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Easy shrimp rice bowls topped with spicy mayo for quick dinners

Shrimp Rice Bowls with Spicy Mayo

A quick and satisfying meal featuring succulent shrimp and a creamy spicy mayo, perfect for weeknight dinners or casual get-togethers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

Protein
  • 1 pound large shrimp
For the Sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes optional
For the Spicy Mayo
  • 1/4 cup mayonnaise or Greek yogurt
  • 1 tablespoon sriracha
  • 1 teaspoon lime juice
  • 1/2 teaspoon soy sauce
Base
  • 2 cups cooked white or brown rice or quinoa, cauliflower rice, etc.
Toppings
  • 1 cup shredded carrots
  • 1 cup sliced cucumbers
  • 1/2 cup sliced radishes
  • 1 pieces avocado, sliced
  • 2 pieces green onions, thinly sliced
  • 1 tablespoon sesame seeds optional
  • 1 tablespoon chopped cilantro optional
  • pickled ginger
  • nori strips (seaweed)
  • chopped peanuts or cashews
  • extra sriracha or soy sauce for drizzling

Method
 

Preparation
  1. In a mixing bowl, whisk together the mayonnaise, sriracha, lime juice, and soy sauce. Taste and adjust the spice level with more sriracha if desired. Set aside.
  2. Gather all the toppings and slice them accordingly.
Cooking Shrimp
  1. Heat olive oil in a skillet over medium heat.
  2. Add the shrimp and sprinkle with soy sauce, honey or maple syrup, garlic powder, smoked paprika, black pepper, and red pepper flakes if you’re feeling adventurous.
  3. Cook the shrimp for about 3–4 minutes on each side, or until they are pink and opaque.
Assembly
  1. Divide your cooked rice among four bowls, placing shrimp on top of the rice.
  2. Arrange shredded carrots, cucumbers, radishes, avocado slices, and green onions around the shrimp in each bowl.
  3. Drizzle generously with spicy mayo and sprinkle with sesame seeds and chopped cilantro if desired.
  4. Add pickled ginger and nori strips as garnishes if desired.

Notes

Presentation matters! For an eye-catching bowl, use a colorful base of rice topped with vibrant vegetables. Consider serving with extra lime wedges on the side for an added zesty touch. If using leftovers, store them in an airtight container in the fridge for up to two days.