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Shrimp rice bowls with spicy mayo and fresh vegetables

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.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
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.