Description
These Best Shrimp Rice Bowls with Spicy Mayo combine succulent skillet-cooked shrimp seasoned with garlic and paprika, served over fluffy jasmine rice with fresh vegetables and a creamy, spicy homemade mayo drizzle. Quick and easy to prepare, this Asian-inspired main course is perfect for a flavorful weeknight dinner or meal prep.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Rice and Toppings
- 2 cups cooked jasmine rice
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1 avocado, sliced
- 2 green onions, chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds (optional)
Spicy Mayo
- 1/2 cup mayonnaise
- 1 to 2 tablespoons sriracha sauce
- 1 teaspoon lime juice
Instructions
- Cook the Rice: Prepare the jasmine rice according to package instructions. Once cooked, set aside and keep warm.
- Season the Shrimp: In a bowl, toss the peeled and deveined shrimp with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated to ensure flavor throughout.
- Cook the Shrimp: Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 2 to 3 minutes per side, or until they turn pink and are fully cooked through. Remove from heat.
- Add Sauce to Shrimp: Drizzle the cooked shrimp with soy sauce and sesame oil, tossing gently to combine the savory flavors.
- Make the Spicy Mayo: In a small bowl, whisk together mayonnaise, sriracha sauce (adjust to preferred heat level), and lime juice to create a creamy, tangy, and spicy sauce.
- Assemble the Bowls: Divide the cooked jasmine rice evenly among four bowls. Top each bowl with the cooked shrimp, shredded carrots, sliced cucumber, avocado slices, and chopped green onions.
- Finish and Serve: Drizzle the spicy mayo generously over each bowl and sprinkle with sesame seeds if desired. Serve immediately for the best flavor and texture.
Notes
- Adjust the amount of sriracha to control the spice level in the mayo.
- Swap jasmine rice with brown rice or cauliflower rice for alternative bases.
- Add steamed edamame or broccoli for extra vegetables and nutrients.
