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Shrimp Rice Bowls with Spicy Mayo

A flavorful and satisfying dish featuring succulent shrimp, perfectly cooked rice, and a tangy spicy mayo, perfect for a weeknight dinner or casual gathering.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Rice, cooked and warm Use your preferred type of rice.
  • 1 pound Shrimp, peeled and deveined Fresh or frozen shrimp can be used.
  • 2 tablespoons Vegetable oil, for sautéing Can substitute with olive oil.
  • 2 cloves Garlic, minced Adds flavor to the shrimp.
  • 2 Green onions, chopped, for garnish Add for freshness.
  • 1 small Cucumber, thinly sliced For crunch and freshness.
  • 1 small Carrot, julienned Provides color and crunch.
Spicy Mayo
  • ½ cup Mayonnaise Base for the spicy mayo.
  • 1-2 tablespoons Sriracha, adjust to taste Adjust according to your heat preference.
  • 1 tablespoon Lime juice Fresh lime juice adds brightness.
  • 1 teaspoon Sesame oil Adds a nutty flavor.

Method
 

Preparation
  1. In a small bowl, combine mayonnaise, sriracha, lime juice, and sesame oil. Whisk until smooth and creamy. Taste and adjust the sriracha for more heat if desired. Set aside.
Cooking
  1. In a medium skillet, heat vegetable oil over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant.
  2. Toss in the shrimp and cook for about 3-5 minutes, or until they are pink and opaque. Be careful not to overcook!
Assembly
  1. In serving bowls, layer the cooked rice as a base. Top it generously with the sautéed shrimp.
  2. Add sliced cucumbers and julienned carrots over the shrimp for added crunch.
  3. Generously drizzle the prepared spicy mayo over the top of your shrimp rice bowl. Garnish with chopped green onions.
Serving
  1. Get ready to dig into your perfect shrimp rice bowl!

Notes

Use the freshest shrimp for the best flavor. Customize toppings with avocado, radish slices, or sesame seeds. Leftovers can be stored in airtight containers for 2-3 days.