If you’re looking for a quick, delicious, and visually stunning meal, Shrimp Rice Bowls with Spicy Mayo are the answer! Tender shrimp marinated in savory spices, served over a bed of fluffy rice with fresh veggies, and topped with a creamy, spicy mayo drizzle—this bowl is an absolute treat. Perfect for weeknight dinners, meal prepping, or impressing guests, these bowls bring together the perfect balance of flavors: savory, spicy, creamy, and fresh.
I first came up with this recipe during a weeknight scramble, and it quickly became a family favorite. The best part? You can customize these bowls with your favorite veggies and toppings—avocado, pickled radishes, or sesame seeds for that extra crunch. The spicy mayo adds just the right amount of heat to make every bite irresistible. It’s incredibly adaptable, and you can make it work with whatever ingredients you have at hand.
In under 30 minutes, you’ll have a flavorful, balanced meal ready to serve. Whether you’re a fan of Asian-inspired dishes or just love shrimp, this recipe will become your go-to.
Why You’ll Love These Shrimp Rice Bowls
- Burst of Flavor: Savory shrimp paired with spicy mayo creates a perfect balance of heat and creaminess.
- Customizable: Easily adjust the toppings and ingredients to suit your tastes or dietary preferences.
- Quick & Easy: Ready in under 30 minutes—perfect for busy weeknights.
- Nutritious & Balanced: Packed with lean protein from shrimp, fiber from fresh veggies, and satisfying carbs from rice.
- Great for Meal Prep: Prepare all the components ahead of time for an easy, grab-and-go meal during the week.
Preparation & Cooking Time:
- Total Time: 25 minutes
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Servings: 4 bowls
- Calories per Serving: Approx. 450-500 calories
Ingredients:
For the Shrimp:
- 1 lb medium shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional, for extra heat)
For the Spicy Mayo:
- ½ cup mayonnaise
- 1-2 tbsp sriracha (adjust to taste)
- 1 tsp lime juice
Rice Bowl Base:
- 2 cups cooked jasmine or brown rice
- 1 tbsp rice vinegar (optional, for added flavor)
Toppings:
- 1 cup shredded carrots
- 1 avocado, sliced
- 1 cup cucumber slices
- 2 green onions, chopped
- 2 tbsp sesame seeds (optional)
- Soy sauce or tamari for drizzling (optional)
Instructions:
- Prepare the Shrimp:
- Toss the shrimp in a bowl with olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using).
- Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove from heat and set aside.
- Make the Spicy Mayo:
- In a small bowl, whisk together the mayonnaise, sriracha, and lime juice. Adjust the sriracha to your desired spice level.
- Prepare the Rice:
- Cook the rice according to package instructions. Once done, fluff it with a fork and mix in rice vinegar for extra flavor.
- Assemble the Bowls:
- Divide the rice among four bowls.
- Arrange the shrimp, shredded carrots, cucumber slices, avocado, and green onions on top.
- Drizzle with the spicy mayo, sprinkle with sesame seeds, and drizzle with soy sauce or tamari if desired.
How to Serve:
- Individual Bowls: Serve as personal meals, perfect for meal prepping.
- Build-Your-Own Bowls: Set up a platter with rice and toppings for guests to create their own custom bowls.
- Extra Sauce: Serve extra spicy mayo or soy sauce on the side for extra flavor.
Tips:
- Cook Shrimp Last: Shrimp cooks quickly, so it’s best to prepare it right before serving.
- Adjust Spice Levels: Start with less sriracha in the mayo and adjust as needed.
- Fresh Ingredients: Use fresh, high-quality shrimp and vegetables for the best flavor and texture.
- Rice Alternatives: Swap out jasmine or brown rice for cauliflower rice or quinoa for a low-carb option.
- Storage: Keep leftover components in separate containers in the fridge for up to 3 days.
Variations:
- Teriyaki Shrimp Bowls: Swap the spicy mayo for sweet teriyaki sauce.
- Korean-Inspired: Add kimchi and gochujang for a bold, spicy twist.
- Mexican-Style: Use cilantro-lime rice, black beans, and corn with a dollop of guacamole.
- Sushi Bowls: Add seaweed salad, pickled ginger, and furikake seasoning for a sushi-inspired dish.
- Garlic Butter Shrimp: Sauté shrimp in garlic butter for a rich, indulgent flavor.
- Pineapple Shrimp Bowls: Add grilled pineapple for a tropical flair.
Freezing & Storage:
- Freezing: Shrimp can be frozen in an airtight container for up to 2 months. The other components are best made fresh.
- Storage: Store shrimp, rice, and toppings separately for up to 3 days. Assemble bowls just before serving for the best freshness.
Tools:
- Skillet: For cooking shrimp evenly.
- Rice Cooker: For perfectly cooked rice.
- Sharp Knife & Cutting Board: For slicing vegetables.
- Whisk: To mix the spicy mayo.
- Measuring Spoons: For accurate seasoning and sauce measurements.
FAQs:
Can I use frozen shrimp?
Yes, just make sure to thaw it completely before cooking.
What’s the best rice to use?
Jasmine rice, brown rice, or sushi rice all work well. Adjust to your preference or dietary needs.
Can I make this low-carb?
Yes! Swap the rice for cauliflower rice for a low-carb version.
Can I prep this in advance?
Absolutely! You can cook the rice and shrimp ahead of time, and store everything separately for easy assembly later.
Enjoy this easy, flavorful, and versatile shrimp rice bowl meal!
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