Description
Delicious shrimp rice bowls topped with spicy mayo, perfect for gatherings and a burst of ocean flavor.
Ingredients
- 1 cup white rice
- 1 pound large shrimp, deveined and peeled
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha sauce
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt to taste
- Pepper to taste
- Green onions, chopped (for garnish)
- Sesame seeds (for garnish)
- Lime wedges (for serving)
Instructions
- Wash the rice thoroughly in a fine-mesh strainer under cold water.
- Combine the washed rice with 2 cups of water in a medium saucepan.
- Bring the water to a boil over high heat.
- Reduce the heat to low, cover the saucepan with a lid, and simmer for about 18-20 minutes or until the rice is tender and fluffy.
- Remove the saucepan from the heat and let it sit covered for an additional 5 minutes.
- Fluff the rice with a fork and set aside.
- Mix together the mayonnaise, Sriracha sauce, soy sauce, sesame oil, garlic powder, paprika, salt, and pepper in a small bowl until well combined to make the spicy mayo.
- Heat a large skillet over medium-high heat.
- Add the shrimp to the skillet and cook for about 2-3 minutes on each side or until they are pink and opaque.
- Remove the shrimp from the skillet and set aside.
- Divide the cooked rice among serving bowls.
- Top each bowl with the cooked shrimp.
- Drizzle the spicy mayo over the shrimp and rice.
- Garnish with chopped green onions, sesame seeds, and a lime wedge.
Notes
For extra spice, adjust the amount of Sriracha in the mayo. Leftover spicy mayo can be used as a dip for veggies or chips.
