Go Back

Easy Shrimp Rice Bowls With Spicy Mayo

A delightful and colorful dish featuring succulent shrimp, fluffy rice, fresh veggies, and a creamy spicy mayo.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb shrimp, peeled and deveined
  • 2 cups cooked rice white, brown, or your favorite type
  • 1 avocado, sliced
  • 1 cup cucumber, sliced
  • 1 cup carrots, shredded
  • 2 green onions, chopped
Sauce Ingredients
  • 2 tbsp soy sauce ensure it's halal-friendly
  • 1 tbsp sesame oil
  • 1/4 cup mayonnaise
  • 1 tbsp sriracha adjust based on spice preference
  • Salt and pepper to taste

Method
 

Preparation
  1. In a skillet over medium heat, add sesame oil. Once hot, toss in the shrimp. Cook for approximately 3-4 minutes or until the shrimp turn pink and opaque. Season with salt, pepper, and soy sauce. Set aside.
  2. If you haven’t done so already, cook your rice according to package instructions.
  3. While the shrimp is cooking, chop your avocado, slice the cucumber, and shred the carrots.
  4. In a small bowl, combine the mayonnaise and sriracha. Mix until smooth, adjusting the sriracha based on your spice preference.
Assembly
  1. Start by layering a generous scoop of rice at the bottom of each bowl. Arrange shrimp, avocado, cucumber, and carrots on top. Drizzle with spicy mayo and garnish with green onions.
Serving
  1. Grab a spoon or chopsticks and dive in! Enjoy this colorful, nutritious, and delicious meal with family or friends.

Notes

If you’re looking for alternatives, swap shrimp with grilled chicken or tofu for a delicious variation. The key to succulent shrimp is not to overcook them. Store leftovers in the refrigerator for up to 2 days. If freezing, store components separately (rice, shrimp, veggies) and eat within a month.