---
title: Firecracker Shrimp & Mushroom Rice Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/firecracker-shrimp-and-mushroom-rice-bowls-65e8cfd1ad357710d5d55205
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Medium
allergens: [Sesame, Soy, Wheat, Shellfish]
tags: [Asian-inspired, Rice Bowls, Spicy, Vegetable-heavy, High-Protein]
rating: 4.5
rating_count: 26
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the diverse flavors, especially the firecracker sauce.
  - theme: Ease of prep
    text: Noted as time-consuming but worth the effort.
image: "https://images.recipes.furrysalamander.com/firecracker-shrimp-mushroom-rice-bowls.avif"
---
Preheat oven to 425°F on top rack. Wash and dry all produce. Toss @carrots{2%medium}(peeled and cut into ½-inch diagonal pieces) on one side of a #baking sheet{} with a drizzle of @cooking oil{1%tbsp}, salt, and pepper. Roast on top rack for ~{10%minutes}.

Meanwhile, in a #small pot{}, combine @jasmine rice{1%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{1%cup} if necessary. Thinly slice @button mushrooms{8%oz}. Peel and mince @ginger{1%piece} until you have 1 tsp. Trim and thinly slice @scallions{3%stalks}, 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}.

In a #small bowl{}, combine @vegan mayo{2%tbsp}, @sriracha{1%tbsp}, 1 tbsp @sweet soy glaze{}, 1 tsp @rice wine vinegar{}, and ½ tsp @sugar{}. 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 @cooking oil{1%tbsp} 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{1%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.

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{1%tbsp}. Add cooked @shrimp{8%oz} if desired. Serve.