Shrimp Rice Bowls with Spicy Mayo Recipe
These Shrimp Rice Bowls with Spicy Mayo offer a quick and flavorful meal that’s perfect for busy weeknights. Tender shrimp are seasoned with smoky spices and cooked to perfection, served over a bed of jasmine or brown rice, and topped with fresh vegetables and a zesty, creamy spicy mayo. This vibrant bowl balances savory, spicy, and fresh elements, making it a satisfying and nutritious choice for lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: American
Ingredients
Scale
Shrimp and Seasoning
- 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)
Spicy Mayo
- ½ cup mayonnaise
- 1–2 tablespoons sriracha (adjust to taste)
- 1 teaspoon lime juice
Bowl Components
- 2 cups cooked jasmine or brown rice
- 1 tablespoon rice vinegar (optional)
- 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
- Prepare Spicy Mayo. In a mixing bowl, combine mayonnaise, sriracha, and lime juice. Stir well until the mixture is smooth and creamy. Set aside to allow the flavors to meld.
- Season the Shrimp. Heat olive oil in a skillet over medium-high heat. Add the shrimp and sprinkle with smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using.
- Cook the Shrimp. Sauté the shrimp for 3–5 minutes, stirring occasionally, until they turn pink and opaque, indicating they are cooked through. Remove from heat.
- Assemble the Rice Bowls. Place cooked jasmine or brown rice at the bottom of each serving bowl. Optionally, toss the rice with rice vinegar beforehand for extra flavor. Top the rice with cooked shrimp and arrange shredded carrots, avocado slices, cucumber slices, and chopped green onions around the shrimp.
- Finish and Serve. Drizzle the spicy mayo over the bowls. Sprinkle with sesame seeds if desired and add a drizzle of soy sauce or tamari for extra umami. Serve immediately and enjoy.
Notes
- If using brown rice, cook according to package instructions before assembling bowls.
- Adjust the amount of sriracha in the spicy mayo to control heat level.
- For added crunch, consider adding chopped nuts or crispy fried onions as toppings.
- Leftover shrimp can be stored in an airtight container in the fridge for up to 2 days.
- To make this recipe gluten free, use gluten-free tamari instead of soy sauce.
- Avocado can be replaced with mango slices for a sweet twist.
Keywords: shrimp rice bowl, spicy mayo shrimp, quick dinner, healthy shrimp recipes, easy weeknight meals