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.
