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why make this recipe
Shrimp Rice Bowls with Spicy Mayo are a fantastic meal choice for anyone looking for something fresh, flavorful, and filling. This dish combines tender shrimp with healthy vegetables and creamy spicy mayo, creating a delightful harmony of textures and tastes. Plus, it’s quick to make, making it an excellent option for busy weeknights or casual gatherings. With its simple ingredients and straightforward preparation, this recipe is perfect for both beginner and seasoned cooks.
how to make Shrimp Rice Bowls with Spicy Mayo
To make Shrimp Rice Bowls with Spicy Mayo, you’ll need to start with the shrimp. Season them with spices for a boost of flavor, then cook until they turn juicy and pink. While the shrimp cooks, whip up the spicy mayo for an extra kick. Finally, assemble your bowls by layering rice, shrimp, fresh veggies, and the delicious mayo on top.
Ingredients:
- 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)
- ½ cup mayonnaise
- 1-2 tablespoons sriracha (adjust to taste)
- 1 teaspoon lime juice
- 2 cups cooked jasmine or brown rice
- 1 tablespoon rice vinegar (optional, for added flavor)
- 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)
Directions:
- Heat olive oil in a skillet over medium-high heat.
- In a mixing bowl, combine smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Toss shrimp until evenly coated.
- Cook shrimp in the skillet for about 2-3 minutes per side until pink and opaque. Set aside.
- In a clean bowl, mix mayonnaise, sriracha, and lime juice until smooth.
- Assemble the bowls by layering rice as the base. Top with shrimp, carrots, avocado slices, cucumber slices, and drizzle with spicy mayo.
how to serve Shrimp Rice Bowls with Spicy Mayo
Serve the Shrimp Rice Bowls with Spicy Mayo in large bowls for a satisfying meal. Consider garnishing with sesame seeds and chopped green onions for added crunch and flavor. You can also add a splash of soy sauce or tamari for extra seasoning if desired.
how to store Shrimp Rice Bowls with Spicy Mayo
To store Shrimp Rice Bowls with Spicy Mayo, place the leftovers in an airtight container and refrigerate. The shrimp and veggies will stay fresh for about 2-3 days. For best results, keep the spicy mayo separate until you’re ready to serve.
tips to make Shrimp Rice Bowls with Spicy Mayo
- Ensure the shrimp are cooked just until pink to keep them tender.
- Feel free to adjust the amount of sriracha in the mayo to match your spice preference.
- Add other vegetables like bell peppers or snap peas for more color and nutrition.
variation
You can customize this recipe by using different proteins, such as chicken or tofu, instead of shrimp. You can also switch up the veggies based on what you have on hand or prefer.
FAQs
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.Is it possible to make the spicy mayo in advance?
Absolutely! You can prepare the spicy mayo a day ahead and store it in the fridge.What type of rice works best?
Jasmine or brown rice are both great options. Use whatever you prefer or have available.
Shrimp Rice Bowls with Spicy Mayo
A fresh, flavorful, and filling meal featuring tender shrimp, healthy vegetables, and creamy spicy mayo.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Pescatarian
Ingredients
- 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)
- ½ cup mayonnaise
- 1–2 tablespoons sriracha (adjust to taste)
- 1 teaspoon lime juice
- 2 cups cooked jasmine or brown rice
- 1 tablespoon rice vinegar (optional, for added flavor)
- 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
- Heat olive oil in a skillet over medium-high heat.
- Combine smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a mixing bowl. Toss shrimp until evenly coated.
- Cook shrimp in the skillet for about 2-3 minutes per side until pink and opaque. Set aside.
- Mix mayonnaise, sriracha, and lime juice in a clean bowl until smooth.
- Assemble the bowls by layering rice as the base. Top with shrimp, carrots, avocado slices, cucumber slices, and drizzle with spicy mayo.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. Keep the spicy mayo separate until ready to serve.