As the sun sets and the aroma of sizzling shrimp fills your kitchen, you’re about to embark on a culinary adventure. This dish brings together succulent shrimp, vibrant vegetables, and a drizzle of spicy mayo all served over a bed of rice. In just 30 minutes, you’ll create a colorful plate that delights both the eyes and the palate. Perfect for busy weeknights, this recipe packs a punch of flavor with minimal fuss.
Shrimp Rice Bowls with Spicy Mayo is ideal for those craving a quick yet satisfying meal. It’s perfect for family dinners or meal prep for the week ahead. You can prep the ingredients in advance and assemble them when you’re ready to serve.
Why You’ll Love This Recipe
- Juicy shrimp coated in smoky spices deliver a bold flavor.
- The creamy spicy mayo adds a delightful kick.
- Fresh vegetables add crunch and color to the bowls.
- It’s quick to assemble, making it perfect for weeknight dinners.
What You’ll Need
Gather these fresh and flavorful ingredients to create your shrimp rice bowls.
For the Shrimp
- 1 lb medium shrimp, peeled and deveined
- 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, for extra heat)
For the Spicy Mayo
- ½ cup mayonnaise
- 1-2 tablespoons sriracha (adjust to taste)
- 1 teaspoon lime juice
For the Bowl
- 2 cups cooked jasmine or brown rice
- 1 tablespoon rice vinegar (optional, for added flavor)
- 1 cup shredded carrots
- 1 avocado, sliced
- 1 cup cucumber slices
- 2 green onions, chopped
- 2 tablespoons sesame seeds (optional)
- Soy sauce or tamari for drizzling (optional)
Use regular mayo for a lighter option.
Substitutions & Swaps
- Shrimp: Use chicken or tofu instead.
- Rice: Quinoa or cauliflower rice are great alternatives.
- Sriracha: Try chili paste or hot sauce.
- Avocado: Substitute with sliced radishes or bell peppers.
How to Make It
Let’s bring these delicious shrimp rice bowls to life.
1. Heat the Oil
Heat olive oil in a skillet over medium-high heat until shimmering.
2. Season the Shrimp
In a mixing bowl, combine smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Toss shrimp until evenly coated.
3. Cook the Shrimp
Cook shrimp in the skillet for about 2-3 minutes per side until pink and opaque. Set aside when done.
4. Prepare the Spicy Mayo
In a clean bowl, mix mayonnaise, sriracha, and lime juice until smooth and well combined.
5. Assemble the Bowls
Layer cooked rice as the base in each bowl. Top with shrimp, shredded carrots, avocado slices, cucumber slices, and drizzle with the spicy mayo.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, ingredients don’t freeze well together.
Reheat: Microwave on medium for 1-2 minutes until warm.
Tips for Best Results
- Ensure shrimp are dry before seasoning for better flavor absorption.
- Cook shrimp in batches if your skillet is overcrowded for even cooking.
- Drizzle extra lime juice over vegetables for brightness.
- Adjust sriracha to your heat preference for a customized kick.
Serving Suggestions
- Serve as a fresh lunch option for meal prep.
- Pair with a side of edamame for extra protein.
- Enjoy at a casual gathering with friends.
