If you’re craving a meal that’s bursting with flavor yet so simple to whip up, let me introduce you to the incredible Shrimp Rice Bowls with Spicy Mayo Recipe. Imagine tender, juicy shrimp paired with perfectly fluffy rice, all drizzled in a creamy, spicy mayo sauce that hits just the right notes of heat and tang. This dish isn’t just a treat for your taste buds—it’s a colorful, fulfilling bowl that comes together quickly, making it perfect for busy weeknights or casual get-togethers. Once you try this recipe, it’ll surely become one of your go-to favorites for an easy yet impressive dinner.
Ingredients You’ll Need
This Shrimp Rice Bowls with Spicy Mayo Recipe shines because of its straightforward and fresh ingredients. Each element plays a vital role, lending texture, flavor, or a touch of brightness to the final dish.
- White rice (1 cup): The perfect base providing a soft, fluffy texture that soaks up all the flavors beautifully.
- Large shrimp (1 pound, deveined and peeled): Adds a succulent, protein-packed element with a mild sweetness that pairs perfectly with the spicy mayo.
- Mayonnaise (1/4 cup): Creates the creamy foundation for the spicy mayo sauce, balancing the heat with richness.
- Sriracha sauce (1 tablespoon): Gives that addictive kick of spice and a subtle vinegary note.
- Soy sauce (1 teaspoon): Brings a salty, umami depth that enhances the overall flavor.
- Sesame oil (1 teaspoon): Adds a warm, nutty aroma that complements the shrimp and rice nicely.
- Garlic powder (1/2 teaspoon): Provides a subtle garlicky background without overpowering the dish.
- Paprika (1/4 teaspoon): Introduces a hint of smokiness and vibrant color.
- Salt and pepper (to taste): Essential seasonings that bring all the flavors into balance.
- Green onions (chopped, for garnish): Add a fresh, mild onion bite and a pop of bright green color.
- Sesame seeds (for garnish): Small crunch bombs that enhance texture and visual appeal.
- Lime wedges: Provide a zesty citrus twist that brightens every bite.
How to Make Shrimp Rice Bowls with Spicy Mayo Recipe
Step 1: Cook the Rice to Perfection
Start by washing your white rice thoroughly under cold water to remove excess starch. This step ensures your rice cooks up fluffy and not sticky. Combine the rinsed rice with two cups of water in a saucepan, bring it to a rolling boil over high heat, then reduce heat to low and cover tightly. Simmer for 18 to 20 minutes until all the water is absorbed and the rice is gorgeously tender. Let it rest off the heat for five minutes with the lid on—this little patience pays off with light, airy grains ready to soak up the spicy mayo.
Step 2: Prepare the Spicy Mayo Sauce
While the rice simmers, mix together the mayonnaise, Sriracha, soy sauce, sesame oil, garlic powder, paprika, salt, and pepper in a small bowl. This sauce is the heart of your Shrimp Rice Bowls with Spicy Mayo Recipe, bringing creamy heat and balanced umami. Whisk everything until silky smooth and set aside—trust me, this sauce is addictive and worth every bit of prep time.
Step 3: Cook the Shrimp
Heat a large skillet over medium-high heat and add your peeled, deveined shrimp. Cook each side for 2 to 3 minutes until they turn perfectly pink and opaque. This quick cooking keeps them juicy and tender, avoiding any rubbery chewiness. Remove them from the heat and let them rest momentarily while you assemble your bowls.
Step 4: Assemble Your Bowls
Divide the fluffy rice into serving bowls, laying a generous helping as the base. Top each bowl with the golden shrimp and then drizzle your luscious spicy mayo sauce generously over the top. The combination of warm rice, spicy-sweet shrimp, and the creamy sauce is absolutely irresistible.
How to Serve Shrimp Rice Bowls with Spicy Mayo Recipe
Garnishes
The beauty of this dish shines with its toppings. Sprinkle chopped green onions and toasted sesame seeds over each bowl for an extra crunch and a burst of freshness. Don’t forget the lime wedge on the side—squeezing it over just before eating brings a vibrant citrus brightness that perfectly cuts through the richness.
Side Dishes
Pair your Shrimp Rice Bowls with simple sides like steamed or roasted vegetables—think broccoli, snap peas, or bok choy—adding nutritious greens and balancing textures. A light cucumber salad with rice vinegar dressing would also complement the spice and creaminess beautifully.
Creative Ways to Present
If you want to amp up the presentation, serve the shrimp and rice in individual small bowls layered with avocado slices, shredded carrots, or pickled radish for a pop of color and extra flavor. These additions add exciting textures and transform the dish from a simple meal into a vibrant feast that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, place the cooked shrimp, rice, and spicy mayo separately in airtight containers and refrigerate for up to two days. This way, each component maintains its best texture and flavor without getting soggy or overly mixed.
Freezing
While rice and shrimp don’t freeze perfectly for texture once thawed, you can freeze the cooked shrimp on their own in a freezer-safe container for up to one month. The spicy mayo sauce should be kept refrigerated and not frozen to preserve its creamy consistency.
Reheating
Reheat your shrimp and rice gently in a skillet or microwave, keeping the shrimp’s texture tender by warming for short bursts rather than prolonged heat. Add the spicy mayo freshly before serving rather than during reheating to keep it creamy and vibrant.
FAQs
Can I use brown rice instead of white rice for this dish?
Absolutely! Brown rice will add a nuttier flavor and more fiber. Just be sure to cook it according to package instructions since it will take longer to become tender.
Is there a way to make the spicy mayo less spicy?
Yes! Simply reduce the amount of Sriracha or swap it for a milder chili sauce. Alternatively, you can add a bit more mayonnaise to mellow out the heat.
Can I substitute shrimp for another protein?
Definitely. Grilled chicken, tofu, or even seared scallops would work wonderfully in this recipe and still pair beautifully with the spicy mayo and rice.
How do I make the shrimp more flavorful before cooking?
Marinating the shrimp for 10 to 15 minutes in a little soy sauce, garlic, and sesame oil can boost their flavor without adding complicated steps. Just avoid over-marinating to keep the shrimp tender.
Is this dish gluten-free?
Generally, yes, if you use gluten-free soy sauce or tamari. Be sure to double-check all labels if you have gluten sensitivities or allergies.
Final Thoughts
I can’t recommend this Shrimp Rice Bowls with Spicy Mayo Recipe enough—it’s a quick, satisfying dish that packs incredible flavors, textures, and colors in every bite. Whether you’re cooking for yourself on a busy night or looking to impress friends with something easy yet special, this recipe has your back. Give it a try and watch how fast it becomes one of your favorite meals to make and share!
Print
Shrimp Rice Bowls with Spicy Mayo Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American with Asian influences
Description
This Shrimp Rice Bowls with Spicy Mayo recipe features perfectly cooked white rice topped with juicy, skillet-seared shrimp and a flavorful, creamy spicy mayo sauce. Garnished with fresh green onions, toasted sesame seeds, and lime wedges, this dish combines a balance of heat, creaminess, and zest for a quick and satisfying meal ready in just 30 minutes.
Ingredients
Rice
- 1 cup white rice
- 2 cups water
Shrimp
- 1 pound large shrimp, deveined and peeled
- Salt to taste
- Pepper to taste
Spicy Mayo Sauce
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha sauce
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt to taste
- Pepper to taste
Garnish
- Green onions, chopped
- Sesame seeds
- Lime wedges
Instructions
- Prepare the rice: Wash the rice thoroughly in a fine-mesh strainer under cold water to remove excess starch, ensuring fluffy grains once cooked.
- Cook the rice: In a medium saucepan, combine the washed rice and 2 cups of water. Bring to a boil over high heat.
- Simmer rice: Reduce heat to low, cover the saucepan with a lid, and simmer for 18-20 minutes until the rice is tender and water is absorbed.
- Rest the rice: Remove from heat and let it sit covered for 5 minutes to steam fully. Then fluff with a fork and set aside.
- Make spicy mayo sauce: In a small bowl, combine mayonnaise, Sriracha, soy sauce, sesame oil, garlic powder, paprika, salt, and pepper. Mix well to create a creamy, spicy sauce.
- Cook the shrimp: Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and opaque.
- Assemble the bowls: Divide the fluffed rice among bowls, top with the cooked shrimp, and drizzle generously with the spicy mayo sauce.
- Garnish and serve: Finish with chopped green onions, sesame seeds, and a lime wedge on the side. Serve immediately for best flavor and texture.
Notes
- For a healthier option, use light mayonnaise or Greek yogurt instead of regular mayonnaise in the spicy mayo.
- Adjust the amount of Sriracha according to your spice preference.
- For extra flavor, marinate shrimp in a little soy sauce and garlic powder before cooking.
- This recipe can easily be doubled to serve more people.
- Leftover rice and shrimp are best stored separately and consumed within 2 days.
