Shrimp Rice Bowls with Spicy Mayo
This recipe features shrimp cooked with spices served over rice and topped with a spicy mayo sauce.
Equipment
- Skillet
- Mixing bowl
Ingredients
For the Shrimp
- 1 lb medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional, for extra heat
For the Spicy Mayo
- ½ cup mayonnaise
- 1-2 tablespoons sriracha adjust to taste
- 1 teaspoon lime juice
For Assembly
- 2 cups cooked jasmine or brown rice
- 1 tablespoon rice vinegar optional, for added flavor
- 1 cup shredded carrots
- 1 whole avocado, sliced
- 1 cup cucumber slices
- 2 whole green onions, chopped
- 2 tablespoons sesame seeds optional
- to taste soy sauce or tamari for drizzling, optional
Instructions
- In a skillet, heat olive oil over medium heat. Add shrimp, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Cook until shrimp are pink and cooked through, about 5-7 minutes.
- In a mixing bowl, combine mayonnaise, sriracha, and lime juice. Mix well.
- To assemble, place cooked rice in bowls, top with shrimp, shredded carrots, avocado, cucumber, and green onions. Drizzle with spicy mayo and soy sauce if desired. Sprinkle sesame seeds on top.
Notes
You can adjust the spiciness of the mayo by adding more or less sriracha. Feel free to add other toppings like radishes or cilantro.