Description
This Shrimp Rice Bowls with Spicy Mayo recipe is a quick and flavorful meal perfect for busy weeknights. Juicy, seasoned shrimp are pan-seared to perfection and served over fluffy jasmine or brown rice, accompanied by fresh vegetables like carrots, avocado, and cucumber. The dish is elevated with a creamy, spicy mayo made from sriracha and lime juice, adding a delightful kick to every bite. Ready in just 25 minutes, this vibrant bowl blends simple ingredients for a nutritious and satisfying dinner.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb medium shrimp
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt to taste
- Other spices (such as black pepper or cayenne) to taste
Rice
- 2 cups cooked jasmine or brown rice
Spicy Mayo
- ½ cup mayonnaise
- 1-2 tablespoons sriracha, adjust to heat preference
- 1 tablespoon lime juice, freshly squeezed
Vegetables
- Fresh carrots, sliced or shredded
- 1 ripe avocado, sliced
- Fresh cucumber, sliced or diced
Others
- 1 tablespoon olive oil
Instructions
- Heat the olive oil: Place a skillet over medium-high heat and add 1 tablespoon of olive oil, allowing it to warm up to a shimmering state to prepare for cooking the shrimp evenly.
- Season and cook the shrimp: While the oil heats, season the shrimp with smoked paprika, garlic powder, salt, and any additional preferred spices. Add the shrimp to the hot skillet and cook for 3-4 minutes per side until the shrimp turn pink and opaque, indicating they are fully cooked.
- Prepare the spicy mayo: In a small mixing bowl, combine ½ cup of mayonnaise with 1 to 2 tablespoons of sriracha, depending on preferred spice levels, and 1 tablespoon of freshly squeezed lime juice. Stir well until the mixture is smooth and creamy.
- Assemble the rice bowls: Begin by placing 2 cups of cooked jasmine or brown rice as the base in each serving bowl. Layer the cooked shrimp over the rice, then add fresh vegetables like sliced carrots, avocado, and cucumber on top or on the side.
- Drizzle and serve: Generously drizzle the spicy mayo over the shrimp and vegetables. Serve immediately to enjoy the shrimp warm with the fresh, creamy, and spicy flavors melding together.
Notes
- For a lower-fat version, substitute mayonnaise with Greek yogurt.
- You can adjust the sriracha quantity in the spicy mayo to control the heat level.
- Fresh lime juice adds brightness, but lemon juice can be used as an alternative.
- Make sure not to overcook shrimp; they become rubbery when cooked beyond 4 minutes per side.
- Leftover rice can be used, just ensure it’s reheated and fluffy for best texture.
