Shrimp Rice Bowls with Spicy Mayo
Shrimp Rice Bowls with Spicy Mayo are a vibrant and satisfying dish that brings together succulent shrimp, fluffy rice, and a creamy, spicy mayo sauce. This recipe is perfect for busy weeknights or meal prep, taking less than 30 minutes to prepare. The combination of savory shrimp and the zesty kick from the spicy mayo creates an unforgettable flavor experience that will impress your family and friends. Customize your bowls with fresh vegetables like cucumber and green onions for added crunch and nutrition. Whether you’re looking for a quick dinner or a delightful lunch option, this dish is sure to become a favorite in your kitchen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Asian
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup white or jasmine rice
- 1/2 cup mayonnaise
- 2 tbsp sriracha sauce
- 1 cucumber, thinly sliced
- Green onions, chopped
Instructions
- Cook the rice: Rinse 1 cup of rice until water runs clear. Combine with 2 cups of water in a pot, bring to a boil, then simmer for about 15 minutes until fluffy.
- Prepare the shrimp: Heat 1 tbsp oil in a skillet over medium-high heat. Add shrimp and cook for about 3 minutes per side until pink and opaque.
- Make the spicy mayo: In a bowl, mix together 1/2 cup mayonnaise and 2 tbsp sriracha sauce; adjust spice level as desired.
- Assemble the bowls: Fluff the rice and divide among serving bowls. Top with shrimp, sliced cucumber, and green onions.
- Drizzle with spicy mayo before serving.
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 160mg
Keywords: - Fresh ingredients will enhance flavor; consider adding toppings like avocado or sesame seeds. - For a healthier mayo option, substitute Greek yogurt for mayonnaise. - Leftovers can be stored in an airtight container in the fridge for up to two days.