Start by cleaning and peeling the shrimp if you’ve got the raw kind. If you’re like me and appreciate convenience, buying frozen, deveined, easy-peel shrimp can save you a ton of time. Simply thaw the shrimp, pat them dry, and season lightly with salt and pepper.

Prepare the rice according to your preferred method. You can go classic with stovetop or rice cooker methods, or take a shortcut with microwavable rice packets. I aim for about one cup of cooked rice per serving, and if you're feeling adventurous, a little shredded lettuce can jazz it up!

In a small bowl, combine the soy sauce, sweet chili sauce, Sriracha, minced garlic, freshly grated ginger, and crushed red pepper flakes. Mix everything until blended, then set aside. This flavorful mix will be the backbone of your shrimp.

In another bowl, combine mayo with Sriracha—play around with the quantities until you get that perfect kick! I tend to go heavy on Sriracha because I love a good heat. Set your spicy mayo aside; it’s going to amp up your bowls.

Time to chop! Steam the shelled edamame if needed, and thinly slice that English cucumber. Don’t forget the jalapeño—slice it up and set it aside. You can also grab pre-shredded carrots to make life a bit easier!

Heat a pan or high-sided skillet over medium heat and add a splash of light sesame oil. Toss in the shrimp and pour over the sauce you prepared in step three. Let it simmer, stirring occasionally, for about 3-4 minutes, or until the shrimp turn opaque and curled. The key here is that they shouldn’t be rubbery—remove them once they look perfect!

Let’s build those beautiful bowls! Start with a base of fluffy rice (or a rice and lettuce mix). Layer on the cucumber, jalapeño, edamame, carrots, and, of course, the stars of the show—the saucy shrimp.

Finish with a generous drizzle of spicy mayo, toasted sesame seeds, and sliced green onions. For those who like a little extra heat, feel free to add more Sriracha on top. Now, take a moment to admire your gorgeous creation!