Shrimp Rice Bowls with Spicy Mayo

Elevate your weeknight dinner with these vibrant Shrimp Rice Bowls with Spicy Mayo. This popular dish combines succulent, seasoned shrimp with fluffy rice and a variety of fresh toppings, all brought together by a creamy, zesty spicy mayo. It’s a flavor explosion – savory, a little spicy, and perfectly balanced, making it ideal for a quick and satisfying weeknight meal, a healthy lunch option, or even a casual dinner party. You’ll love how easy these shrimp rice bowls are to customize and assemble.

Gathering your ingredients is the first step to creating these fantastic shrimp rice bowls with spicy mayo. The recipe uses simple, fresh components that come together quickly. Key elements include plump shrimp, fluffy rice, and crunchy vegetables, all enhanced by the star – a homemade spicy mayo.

• For the 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)
• For the Spicy Mayo:
• ½ cup mayonnaise
• 1–2 tablespoons sriracha (adjust to taste)
• 1 teaspoon lime juice
• For the 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)

These shrimp rice bowls are very forgiving, allowing for easy substitutions and ingredient adjustments. Don’t be afraid to swap out toppings or adjust the spice level to perfectly suit your taste.

• Shrimp: You can use large shrimp if that’s what you have. Adjust cooking time slightly. If you don’t have shrimp, cooked chicken or baked tofu make excellent vegetarian or alternative protein options.
• Rice: Quinoa or cauliflower rice can be used as healthier, gluten-free alternatives to traditional rice.
• Spicy Mayo: For a lighter version, use light mayonnaise or even Greek yogurt mixed with a little mayo. Adjust sriracha to your heat preference; if you don’t have sriracha, chili garlic sauce or a dash of hot sauce can work.
• Vegetables: Feel free to add or substitute with other vegetables like bell peppers, edamame, or corn.

Step 1: Season the Shrimp

In a medium mixing bowl, combine the peeled and deveined shrimp with olive oil. Sprinkle in the smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if you desire extra spice. Toss everything together well, ensuring each shrimp is evenly coated with the seasoning mixture.

Step 2: Cook the Shrimp

Heat a large skillet or frying pan over medium-high heat. Once the pan is hot, add the seasoned shrimp in a single layer. Cook for about 2-3 minutes on each side. The shrimp will turn pink and opaque when they are done. Be careful not to overcook them, as they can become tough. Remove the cooked shrimp from the skillet and set them aside.

Step 3: Make the Spicy Mayo

In a small bowl, combine the mayonnaise, sriracha, and lime juice. Whisk these ingredients together until they form a smooth, creamy sauce. Taste the spicy mayo and add more sriracha if you prefer it spicier, or a little more lime juice for extra tang. This sauce is key to the flavor of your shrimp rice bowls.

Step 4: Prepare the Rice

If you haven’t cooked your rice yet, prepare it according to its package directions. Once the rice is cooked, fluff it gently with a fork. If you like, stir in the tablespoon of rice vinegar while the rice is still warm to add a subtle tang and aroma. This step slightly elevates the plain rice in your shrimp rice bowls.

Step 5: Assemble the Bowls

Divide the prepared rice evenly among four serving bowls. This forms the foundation for your delicious shrimp rice bowls with spicy mayo.

Step 6: Add Toppings

Artfully arrange the cooked shrimp over the rice in each bowl. Then, add your chosen toppings: piles of shredded carrots, slices of creamy avocado, refreshing cucumber slices, and chopped green onions. This is where you can make your shrimp rice bowls visually stunning.

Step 7: Drizzle and Serve

Generously spoon the prepared spicy mayo over the shrimp and toppings in each bowl. If desired, sprinkle with sesame seeds for a bit of crunch and drizzle with soy sauce or tamari for an extra savory kick. Serve your shrimp rice bowls with spicy mayo immediately and enjoy!

These shrimp rice bowls with spicy mayo are a complete meal on their own, but you can enhance the dining experience with these ideas:

• Serve with a side of pickled ginger or edamame.
• Offer extra soy sauce or tamari on the side for dipping.
• Garnish with fresh cilantro for a burst of herbaceous flavor.
• Pair with a light, refreshing iced tea or sparkling water.

Leftover shrimp rice bowls with spicy mayo can be stored in an airtight container in the refrigerator for up to 2 days. It’s best to store the spicy mayo separately if possible to prevent the toppings from becoming soggy. Reheat gently in a microwave or on the stovetop until warmed through. The avocado is best added fresh when serving leftovers.

Can I make the spicy mayo ahead of time?

Yes, the spicy mayo can be made up to 3 days in advance and stored in an airtight container in the refrigerator.

Can I use frozen shrimp?

Absolutely! Thaw frozen shrimp completely before peeling, deveining, and cooking.

Can I make these shrimp rice bowls vegetarian or vegan?

Yes! Substitute the shrimp with baked tofu or your favorite plant-based protein. For a vegan spicy mayo, use vegan mayonnaise and ensure any other ingredients are vegan-friendly.

How spicy is this recipe?

The spiciness depends on the amount of sriracha you use in the mayo. Start with 1 tablespoon and add more to reach your desired heat level. The cayenne pepper on the shrimp also adds a little kick.

These Shrimp Rice Bowls with Spicy Mayo offer a delightful harmony of taste and texture. The seasoned shrimp provides a savory depth, perfectly complemented by the fresh crispness of the vegetables and the creamy, zesty kick of the spicy mayo. They are incredibly easy to assemble, making them a fantastic choice for busy weeknights or a quick, healthy lunch. This versatile dish is sure to become a go-to favorite for a satisfying and flavorful meal. Give these amazing shrimp rice bowls a try soon!

Shrimp Rice Bowls with Spicy Mayo

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Vibrant shrimp rice bowls with homemade spicy mayo, fluffy rice, succulent shrimp, and fresh toppings. A perfect quick meal for weeknights or lunch, packed with flavor and easy to customize.

• Author: basma
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Quick Dinner Recipes
• Method: Stir Fry
• Cuisine: Fusion

Ingredients

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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)
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)
1 cup shredded carrots
1 avocado, sliced
1 cup cucumber slices
2 green onions, chopped
2 tablespoons sesame seeds

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Instructions

In a bowl, toss shrimp with olive oil and seasonings. Heat a skillet over medium-high heat and cook shrimp for 3-4 minutes until pink and cooked through.
In another bowl, mix mayonnaise, sriracha, and lime juice for the spicy mayo.
In a pot, cook rice until fluffy. If using rice vinegar, stir it in for added flavor.
Assemble bowls by placing rice as the base, then top with cooked shrimp, shredded carrots, avocado, cucumber, green onions, and a drizzle of spicy mayo.

Notes

Feel free to add other protein like tofu or substitute shrimp with halal options.
Use any fresh vegetables you prefer.
Adjust the amount of sriracha to your spice preference.
Store leftovers in an airtight container in the fridge for up to 2 days.

Nutrition

• Serving Size: 1 bowl
• Calories: 520
• Sugar: 1g
• Sodium: 350mg
• Fat: 21g
• Saturated Fat: 4g
• Carbohydrates: 55g
• Fiber: 2g
• Protein: 32g
• Cholesterol: 160mg