Description
Shrimp Rice Bowls with Spicy Mayo are a flavorful and easy-to-make meal featuring juicy shrimp, fluffy rice, fresh veggies, and a creamy, zesty mayo. Perfect for weeknight dinners, meal prep, or a quick lunch, this customizable dish balances taste and nutrition in every bite.
Ingredients
For the Shrimp:
- 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)
For the Spicy Mayo:
- ½ cup mayonnaise
- 1–2 tablespoons sriracha (to taste)
- 1 teaspoon lime juice
For the Bowls:
- 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)
Instructions
- Prepare the Shrimp:
- Toss shrimp with olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Heat a skillet over medium-high heat and cook shrimp for 2–3 minutes per side until pink and opaque. Set aside.
- Make the Spicy Mayo:
- Whisk mayonnaise, sriracha, and lime juice in a small bowl until smooth. Adjust spice level as desired.
- Prepare the Rice:
- Cook rice according to package instructions. Fluff with a fork and optionally mix with rice vinegar for added flavor.
- Assemble the Bowls:
- Divide cooked rice into four bowls.
- Top with shrimp, shredded carrots, cucumbers, avocado, and green onions.
- Drizzle with spicy mayo, sprinkle sesame seeds, and optionally add soy sauce or tamari.
Notes
tes
- Customizations: Add vegetables like edamame, pickled onions, or bell peppers to elevate the dish.
- Storage: Keep components in separate airtight containers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian-Inspired
