If you’re looking to brighten up your weeknight meals, this Shrimp Rice Bowls with Spicy Mayo Recipe is an absolute game-changer. Picture juicy, perfectly cooked shrimp resting on a bed of fluffy white rice, all topped with a creamy, tangy, and slightly fiery homemade spicy mayo that ties everything together beautifully. It’s the kind of dish that feels special but comes together quickly and easily, making it perfect for busy nights when you want to indulge without the fuss. Trust me, once you try this vibrant combination, it might just become your new favorite go-to dinner.
Ingredients You’ll Need
These ingredients are simple but essential, each playing a unique role in creating the perfect balance of flavor, texture, and color that makes this dish so satisfying. From the tender shrimp to the aromatic seasonings and the creamy spicy mayo, everything is designed to work together harmoniously.
- 1 cup white rice: Provides a fluffy and mild base to soak up all the delicious flavors.
- 1 pound large shrimp, deveined and peeled: Adds succulent protein that cooks quickly and stays tender.
- 1/4 cup mayonnaise: Creates the creamy texture essential for the spicy mayo sauce.
- 1 tablespoon Sriracha sauce: Delivers the perfect kick of heat and vibrant red color.
- 1 teaspoon soy sauce: Adds a touch of savory umami to the mayo sauce.
- 1 teaspoon sesame oil: Brings a subtle nuttiness that elevates the entire bowl.
- 1/2 teaspoon garlic powder: Offers a mellow garlic flavor without overwhelming the dish.
- 1/4 teaspoon paprika: Adds depth and a hint of smoky warmth.
- Salt to taste: Balances and enhances all the flavors.
- Pepper to taste: Gives a touch of mild heat and complexity.
- Green onions, chopped (for garnish): Provide a fresh, crisp bite and a pop of color.
- Sesame seeds (for garnish): Add crunch and a nutty finish.
- Lime wedges: Their bright citrus juice cuts through the richness perfectly.
How to Make Shrimp Rice Bowls with Spicy Mayo Recipe
Step 1: Prepare the Rice
Start by rinsing the rice under cold water in a fine-mesh strainer; this removes excess starch and prevents the rice from being gummy. Then combine the rinsed rice with water in a saucepan and bring it to a boil. Lower the heat, cover, and let it simmer gently until the rice is tender and fluffy. Finally, set it aside covered for a few minutes before fluffing with a fork to get those perfect separate grains.
Step 2: Make the Spicy Mayo Sauce
While the rice cooks, stir together mayonnaise, Sriracha, soy sauce, sesame oil, garlic powder, paprika, salt, and pepper in a small bowl until smooth and well combined. This creamy sauce packs the punch that gives these shrimp rice bowls their signature bold, spicy flavor, so taste and adjust seasonings as you go!
Step 3: Cook the Shrimp
Heat a skillet over medium-high heat, then cook the shrimp for about 2 to 3 minutes on each side until they turn pink and opaque — a sure sign they’re perfectly cooked. This quick cooking ensures the shrimp stays juicy and tender, making every bite delightful.
Step 4: Assemble the Bowls
Divide the fluffy white rice among your serving bowls, then neatly arrange the shrimp on top. Drizzle generously with the spicy mayo, letting it cascade over the shrimp and rice, creating that irresistible creamy coating. Don’t forget to garnish with chopped green onions, a sprinkle of sesame seeds, and a wedge of lime for that final fresh touch.
How to Serve Shrimp Rice Bowls with Spicy Mayo Recipe
Garnishes
Garnishes are not just decorative here; they brighten the flavor and texture. The crispness of chopped green onions adds freshness, while toasted sesame seeds bring a subtle crunch and nuttiness. A squeeze of lime over the top ties everything together with a lively, tangy contrast.
Side Dishes
This dish shines on its own but pairs beautifully with light sides. Consider a simple cucumber salad dressed with rice vinegar for a cool, crunchy contrast or steamed broccoli tossed in a little garlic and soy sauce to enhance the meal with some green goodness. These sides keep the meal balanced and vibrant.
Creative Ways to Present
For a fun twist, try serving the shrimp and rice in crispy lettuce cups to add a fresh snap with every bite. Or layer the ingredients in a glass jar for a trendy, portable lunch option. Serving the spicy mayo on the side also allows diners to control the heat, making it customizable and interactive.
Make Ahead and Storage
Storing Leftovers
Place any leftover shrimp and rice in an airtight container and refrigerate for up to 2 days. Keep the spicy mayo separate if possible to maintain its fresh texture and flavor when reheating.
Freezing
While the shrimp and rice can be frozen, the texture of cooked shrimp changes slightly once thawed, and the spicy mayo is best prepared fresh. If you do freeze, wrap portions tightly and use within one month for best quality.
Reheating
Reheat shrimp and rice gently in a skillet or microwave to avoid overcooking the shrimp. Add the spicy mayo fresh after reheating to ensure that creamy, spicy kick stays vibrant and delicious.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice adds a lovely nuttier flavor and more fiber, but keep in mind it requires a longer cooking time and a bit more water, so plan accordingly.
Is there a way to make the spicy mayo less spicy?
Yes, simply reduce the amount of Sriracha or swap it for a milder chili sauce to keep the creaminess intact without overwhelming heat.
Can I substitute shrimp for another protein?
Sure! This recipe works well with cooked chicken, tofu, or even crispy fish—just adjust the cooking time to your chosen protein for best results.
How can I make this recipe vegan?
Replace shrimp with sautéed mushrooms or tempeh, use vegan mayo, and swap the fish sauce for a plant-based alternative to enjoy a tasty vegan version.
What is the best way to peel and devein shrimp quickly?
Start by removing the shell and legs, then gently cut along the back to remove the vein with a small knife or your fingernail; rinsing under cold water helps clean them thoroughly.
Final Thoughts
I can’t recommend this Shrimp Rice Bowls with Spicy Mayo Recipe enough if you want a meal that feels both satisfying and special without hours in the kitchen. It’s fun, flavorful, and perfect for sharing with loved ones or treating yourself to something wholesome and exciting. Give it a try—your taste buds will thank you!
Print
Shrimp Rice Bowls with Spicy Mayo Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 15m
- Total Time: 0h 30m
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
Description
A flavorful and easy-to-make Shrimp Rice Bowls with a creamy and spicy mayo sauce. Tender shrimp are sautéed and served over fluffy white rice, topped with a zesty Sriracha-based mayo, garnished with green onions, sesame seeds, and a fresh lime wedge for a deliciously balanced meal.
Ingredients
Rice
- 1 cup white rice
- 2 cups water (for cooking rice)
Shrimp and Seasoning
- 1 pound large shrimp, deveined and peeled
- Salt to taste
- Pepper to taste
Spicy Mayo Sauce
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha sauce
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
Garnishes
- Green onions, chopped (for garnish)
- Sesame seeds (for garnish)
- Lime wedges
Instructions
- Rinse the Rice: Wash the rice thoroughly in a fine-mesh strainer under cold water to remove excess starch and prevent it from becoming sticky.
- Cook Rice: In a medium saucepan, combine the rinsed rice with 2 cups of water. Bring to a boil over high heat.
- Simmer Rice: Once boiling, reduce the heat to low, cover the saucepan with a lid, and simmer for 18-20 minutes until the rice is tender and fluffy.
- Rest Rice: Remove the saucepan from heat and let it sit covered for 5 minutes to allow the rice to finish cooking and absorb steam.
- Fluff Rice: Fluff the cooked rice with a fork and set aside.
- Make Spicy Mayo: In a small bowl, combine mayonnaise, Sriracha sauce, soy sauce, sesame oil, garlic powder, paprika, salt, and pepper. Mix well until smooth and fully incorporated.
- Cook Shrimp: Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque, indicating they’re fully cooked.
- Prepare Bowls: Remove shrimp from skillet. Divide the cooked rice evenly among serving bowls.
- Assemble Bowls: Top each bowl of rice with the cooked shrimp.
- Add Sauce and Garnishes: Drizzle the spicy mayo over the shrimp and rice. Garnish with chopped green onions, sesame seeds, and a lime wedge for added flavor and presentation.
- Serve: Serve the shrimp rice bowls immediately while warm and enjoy this delicious, satisfying meal!
Notes
- You can substitute brown rice or jasmine rice for white rice if preferred, adjusting cooking time accordingly.
- Adjust the amount of Sriracha in the spicy mayo to control the heat level according to your taste.
- If you want extra veggies, add steamed broccoli, sliced cucumber, or shredded carrots to the bowls.
- Make sure shrimp are fully thawed and patted dry before cooking to get a nice sear.
- For gluten-free option, use gluten-free soy sauce or tamari.
