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Shrimp Rice Bowls with Spicy Mayo Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://liamjayne.com/shrimp-rice-bowls-with-spicy-mayo-recipe/