Shrimp Rice Bowls with Spicy Mayo Recipe is one of those meals that hits all the right notes—simple, tasty, and packed with flavor. If you’re craving something fresh but still crave that spicy kick, this recipe is your new best friend. Ready to whip up a bowl that’s as satisfying as it is easy?
Why You Should Try Shrimp Rice Bowls with Spicy Mayo Recipe
Shrimp rice bowls bring together juicy shrimp, fluffy rice, and a creamy, spicy mayo that makes every bite exciting. What’s not to love? This recipe balances heat and creaminess without overwhelming your taste buds. Plus, it’s a great way to sneak in some veggies while keeping things light and fresh.
Variations I’ve Tried
I like to mix things up depending on what’s in the fridge. Sometimes I swap the white rice for brown rice or quinoa for a nuttier texture. Adding avocado or cucumber slices adds a cool crunch that contrasts nicely with the spicy mayo. Oh, and don’t underestimate the power of a quick squeeze of lime—it brightens everything up instantly.
Ingredients You’ll Need
- 1 pound shrimp, peeled and deveined
- 2 cups cooked rice (white, brown, or jasmine)
- 1/4 cup mayonnaise
- 1-2 tablespoons sriracha (adjust to your heat preference)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon olive oil
- Green onions, sliced for garnish
- Sesame seeds for garnish
- Optional: sliced avocado, cucumber, or shredded carrots
How I Make Shrimp Rice Bowls with Spicy Mayo
- Prepare the spicy mayo: Mix the mayonnaise and sriracha in a small bowl. Taste and adjust the heat level until it feels just right.
- Season the shrimp: Toss shrimp with garlic powder, paprika, soy sauce, and sesame oil. Let it marinate for about 10 minutes if you have time.
- Cook the shrimp: Heat olive oil in a pan over medium-high heat. Cook shrimp for 2-3 minutes per side until pink and opaque. Don’t overcrowd the pan or they’ll steam instead of sear.
- Assemble the bowls: Divide cooked rice into bowls. Top with shrimp, drizzle spicy mayo on top, and add any veggies you like. Sprinkle with green onions and sesame seeds.
Serving Ideas for Shrimp Rice Bowls
These bowls work great as a quick lunch or dinner. Pair them with a simple side salad or steamed edamame for an easy, balanced meal. Feeling fancy? Add a soft-boiled egg on top for extra protein and that oozy yolk goodness.
Holly’s Pro Tips for Shrimp Rice Bowls
- Don’t skip the sesame oil in the marinade—it adds a subtle nutty flavor that makes a huge difference.
- Use day-old rice if possible. It holds up better under the toppings and doesn’t get mushy.
- If you want to tone down the heat, mix some lime juice or honey into the spicy mayo to balance the flavors.
- For a crispy texture, toss cooked shrimp in panko breadcrumbs before cooking.
Leftovers
Leftover shrimp rice bowls reheat nicely in the microwave or on the stove. Just add a splash of water to the rice and cover it to keep it moist. The spicy mayo can be stored separately and drizzled on after reheating to keep that fresh kick.
Common Mistakes to Avoid
- Overcooking shrimp turns them rubbery—keep an eye on them and cook just until pink.
- Using too much spicy mayo can overpower the dish; start with less and add more if needed.
- Skipping the marinade means missing out on layers of flavor, so don’t rush this step.
Nutrition Facts (per serving)
- Calories: 420 kcal
- Carbohydrates: 45 g
- Protein: 32 g
- Fat: 15 g
- Fiber: 3 g
- Sugar: 5 g
Shrimp Rice Bowls with Spicy Mayo
Ingredients
Instructions
- In a small bowl, mix mayonnaise and sriracha to make spicy mayo. Set aside.
- Heat vegetable oil in a skillet over medium heat.
- Add minced garlic and cook until fragrant, about 1 minute.
- Add shrimp, season with salt and pepper, and cook until pink and opaque, about 3-4 minutes per side.
- Remove shrimp from heat and set aside.
- Divide cooked rice into bowls, top with cooked shrimp, drizzle spicy mayo on top, and garnish with chopped scallions.
- Serve immediately and enjoy.