Description
A vibrant and customizable shrimp rice bowl topped with creamy avocado, crisp cucumbers, and a quick spicy mayo.
Ingredients
- 1 lb medium shrimp, peeled and deveined
- 2 cups cooked jasmine or brown rice, warm
- 1/2 cup mayonnaise
- 1–2 tablespoons sriracha
- 1 teaspoon lime juice
- 1 avocado, sliced
- 1 cup shredded carrots
- 1 cup cucumber slices or half-moons
- 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)
- 1 tablespoon rice vinegar (optional)
- 2 green onions, chopped (optional garnish)
- 2 tablespoons sesame seeds (optional garnish)
- Soy sauce or tamari for drizzling (optional)
Instructions
- Pat the shrimp dry with paper towels.
- Toss the shrimp with olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
- Heat a non-stick skillet over medium-high heat and sear the shrimp for 1.5-2 minutes per side.
- Set the shrimp aside once fully cooked.
- In a small bowl, whisk together mayonnaise, sriracha, and lime juice to make spicy mayo.
- If using, toss carrots and cucumber with vinegar and a pinch of salt; let it sit for 5-10 minutes.
- Assemble the bowls: divide warm rice, top with shrimp, avocado, carrots, and cucumber.
- Drizzle with spicy mayo and finish with green onions and sesame seeds.
Notes
For meal prep, store components separately and assemble when ready to eat. Avocado can be kept fresh with a squeeze of lime.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Asian