---
title: Firecracker Shrimp & Mushroom Rice Bowls
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/firecracker-shrimp-and-mushroom-rice-bowls-65e8cfd1ad357710d5d55205
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: medium
allergens:
  - Sesame
  - Soy
  - Wheat
  - Shellfish
tags: []
rating: 4.5
rating_count: 26
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: "Many loved the dish's diverse flavors, especially the firecracker sauce. Some found it phenomenal, while others wanted more heat."
  - theme: Ease of prep
    text: "Several noted it was time-consuming but worth the effort. Consider prepping veggies in advance for a quicker weeknight meal."
nutrition:
  calories: 960
  protein: 31
  fat: 43
  saturated fat: 6
  carbohydrates: 108
  sugar: 29
  fiber: 9
  cholesterol: 215
  sodium: 1980
image: "https://images.recipes.furrysalamander.com/Bowl%20Recipes/firecracker-shrimp-mushroom-rice-bowls.avif"
---
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim, peel, and cut @carrots{24%oz} on a diagonal into ½-inch-thick pieces. Toss on one side of a #baking sheet{} with a drizzle of @cooking oil{7%tsp}, salt, and pepper. Roast on top rack for ~{10%minutes} (you'll add more to the sheet then).

Meanwhile, in a #small pot{}, combine @jasmine rice{1.5%cup}, 1¼ cups water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low.

Cook, covered, until rice is tender, ~{15%minutes}. Keep covered off heat until ready to serve.

While rice cooks, trim @green beans{12%oz} if necessary. Trim and thinly slice @button mushrooms{16%oz} (skip if your mushrooms are pre-sliced!). Peel and mince or grate @ginger{2%thumb} until you have 1 tsp. Trim and thinly slice @scallions{4%unit}, separating whites from greens.

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%minutes}.

Rinse @shrimp{20%oz} under cold water; pat dry with @paper towels{}. Open package of chicken and drain off any excess liquid. Season shrimp or chicken 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 or chicken and cook, stirring occasionally, until opaque and cooked through, ~{4%minutes}. Turn off heat; transfer to a #plate{}. Wipe out pan.

In a #small bowl{}, combine @vegan mayo{8%tbsp}, @sriracha{2%tsp} (use less if you prefer less heat), 1 TBSP @sweet soy glaze{8%tbsp}, 1 tsp @rice wine vinegar{5%tsp}, and ½ tsp @sugar{1%tsp} (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.

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%minutes}.

Reduce heat to medium; stir in minced ginger, scallion whites, @garlic powder{2%tsp}, 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 or chicken here.

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 @sesame seeds{2%tbsp} and scallion greens. Serve.

Serve shrimp or chicken atop bowls.

Shrimp are fully cooked when internal temperature reaches 145°.