Introduction

Savor the fresh and vibrant flavors of these Shrimp Rice Bowls with Spicy Mayo. Perfectly cooked shrimp, crisp vegetables, and a creamy, spicy sauce make this dish a quick and healthy dinner option that’s sure to satisfy.

A white bowl holds a dish with four main layers. The bottom layer is plain white rice with a soft, slightly shiny texture. On top of the rice, there are light brown grilled shrimp spread around, showing a slight char with a firm texture. One side shows thinly sliced, fresh cucumber with a smooth green outer skin and light green inside. Another side has bright orange shredded carrots, adding a rough texture. There are two lime wedges placed next to the carrots for a fresh look. Thinly chopped green onions scatter over the shrimp. A creamy orange sauce is drizzled over the shrimp and vegetables, and edible black and white sesame seeds are sprinkled all over. The bowl sits on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
Salt and pepper, to taste
2 cups jasmine rice
4 cups water
1 cup cucumber, thinly sliced
1 avocado, sliced
1 cup carrots, julienned
2 green onions, chopped
2 tablespoons sesame seeds
Lime wedges, for serving
Spicy Mayo:

½ cup mayonnaise
2 tablespoons Sriracha sauce
1 tablespoon lime juice

Instructions

Step 1: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes.
Step 2: In a large bowl, mix the shrimp with olive oil, soy sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss well to coat evenly.
Step 3: Heat a large skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes on each side, until pink and opaque. Remove from skillet and set aside.
Step 4: In a small bowl, combine mayonnaise, Sriracha, and lime juice. Stir until smooth. Adjust Sriracha to your desired spice level.
Step 5: Divide the cooked rice among four bowls. Top each bowl with shrimp, cucumber slices, avocado slices, julienned carrots, and chopped green onions.
Step 6: Drizzle the spicy mayo over the bowls and sprinkle with sesame seeds. Serve with lime wedges for extra zest.

Tips & Variations

Substitute brown rice or quinoa for a healthier or gluten-free option.
Add vegetables like edamame or bell peppers for extra color and nutrients.
For deeper flavor, marinate the shrimp for at least 30 minutes before cooking.
Adjust the level of heat by varying the amount of Sriracha in the mayo.

Storage

Store leftover shrimp rice bowls in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or in a skillet to avoid overcooking the shrimp. Keep the spicy mayo separate until ready to serve to maintain freshness.

How to Serve

A white bowl holds a layered shrimp rice dish starting with a base of white rice at the bottom, topped with golden-brown grilled shrimp scattered across the center. On one side there are thinly sliced cucumber rounds, and on the other side are bright orange shredded carrots. Two lime wedges rest near the top above the carrots. The shrimp and vegetables are drizzled with light orange creamy sauce and sprinkled with black and white sesame seeds, while chopped green onions are spread over the shrimp for extra color. The bowl is set on a wooden surface with a white marbled texture visible nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just be sure to thaw them completely and pat dry before marinating and cooking for the best texture.

What can I substitute for jasmine rice if I don’t have any?

You can use brown rice, quinoa, or even cauliflower rice as a low-carb alternative. Adjust cooking times accordingly.

How can I make this dish spicier?

Increase the amount of Sriracha in the spicy mayo or add a pinch of cayenne pepper to the shrimp marinade for extra heat.

How do I store leftovers from this shrimp rice bowl?

Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently and add fresh toppings and spicy mayo just before serving.

Can I make this recipe vegetarian?

Yes, replace the shrimp with tofu or roasted chickpeas for a vegetarian option. Prepare similarly and enjoy with the same toppings and sauce.

Shrimp Rice Bowls with Spicy Mayo Recipe

Print Recipe

★★★★★

4.6 from 65 reviews

This Shrimp Rice Bowls with Spicy Mayo recipe is a flavorful and colorful dish featuring perfectly cooked shrimp seasoned with smoked paprika and garlic, served over fragrant jasmine rice with fresh cucumber, avocado, and carrots. Topped with a creamy and spicy Sriracha mayo and sprinkled with sesame seeds, it’s a quick and healthy meal perfect for busy weeknights or casual gatherings.

Author: Ella
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American

Ingredients

Scale

Shrimp and Seasoning

1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and pepper, to taste

Rice

2 cups jasmine rice
4 cups water

Vegetables and Garnishes

1 cup cucumber, thinly sliced
1 avocado, sliced
1 cup carrots, julienned
2 green onions, chopped
2 tablespoons sesame seeds
Lime wedges, for serving

Spicy Mayo

1/2 cup mayonnaise
2 tablespoons Sriracha sauce
1 tablespoon lime juice

Instructions

Prepare the rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until all water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes.
Prepare the shrimp: In a large bowl, combine the shrimp, olive oil, soy sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat the shrimp evenly.
Cook the shrimp: Heat a large skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove from skillet and set aside.
Make the spicy mayo: In a small bowl, combine mayonnaise, Sriracha sauce, and lime juice. Stir until well blended. Adjust the Sriracha according to your preference for spice.
Assemble the bowls: Divide the cooked rice into four serving bowls. Top each with shrimp, cucumber slices, avocado slices, julienned carrots, and chopped green onions.
Finish and serve: Drizzle the spicy mayo over each bowl and sprinkle with sesame seeds. Serve with lime wedges on the side for squeezing over the top.

Notes

You can substitute brown rice or quinoa for a healthier option.
Try adding other vegetables like edamame or bell peppers for more variety and color.
For added flavor, marinate the shrimp for at least 30 minutes before cooking.
Adjust the level of spiciness by adding more or less Sriracha to the mayo.

Keywords: shrimp, rice bowls, spicy mayo, healthy dinner, quick recipe, seafood