Shrimp Rice Bowls with Spicy Mayo
A vibrant and comforting meal combining juicy shrimp, fluffy rice, and crisp vegetables topped with a creamy, tangy spicy mayo.
Ingredients
For the Shrimp
- 1 lb medium shrimp, peeled and deveined Use large shrimp if preferred - adjust cooking time.
- 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) Adjust for spice level.
For the Spicy Mayo
- ½ cup mayonnaise Use regular or light mayo.
- 1-2 tablespoons sriracha Adjust to taste for heat.
- 1 teaspoon lime juice
For Assembly
- 2 cups cooked jasmine or brown rice Stir in rice vinegar for flavor if desired.
- 1 cup shredded carrots
- 1 avocado sliced
- 1 cup cucumber slices
- 2 tablespoons sesame seeds (optional)
- Soy sauce or tamari for drizzling (optional)
Instructions
Prepare the Rice
- Cook 2 cups of jasmine or brown rice according to package instructions. For extra flavor, stir 1 tablespoon rice vinegar into warm rice.
Make the Spicy Mayo
- In a mixing bowl, combine ½ cup mayonnaise, 1–2 tablespoons sriracha, and 1 teaspoon lime juice. Whisk until smooth and creamy.
Season the Shrimp
- Place the peeled and deveined shrimp in a bowl. Drizzle with olive oil, sprinkle the seasonings, and toss until evenly coated.
Cook the Shrimp
- Heat a skillet over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque.
Assemble the Bowls
- Start with warm rice in each bowl, topped with shrimp, carrots, cucumber, avocado, and green onions.
- Drizzle with spicy mayo and sprinkle with sesame seeds if using.
Notes
Store components separately in airtight containers. Rice and shrimp keep for 2–3 days, spicy mayo for up to 4 days. Best to assemble bowls just before serving.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 24gFat: 20gSaturated Fat: 3gSodium: 600mgFiber: 4gSugar: 2g
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