Description
These Shrimp Rice Bowls with Spicy Mayo are a delicious, fresh, and satisfying meal that combines juicy, flavorful shrimp, fluffy rice, crisp veggies, and a creamy, spicy sauce! Ready in just 30 minutes, this dish is healthy, customizable, and perfect for meal prep. Whether you want a quick lunch or a tasty dinner, these bowls will keep you coming back for more!
Ingredients
Scale
For the Shrimp
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sriracha
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon lime juice
For the Rice Bowls
- 2 cups cooked white or brown rice
- 1 cup thinly sliced cucumber
- ½ cup shredded carrots
- 1 large avocado, sliced
- 2 tablespoons chopped green onions
- 1 tablespoon sesame seeds
For the Spicy Mayo
- ½ cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon lime juice
- 1 teaspoon honey
Instructions
- Cook the Rice:
- Prepare the rice according to package instructions and set aside.
- For extra flavor, mix in a drizzle of sesame oil and a pinch of salt.
- Make the Spicy Mayo:
- In a small bowl, whisk together mayonnaise, sriracha, lime juice, and honey.
- Adjust the spice level by adding more or less sriracha.
- Marinate and Cook the Shrimp:
- In a bowl, toss the shrimp with soy sauce, sesame oil, sriracha, garlic, ginger, and lime juice.
- Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and opaque.
- Remove from heat and set aside.
- Assemble the Bowls:
- Divide the cooked rice into two bowls.
- Arrange the shrimp, cucumber, carrots, and avocado on top.
- Drizzle generously with spicy mayo.
- Sprinkle with sesame seeds and chopped green onions.
- Serve and Enjoy!
- Mix everything together before eating to coat all the ingredients with the spicy mayo.
Notes
- For a milder version, reduce the amount of sriracha in the spicy mayo.
- To make it gluten-free, use tamari instead of soy sauce.
- For a low-carb option, substitute rice with cauliflower rice.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat the shrimp separately to keep them tender.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Asian-Inspired