Description
A quick, flavorful, and healthy Spicy Shrimp Rice Bowl with creamy mayo sauce, perfect for weeknight meals. This dish features tender, spiced shrimp over fluffy rice with fresh vegetables and a decadent spicy mayo.
Ingredients
Scale
- For the Shrimp:
- 1 lb medium shrimp, peeled and deveined
- 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)
- For the Spicy Mayo:
- ½ cup mayonnaise
- 1 – 2 tablespoons sriracha (adjust to taste)
- 1 teaspoon lime juice
- For the Rice Bowl Base:
- 2 cups cooked jasmine or brown rice
- 1 tablespoon rice vinegar (optional)
- Toppings:
- 1 cup shredded carrots
- 1 avocado, sliced
- 1 cup cucumber slices
- 2 green onions, chopped
- 2 tablespoons sesame seeds (optional)
- Soy sauce or tamari for drizzling (optional)
Instructions
- Season the Shrimp: In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if desired.
- Cook the Shrimp: Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove from heat and set aside.
- Prepare the Spicy Mayo: In a small bowl, mix the mayonnaise, sriracha, and lime juice until smooth. Adjust the sriracha to your preferred spiciness level.
- Prepare the Rice: If your rice isn’t already cooked, prepare it according to package instructions. Once cooked, fluff the rice with a fork and stir in rice vinegar if desired.
- Assemble the Bowls: Divide the cooked rice into four bowls. Top each with shrimp, shredded carrots, cucumber slices, avocado, and green onions.
- Finish the Dish: Drizzle spicy mayo over the bowl. Garnish with sesame seeds and a drizzle of soy sauce or tamari if desired.
Notes
- Shrimp are naturally low in calories but high in protein, helping you stay full longer.
- Brown rice adds more fiber and complex carbs.
- Using light mayo lowers fat content without sacrificing creaminess.
- Avoid overcrowding the pan when cooking shrimp to prevent steaming instead of searing.
- Swap sriracha with gochujang or chili garlic sauce for a different flavor twist.
- You can swap or add other vegetables like bell peppers, edamame, or shredded cabbage for variety and extra nutrition.
- Warm rice is best for absorbing flavors and keeping the bowl comforting.
- Use a contrasting bowl color to highlight the vibrancy of the ingredients.
- Medium shrimp hold their texture better than small ones and cook evenly.
- Overcooked shrimp become rubbery and lose their natural sweetness. Watch for the pink, opaque stage.
- Adjust spice levels with sriracha and cayenne pepper according to taste preferences.
- Use fresh ingredients like fresh veggies and lime juice to elevate the flavor and freshness of the bowl.
- Prep the ingredients in advance, but assemble the bowl just before eating to maintain freshness and texture.
- Thaw frozen shrimp completely, pat dry, and season as usual.
- Swap white rice for brown rice or cauliflower rice, and use light mayonnaise or Greek yogurt for the spicy mayo to make the recipe healthier.
- Add more fresh vegetables to increase fiber and vitamins.
- Reduce or increase the sriracha and skip cayenne for milder heat.
- Chicken breast, salmon, tofu, or tempeh are great alternatives for protein.
- This Spicy Shrimp Rice Bowl is perfect for busy weeknights due to quick prep, minimal cleanup, make-ahead options, and versatility.
- Add diced mango for a Spicy Mango Shrimp Bowl variation.
- Toss shrimp in coconut curry sauce instead of spicy mayo for a Coconut Curry Shrimp Bowl.
- Replace shrimp with tofu and use vegan mayo for a Vegan Option.
- Top with crispy wonton strips or roasted chickpeas for Extra Crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: N/A
- Sodium: N/A
- Fat: 12g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: N/A