why make this recipe

Shrimp Rice Bowls with Spicy Mayo are a fantastic meal that combines flavor, nutrition, and ease of preparation. This dish is perfect for busy weeknights or for impressing guests at a dinner party. With protein-rich shrimp, fresh vegetables, and a creamy, spicy sauce, it’s a delicious way to enjoy a balanced and satisfying meal.

how to make Shrimp Rice Bowls with Spicy Mayo

Ingredients :

1 lb medium shrimp, peeled and deveined
2 cups cooked jasmine or brown rice
½ cup mayonnaise
1-2 tablespoons sriracha (to taste)
1 avocado, sliced
1 cup shredded carrots
1 cup cucumber slices
1 tablespoon olive oil
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)
1 tablespoon rice vinegar (optional)
2 green onions, chopped
2 tablespoons sesame seeds (optional)
Soy sauce or tamari for drizzling (optional)

Directions :

In a mixing bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
Heat a non-stick skillet over medium-high heat. Add the seasoned shrimp and cook until they turn pink, about 3–4 minutes.
In another bowl, mix mayonnaise with sriracha to create the spicy mayo.
To assemble the bowls, layer the cooked rice at the bottom, top with the cooked shrimp, add the sliced avocado, shredded carrots, and cucumber slices.
Drizzle the bowls with spicy mayo and add soy sauce or tamari if desired.

how to serve Shrimp Rice Bowls with Spicy Mayo

Serve the shrimp rice bowls warm. You can garnish with chopped green onions and sesame seeds for added flavor and texture. This dish is great on its own but can also be paired with a side salad or steamed vegetables.

how to store Shrimp Rice Bowls with Spicy Mayo

If you have leftovers, store them in an airtight container in the refrigerator. The shrimp and vegetables can be kept for up to 2 days. Keep the spicy mayo separate to prevent the rice from getting soggy.

tips to make Shrimp Rice Bowls with Spicy Mayo

For even more flavor, marinate the shrimp in the spices and olive oil for 30 minutes before cooking.
Feel free to add other vegetables to the bowls, such as bell peppers, edamame, or snap peas.
Adjust the amount of sriracha to suit your spice preference—add more for a spicier dish or less for a milder flavor.

variation

You can easily swap shrimp for other proteins like grilled chicken or tofu for a twist on this recipe. Additionally, you can use different types of rice, like quinoa or cauliflower rice, for a healthier option.

FAQs

Can I use frozen shrimp for this recipe?
Yes, just make sure to thaw the shrimp thoroughly before cooking.
What if I don’t like spicy food?
You can reduce the amount of sriracha in the spicy mayo or leave it out completely. The bowls will still be delicious!
Can I make this recipe ahead of time?
Yes, you can prepare the shrimp and vegetables beforehand. Just store them separately and assemble the bowls when ready to eat.

Shrimp Rice Bowls with Spicy Mayo