Description
A flavorful and nutritious shrimp rice bowl topped with creamy spicy mayo, perfect for busy weeknights or dinner parties.
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)
Instructions
- 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.
Notes
Marinate the shrimp for 30 minutes for added flavor. Adjust sriracha according to your spice level preference.