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Shrimp Rice Bowls with Spicy Mayo

A quick and flavorful meal featuring tender shrimp, fluffy rice, and a zesty spicy mayo, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course, Quick Meals
Cuisine: Asian, Fusion
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Rice
  • 1 cup white rice (jasmine, basmati, or short-grain) Use the freshest rice for the best flavor.
For the Shrimp
  • 1 pound large shrimp, deveined and peeled Wild-caught shrimp is recommended for the best taste.
For the Spicy Mayo
  • 1/4 cup mayonnaise Kewpie is recommended for rich flavor.
  • 1 tablespoon Sriracha sauce Adjust for desired spice level.
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil Can substitute with olive oil.
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Salt and pepper to taste
For Garnish
  • Green onions, chopped
  • Sesame seeds
  • Lime wedges For serving.

Method
 

Preparation
  1. Wash the rice thoroughly in a fine-mesh strainer under cold water until the water runs clear.
  2. In a medium saucepan, combine the washed rice with 2 cups of fresh water. Bring the water to a boil over high heat.
  3. Once boiling, reduce the heat to low, cover with a lid, and simmer for about 18-20 minutes, until the rice is tender.
  4. Remove the saucepan from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork and set aside.
Making the Spicy Mayo
  1. In a small bowl, combine the mayonnaise, Sriracha sauce, soy sauce, sesame oil, garlic powder, paprika, salt, and pepper. Mix until smooth and well combined.
Cooking the Shrimp
  1. Heat a large skillet over medium-high heat. Add a drizzle of sesame oil.
  2. Once hot, add the shrimp in an even layer and cook for about 2-3 minutes on each side until pink and opaque.
  3. Remove the shrimp from the skillet and set aside.
Assembling the Bowls
  1. Divide the cooked rice among serving bowls.
  2. Top each bowl with the cooked shrimp and drizzle the spicy mayo generously over both the shrimp and rice.
Garnishing
  1. Finish with a sprinkle of chopped green onions, sesame seeds, and a lime wedge for squeezing over the top.
  2. Serve immediately and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. The spicy mayo may separate, so stir before serving again. You can prepare the spicy mayo and rice a day ahead.