If you are craving a meal that bursts with vibrant colors, bold flavors, and satisfying textures, you absolutely need to try this Shrimp Rice Bowls with Spicy Mayo Recipe. It’s a delightful harmony of tender, seasoned shrimp sitting atop fluffy jasmine rice, paired with creamy avocado, crisp cucumber, and shredded carrots. The crowning glory is the luscious spicy mayo that adds just the right amount of zing and creaminess, making each bite irresistibly delicious. Whether you’re cooking for a quick weeknight dinner or impressing friends at a casual get-together, this dish will quickly become one of your go-to favorites.
Ingredients You’ll Need
Gathering the ingredients for this recipe is a breeze because each one plays a vital role in creating a balance of flavors, textures, and freshness. From the succulent shrimp and fragrant rice to the bright vegetables and spicy mayo, every component brings something essential to the bowl.
- 1 pound large shrimp (peeled and deveined): The star protein, tender and quick to cook for maximum juiciness.
- 2 tablespoons olive oil: Helps to perfectly sear the shrimp while adding a touch of richness.
- 1 teaspoon garlic powder: Introduces a subtle savory depth enhancing the shrimp’s flavor.
- 1/2 teaspoon paprika: Adds a gentle smokiness and a beautiful color to the shrimp.
- Salt and pepper to taste: Essential seasonings to bring out the natural flavors.
- 3 cups cooked jasmine or sushi rice: Fluffy and fragrant, the perfect rice base for this bowl.
- 1 avocado (sliced): Creamy texture and mild flavor that pairs wonderfully with spicy elements.
- 1 cup shredded carrots: Adds sweetness and a satisfying crunch.
- 1 cup cucumber (thinly sliced): Refreshing and crisp to balance the richness.
- 2 green onions (sliced): Offers a mild onion flavor and a splash of green color.
- 1 tablespoon sesame seeds (optional): For a nutty crunch and beautiful garnish.
- Spicy Mayo: 1/3 cup mayonnaise, 1–2 tablespoons sriracha (to taste), 1 teaspoon lime juice – the irresistible sauce that ties everything together.
How to Make Shrimp Rice Bowls with Spicy Mayo Recipe
Step 1: Prepare the Spicy Mayo
Start by blending together mayonnaise, sriracha, and lime juice in a small bowl. This sauce will provide that creamy, spicy kick that makes each bite unforgettable. Adjust the sriracha according to how fiery you like it, then set your sauce aside to let the flavors meld.
Step 2: Season and Cook the Shrimp
In another bowl, toss the shrimp with olive oil, garlic powder, paprika, salt, and pepper. The olive oil helps the spices cling to each shrimp while giving them a gorgeous sear. Heat a skillet over medium-high heat and cook the shrimp for 2 to 3 minutes on each side until they turn pink and opaque. This step ensures the shrimp remain juicy and flavorful without overcooking.
Step 3: Assemble the Bowls
Divide the cooked jasmine or sushi rice evenly among four bowls. Artfully arrange the cooked shrimp on top, then layer with creamy avocado slices, shredded carrots, thin cucumber slices, and fresh green onions. Drizzle generously with your spicy mayo and sprinkle some sesame seeds over everything for an added crunch and visual appeal. Serve immediately to enjoy the contrast of warm shrimp and rice with cool, fresh veggies.
How to Serve Shrimp Rice Bowls with Spicy Mayo Recipe
Garnishes
Enhancing your bowl with garnishes like sesame seeds adds a subtle nuttiness and texture that make the dish more dynamic. Thinly sliced green onions bring a fresh bite and pop of green, while a wedge of lime on the side lets you add a citrus burst just before eating. Pickled ginger or a sprinkle of cilantro can also brighten the flavors beautifully.
Side Dishes
This shrimp rice bowl is satisfying on its own, but pairing it with light, complementary sides such as steamed edamame, miso soup, or a crisp Asian-style salad really elevates the meal. These sides balance the rich and spicy elements, keeping the overall dining experience fresh and exciting.
Creative Ways to Present
For a fun twist, try serving the components deconstructed on a platter so everyone can build their own bowls. You could also serve over cauliflower rice or use brown rice for a heartier, fiber-packed option. Adding a poached or fried egg on top takes this dish to brunch-worthy levels, adding silkiness and extra protein that feel indulgent but balanced.
Make Ahead and Storage
Storing Leftovers
Leftover shrimp rice bowls can be safely stored in airtight containers in the refrigerator for up to 2 days. To keep the avocado from browning, store it separately and add it just before eating. This ensures your leftovers stay fresh and tasty without sogginess.
Freezing
While the shrimp and rice do freeze well separately, it’s not ideal to freeze the assembled bowls because the fresh vegetables and avocado will lose their texture. If you want to freeze, portion out cooked shrimp and rice into containers, then build fresh bowls when ready to enjoy.
Reheating
Reheat the shrimp and rice gently in a skillet or microwave until just warmed through to avoid drying out the shrimp. Add fresh veggies and spicy mayo after reheating for the best flavor and texture combination.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before seasoning and cooking to get that perfect sear and avoid excess moisture.
How spicy is the spicy mayo, and can I adjust it?
The level of heat depends on how much sriracha you use. Feel free to start with 1 tablespoon and gradually add more to suit your taste. It’s easy to customize the spicy mayo’s kick to be mild, medium, or hot.
Is this recipe gluten-free?
Yes, all the ingredients in this dish are naturally gluten-free, especially if you use a gluten-free sriracha brand. It’s a safe and tasty option for those avoiding gluten.
What are some good substitutions for rice?
You can swap jasmine or sushi rice for brown rice, quinoa, or cauliflower rice if you want a lower-carb or higher-fiber version while still enjoying the vibrant flavors of this dish.
Can I prepare this recipe for meal prep?
Definitely! Cook the shrimp and rice ahead, keep veggies and avocado separate, and assemble just before eating. This makes for a fresh, flavorful lunch or dinner all week long.
Final Thoughts
I can’t recommend this Shrimp Rice Bowls with Spicy Mayo Recipe enough — it’s a perfect marriage of ease, flavor, and nutrition. Whether you’re a seasoned home cook or just starting out, this dish offers a satisfying meal that feels special but comes together quickly. Give it a try and watch it become a treasured staple in your rotation. Your taste buds will thank you!
Print
Shrimp Rice Bowls with Spicy Mayo Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Pescatarian
Description
This Shrimp Rice Bowl with Spicy Mayo is a quick, flavorful, and nutritious meal featuring tender sautéed shrimp, fresh vegetables, and a zesty homemade spicy mayo sauce. Perfect for a weeknight dinner, this Asian-inspired bowl combines jasmine rice, creamy avocado, crisp carrots, and cucumbers for a balanced and delicious dish that’s ready in just 25 minutes.
Ingredients
Shrimp and Rice
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 3 cups cooked jasmine or sushi rice
- 1 avocado (sliced)
- 1 cup shredded carrots
- 1 cup cucumber (thinly sliced)
- 2 green onions (sliced)
- 1 tablespoon sesame seeds (optional)
Spicy Mayo
- 1/3 cup mayonnaise
- 1–2 tablespoons sriracha (to taste)
- 1 teaspoon lime juice
Instructions
- Prepare the Spicy Mayo: In a small bowl, mix together the mayonnaise, sriracha, and lime juice until well combined. Set this spicy mayo sauce aside to allow the flavors to blend.
- Season the Shrimp: In a separate bowl, toss the peeled and deveined shrimp with olive oil, garlic powder, paprika, salt, and pepper ensuring each piece is well coated with the seasoning.
- Cook the Shrimp: Heat a skillet over medium-high heat. Once hot, add the seasoned shrimp and cook for 2 to 3 minutes per side, or until the shrimp turn pink and opaque. Remove from heat promptly to avoid overcooking.
- Assemble the Bowls: Divide the cooked jasmine or sushi rice evenly among four bowls. Top each bowl with the cooked shrimp, avocado slices, shredded carrots, thinly sliced cucumber, and green onions.
- Finish and Serve: Drizzle each bowl generously with the spicy mayo sauce and sprinkle with sesame seeds if desired. Serve immediately while shrimp are warm for the best taste and texture.
Notes
- You can add pickled ginger, edamame, or a fried egg for extra flavor and texture.
- Substitute brown rice or cauliflower rice for a lighter, healthier option.
- Adjust the amount of sriracha in the spicy mayo to suit your preferred spice level.
- For a gluten-free version, ensure the sriracha and mayonnaise used are gluten-free.
