Spicy shrimp & joi choi rice bowl

Posted by Anna-Kate Bultema on

About the recipe

Put that frozen shrimp hanging out in your freezer to good use and make this spicy shrimp & joi choi rice bowl. For a plant-based option, switch out the shrimp for tofu and opt for vegan mayo instead. Serves 2.


For the rice bowl:

  • 1-2 handfuls joi choi
  • 2 cups raw or frozen shrimp
  • ⅓ cup teriyaki sauce
  • 1 tbsp olive oil
  • 2 cups cooked white rice
  • ½ cup purple and green cabbage
  • ½ cup cucumber
  • ⅓ cup green onion
  • ⅓ cup chopped cilantro
  • Sea salt & fresh-cracked pepper

For the sauce:

  • ⅓ cup mayo
  • ⅓ cup sriracha 
  • Juice of 1 lime
  • 1 tsp cayenne pepper (omit for less spice)
  • 1 tbsp honey
  • 1 tsp red pepper flakes
  • ⅓ cup chopped cilantro
  • Sea salt & fresh-cracked pepper


  1. First make the sauce: Combine all the ingredients in a small bowl and whisk together. Taste and adjust. If too spicy, add a touch more honey and water. Set aside for flavors to combine.
  2. Cook rice in a rice cooker or on the stove-top according to package instructions.
  3. Heat a pan over medium heat and add olive oil. Once warm, add shrimp for 1 minute. Then add the teriyaki sauce and cook for another 3 minutes, turning the shrimp over occasionally. Add the joi choi and cook for another minute or two. Add salt and pepper to taste. Take off heat and set aside.
  4. Chop the cabbage, thinly slice the cucumber, and slice the green onions. 
  5. To build your bowl, start by adding cooked rice and chopped vegetables. Then add the cooked shrimp and joi choi mix. Finish with the chopped cilantro and top with red pepper flakes if desired. 

Option: Replace shrimp with tofu and use vegan mayo if plant-based.

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