Name: Shrimp Rice Bowls with Spicy Mayo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 lb large shrimp, peeled and deveined; 2 tablespoons olive oil; 1 teaspoon smoked paprika; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon cayenne pepper (optional); ½ cup mayonnaise; 1–2 tablespoons sriracha (to taste); 1 teaspoon lime juice; 2 cups cooked jasmine or brown rice; 1 cup shredded carrots; 1 cup sliced cucumbers; 1 avocado, sliced; 2 green onions, chopped; 2 tablespoons sesame seeds (optional); Soy sauce or tamari (optional)

Jump to Recipe·Leave a Review

Why You’ll Love This Recipe

Flavorful Harmony: The mild taste of cod pairs beautifully with the creamy, herbaceous sauce, while roasted potatoes add a satisfying texture.
Simple Preparation: With straightforward steps and readily available ingredients, this recipe is accessible even for novice cooks.
Elegant Presentation: Despite its simplicity, this dish presents beautifully, making it suitable for both family dinners and entertaining guests.

Ingredients

3 tablespoons extra-virgin olive oil
1 pound Yukon gold potatoes, cut into 1-inch pieces
2 teaspoons kosher salt
¼ teaspoon freshly cracked black pepper
2 tablespoons salted butter
1 large shallot, chopped
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken or fish stock
2 sprigs fresh rosemary
1 teaspoon lemon zest
2 tablespoons lemon juice (from 1 lemon)
2 teaspoons Dijon mustard
¼ teaspoon ground cayenne pepper
2 tablespoons capers, drained
1 pound cod fillet, cut into 4 pieces
2 tablespoons minced flat-leaf parsley (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Set your oven to 450°F (232°C) and position a rack in the center. Grease an 8×8-inch baking dish with 1 tablespoon of olive oil.
Roast the Potatoes: In the prepared baking dish, toss the potato pieces with 1 tablespoon of olive oil, 1 teaspoon of kosher salt, and the black pepper. Roast in the oven until tender, about 20-25 minutes.
Prepare the Cream Sauce: While the potatoes are roasting, heat the remaining 1 tablespoon of olive oil and the butter in a medium saucepan over medium heat. Add the chopped shallot and cook until tender, approximately 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Simmer the Sauce: To the saucepan, add the heavy cream, chicken or fish stock, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers. Increase the heat to bring the mixture to a simmer, then reduce to medium-low and cook until the sauce begins to thicken, about 5 minutes.
Combine and Bake: Season the cod fillets with the remaining 1 teaspoon of kosher salt. Once the potatoes are done, remove the baking dish from the oven and nestle the cod pieces among the potatoes. Pour the cream sauce over the top, ensuring even coverage. Bake uncovered until the fish flakes easily with a fork, an additional 10-15 minutes.
Garnish and Serve: If desired, sprinkle with minced parsley before serving. Enjoy your meal warm.

Servings and Timing

Servings: This recipe yields 4 servings.
Preparation Time: Approximately 15 minutes.
Cook Time: Around 35 minutes.
Total Time: About 50 minutes.

Variations

Alternative Fish Options: Substitute cod with other white fish varieties like haddock, halibut, or tilapia for a different flavor profile.
Herb Substitutions: If fresh rosemary isn’t available, use 1 teaspoon of dried rosemary. Alternatively, thyme can be used for a subtle variation in taste.
Spice Level Adjustment: For a milder dish, reduce or omit the cayenne pepper. Conversely, add a pinch of red pepper flakes for extra heat.

Storage/Reheating

Storage: Place any leftovers in an airtight container and refrigerate for up to 2 days.
Reheating: Warm the dish in a 350°F (175°C) oven for 10-12 minutes, or microwave on low power until heated through. If the sauce has thickened too much, add a splash of stock or water to achieve the desired consistency.

FAQs

Can I use a different type of potato?

Yes, you can substitute Yukon gold potatoes with red or fingerling potatoes. Keep in mind that the texture may vary slightly.

What if I don’t have fresh rosemary?

Dried rosemary can be used in place of fresh. Use about half the amount, as dried herbs are more concentrated in flavor.

Is it possible to make this dish dairy-free?

Absolutely. Substitute heavy cream with coconut cream and use dairy-free butter alternatives. Note that this may alter the flavor profile slightly.

Can I prepare the sauce in advance?

Yes, the cream sauce can be made ahead and refrigerated for up to 2 days. Reheat gently on the stovetop before using.

How do I know when the cod is cooked?

The cod is done when it flakes easily with a fork and appears opaque throughout.

Can I freeze leftovers?

It’s not recommended to freeze this dish, as the cream sauce may separate upon thawing, affecting the texture.