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Shrimp Rice Bowls with Spicy Mayo

A quick and delicious dinner option, these shrimp rice bowls are topped with a homemade spicy mayo and packed with fresh vegetables, delivering restaurant-quality flavor in under 30 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Asian, Seafood
Calories: 500
Ingredients Method Notes

Ingredients
  

For the shrimp
  • 1 lb large shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce or tamari Use tamari for gluten-free
  • 1 tsp sesame oil
  • 1 tbsp neutral oil (vegetable or avocado) For cooking
  • 1 tbsp fresh lime juice Or lemon for a subtler acid
  • 1 tbsp sesame seeds (optional) Toasted
  • Salt and pepper to taste
For the rice and vegetables
  • 2 cups cooked jasmine or short-grain rice For a stickier bowl
  • 1 small cucumber, thinly sliced or julienned
  • 1 medium carrot, thinly sliced or shredded
  • 2 each green onions, sliced
  • 1 each avocado, sliced (optional)
  • 1 each pickled ginger (optional)
  • 1 each microgreens (optional)
  • 1 each nori strips (optional)
For the spicy mayo
  • 3 tbsp mayonnaise Substitute light mayo or Greek yogurt for fewer calories
  • 1-2 tbsp sriracha Adjust to taste

Method
 

Marinate the shrimp
  1. Toss shrimp with minced garlic, soy sauce, and a pinch of black pepper. Let sit while you prep other ingredients.
  2. Tip: Marinating longer (15–30 minutes) amps the flavor but avoid over-marinating in acidic mixes or it will start to 'cook' the shrimp.
Make the spicy mayo
  1. Mix mayonnaise, sriracha, lime juice, and sesame oil in a small bowl. Taste and adjust heat.
  2. Tip: If your mayo tastes heavy, add a teaspoon of water or more lime to lighten it.
Cook the shrimp
  1. Heat neutral oil in a skillet over medium-high heat. Sear shrimp 1–2 minutes per side until opaque and pink.
  2. Tip: Don’t overcrowd the pan—cook in batches for a better sear.
Assemble the bowls
  1. Divide rice into bowls. Top with shrimp, vegetables, avocado, and drizzle spicy mayo. Finish with sesame seeds and lime wedges.
  2. Tip: For extra brightness, add a splash of rice vinegar or extra lime before serving.

Notes

This recipe is highly adaptable; swap ingredients based on your preference. For meal prep, components can be stored separately in the refrigerator for up to 3 days.