Description
A vibrant and delicious shrimp rice bowl topped with creamy, spicy mayo, packed with flavor and texture.
Ingredients
- 1 lb medium shrimp, peeled and deveined
- 2 cups cooked jasmine or brown rice
- ½ cup mayonnaise
- 1-2 tablespoons sriracha (to taste)
- 1 avocado, sliced
- 1 cup shredded carrots
- 1 cup cucumber slices
- 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)
- 1 tablespoon rice vinegar (optional)
- 2 green onions, chopped
- 2 tablespoons sesame seeds (optional)
- Soy sauce or tamari for drizzling (optional)
Instructions
- In a mixing bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
- Heat a non-stick skillet over medium-high heat. Cook the seasoned shrimp for about 3-4 minutes, or until they turn pink and opaque.
- In a separate bowl, mix the mayonnaise with sriracha until smooth to create your spicy mayo.
- In a serving bowl, lay down a base of rice, add the cooked shrimp, and layer on the fresh veggies.
- Drizzle generously with the spicy mayo and optional soy sauce. Top with green onions and sesame seeds for an added crunch.
Notes
Feel free to customize with other veggies or proteins like chicken or tofu. Store shrimp, rice, and veggies separately in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian