If you’re craving a dish that combines vibrant flavors, satisfying textures, and a delightful kick of heat, look no further than this Shrimp Rice Bowls with Spicy Mayo Recipe. It’s the perfect mix of juicy, smoky shrimp, creamy, tangy spicy mayo, and fresh, colorful veggies all layered over fluffy rice. Perfect for a weeknight dinner or a casual lunch that feels extra special, this recipe will quickly become a favorite you want to share with everyone.
Ingredients You’ll Need
Gathering these ingredients is the first step to a dish that’s bursting with flavor and texture. Each component is simple on its own but comes together beautifully to create a complete meal that’s as balanced as it is delicious.
- 1 lb medium shrimp: Peeled and deveined for easy cooking and eating.
- 1 tablespoon olive oil: Helps to perfectly sear the shrimp while adding a subtle richness.
- 1 teaspoon smoked paprika: Adds a smoky depth that makes the shrimp pop.
- ½ teaspoon garlic powder: Gives a warm, aromatic undertone.
- ½ teaspoon onion powder: Complements the garlic with a mild sweetness.
- ½ teaspoon salt: Essential for seasoning every bite just right.
- ¼ teaspoon black pepper: Adds a gentle heat and complexity.
- ¼ teaspoon cayenne pepper (optional): For those who love a little extra spicy kick.
- ½ cup mayonnaise: Forms the creamy base of the spicy mayo sauce.
- 1–2 tablespoons sriracha: Adjusted to your heat preference for a bold, tangy punch.
- 1 teaspoon lime juice: Brightens the spicy mayo with a fresh citrus zing.
- 2 cups cooked jasmine or brown rice: Fluffy and fragrant, the perfect canvas for your toppings.
- 1 tablespoon rice vinegar (optional): Adds a subtle tang to the rice, elevating the overall flavor.
- 1 cup shredded carrots: For a crunchy, sweet contrast.
- 1 avocado, sliced: Creamy and buttery, balancing the spice perfectly.
- 1 cup cucumber slices: Adds refreshing coolness and crunch.
- 2 green onions, chopped: Brightens the bowl with mild oniony sharpness.
- 2 tablespoons sesame seeds (optional): Toasted, they bring nutty flavor and a bit of crunch.
- Soy sauce or tamari for drizzling (optional): Enhances the umami and ties the flavors together.
How to Make Shrimp Rice Bowls with Spicy Mayo Recipe
Step 1: Season the Shrimp
Start by tossing your peeled and deveined shrimp in olive oil along with smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne if you want that extra heat. This seasoning blend is where your shrimp gets all that wonderful smoky, spicy flavor that makes this dish unforgettable.
Step 2: Cook the Shrimp
Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side. You’ll know they’re done when they turn pink and opaque. This quick sear locks in juiciness while creating a slight crisp on the outside. Set them aside once cooked to keep them warm for assembly.
Step 3: Make the Spicy Mayo
In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth. This spicy mayo is the star sauce that brings creaminess and heat in every drizzle, perfectly complementing the fresh ingredients and savory shrimp.
Step 4: Prepare the Rice
If you haven’t cooked your rice yet, now’s the time. Jasmine or brown rice works wonderfully here—fluff it with a fork and stir in rice vinegar for a subtle tang that adds brightness to the bowl base.
Step 5: Assemble Your Shrimp Rice Bowls with Spicy Mayo Recipe
Divide the rice into four bowls, then artfully arrange the seasoned shrimp on top. Add shredded carrots, cucumber slices, avocado, and green onions for crunch, creaminess, and freshness. Finish with a generous spoonful of that spicy mayo, sprinkle with sesame seeds, and a drizzle of soy sauce or tamari if you like a little extra umami.
How to Serve Shrimp Rice Bowls with Spicy Mayo Recipe
Garnishes
Sprinkling toasted sesame seeds over your bowls adds a toasty crunch that pairs beautifully with the creamy avocado and spicy mayo. For an extra burst of freshness and color, add thin slices of red chili or a handful of microgreens on top.
Side Dishes
This dish shines on its own but pairs wonderfully with light sides like a crisp cucumber salad or edamame tossed in a little sea salt. A simple miso soup would also balance the spice and add an comforting touch.
Creative Ways to Present
For a fun twist, try serving your shrimp rice bowls in hollowed-out avocados or small edible bowls made from lettuce leaves. Layer ingredients in clear glass jars for an eye-catching presentation that highlights every colorful component. It’s a great way to impress guests or elevate your meal at home.
Make Ahead and Storage
Storing Leftovers
Keep any leftover shrimp and rice separated in airtight containers in the fridge. The spicy mayo can be stored in a small jar or bowl covered tightly. This helps maintain the flavors and textures so your leftovers stay delicious.
Freezing
While cooked shrimp can be frozen, this dish is best enjoyed fresh due to the veggies and creamy sauce. If you freeze, store the shrimp and rice in separate freezer-safe containers for up to 1 month, then thaw overnight in the fridge before reheating.
Reheating
Reheat shrimp gently in a skillet or microwave just until warmed through to avoid overcooking. Warm the rice separately with a sprinkle of water to retain moisture. Add fresh toppings and drizzle the spicy mayo only after reheating for the best texture and flavor.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before seasoning and cooking. This ensures they sear nicely and don’t steam in the pan.
How spicy is the spicy mayo?
The heat level is totally up to you. Starting with one tablespoon of sriracha keeps it mild, but you can add more if you love that fiery kick. The lime juice also balances out the spice with a fresh zing.
Can I substitute the rice with something else?
Yes! Cauliflower rice or quinoa make excellent alternatives if you want a lower-carb bowl or a different texture. Just cook them according to the package instructions and season lightly before layering your bowls.
Is the spicy mayo sauce gluten-free?
The mayo and sriracha themselves are usually gluten-free, but it’s important to check labels. Also, if you’re adding soy sauce, opt for tamari or a gluten-free soy sauce to keep everything safe for gluten-sensitive diets.
Can I make this recipe vegan or vegetarian?
You sure can! Swap shrimp for tofu or tempeh, cooked and seasoned similarly, and use vegan mayo and sriracha for the sauce. Roasted vegetables can also add great flavor and texture in place of shrimp.
Final Thoughts
This Shrimp Rice Bowls with Spicy Mayo Recipe invites you to enjoy a vibrant, satisfying meal bursting with flavor and texture. It’s easy enough for an everyday dinner but special enough to share with friends and family. Don’t hesitate to put your own spin on it and make it truly your own—you’re going to love every bite!
PrintShrimp Rice Bowls with Spicy Mayo Recipe
These Shrimp Rice Bowls with Spicy Mayo combine tender, seasoned shrimp with fluffy jasmine or brown rice, fresh veggies, and a creamy, spicy sriracha mayo for a vibrant and flavorful meal that’s quick to prepare and perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
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)
Spicy Mayo
- ½ cup mayonnaise
- 1–2 tablespoons sriracha (adjust to taste)
- 1 teaspoon lime juice
Rice Bowl Base
- 2 cups cooked jasmine or brown rice
- 1 tablespoon rice vinegar (optional, for added flavor)
Toppings
- 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
- Season the Shrimp: In a mixing bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using to evenly coat the shrimp with the spices.
- Cook the Shrimp: Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side or until the shrimp are pink and opaque. Remove from heat and set aside.
- Make the Spicy Mayo: In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth and well combined. Adjust the sriracha quantity to achieve your preferred spiciness level.
- Prepare the Rice: If the rice is not already cooked, prepare it according to package instructions. Once cooked, fluff the rice with a fork and mix in rice vinegar if using to add a subtle tangy flavor.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls as the base. Arrange the cooked shrimp, shredded carrots, cucumber slices, avocado, and chopped green onions on top of the rice.
- Drizzle with Sauce and Garnish: Spoon the spicy mayo generously over each bowl. Sprinkle with sesame seeds and add a drizzle of soy sauce or tamari if desired to enhance the flavor.
Notes
- You can substitute brown rice with quinoa or cauliflower rice for a low-carb option.
- If you prefer less heat, reduce or omit the cayenne pepper and sriracha in the spicy mayo.
- To make this recipe gluten-free, use tamari instead of soy sauce and ensure your mayonnaise is gluten-free.
- For extra crunch, consider adding chopped nuts or crispy onions as toppings.
- Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days.
