Introduction
Oh, hey there, foodie friend! Do you ever have those nights where you’re craving something delicious, a little bit exciting, but you just don’t have a ton of time or energy to spend in the kitchen? I totally get it! That’s exactly how I felt when I whipped up these incredible Shrimp Rice Bowls with Spicy Mayo. Seriously, from start to finish, this recipe is a lifesaver. It’s the kind of meal that feels fancy enough for guests but is so darn simple, you’ll be making it on repeat for yourself. Get ready to fall in love with a new favorite!
Why You’ll Love This Recipe
- Fast: We’re talking dinner on the table in under 30 minutes. Perfect for those busy weeknights!
- Easy: No complicated techniques here. Just simple steps that lead to maximum flavor.
- Giftable: While you’ll want to eat it all yourself, the components (like the spicy mayo) can totally be made ahead and gifted to friends.
- Crowd-pleasing: Who doesn’t love perfectly seasoned shrimp, creamy avocado, and a little kick of spicy mayo? It’s a flavor explosion everyone can get behind.
Ingredients
Let’s talk about what makes these bowls so special. It’s all about fresh ingredients and a simple, delicious seasoning blend. Here’s what you’ll need:
For the Shrimp:
- 1 lb medium shrimp, peeled and deveined: Make sure they’re nice and ready to go!
- 1 tablespoon olive oil: A little goes a long way for that perfect sauté.
- 1 teaspoon smoked paprika: This adds a lovely smoky depth.
- ½ teaspoon garlic powder: Because garlic makes everything better.
- ½ teaspoon onion powder: For that savory oniony goodness.
- ½ teaspoon salt: To enhance all those lovely flavors.
- ¼ teaspoon black pepper: A classic for a reason!
- ¼ teaspoon cayenne pepper (optional): If you like a little extra warmth, this is your friend!
Spicy Mayo:
- ½ cup mayonnaise: Your creamy, dreamy base.
- 1-2 tablespoons sriracha (adjust to taste): This is where the magic happens! Start with one tablespoon and add more if you’re feeling bold.
- 1 teaspoon lime juice: A little tang to cut through the richness.
Rice Bowl Base:
- 2 cups cooked jasmine or brown rice: Your comforting foundation. I love using jasmine for its lovely aroma!
- 1 tablespoon rice vinegar (optional): A tiny splash can brighten up the rice.
Toppings:
- 1 cup shredded carrots: For a pop of color and a bit of sweetness.
- 1 avocado, sliced: The ultimate creamy indulgence.
- 1 cup cucumber slices: For a refreshing crunch.
- 2 green onions, chopped: Little bursts of fresh flavor.
- 2 tablespoons sesame seeds (optional): For a delightful nutty crunch and visual appeal.
- Soy sauce or tamari for drizzling (optional): A classic umami finish.
How to Make It
Alright, chef! Let’s get cooking. It’s as simple as this:
- Prepare the Shrimp: Grab a medium bowl. Toss your peeled and deveined shrimp with the olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and that optional cayenne pepper if you’re going for a little heat. Give them a good toss so every shrimp is coated in those amazing spices.
- Cook the Shrimp: Heat a skillet over medium-high heat. Once it’s nice and hot, carefully add your seasoned shrimp in a single layer. Cook them for about 2-3 minutes per side. You’ll know they’re ready when they turn a beautiful pink and are cooked all the way through. Don’t overcrowd the pan; you might need to cook them in batches!
- Make the Spicy Mayo: While the shrimp is cooking (or just before!), grab a small bowl. Whisk together the mayonnaise, sriracha, and lime juice. Taste it and add more sriracha if you like it spicier. This stuff is addictive!
- Assemble the Rice Bowls: Divide your cooked rice between two bowls. If you’re using the rice vinegar, now’s the time to toss it into the rice to give it a little extra zing.
- Add Toppings: Get creative here! Arrange the perfectly cooked shrimp over the rice. Then, artfully place your shredded carrots, creamy sliced avocado, refreshing cucumber slices, and chopped green onions.
- Finish and Serve: Drizzle a generous amount of that glorious spicy mayo over everything. Sprinkle with sesame seeds if you’re using them, and finish with a little drizzle of soy sauce or tamari. Serve immediately and enjoy every single bite!
Substitutions & Additions
The beauty of these bowls is how customizable they are! Here are a few ideas to switch things up:
- Protein Swap: No shrimp? No problem! This recipe is also fantastic with chicken, tofu, or even salmon.
- Veggie Power: Feel free to add or swap out veggies. Edamame, bell peppers, snap peas, or even some wilted spinach would be delicious additions.
- Spice Level: If sriracha isn’t your jam, try gochujang for a different kind of Korean chili flavor, or a pinch of red pepper flakes for a more subtle heat.
- Grain Game: Quinoa, farro, or even cauliflower rice would work beautifully as the base.
- Citrus Twist: A squeeze of lemon juice can be used instead of lime juice in the spicy mayo if that’s what you have on hand.
Tips for Success
A few little pointers to make these bowls absolutely perfect:
- Don’t Overcook the Shrimp: Shrimp cook very quickly. Overcooked shrimp can become tough and rubbery, so keep an eye on them!
- Pat Shrimp Dry: Before seasoning, pat your shrimp dry with paper towels. This helps the spices stick better and allows the shrimp to sear nicely.
- Prep Ahead: You can cook the rice, shred the carrots, and even make the spicy mayo a day in advance to make assembly even quicker.
- Spice Level Caution: Always start with less sriracha and add more to your spicy mayo. It’s easier to add heat than to take it away!
How to Store It
These bowls are best enjoyed fresh, but if you have leftovers:
Store any leftover components (cooked shrimp, rice, chopped veggies) separately in airtight containers in the refrigerator. The spicy mayo will last in the fridge for about 5-7 days. When you’re ready to eat, gently reheat the shrimp and rice, and assemble with fresh toppings. The avocado is best added right before serving to prevent browning.
FAQs
Q: Can I make the spicy mayo ahead of time?
A: Absolutely! The spicy mayo can be made a day or two in advance and stored in an airtight container in the refrigerator. Just give it a quick stir before serving.
Q: How long does it take to cook the shrimp?
A: The shrimp cook very quickly, usually only about 4-6 minutes total (2-3 minutes per side), depending on their size. They’re done when they turn pink and opaque.
Q: Can I use frozen shrimp?
A: Yes, you can! Make sure to thaw your frozen shrimp completely before cooking. Thaw them in the refrigerator overnight or in a colander under cool running water.
Q: What if I don’t have smoked paprika?
A: If you don’t have smoked paprika, you can use regular sweet paprika. It won’t have that smoky flavor, but it will still add a lovely color and a hint of sweetness to the shrimp.
Quick & Easy Shrimp Rice Bowls with Spicy Mayo
Delicious and easy shrimp rice bowls with spicy mayo, perfect for busy weeknights. Ready in under 30 minutes!
Equipment
- Medium bowl
- Skillet
- Small bowl
- paper towels
Ingredients
For the Shrimp
- 1 lb medium shrimp, peeled and deveined Make sure they’re nice and ready to go!
- 1 tablespoon olive oil A little goes a long way for that perfect sauté.
- 1 teaspoon smoked paprika This adds a lovely smoky depth.
- 0.5 teaspoon garlic powder Because garlic makes everything better.
- 0.5 teaspoon onion powder For that savory oniony goodness.
- 0.5 teaspoon salt To enhance all those lovely flavors.
- 0.25 teaspoon black pepper A classic for a reason!
- 0.25 teaspoon cayenne pepper If you like a little extra warmth, this is your friend!
Spicy Mayo
- 0.5 cup mayonnaise Your creamy, dreamy base.
- 1 tablespoons sriracha This is where the magic happens! Start with one tablespoon and add more if you’re feeling bold.
- 1 teaspoon lime juice A little tang to cut through the richness.
Rice Bowl Base
- 2 cups cooked jasmine or brown rice Your comforting foundation. I love using jasmine for its lovely aroma!
- 1 tablespoon rice vinegar A tiny splash can brighten up the rice.
Toppings
- 1 cup shredded carrots For a pop of color and a bit of sweetness.
- 1 avocado, sliced The ultimate creamy indulgence.
- 1 cup cucumber slices For a refreshing crunch.
- 2 green onions, chopped Little bursts of fresh flavor.
- 2 tablespoons sesame seeds For a delightful nutty crunch and visual appeal.
- soy sauce or tamari for drizzling A classic umami finish.
Instructions
- Prepare the Shrimp: Grab a medium bowl. Toss your peeled and deveined shrimp with the olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and that optional cayenne pepper if you're going for a little heat. Give them a good toss so every shrimp is coated in those amazing spices.
- Cook the Shrimp: Heat a skillet over medium-high heat. Once it’s nice and hot, carefully add your seasoned shrimp in a single layer. Cook them for about 2-3 minutes per side. You’ll know they’re ready when they turn a beautiful pink and are cooked all the way through. Don’t overcrowd the pan; you might need to cook them in batches!
- Make the Spicy Mayo: While the shrimp is cooking (or just before!), grab a small bowl. Whisk together the mayonnaise, sriracha, and lime juice. Taste it and add more sriracha if you like it spicier. This stuff is addictive!
- Assemble the Rice Bowls: Divide your cooked rice between two bowls. If you’re using the rice vinegar, now’s the time to toss it into the rice to give it a little extra zing.
- Add Toppings: Get creative here! Arrange the perfectly cooked shrimp over the rice. Then, artfully place your shredded carrots, creamy sliced avocado, refreshing cucumber slices, and chopped green onions.
- Finish and Serve: Drizzle a generous amount of that glorious spicy mayo over everything. Sprinkle with sesame seeds if you're using them, and finish with a little drizzle of soy sauce or tamari. Serve immediately and enjoy every single bite!
Notes
The beauty of these bowls is how customizable they are! Feel free to swap proteins, add more veggies, adjust spice levels, or use different grains. Prep ahead by cooking rice, shredding carrots, and making spicy mayo to save even more time.