Shrimp Rice Bowls with Spicy Mayo Recipe

Introduction

Shrimp Rice Bowls with Spicy Mayo offer a vibrant, flavorful meal combining tender shrimp, fluffy rice, and a zesty, creamy sauce. Perfect for busy weeknights or casual gatherings, this dish is quick to prepare and easily customizable to your taste.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 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 (optional, for extra heat)
• ½ cup mayonnaise
• 1-2 tablespoons sriracha (adjust to taste)
• 1 teaspoon lime juice
• 2 cups cooked jasmine or brown rice
• 1 tablespoon rice vinegar (optional, for added flavor)
• 1 cup shredded carrots
• 1 avocado, sliced
• 1 cup cucumber slices
• 2 green onions, chopped
• 2 tablespoons sesame seeds (optional)
• Soy sauce or tamari for drizzling (optional)

Instructions

1. Step 1: In a mixing bowl, combine the shrimp with olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using. Toss until the shrimp are well coated.
2. Step 2: Heat a skillet over medium-high heat. Add the shrimp mixture and sauté for about 3–4 minutes, or until the shrimp turn pink and opaque. Remove from heat and set aside.
3. Step 3: In a separate bowl, mix together the mayonnaise, sriracha, and lime juice until smooth to make the spicy mayo.
4. Step 4: Divide the cooked rice among serving bowls. Optionally, toss the rice with rice vinegar beforehand for added flavor.
5. Step 5: Top each bowl with the cooked shrimp, shredded carrots, avocado slices, cucumber slices, and chopped green onions.
6. Step 6: Drizzle the spicy mayo over each bowl and add soy sauce or tamari if desired. Finish with a sprinkle of sesame seeds for extra crunch.
7. Step 7: Serve immediately and enjoy your flavorful shrimp rice bowls!

Tips & Variations

• Marinate shrimp for 15 minutes in the olive oil and spices to boost flavor before cooking.
• Adjust the heat level by varying the amount of sriracha in the spicy mayo.
• Swap jasmine rice for brown rice for a nuttier texture and added fiber.
• Add extra vegetables like bell peppers or snap peas for more crunch and color.
• Use fresh shrimp whenever possible for the best taste and texture.

Storage

Store leftovers in an airtight container in the refrigerator for 2-3 days. For longer storage, freeze in freezer-safe containers for up to 3 months. To reheat, warm in the oven at 350°F (175°C) covered with foil for 15-20 minutes, or heat in the microwave in short intervals, stirring occasionally for even warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What kind of shrimp should I use for Shrimp Rice Bowls with Spicy Mayo?

Medium or large shrimp, peeled and deveined, work best for this recipe for easy cooking and eating.

Can I customize my Shrimp Rice Bowls with Spicy Mayo?

Absolutely! Feel free to add vegetables like bell peppers, snap peas, or any fresh produce you enjoy to make it your own.

Shrimp Rice Bowls with Spicy Mayo Recipe

Print Recipe

★★★★★

4.4 from 75 reviews

Shrimp Rice Bowls with Spicy Mayo are a vibrant and flavorful dish that perfectly balances succulent sautéed shrimp, fluffy jasmine or brown rice, fresh vegetables, and a zesty spicy mayo sauce. This quick and easy recipe is ideal for busy weeknights or casual gatherings, combining taste, nutrition, and simplicity. With just 25 minutes total time, it offers a delicious, customizable meal that suits a variety of palates.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Serves approximately 4 people 1x
• Category: Main
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

For the Shrimp

• 1 lb medium shrimp, peeled and deveined
• 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 (optional, for extra heat)

For the Spicy Mayo

• ½ cup mayonnaise
• 1–2 tablespoons sriracha (adjust to taste)
• 1 teaspoon lime juice

For Serving

• 2 cups cooked jasmine or brown rice
• 1 tablespoon rice vinegar (optional, for added flavor)
• 1 cup shredded carrots
• 1 avocado, sliced
• 1 cup cucumber slices
• 2 green onions, chopped
• 2 tablespoons sesame seeds (optional)
• Soy sauce or tamari for drizzling (optional)

Instructions

1. Prepare the Shrimp: In a mixing bowl, combine the shrimp with olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using. Toss until the shrimp are evenly coated with the seasoning mix.
2. Cook the Shrimp: Heat a non-stick skillet over medium-high heat. Add the seasoned shrimp to the hot skillet and sauté for 3-4 minutes, or until the shrimp turn pink, opaque, and develop a slight char. Remove from heat and set aside.
3. Make the Spicy Mayo: In a separate bowl, mix together the mayonnaise, sriracha (to taste), and lime juice until smooth and well combined. Adjust the spice level by adding more sriracha if desired.
4. Assemble Your Bowls: Divide the cooked jasmine or brown rice evenly among serving bowls. If desired, drizzle the rice with rice vinegar to add a subtle tang. Top the rice with the warm sautéed shrimp, shredded carrots, avocado slices, cucumber slices, and chopped green onions.
5. Dress and Garnish: Drizzle each bowl with the prepared spicy mayo and soy sauce or tamari if using. Sprinkle sesame seeds on top for added nuttiness and crunch.
6. Serve: Enjoy your flavorful Shrimp Rice Bowls immediately while warm, for the best texture and taste experience.

Notes

• Use fresh shrimp if possible for best flavor and texture; frozen shrimp can be used but make sure they are properly thawed and patted dry.
• Marinate the shrimp for 15 minutes before cooking to enhance flavor.
• Cook shrimp at high heat for a quick sear and to avoid rubbery texture.
• Adjust the amount of sriracha in the mayo to control the spice level according to your preference.
• Use warm rice rather than cold rice for a better texture and taste.
• Prepare all vegetables and ingredients before cooking to ensure smooth assembly.
• Store leftovers in an airtight container in the refrigerator and consume within 2-3 days. Can freeze for up to 3 months.
• To reheat, use an oven at 350°F (175°C) covered with foil for 15-20 minutes, microwave in short bursts, or warm on stovetop stirring occasionally.

Keywords: shrimp rice bowls, spicy mayo, easy dinner, sautéed shrimp, asian-inspired bowl, quick weeknight meal, healthy shrimp recipe, shrimp and rice, homemade spicy mayo