Irresistible Shrimp Rice Bowls with Spicy Mayo Recipe

Summer nights call for a zesty shrimp rice bowl that promises pure culinary excitement.

Vibrant colors and bold flavors dance across your plate in this simple yet stunning dish.

quick preparation meets restaurant-quality taste with minimal kitchen effort.

Succulent shrimp nestle atop fluffy rice, creating a canvas for creamy, spicy mayo magic.

Fresh ingredients transform an ordinary meal into an extraordinary experience.

Crisp vegetables and perfectly seasoned seafood guarantee a delightful dinner that you’ll want to savor slowly.

This recipe will make you feel like a kitchen superstar with zero complicated techniques.

Shrimp Rice Bowls with Spicy Mayo Bring the Heat and Comfort

• Speedy Weeknight Wonder: Whip up this shrimp rice bowl in just 20 minutes, perfect for busy families craving a delicious meal without spending hours in the kitchen.
• Flavor Explosion: Packed with bold spices like smoked paprika and chili powder, complemented by creamy spicy mayo, this dish delivers a taste adventure in every bite.
• Healthy Customization Champion: Loaded with protein-rich shrimp, fresh vegetables like edamame and avocado, allowing easy swaps to match dietary preferences or pantry ingredients.
• Versatile Meal Superstar: Equally fantastic as a quick lunch, elegant dinner, or meal prep option that keeps everyone satisfied and excited about mealtime.

Shrimp Rice Bowls with Spicy Mayo Ingredients

• Shrimp: Sweet seafood protein that brings ocean flavor and quick cooking time. Wild-caught or farm-raised options work well. Fresh or frozen shrimp are both acceptable.

• Olive Oil, Garlic Powder, Smoked Paprika, Chili Powder, Salt, Pepper: Aromatic seasonings that enhance shrimp's natural taste. Provides depth and warmth to the overall dish. Fresh ground spices recommended for best flavor.

• Mayonnaise, Sriracha, Soy Sauce, Sesame Oil: Creamy and spicy sauce base that adds richness and heat. Balance of tangy and spicy elements creates complex flavor profile. Use reduced sodium soy sauce for healthier option.

• Rice, Shredded Carrots, Cucumber Slices, Edamame, Avocado Slices, Green Onions: Colorful and nutritious base that provides texture and freshness. Mix of raw and cooked vegetables adds variety. Choose crisp vegetables for best crunch.

• Sesame Seeds: Nutty and crunchy topping that adds visual appeal and subtle flavor. Toasted sesame seeds provide more intense taste.

Shrimp Rice Bowls with Spicy Mayo Assembly Method

Step 1: Sizzle and Season Shrimp

• Olive oil
• Garlic powder
• Smoked paprika
• Chili powder
• Salt
• Black pepper

Massage the seasonings into the shrimp until every piece is beautifully coated.

Fire up a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side.

Watch for that perfect pink color and slightly crispy edges.

Transfer the cooked shrimp to a plate and let them rest.

Step 2: Create Creamy Spicy Sauce

• Mayonnaise
• Sriracha sauce
• Soy sauce
• Sesame oil

Blend until the sauce looks smooth and has a vibrant orange-red color.

Taste and adjust the heat level by adding more Sriracha if you’re craving extra kick.

Step 3: Build Your Flavor-Packed Bowl

Start with a base of fluffy rice in each serving bowl.

• Sizzled shrimp
• Julienned carrots
• Crisp cucumber slices
• Bright green edamame
• Creamy avocado slices
• Chopped green onions

Step 4: Finish with Flair

Drizzle the spicy mayo generously over the bowl.

Sprinkle sesame seeds for a delightful crunch.

Mix everything together just before eating to ensure each bite is packed with flavor.

Serve immediately and enjoy your culinary creation!

Shrimp Bowl Assembly Tips with Spicy Mayo Flavor

• Use a light hand when tossing shrimp with spices to ensure even, thin coverage without clumping, creating a delicate flavor layer.
• Gradually add Sriracha to the mayo, tasting as you go to control heat intensity and match personal spice preferences precisely.
• Cook shrimp quickly over medium-high heat, watching carefully to prevent overcooking, which can make them tough and rubbery.
• Swap white rice for brown rice or quinoa to increase fiber and protein content, making the bowl more filling and nutritionally balanced.
• Chop vegetables and make spicy mayo in advance, storing separately in the refrigerator to streamline meal assembly and save time during busy evenings.

Save Shrimp Rice Bowls for Later

• Store leftover shrimp rice bowls in an airtight container in the refrigerator for up to 2 days. Separate wet ingredients like spicy mayo and avocado to prevent sogginess.
• Keep rice, shrimp, and toppings in different containers to maintain the best texture and prevent ingredients from getting mushy.
• Warm rice and shrimp separately in the microwave for 30-45 seconds, using a damp paper towel to prevent drying out. Add fresh avocado and cucumber after reheating.
• Consume refrigerated leftovers within 24-48 hours for optimal flavor and food safety. Discard if any ingredients smell off or look discolored.

Shrimp Rice Bowls Pair Well With These

• Tropical White Wine Splash: Complement the spicy shrimp with a chilled Sauvignon Blanc or Pinot Grigio, whose bright acidity cuts through the rich mayo and refreshes the palate.
• Fresh Citrus Mocktail Magic: Craft a tangy lime and sparkling water drink with a hint of ginger, which echoes the shrimp's bold seasoning and provides a cool, non-alcoholic alternative.
• Perfect Beer Companion: Select a light Asian-style lager like Sapporo or Tsingtao, whose clean, crisp profile balances the dish's spicy and creamy elements wonderfully.
• Herbal Iced Tea Twist: Brew a green tea with mint and cool it down, creating a refreshing drink that cleanses the palate between bites of the flavorful shrimp bowl.

Shrimp Rice Bowls with Mayo Mix-Up Options

• Gluten-Free Option: Replace soy sauce with tamari or coconut aminos for a gluten-free version. Use cauliflower rice instead of traditional rice to reduce carbohydrates.
• Vegetarian Swap: Substitute shrimp with crispy tofu or roasted chickpeas seasoned with similar spices. Keep the spicy mayo and vegetable toppings for a protein-packed plant-based bowl.
• Low-Carb Alternative: Use zucchini noodles or cauliflower rice as a base instead of regular rice. Increase protein and vegetable quantity to create a more filling meal.
• Vegan Adaptation: Create a plant-based spicy mayo using vegan mayonnaise. Replace shrimp with marinated tempeh or grilled portobello mushrooms seasoned with similar spice blend for rich, umami flavor.

FAQs

• Can I use frozen shrimp for this recipe?

Yes, just thaw them completely and pat dry before cooking to ensure they cook evenly and get a nice sear.

• Is this recipe gluten-free?

Use gluten-free soy sauce or tamari to make the recipe completely gluten-free. Check all ingredient labels to confirm.

• How spicy is the mayo?

The spice level depends on how much Sriracha you add. Start with a small amount and gradually increase to match your heat tolerance.

• Can I substitute shrimp with another protein?

Absolutely! Grilled chicken, tofu, or salmon work great as alternative protein options in this rice bowl recipe.

Shrimp Rice Bowls with Spicy Mayo Recipe

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4.9 from 22 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Succulent shrimp rice bowls dance with zesty spicy mayo, creating a culinary masterpiece that promises pure satisfaction. Crisp vegetables and perfectly seasoned seafood invite diners to savor each delightful bite with Mediterranean-inspired flair.

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Ingredients

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Main Ingredients:

• 1 pound (454 grams) shrimp, peeled and deveined
• 2 cups cooked jasmine or basmati rice
• 1 avocado, sliced

Vegetables and Additions:

• 1/2 cup shredded carrots
• 1/2 cucumber, sliced
• 1/4 cup edamame (optional)
• 2 green onions, sliced
• Sesame seeds, for garnish

Seasonings and Sauces:

• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 1/4 cup mayonnaise
• 1 2/3 tablespoons Sriracha (adjust to taste)
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil

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Instructions

1. Marinate the shrimp with a blend of aromatic spices including garlic powder, smoked paprika, chili powder, salt, and pepper, ensuring each piece is thoroughly coated with olive oil.
2. Sear the seasoned shrimp in a hot skillet over medium-high heat, cooking until they transform into a vibrant pink color and develop a slight char, approximately 2-3 minutes per side.
3. Craft a zesty spicy mayo by whisking together mayonnaise, Sriracha, soy sauce, and sesame oil, adjusting the heat level to personal preference.
4. Create a colorful base in serving bowls using fluffy rice as the foundation.
5. Artfully arrange the seared shrimp atop the rice, creating an inviting presentation.
6. Enhance the bowl with a medley of fresh vegetables including crisp cucumber slices, vibrant shredded carrots, verdant edamame, and creamy avocado slices.
7. Garnish with thinly sliced green onions for a subtle, sharp flavor accent.
8. Drizzle the prepared spicy mayo generously across the bowl, ensuring each ingredient gets touched by the creamy, spicy sauce.
9. Sprinkle sesame seeds over the top for a nutty crunch and visual appeal.
10. Serve immediately, encouraging diners to mix all components together for a harmonious blend of flavors and textures.

Notes

• Optimize shrimp texture by patting them dry before seasoning to ensure a crispy, golden exterior that locks in maximum flavor.
• Customize heat levels in spicy mayo by gradually adding Sriracha, tasting as you go to create a personalized spice profile that suits your palate.
• Transform this recipe into a gluten-free option by using tamari instead of soy sauce and checking that all ingredients are certified gluten-free.
• Elevate meal prep efficiency by preparing components like rice and chopped vegetables in advance, allowing quick assembly during busy weeknights.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner
• Method: Frying
• Cuisine: Asian

Nutrition

• Serving Size: 4
• Calories: 520
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 24 g
• Saturated Fat: 4 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 58 g
• Fiber: 5 g
• Protein: 22 g
• Cholesterol: 160 mg