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Spicy Shrimp Rice Bowls

A warm and comforting bowl featuring plump shrimp, fragrant rice, and a silky spicy mayo, balanced with crisp vegetables.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Spicy Mayo
  • 1/2 cup mayonnaise
  • 1-2 tablespoons sriracha Adjust to taste
  • 1 teaspoon lime juice
For the Shrimp
  • 1 lb medium shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper Optional
For the Rice Bowl
  • 2 cups cooked jasmine or brown rice
  • 1 cup shredded carrots
  • 1 avocado sliced Slice just before serving
  • 1 cup cucumber slices Keep separate to avoid sogginess
  • 2 green onions chopped
  • 2 tablespoons sesame seeds Optional, can be toasted
  • Soy sauce or tamari for drizzling Optional

Method
 

Prepare Spicy Mayo
  1. In a mixing bowl, combine mayonnaise, sriracha, and lime juice. Mix until smooth and set aside.
Cook Shrimp
  1. Heat olive oil in a skillet over medium-high heat.
  2. Add shrimp and season with smoked paprika, garlic powder, onion powder, salt, black pepper, and optional cayenne pepper.
  3. Cook shrimp for about 3-5 minutes until pink and opaque.
Assemble Bowls
  1. Layer cooked rice as the base, topped with shrimp and your choice of vegetables.
  2. Drizzle with spicy mayo.

Notes

Store components separately for best texture. Shrimp lasts up to 2 days in an airtight container, rice up to 4 days, and spicy mayo for a week.