • 1 English cucumber
  • 1 cup shelled edamame steamed
  • 1 jalapeño pepper
  • 2 tbsp fresh cilantro leaves
  • 1 cup shredded carrot
  • 1/4 cup sliced green onion
  • toasted sesame seeds for topping
  • spicy mayo for topping see below
  • Spicy Mayo Sauce:
  • 1/4 cup mayo
  • 2-3 tbsp Sriracha chili sauce to taste
  • Additional Mix-Ins and Toppings optional: garlic chili oil, snow peas or snap peas, bean sprouts, spicy sriracha green beans, sautéed mushrooms, bell pepper, pickled red onions, fresh pickled veggies, radish, nori

Instructions
 

  • Clean and peel shrimp if needed, then pat dry and season with salt and pepper.
  • Cook rice using your preferred method; aim for 1 cup cooked rice per serving.
  • Whisk together soy sauce, sweet chili sauce, Sriracha, garlic, ginger, and red pepper flakes in a small bowl; set aside.
  • Prepare spicy mayo by whisking together mayo and Sriracha to desired spiciness; set aside.
  • Steam shelled edamame and thinly slice the English cucumber and jalapeño; shred carrots if needed.
  • Heat sesame or avocado oil in a skillet over medium heat; add shrimp and sauce, simmering uncovered and stirring occasionally for 3-4 minutes until shrimp are opaque and cooked through.
  • Assemble bowls with a base of cooked rice, then layer cucumber, jalapeño, carrots, edamame, and shrimp.
  • Top with a drizzle of spicy mayo, toasted sesame seeds, sliced green onion, and extra Sriracha if desired.

Notes

  • Adjust cook times if using precooked rice or leftovers.
  • Feel free to add extra veggies or toppings to customize.
  • Store leftover components separately for best freshness.