If you’re looking to bring some bold flavors and colorful freshness to your table, Shrimp Rice Bowls with Spicy Mayo might just be your next go-to meal. This delightfully simple recipe heaps juicy shrimp, creamy avocado, crisp veggies, and fluffy rice together, then ties it all up with a drizzle of irresistible spicy mayo. No matter if you’re making a weeknight dinner or a fun meal for friends, this combination always delivers vibrant taste and serious comfort in every bite. Once you try Shrimp Rice Bowls with Spicy Mayo, you’ll probably find yourself coming back to it again and again!
Ingredients You’ll Need
What makes Shrimp Rice Bowls with Spicy Mayo so inviting is how easy it is to find and prep every ingredient. Each component plays its own special role — from lush avocados to the zippy hint of sriracha in the mayo, every layer adds something unique to the overall experience. Here’s what goes into your new favorite bowl:
- Large Shrimp (1 pound): Go for peeled and deveined shrimp for quick, stress-free cooking and juicy seafood flavor with each bite.
- Olive Oil (1 tablespoon): This helps the spices cling to the shrimp and ensures a golden sear with just the right amount of richness.
- Garlic Powder (1/2 teaspoon): Adds an irresistible savory note that pairs perfectly with the shrimp and other vegetables.
- Paprika (1/2 teaspoon): Boosts color and brings subtle, smoky warmth to the shrimp.
- Salt (1/4 teaspoon): Enhances all the fresh, natural flavors in the bowl.
- Black Pepper (1/4 teaspoon): Offers a gentle earthy kick to balance the dish.
- Cooked Jasmine or White Rice (3 cups): The soft, slightly sticky grains act as the perfect backdrop for everything else in the bowl.
- Avocado, Sliced (1): Creamy slices add a lovely contrast to the shrimp and a pop of healthy fat.
- Shredded Carrots (1 cup): For crunch, color, and a delicate sweetness that brightens the bowl.
- Cucumber, Thinly Sliced (1 cup): Adds a cool, refreshing bite to every forkful.
- Green Onions, Sliced (1/4 cup): Sprinkle these over the top for a slightly sharp, oniony finish.
- Sesame Seeds (1 tablespoon): These tiny seeds bring a gentle crunch and a hint of nutty flavor.
- Mayonnaise (1/3 cup): The silky base for your spicy mayo — use classic or your favorite plant-based version.
- Sriracha (1–2 tablespoons): Adjust for your heat preference — this spicy condiment is key to the sauce’s signature zing.
- Rice Vinegar (1 teaspoon): Adds a little acidity to balance out the richness of the sauce.
- Honey (1/2 teaspoon): Just a touch of sweetness rounds out the spicy mayo perfectly.
How to Make Shrimp Rice Bowls with Spicy Mayo
Step 1: Season the Shrimp
Start by placing your peeled and deveined shrimp in a medium-sized bowl. Drizzle over the olive oil, then add the garlic powder, paprika, salt, and black pepper. Toss everything together so every shrimp is beautifully coated in spice — this quick marinade is the secret behind that irresistible flavor in every bite of your Shrimp Rice Bowls with Spicy Mayo.
Step 2: Cook the Shrimp
Heat a skillet over medium-high heat. Once it’s hot, add the shrimp in a single layer so they sear rather than steam. Cook them for about 2 to 3 minutes on each side — you’ll know they’re done when they’re pink, opaque, and just barely curled. Don’t overcook, or they’ll toughen up! Transfer to a plate and set aside.
Step 3: Whisk Together the Spicy Mayo
In a small bowl, whisk together the mayonnaise, sriracha, rice vinegar, and honey. Taste it and adjust the sriracha level to your liking — if you want more heat, go for it! This spicy mayo is what brings the entire Shrimp Rice Bowls with Spicy Mayo together, infusing each bite with creamy, spicy goodness.
Step 4: Assemble the Bowls
To build the bowls, start by dividing the cooked rice among four bowls. Arrange the shrimp, avocado slices, shredded carrots, cucumber, and green onions on top of the rice, each in their own little section for that stunning, Instagram-worthy look. Drizzle your spicy mayo generously over everything, then sprinkle with sesame seeds for the final flourish.
How to Serve Shrimp Rice Bowls with Spicy Mayo
Garnishes
You can really take your Shrimp Rice Bowls with Spicy Mayo to the next level with a few thoughtful garnishes. I love an extra sprinkle of sesame seeds, sliced green onions, and even a scattering of crushed nori (seaweed) for that ocean-fresh touch. A bit of lime juice squeezed just before serving can make the flavors pop even more.
Side Dishes
Though the bowl itself is a complete meal, you can’t go wrong pairing it with a crisp green salad dressed in a ginger vinaigrette, some miso soup, or savory steamed edamame. These sides complement the flavors while bringing their own texture and nourishment to the table.
Creative Ways to Present
If you really want to impress, try layering the rice and veggies in clear jars for a pretty take on lunch to-go, or set out all the toppings and let guests build their own bowls. For a dinner party, serve mini Shrimp Rice Bowls with Spicy Mayo in small, shallow bowls as a playful starter that gets everyone buzzing with excitement before the main course.
Make Ahead and Storage
Storing Leftovers
If you end up with extra Shrimp Rice Bowls with Spicy Mayo, you can store each component separately in airtight containers in the fridge. The rice, shrimp, and veggies will all last well for up to 2 days, while the spicy mayo can be stored up to a week (give it a stir before serving).
Freezing
The cooked shrimp freezes beautifully — just lay them flat in a single layer and store in a zip-top freezer bag for up to a month. However, rice, veggies, and mayo don’t freeze well and are best enjoyed fresh. If you want to make freezer-friendly bowls, just prep and freeze the shrimp, then assemble the rest later.
Reheating
To reheat shrimp, gently warm them in a skillet over medium-low heat, adding a splash of water if they seem dry. Warm the rice in the microwave or a steamer. Avoid reheating the avocado and other fresh veggies, as they’re best served cold.
FAQs
Can I use frozen shrimp for Shrimp Rice Bowls with Spicy Mayo?
Absolutely! Just thaw them thoroughly and pat them dry before seasoning and cooking. Frozen shrimp work every bit as well and make this recipe even more convenient for busy days.
What can I substitute for jasmine or white rice?
You can swap in brown rice, quinoa, or even cauliflower rice for a lower-carb or whole grain option. Each base brings its own unique flavor and texture to your Shrimp Rice Bowls with Spicy Mayo.
Is the spicy mayo suitable for kids?
If you’re serving little ones, try making a batch of the mayo with less or no sriracha, then let grown-ups drizzle extra heat on their bowls as desired. It’s easy to customize the spicy level for everyone at the table.
Can I make the spicy mayo dairy-free?
Yes! Simply use your favorite plant-based or vegan mayo as the base. The rest of the Shrimp Rice Bowls with Spicy Mayo are already naturally dairy-free, making this a fantastic adaptable meal.
What other vegetables work well in these bowls?
Feel free to get creative with add-ins. Edamame, thinly sliced radishes, bell peppers, or pickled ginger bring great crunch and flavor variation. It’s a versatile recipe that welcomes lots of tasty mix-ins!
Final Thoughts
I can’t say enough good things about these Shrimp Rice Bowls with Spicy Mayo. With their quick prep, bold flavors, and beautiful presentation, they’re sure to become a staple in your kitchen. Give them a try — you just might discover your new favorite way to do dinner!
Print
Shrimp Rice Bowls with Spicy Mayo Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
These Shrimp Rice Bowls with Spicy Mayo are a delicious and satisfying meal featuring tender shrimp, fluffy rice, and a kick of spicy mayo. Perfect for a quick and flavorful dinner!
Ingredients
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Bowls:
- 3 cups cooked jasmine or white rice
- 1 avocado, sliced
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1/4 cup green onions, sliced
- 1 tablespoon sesame seeds
For the Spicy Mayo:
- 1/3 cup mayonnaise
- 1–2 tablespoons sriracha (adjust to taste)
- 1 teaspoon rice vinegar
- 1/2 teaspoon honey
Instructions
- Prepare the Shrimp: Toss the shrimp with olive oil, garlic powder, paprika, salt, and pepper. Cook in a skillet until pink and opaque.
- Make the Spicy Mayo: Whisk together mayonnaise, sriracha, rice vinegar, and honey.
- Assemble the Bowls: Divide rice among bowls, top with shrimp, avocado, carrots, cucumber, green onions. Drizzle with spicy mayo and sprinkle sesame seeds.
Notes
- You can substitute brown rice or quinoa for a whole grain option.
- Add edamame or pickled radishes for extra texture.
- Make it dairy-free by using a plant-based mayo.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 4g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 170mg
