why make this recipe
Shrimp Rice Bowls with Spicy Mayo are a wonderful meal option for busy weeknights. They are quick to prepare, packed with flavor, and can easily be customized to suit your taste. With tender shrimp and fresh veggies, this dish is both satisfying and healthy. The spicy mayo adds a delicious kick, making each bite exciting. Plus, you can use leftover rice or grains to save time!
how to make Shrimp Rice Bowls with Spicy Mayo
Ingredients:
- 1 pound large shrimp
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup mayonnaise (or Greek yogurt)
- 1 tablespoon sriracha
- 1 teaspoon lime juice
- 1/2 teaspoon soy sauce
- 2 cups cooked white or brown rice (or quinoa, cauliflower rice, etc.)
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- 1/2 cup sliced radishes
- 1 avocado, sliced
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds (optional)
- 1 tablespoon chopped cilantro (optional)
- Pickled ginger
- Nori strips (seaweed)
- Chopped peanuts or cashews
- Extra sriracha or soy sauce for drizzling
Directions:
- In a mixing bowl, combine the mayonnaise, sriracha, lime juice, and soy sauce. Adjust the sriracha to your preferred level of spice. Mix until smooth and set aside.
- Heat olive oil in a skillet over medium heat. Add the shrimp to the skillet. Sprinkle with soy sauce, honey or maple syrup, garlic powder, smoked paprika, black pepper, and red pepper flakes if using. Cook the shrimp for about 3–4 minutes on each side until they are pink and opaque.
- Divide the cooked rice among four bowls. Top each bowl with shrimp. Arrange shredded carrots, cucumbers, radishes, avocado slices, and green onions around the shrimp. Drizzle generously with spicy mayo and sprinkle with sesame seeds and chopped cilantro if desired.
- Add pickled ginger and nori strips as garnishes if desired. Enjoy your delicious Shrimp Rice Bowls with Spicy Mayo!
how to serve Shrimp Rice Bowls with Spicy Mayo
Serve the shrimp rice bowls hot, right after making them. You can enjoy them as a main dish or light lunch. Arrange the shrimp and veggies neatly over the rice for a beautiful presentation.
how to store Shrimp Rice Bowls with Spicy Mayo
If you have leftovers, store the ingredients separately in airtight containers in the fridge. The shrimp and veggies will stay fresh for about 2-3 days. Reheat the shrimp gently in a skillet over medium heat, and add freshly made spicy mayo if needed.
tips to make Shrimp Rice Bowls with Spicy Mayo
- Make sure to not overcook the shrimp; they should be cooked until they are just pink and opaque.
- Feel free to swap out the vegetables based on what you have on hand.
- Prepare the spicy mayo in advance, so it’s ready to go when you make the bowls.
variation
You can easily make this recipe vegetarian by replacing the shrimp with tofu or chickpeas. Also, adjust the vegetables based on your favorites or what’s in season.
FAQs
-
Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking. -
What can I substitute for soy sauce?
If you need a soy sauce alternative, you can use tamari for a gluten-free option or coconut aminos for a soy-free choice. -
How can I make this recipe less spicy?
To make the dish less spicy, use less sriracha in the spicy mayo. You can also skip the red pepper flakes when cooking the shrimp.
Shrimp Rice Bowls with Spicy Mayo
Ingredients
For the Spicy Mayo
- 1/4 cup mayonnaise (or Greek yogurt)
- 1 tablespoon sriracha Adjust according to spice preference
- 1 teaspoon lime juice
- 1/2 teaspoon soy sauce
For the Shrimp and Bowls
- 1 pound large shrimp
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes (optional) For a spicier kick
- 2 cups cooked white or brown rice (or quinoa, cauliflower rice, etc.)
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- 1/2 cup sliced radishes
- 1 avocado sliced
- 2 green onions thinly sliced
- 1 tablespoon sesame seeds (optional)
- 1 tablespoon chopped cilantro (optional)
- Pickled ginger For garnish
- Nori strips (seaweed) For garnish
- Chopped peanuts or cashews For garnish
- Extra sriracha or soy sauce for drizzling
Instructions
Preparation
- In a mixing bowl, combine the mayonnaise, sriracha, lime juice, and soy sauce. Adjust the sriracha to your preferred level of spice. Mix until smooth and set aside.
Cooking the Shrimp
- Heat olive oil in a skillet over medium heat.
- Add the shrimp to the skillet. Sprinkle with soy sauce, honey or maple syrup, garlic powder, smoked paprika, black pepper, and red pepper flakes if using.
- Cook the shrimp for about 3–4 minutes on each side until they are pink and opaque.
Assembling the Bowls
- Divide the cooked rice among four bowls.
- Top each bowl with shrimp and arrange shredded carrots, cucumbers, radishes, avocado slices, and green onions around the shrimp.
- Drizzle generously with spicy mayo and sprinkle with sesame seeds and chopped cilantro if desired.
- Add pickled ginger and nori strips as garnishes if desired.
- Enjoy your delicious Shrimp Rice Bowls with Spicy Mayo!
