Description
These Shrimp Rice Bowls with Spicy Mayo combine perfectly seasoned, skillet-cooked shrimp with fluffy jasmine or brown rice, fresh vegetables, and a creamy, spicy mayo drizzle. Ready in just 25 minutes, this easy and flavorful dish makes a satisfying weeknight dinner or a delightful lunch option.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ 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
Rice and Toppings
- 2 cups cooked jasmine or brown rice
- Shredded carrots, as desired
- Avocado slices, as desired
- Cucumber slices, as desired
- Chopped green onions, as desired
Instructions
- Make the Spicy Mayo: In a small bowl, combine the mayonnaise, sriracha, and lime juice. Mix well until smooth and creamy. Adjust the amount of sriracha to reach your preferred spice level.
- Cook the Shrimp: Heat olive oil in a skillet over medium-high heat. Season the shrimp with smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using. Add the shrimp to the hot skillet and cook for 3–4 minutes on each side, until the shrimp turn pink and opaque.
- Assemble the Bowls: Divide the cooked jasmine or brown rice evenly among four serving bowls. Top the rice with the cooked shrimp, shredded carrots, avocado slices, cucumber slices, and chopped green onions.
- Add Spicy Mayo and Serve: Drizzle the prepared spicy mayo generously over each bowl. Serve immediately while the shrimp are warm and enjoy your vibrant, flavorful shrimp rice bowls.
Notes
- You can substitute the shrimp with chicken or tofu for different protein options.
- Brown rice adds a nuttier flavor and more fiber compared to jasmine rice.
- Adjust the spice in the mayo according to your heat preference or omit sriracha for a milder sauce.
- Leftover bowls can be refrigerated for up to 2 days but add avocado just before serving to avoid browning.
