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–+ servings
Benjamin

Healthy Shrimp Rice Bowls with Creamy Spicy Mayo

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!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Asian-Inspired
Ingredients Method Notes

Ingredients
  

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

Method
 

Cook the Rice:
  1. Prepare the rice according to package instructions and set aside.
  2. For extra flavor, mix in a drizzle of sesame oil and a pinch of salt.
Make the Spicy Mayo:
  1. In a small bowl, whisk together mayonnaise, sriracha, lime juice, and honey.
  2. Adjust the spice level by adding more or less sriracha.
Marinate and Cook the Shrimp:
  1. In a bowl, toss the shrimp with soy sauce, sesame oil, sriracha, garlic, ginger, and lime juice.
  2. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and opaque.
  3. Remove from heat and set aside.
Assemble the Bowls:
  1. Divide the cooked rice into two bowls.
  2. Arrange the shrimp, cucumber, carrots, and avocado on top.
  3. Drizzle generously with spicy mayo.
  4. Sprinkle with sesame seeds and chopped green onions.
  5. Serve and Enjoy!
  6. 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.

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