Description
A quick and flavorful shrimp rice bowl topped with creamy sriracha mayo, fresh veggies, and sesame seeds, perfect for busy weeknights.
Ingredients
- 1 lb medium shrimp, peeled and deveined
- 2 cups cooked jasmine or brown rice, warmed
- 1/2 cup mayonnaise
- 1–2 tbsp sriracha (adjust to taste)
- 1 tbsp rice vinegar (optional)
- 1 avocado, sliced
- 1 cup shredded carrots
- 1 cup cucumber slices
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 2 green onions, chopped
- 2 tbsp sesame seeds (optional)
- Soy sauce or tamari for drizzling (optional)
Instructions
- Pat the shrimp dry with paper towels to help them sear instead of steam.
- Toss the shrimp in a medium bowl with olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne if using.
- Heat a non-stick skillet over medium-high heat and add shrimp in a single layer. Cook for 1.5–2 minutes per side until pink and opaque, about 3–4 minutes total.
- While shrimp are cooking, whisk together mayonnaise and sriracha in a small bowl. Stir in rice vinegar if using and adjust the spice level to taste.
- Divide warm rice between bowls and arrange cooked shrimp on top.
- Add avocado slices, shredded carrots, and cucumber slices around the shrimp.
- Drizzle the spicy mayo over the bowls and garnish with green onions and sesame seeds. Finish with a drizzle of soy sauce or tamari if desired.
Notes
Swap mayo for Greek yogurt or vegan mayo to lighten the sauce. Use lime juice instead of rice vinegar for added brightness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Asian