Description
Delicious and vibrant Shrimp Rice Bowls topped with a creamy, spicy mayo. This quick and easy recipe combines perfectly seasoned shrimp, fresh vegetables, and fluffy jasmine or brown rice for a balanced and flavorful meal, ready in just 25 minutes.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt, to taste
- Black pepper, to taste
- 1/4 teaspoon cayenne powder (optional)
Spicy Mayo
- ½ cup mayonnaise
- 1-2 tablespoons sriracha (to taste)
- 1 teaspoon lime juice
Bowls and Garnish
- 2 cups cooked jasmine or brown rice
- 1 cup shredded carrots
- 1 avocado, sliced
- 1 cup cucumber slices
- 2 green onions, chopped
- Soy sauce or tamari, for drizzling (optional)
Instructions
- Prepare Spicy Mayo: In a mixing bowl, combine mayonnaise, sriracha, and lime juice. Mix well until smooth and set aside to let the flavors meld.
- Cook Shrimp: Heat olive oil in a skillet over medium-high heat. Season shrimp evenly with smoked paprika, garlic powder, onion powder, salt, black pepper, and optional cayenne powder. Place shrimp in the skillet and cook for about 3–4 minutes on each side or until shrimp turn pink and opaque, ensuring they are fully cooked.
- Assemble Bowls: In serving bowls, spread cooked jasmine or brown rice as the base. Layer on the cooked shrimp, shredded carrots, avocado slices, cucumber slices, and chopped green onions evenly across each bowl.
- Finish and Serve: Drizzle a little soy sauce or tamari over each bowl if desired. Spoon the spicy mayo generously on top of each bowl to add creaminess and heat. Serve immediately and enjoy!
Notes
- You can adjust the amount of sriracha in the mayo to suit your preferred spice level.
- Using brown rice instead of jasmine rice adds more fiber and makes the dish heartier.
- For a gluten-free option, ensure soy sauce or tamari used is gluten-free.
- Leftover shrimp can be stored in the refrigerator for up to 2 days.
- To make this vegan, substitute shrimp with grilled tofu or seasoned mushrooms and use vegan mayonnaise.