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Shrimp Rice Bowls with Spicy Mayo

These Shrimp Rice Bowls with Spicy Mayo offer a delightful blend of succulent shrimp, fluffy rice, and a creamy, spicy sauce that elevates your meal experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup white rice Jasmine rice recommended for best flavor.
  • 1 pound large shrimp, deveined and peeled Fresh shrimp is ideal; frozen is acceptable if properly thawed.
  • 1/4 cup mayonnaise Use high-quality mayonnaise for best results.
  • 1 tablespoon Sriracha sauce Adjust based on desired heat level.
  • 1 teaspoon soy sauce Low-sodium is a lighter option.
  • 1 teaspoon sesame oil Adds a nutty flavor.
  • 1/2 teaspoon garlic powder Fresh minced garlic can be used instead.
  • 1/4 teaspoon paprika Consider smoked paprika for more flavor.
  • to taste none Salt and pepper Always taste as you go.
Garnish
  • none none Green onions, chopped For garnish.
  • none none Sesame seeds For garnish.
  • none none Lime wedges Fresh lime juice enhances flavors.

Method
 

Preparation
  1. Rinse the rice thoroughly in a fine-mesh strainer under cold water until the water runs clear.
  2. In a medium saucepan, combine the washed rice with 2 cups of water.
  3. Bring the water to a boil over high heat. Reduce the heat to low, cover, and let it simmer for about 18-20 minutes until tender.
  4. Remove from heat and let it sit covered for an additional 5 minutes.
  5. Fluff the rice gently with a fork and set aside.
Making Spicy Mayo
  1. In a small bowl, mix together mayonnaise, Sriracha, soy sauce, sesame oil, garlic powder, paprika, salt, and pepper until well combined.
Cooking the Shrimp
  1. Heat a large skillet over medium-high heat and add the shrimp. Cook for 2-3 minutes on each side until pink and opaque.
Assembly
  1. Divide the cooked rice among serving bowls and top with cooked shrimp.
  2. Drizzle the spicy mayo over the shrimp and rice.
  3. Garnish with chopped green onions, sesame seeds, and serve with lime wedges.

Notes

Store leftover rice in an airtight container for up to 5 days. The shrimp is best enjoyed fresh, but can be refrigerated and warmed later. Adjust spices in the spicy mayo according to preference.