These Shrimp Rice Bowls are fresh, vibrant, and full of flavor tender shrimp, warm rice, crisp veggies, and that irresistible spicy mayo drizzle tying everything together. It’s a quick dinner or lunch that feels fun, colorful, and satisfying without being complicated.
Ingredients
For the shrimp:
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
For the bowls:
- 2 cups cooked rice (white, jasmine, or brown)
- 1 cup shredded lettuce or cabbage
- 1 cup cucumber, sliced
- 1 cup shredded carrots
- 1 avocado, diced
- Optional: green onions or sesame seeds for topping
For the spicy mayo:
- 1/3 cup mayo
- 1–2 tbsp sriracha
- 1 tsp lime juice
- Optional: 1/2 tsp honey for a touch of sweetness
Steps
- Season the shrimp. Toss shrimp with olive oil, garlic powder, paprika, salt, and pepper.
- Cook quickly. Sear the shrimp in a hot skillet for 2–3 minutes per side until pink and juicy. Don’t worry they cook fast.
- Prep the bowls. Add a warm scoop of rice to each bowl, then layer lettuce, cucumbers, carrots, and avocado.
- Make the spicy mayo. Whisk mayo, sriracha, and lime juice until smooth. Adjust heat to your liking.
- Assemble. Add the shrimp on top and drizzle generously with spicy mayo.
- Finish with toppings. Sprinkle green onions or sesame seeds for extra color and crunch.
Chef’s Tips
- Use large shrimp: They stay juicy and feel more substantial in the bowl.
- Don’t overcook: Pull shrimp off the heat as soon as they curl and turn pink.
- Season the rice: A tiny splash of soy sauce or lime brightens the whole bowl.
Variations
- Crispy shrimp version: Coat shrimp lightly in cornstarch and pan-fry for a crunchy finish.
- Teriyaki twist: Swap spicy mayo for teriyaki and add pineapple.
- Low-carb bowl: Replace rice with cauliflower rice or extra greens.