Shrimp Rice Bowls with Spicy Mayo
A bright and quick bowl featuring plump shrimp seared with smoky paprika and garlic powder, served on a bed of rice and topped with fresh vegetables and a creamy sriracha mayo.
Ingredients
For the Shrimp and Rice
- 1 lb medium shrimp, peeled and deveined Use large shrimp if preferred — adjust cook time to about 4–5 minutes.
- 2 cups cooked jasmine or brown rice Cook according to package directions.
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper Optional, for extra heat.
For the Toppings
- 1 avocado sliced Store sliced avocado with a squeeze of lime.
- 1 cup shredded carrots
- 1 cup cucumber slices (or ribbons) May quick pickled with vinegar.
- 2 green onions chopped
- 2 tbsp sesame seeds Optional for serving.
For the Spicy Mayo
- 1/2 cup mayonnaise Swap for Greek yogurt for a tangier, lower-fat sauce.
- 1-2 tbsp sriracha To taste.
- 1/2 lime Juice of Optional, for brightening the mayo.
- 1 tbsp rice vinegar Optional for rice or quick pickling cucumber.
Instructions
Preparation
- Cook rice, pat shrimp dry, slice avocado, shred carrots, and slice cucumber.
Cooking the Shrimp
- In a mixing bowl, toss shrimp with olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
- Heat a nonstick skillet over medium-high heat until hot. Add shrimp in a single layer and cook until pink and opaque, about 1-2 minutes per side (3-4 minutes total). Remove from pan.
Making the Sauce
- In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth. Adjust sriracha level to taste.
Assembling the Bowls
- Divide rice between bowls, top with cooked shrimp, then arrange avocado slices, shredded carrots, and cucumber.
- Drizzle spicy mayo over each bowl and finish with chopped green onions and sesame seeds.
Notes
For best texture, store components separately if preparing in advance. Shrimp should be reheated gently to prevent drying.