These Shrimp Rice Bowls with Spicy Mayo are a delicious, quick, and satisfying meal packed with fresh ingredients and bold flavors. With perfectly cooked shrimp, creamy avocado, crisp vegetables, and a drizzle of spicy mayo, this dish is an easy way to enjoy a restaurant-quality meal at home.
Why You’ll Love This Recipe
This meal is full of textures and flavors—tender shrimp, fluffy rice, crunchy veggies, and a creamy, spicy sauce that ties it all together. It’s easy to customize with your favorite ingredients, making it great for meal prep or a quick weeknight dinner. Plus, it’s high in protein, nutrient-dense, and bursting with freshness!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 lb shrimp, peeled and deveined
- 2 cups cooked rice
- 1 avocado, sliced
- 1/4 cup cucumber, sliced
- 1/4 cup carrots, julienned
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame seeds (optional)
Directions
- Cook the shrimp: Heat a skillet over medium heat. Add the shrimp and cook for 3-4 minutes per side, until pink and fully cooked.
- Make the spicy mayo: In a small bowl, mix together the mayonnaise, sriracha sauce, and sesame oil.
- Assemble the bowls: Divide the cooked rice evenly among serving bowls.
- Add toppings: Top each bowl with cooked shrimp, avocado slices, cucumber, and julienned carrots.
- Drizzle and garnish: Drizzle with spicy mayo and soy sauce. Sprinkle sesame seeds on top if desired.
- Serve and enjoy!
Servings and Timing
- Servings: 4 servings
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
Variations
- Protein Swap: Substitute shrimp with grilled chicken, tofu, or salmon for a different take on this dish.
- Low-Carb Option: Use cauliflower rice instead of white rice to make it lower in carbs.
- Extra Veggies: Add edamame, shredded cabbage, or radishes for more crunch and color.
- Sweeter Kick: Add a drizzle of honey or a splash of rice vinegar for a slightly sweet and tangy twist.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
Storage/Reheating
- Storage: Store leftover shrimp, rice, and toppings separately in airtight containers in the refrigerator for up to 2 days.
- Reheating: Reheat the shrimp and rice in a skillet over low heat or microwave until warmed through. Assemble the bowl fresh for best results.
- Make-Ahead Tip: Cook the shrimp and rice in advance for quick meal prep. Store the spicy mayo separately and drizzle just before serving.
FAQs
1. Can I use frozen shrimp?
Yes! Just thaw the shrimp completely before cooking to ensure even cooking.
2. Can I make this ahead of time?
Yes! You can prep everything in advance and store the ingredients separately. Assemble fresh for the best texture and taste.
3. Can I make this without spicy mayo?
Absolutely! You can swap the spicy mayo for a simple drizzle of soy sauce, teriyaki sauce, or even plain Greek yogurt for a milder option.
4. How do I know when shrimp is fully cooked?
Shrimp is done when it turns pink and opaque, and curls slightly into a “C” shape. Avoid overcooking, as shrimp can become rubbery.
5. Can I use brown rice instead of white rice?
Yes! Brown rice, quinoa, or even sushi rice would work well in this recipe.
6. What can I use instead of sriracha?
You can substitute sriracha with hot sauce, gochujang, or chili garlic sauce for a different kind of heat.
7. Can I make this bowl dairy-free?
Yes! The recipe is naturally dairy-free since the spicy mayo is made with mayonnaise. Just be sure to use a dairy-free mayo if needed.
8. Can I grill the shrimp instead?
Yes! Marinate the shrimp with a little soy sauce and sesame oil, then grill for 2-3 minutes per side.
9. What other toppings can I add?
Try adding pickled onions, nori strips, or a drizzle of sesame dressing for more layers of flavor.
10. Can I use store-bought spicy mayo?
Yes! If you don’t want to make your own, you can use store-bought spicy mayo to save time.
Conclusion
These Shrimp Rice Bowls with Spicy Mayo are a perfect mix of fresh ingredients, bold flavors, and satisfying textures. Whether you’re making them for a quick weeknight dinner or prepping them for lunch, they are easy, customizable, and absolutely delicious. Give them a try and enjoy a restaurant-style meal at home!
Print
These Shrimp Rice Bowls with Spicy Mayo are a flavorful and satisfying meal made with tender shrimp, creamy avocado, crisp veggies, and a spicy mayo drizzle. Perfect for a quick and easy dinner, these rice bowls are packed with protein, fresh ingredients, and bold flavors. Customizable and great for meal prep, this dish brings restaurant-quality taste to your home in just 20 minutes!
- Total Time: 20 minutes
- Yield: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups cooked rice
- 1 avocado, sliced
- 1/4 cup cucumber, sliced
- 1/4 cup carrots, julienned
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame seeds (optional)
Instructions
- Cook the shrimp: Heat a skillet over medium heat. Add the shrimp and cook for 3-4 minutes per side until pink and opaque.
- Make the spicy mayo: In a small bowl, mix mayonnaise, sriracha, and sesame oil until well combined.
- Assemble the bowls: Divide cooked rice evenly into bowls.
- Add toppings: Top with cooked shrimp, avocado slices, cucumber, and carrots.
- Drizzle & garnish: Drizzle with spicy mayo and soy sauce, then sprinkle sesame seeds if desired.
- Serve & enjoy!
Notes
- Protein Swap: Try grilled chicken, tofu, or salmon instead of shrimp.
- Low-Carb Option: Swap rice for cauliflower rice.
- Extra Flavor: Add edamame, shredded cabbage, or radishes.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired, Healthy
