Shrimp 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.
