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Shrimp Rice Bowls with Spicy Mayo

Shrimp Rice Bowls with Spicy Mayo

These Shrimp Rice Bowls with Spicy Mayo are a perfect blend of flavors and textures, ideal for a quick and delicious meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 454 g medium shrimp peeled and deveined
  • 15 ml olive oil for cooking shrimp
  • 1 tsp smoked paprika adds smokiness
  • 0.5 tsp garlic powder for flavor
  • 0.5 tsp onion powder adds depth
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper for seasoning
  • 0.25 tsp cayenne pepper optional, for extra heat
Spicy Mayo
  • 120 g mayonnaise base for spicy mayo
  • 15-30 ml sriracha adjust to taste
  • 5 ml lime juice adds tang
Rice Bowls
  • 320 g cooked jasmine or brown rice base of the bowl
  • 15 ml rice vinegar optional, for added flavor
  • 100 g shredded carrots for crunch
  • 1 whole avocado sliced, for creaminess
  • 100 g cucumber slices adds freshness
  • 2 whole green onions chopped, for garnish
  • 30 g sesame seeds optional, for topping
  • to taste ml soy sauce or tamari for drizzling, optional

Equipment

  • Skillet

Method
 

  1. In a skillet, heat olive oil over medium heat. Add shrimp, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Cook until shrimp are pink and cooked through, about 5-7 minutes.
  2. In a mixing bowl, combine mayonnaise, sriracha, and lime juice. Mix well.
  3. To assemble, place cooked rice in bowls, top with shrimp, shredded carrots, avocado, cucumber, and green onions. Drizzle with spicy mayo and soy sauce if desired. Sprinkle sesame seeds on top.

Notes

Feel free to customize the toppings to your liking. For a lighter version, use low-fat mayo or Greek yogurt for the spicy mayo.