Description
A delicious shrimp rice bowl featuring tender shrimp, vibrant veggies, and creamy spicy mayo, perfect for a weeknight meal.
Ingredients
- 1 lb medium shrimp, peeled and deveined
- 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)
- ½ cup mayonnaise
- 1-2 tablespoons sriracha (adjust to taste)
- 1 teaspoon lime juice
- 2 cups cooked jasmine or brown rice
- 1 tablespoon rice vinegar (optional)
- 1 cup shredded carrots
- 1 avocado, sliced
- 1 cup cucumber slices
- 2 green onions, chopped
- 2 tablespoons sesame seeds (optional)
- Soy sauce or tamari, for drizzling (optional)
Instructions
- Prepare the shrimp: In a skillet over medium-high heat, warm the olive oil. Sprinkle the shrimp with smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Once the oil is hot, add the shrimp in a single layer. Cook for 2-3 minutes per side until they turn pink and opaque.
- Make the spicy mayo: In a mixing bowl, combine the mayonnaise, sriracha, and lime juice. Adjust the sriracha amount to your heat preference. Blend until smooth and creamy.
- Prepare the rice: If you haven’t already, cook the jasmine or brown rice according to package instructions. Fluff with a fork and, if desired, stir in rice vinegar for added flavor.
- Assemble the bowls: Start with a layer of rice in each bowl. Top with shrimp, shredded carrots, cucumber slices, avocado, and chopped green onions. Drizzle with spicy mayo and sprinkle with sesame seeds, if using. A drizzle of soy sauce or tamari adds a savory touch.
Notes
Enjoy the versatility of this dish by balancing flavors with additional toppings like fresh herbs or lime wedges. Arranging the ingredients artistically enhances the dining experience.
