Description
These Best Shrimp Rice Bowls with Spicy Mayo combine tender, perfectly cooked shrimp with fresh avocado, cucumber, and carrots atop a bed of fluffy rice. Finished with a creamy, spicy mayo and a hint of soy sauce, this quick and flavorful dish is perfect for a healthy weeknight meal or a satisfying lunch.
Ingredients
Scale
Shrimp and Rice
- 1 lb shrimp, peeled and deveined
- 2 cups cooked rice
Vegetables
- 1 avocado, sliced
- 1/4 cup cucumber, sliced
- 1/4 cup carrots, julienned
Spicy Mayo Sauce
- 2 tbsp mayonnaise
- 1 tbsp sriracha sauce
- 1 tsp sesame oil
Additional Ingredients
- 1 tbsp soy sauce
- 1/2 tsp sesame seeds (optional)
Instructions
- Cook the shrimp: Heat a skillet over medium heat and cook the peeled and deveined shrimp for 2-3 minutes on each side until they turn pink and are cooked through. Remove from heat.
- Make the spicy mayo: In a small bowl, whisk together the mayonnaise, sriracha sauce, and sesame oil until smooth and well combined.
- Prepare the bowls: Divide the cooked rice evenly among four bowls.
- Add toppings: Arrange the cooked shrimp, sliced avocado, cucumber slices, and julienned carrots generously on top of the rice in each bowl.
- Drizzle sauces: Drizzle each bowl with the spicy mayo sauce and soy sauce to taste.
- Garnish: Sprinkle sesame seeds over the bowls if desired for added texture and flavor.
- Serve: Serve immediately and enjoy your fresh and flavorful shrimp rice bowls!
Notes
- For best results, use freshly cooked rice that is slightly cooled to prevent sogginess.
- You can substitute sriracha with another hot sauce based on your spice preference.
- To make it gluten-free, use tamari or gluten-free soy sauce.
- Feel free to add other vegetables like edamame or green onions for extra nutrition.
