Shrimp Rice Bowls with Spicy Mayo
A quick and customizable meal featuring tender shrimp, fresh veggies, and a kick of spicy mayo, perfect for busy weeknights.
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!
Notes
Serve the shrimp rice bowls hot. Store leftovers in airtight containers in the fridge, separately. The shrimp and veggies stay fresh for about 2-3 days. Reheat shrimp gently. Consider swapping vegetables based on what's available.