Shrimp Rice Bowls with Spicy Mayo

Warm and vibrant, these Shrimp Rice Bowls with Spicy Mayo are sure to become a family favorite! Quick and easy to prepare, this dish combines succulent shrimp with crunchy veggies and creamy spicy mayo, making it perfect for any night of the week. Serve it for a cozy family dinner or a fun gathering with friends and watch everyone rave about the flavors!

Why You’ll Love This Shrimp Rice Bowls with Spicy Mayo

• Bursting with flavor from the spices and zesty mayo.
• Quick to prepare, perfect for busy weeknights.
• Excellent for meal prepping and makes great leftovers.
• Family-friendly, appealing to both kids and adults.
• Healthy, packed with nutritious ingredients and colors.
• Versatile; easily customizable with your favorite toppings.

Ingredients Needed

Protein:

• 1 lb medium shrimp, peeled and deveined

Rice/Grains:

• 2 cups cooked jasmine or brown rice

Veggies:

• 1 cup shredded carrots
• 1 avocado, sliced
• 1 cup cucumber slices
• 2 green onions, chopped

Sauce:

• ½ cup mayonnaise
• 1-2 tablespoons sriracha
• 1 teaspoon lime juice

Spices:

• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional)

Toppings:

• 2 tablespoons sesame seeds (optional)
• Soy sauce or tamari for drizzling (optional)

Step-by-Step Instructions

1

In a mixing bowl, combine mayonnaise, sriracha, and lime juice to create the spicy mayo; set aside.

2

Heat olive oil in a skillet over medium heat. Season shrimp with smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne if desired.

3

Cook shrimp for 2–3 minutes per side until pink and opaque.

4

In serving bowls, layer cooked rice first.

5

Top with shrimp, shredded carrots, avocado slices, and drizzle with spicy mayo.

Serving Suggestions Shrimp Rice Bowls with Spicy Mayo

• Pair with a light salad or steamed edamame for a complete meal.
• Add chopped cilantro or jalapeños for an extra kick.
• Serve with lime wedges on the side for a zesty punch.
• Enjoy with cold beverages like iced tea or your favorite white wine.

Tips for Success Shrimp Rice Bowls with Spicy Mayo

• Ensure shrimp are fresh to enhance their flavor and texture.
• Don’t overcook the shrimp for a tender bite; they cook quickly.
• For meal prep, keep the components separate until ready to serve.
• Store leftovers in an airtight container in the fridge for up to 2 days.

Variations

Here are a few easy ways to change it up:

• Swap the shrimp for chicken or tofu for a different protein source.
• Add extra veggies like bell peppers or snap peas for more crunch.
• Make it spicy by adding more sriracha or a touch of chili oil.
• Use a vegan mayo to create a dairy-free version.

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Shrimp Rice Bowls with Spicy Mayo

Warm and vibrant, these Shrimp Rice Bowls with Spicy Mayo combine succulent shrimp with crunchy veggies and creamy spicy mayo, making it perfect for any night of the week.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 6 minutes mins

Total Time 16 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Asian

Ingredients Method Notes

Ingredients

  

Protein

• 1 lb medium shrimp, peeled and deveined Ensure shrimp are fresh for the best flavor.

Rice/Grains

• 2 cups cooked jasmine or brown rice

Veggies

• 1 cup shredded carrots
• 1 avocado, sliced
• 1 cup cucumber slices
• 2 green onions, chopped

Sauce

• ½ cup mayonnaise
• 1-2 tablespoons sriracha Adjust to desired spiciness.
• 1 teaspoon lime juice

Spices

• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional) Add for added heat.

Toppings

• 2 tablespoons sesame seeds (optional)
• Soy sauce or tamari for drizzling (optional)

Method

 

Preparation

1. In a mixing bowl, combine mayonnaise, sriracha, and lime juice to create the spicy mayo; set aside.
2. Heat olive oil in a skillet over medium heat.
3. Season shrimp with smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne if desired.

Cooking

1. Cook shrimp for 2–3 minutes per side until pink and opaque.

Assembly

1. In serving bowls, layer cooked rice first.
2. Top with shrimp, shredded carrots, avocado slices, and drizzle with spicy mayo.

Notes

For meal prep, keep the components separate until ready to serve. Store leftovers in an airtight container in the fridge for up to 2 days.