Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Shrimp Rice Bowls with Spicy Mayo

Shrimp Rice Bowls with Spicy Mayo are a flavorful and colorful dish that combines succulent shrimp over a fluffy bed of rice, all topped with a creamy and spicy mayo sauce. This easy-to-make recipe is perfect for weeknight dinners or impressing guests. Customize your bowl with fresh ingredients like avocado and cucumber for an unforgettable meal that bursts with flavor in every bite.

  • Total Time: 25 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 lb fresh shrimp, peeled and deveined
  • 2 cups cooked jasmine rice
  • 1 medium cucumber, sliced
  • 1 ripe avocado, sliced
  • 4 green onions, chopped
  • ½ cup mayonnaise
  • 2 tbsp Sriracha sauce (adjust to taste)
  • 1 tbsp fresh lime juice

Instructions

  1. Prepare your ingredients: Rinse shrimp under cold water and pat dry.
  2. Cook the shrimp: Heat a splash of oil in a skillet over medium heat. Add shrimp and cook for 3-4 minutes until pink and opaque; season lightly with salt and pepper.
  3. Make the spicy mayo: In a small bowl, mix mayonnaise, Sriracha, and lime juice until smooth. Adjust spice to preference.
  4. Assemble your bowl: Start with a base of rice, add cooked shrimp, then layer cucumber and avocado slices on top.
  5. Drizzle generously with spicy mayo over the bowl.
  6. Garnish with chopped green onions before serving immediately.
  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main
  • Method: Skillet
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl (approximately 350g)
  • Calories: 470
  • Sugar: 2g
  • Sodium: 800mg
  • Fat: 22g
  • Saturated Fat: 3g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 46g
  • Fiber: 3g
  • Protein: 27g
  • Cholesterol: 175mg

Keywords: For variations, swap shrimp for chicken or turkey cooked to an internal temperature of 165°F (75°C). Add veggies like bell peppers or radishes for extra crunch. Store leftovers in an airtight container in the fridge for up to three days; reheat gently.