Description

Shrimp Rice Bowls with Spicy Mayo are a delectable solution for busy weeknights or casual get-togethers. This quick and satisfying meal features succulent shrimp seasoned to perfection, served over a bed of fragrant rice and drizzled with creamy spicy mayo.

Ingredients

Scale

1 lb medium shrimp (peeled and deveined)
2 cups cooked jasmine or brown rice
½ cup mayonnaise
1–2 tablespoons sriracha
1 tablespoon 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
1 teaspoon lime juice
1 cup shredded carrots
1 avocado, sliced
1 cup cucumber slices
2 green onions, chopped
2 tablespoons sesame seeds
Soy sauce or tamari

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Instructions

Prepare the Spicy Mayo: In a mixing bowl, combine mayonnaise, sriracha, and lime juice. Mix until well blended.
Season the Shrimp: In a skillet over medium heat, add olive oil. Season shrimp with smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Cook the Shrimp: Add seasoned shrimp to the hot skillet. Cook for about 3–4 minutes on each side or until shrimp turn pink and opaque.
Assemble Your Bowls: In serving bowls, place a generous portion of cooked rice. Top with cooked shrimp, shredded carrots, avocado slices, cucumber slices, and green onions.
Drizzle with Sauce: Finish by drizzling spicy mayo over each bowl. Sprinkle sesame seeds on top.

Notes

Store in an airtight container in the refrigerator for 2-3 days. To reheat, use a microwave on medium power in short intervals or a skillet over medium heat with a splash of water.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main
Method: Stovetop
Cuisine: Asian

Nutrition

Serving Size: 1 bowl (approximately 400g)
Calories: 550 kcal
Sugar: 2 g
Sodium: 850 mg
Fat: 28 g
Saturated Fat: 4 g
Unsaturated Fat: 24 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 5 g
Protein: 20 g
Cholesterol: 160 mg