Description
These Best Shrimp Rice Bowls with Spicy Mayo are a vibrant and flavorful meal featuring tender skillet-cooked shrimp served over fluffy rice, topped with fresh avocado, cucumber, and carrots, and finished with a creamy, spicy mayo sauce for a perfect balance of heat and creaminess.
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
- 1 tbsp soy sauce
- 1/2 tsp sesame seeds (optional)
Instructions
- Cook the shrimp: Heat a skillet over medium heat and cook the shrimp for 2-3 minutes per side until they turn pink and are cooked through, ensuring a juicy and tender texture.
- Prepare the spicy mayo: In a small bowl, combine the mayonnaise, sriracha sauce, and sesame oil. Mix thoroughly until you achieve a smooth and well-integrated sauce.
- Assemble the bowls – base: Evenly divide the cooked rice between four bowls to build the foundation of the dish.
- Add fresh toppings: Arrange the cooked shrimp, sliced avocado, cucumber, and julienned carrots on top of the rice in each bowl for a fresh and colorful presentation.
- Drizzle sauces: Add a generous drizzle of the spicy mayo sauce and soy sauce over the ingredients in each bowl to enhance the flavor profile with creaminess and umami.
- Garnish: Sprinkle sesame seeds over the bowls if desired for an added nutty crunch and visual appeal.
- Serve and enjoy: Serve the shrimp rice bowls immediately while the shrimp is warm and the fresh toppings crisp for a delightful meal experience.
Notes
- Use medium or large shrimp for best texture and presence in the bowl.
- Cook rice ahead of time and keep it warm before assembling bowls for convenience.
- Adjust sriracha amount to control spice level according to your preference.
- Optional sesame seeds add a nice crunch but can be omitted if unavailable.
- For a gluten-free version, use gluten-free soy sauce or tamari.
