Description
Delight in beautifully balanced shrimp rice bowls topped with a zesty spicy mayo, fresh vegetables, and optional toppings, perfect for weeknight meals or gatherings.
Ingredients
- 1 pound large shrimp
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup mayonnaise (or Greek yogurt)
- 1 tablespoon sriracha
- 1 teaspoon lime juice
- 1/2 teaspoon soy sauce
- 2 cups cooked white or brown rice (or quinoa, cauliflower rice, etc.)
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- 1/2 cup sliced radishes
- 1 avocado, sliced
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds (optional)
- 1 tablespoon chopped cilantro (optional)
- Pickled ginger
- Nori strips (seaweed)
- Chopped peanuts or cashews
- Extra sriracha or soy sauce for drizzling
Instructions
- Blend the mayonnaise, sriracha, lime juice, and soy sauce in a mixing bowl until smooth, then set aside.
- Heat the olive oil in a skillet over medium heat.
- Add the shrimp, sprinkled with soy sauce, honey (or maple syrup), garlic powder, smoked paprika, black pepper, and optional red pepper flakes. Cook for about 3–4 minutes on each side until pink and opaque.
- Slice the cooked rice into four bowls, topping each with shrimp.
- Arrange shredded carrots, cucumbers, radishes, avocado slices, and green onions around the shrimp.
- Drizzle generously with spicy mayo and sprinkle with sesame seeds and cilantro if desired.
- Garnish with pickled ginger and nori strips if preferred. Enjoy!
Notes
For a lighter version, mix the spicy mayo with Greek yogurt. Marinate shrimp for an hour for enhanced flavor.
