Description
These Shrimp Rice Bowls with Spicy Mayo are a quick, flavorful meal combining tender, pan-seared shrimp with fresh vegetables and a creamy, spicy sauce. Perfect for a healthy weeknight dinner, this recipe features simple ingredients and comes together in just 20 minutes, delivering a delicious balance of textures and flavors.
Ingredients
Scale
Protein and Base
- 1 lb shrimp, peeled and deveined
- 2 cups cooked rice
Vegetables and Toppings
- 1 avocado, sliced
- 1/4 cup cucumber, sliced
- 1/4 cup carrots, julienned
Sauces and Seasonings
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame seeds (optional)
Instructions
- Cook the shrimp: Heat a skillet over medium heat. Add the shrimp and cook for 3-4 minutes per side until they turn pink and opaque, ensuring they are fully cooked through.
- Make the spicy mayo: In a small bowl, combine the mayonnaise, sriracha sauce, and sesame oil. Mix well until the sauce is smooth and evenly blended.
- Assemble the bowls: Evenly divide the cooked rice into four serving bowls as the base for your shrimp bowls.
- Add toppings: Arrange the cooked shrimp on top of the rice, then add sliced avocado, cucumber slices, and julienned carrots to each bowl for freshness and crunch.
- Drizzle & garnish: Drizzle the prepared spicy mayo and soy sauce over each rice bowl. Sprinkle with sesame seeds if desired to add a nutty flavor and garnish.
- Serve & enjoy: Serve the shrimp rice bowls immediately while warm and enjoy this quick, tasty meal.
Notes
- Use day-old rice for better texture that won’t become mushy.
- Adjust the sriracha quantity to control the level of spiciness in the mayo.
- To make this gluten free, substitute tamari for soy sauce.
- Feel free to add other veggies like edamame or radishes for more variety.
- Cook shrimp just until opaque to avoid rubbery texture.
