why make this recipe
Shrimp Rice Bowls with Spicy Mayo are a delicious and satisfying meal that anyone can make. They are perfect for a quick weeknight dinner or a weekend meal prep. The shrimp are packed with flavor, and the spicy mayo adds a delightful kick. Plus, you can customize this dish with your favorite vegetables. It’s also a great way to enjoy seafood in a healthy, balanced bowl.
how to make Shrimp Rice Bowls with Spicy Mayo
Ingredients :
- 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)
- ½ cup mayonnaise
- 1-2 tablespoons sriracha (adjust to taste)
- 1 teaspoon lime juice
- 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)
Directions :
Prepare the Shrimp: In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using. Cook the shrimp in a skillet over medium-high heat for about 2-3 minutes on each side until they are pink and opaque. Remove from heat.
Make the Spicy Mayo: In a small bowl, mix together the mayonnaise, sriracha, and lime juice. Adjust the sriracha to your taste for more or less spice.
Prepare the Rice: If you haven’t cooked the rice yet, prepare jasmine or brown rice according to the package instructions. Let it cool slightly.
Assemble the Bowls: In bowls, start with a base of rice. Top with cooked shrimp, shredded carrots, sliced avocado, cucumber slices, and chopped green onions. Drizzle with spicy mayo and soy sauce if desired. Sprinkle with sesame seeds for extra crunch.
how to serve Shrimp Rice Bowls with Spicy Mayo
These bowls are best served immediately while everything is fresh. You can enjoy them warm or at room temperature. They make a great lunch or dinner option.
how to store Shrimp Rice Bowls with Spicy Mayo
Store any leftovers in an airtight container in the refrigerator. They are best consumed within 1-2 days. Keep the spicy mayo separate if possible to maintain freshness.
tips to make Shrimp Rice Bowls with Spicy Mayo
- Make sure to dry the shrimp before seasoning for a better sear.
- Feel free to mix different vegetables or toppings based on your preferences.
- You can prepare the spicy mayo ahead of time and store it in the refrigerator.
variation
You can substitute shrimp with chicken, tofu, or any protein of your choice. Additionally, try different dressings or sauces to add your favorite flavors.
FAQs
Can I make this recipe without spicy mayo?
- Yes, you can skip the spicy mayo or replace it with a different sauce like teriyaki or a simple sesame dressing.
Is this recipe gluten-free?
- It can be gluten-free if you use gluten-free soy sauce or tamari.
Can I prepare these bowls in advance?
- Yes, you can prep the ingredients ahead of time and assemble the bowls just before eating for the best taste and texture.
Shrimp Rice Bowls with Spicy Mayo
Ingredients
For the Shrimp
- 1 lb medium shrimp, peeled and deveined Make sure to dry the shrimp before seasoning for a better sear.
- 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 for more or less spice.
- 1 teaspoon lime juice
For the Bowl Assembly
- 2 cups cooked jasmine or brown rice Prepare according to package instructions.
- 1 tablespoon rice vinegar (optional, for added flavor)
- 1 cup shredded carrots
- 1 whole avocado, sliced
- 1 cup cucumber slices
- 2 tablespoons sesame seeds (optional) For extra crunch.
- Soy sauce or tamari for drizzling (optional)
Instructions
Preparation
- In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using.
- Cook the shrimp in a skillet over medium-high heat for about 2-3 minutes on each side until they are pink and opaque. Remove from heat.
Making the Spicy Mayo
- In a small bowl, mix together the mayonnaise, sriracha, and lime juice. Adjust the sriracha to your taste for more or less spice.
Preparing the Rice
- If you haven’t cooked the rice yet, prepare jasmine or brown rice according to the package instructions. Let it cool slightly.
Assembling the Bowls
- In bowls, start with a base of rice. Top with cooked shrimp, shredded carrots, sliced avocado, cucumber slices, and chopped green onions.
- Drizzle with spicy mayo and soy sauce if desired. Sprinkle with sesame seeds for extra crunch.