Shrimp Rice Bowls with Spicy Mayo
Delight your senses with this vibrant dish that will transport you to seaside locales, even if you’re just in your kitchen. Shrimp Rice Bowls with Spicy Mayo are the epitome of indulgent comfort food meets healthy, fresh fare. Imagine tender, succulent shrimp that pop in your mouth, nestled on a bed of fluffy jasmine rice, all drizzled with a creamy, spicy mayo that kicks your cravings up a notch. This dish not only satisfies hunger but also ignites nostalgia—perfect for a quick weeknight dinner or an exciting meal prep adventure. You can whip this recipe up in no time, making it a go-to for busy families or anyone who appreciates deliciously simple meals.
Are you ready for a tantalizing seafood experience that’ll make your taste buds dance?
Who hasn’t felt the pull of a fragrant, savory meal that beckons from the kitchen? Imagine the sizzling sound of shrimp hitting a hot skillet, the aroma of garlic wafting through the air, and the anticipation of that first glorious bite. Whether you’re a seafood lover or just looking to spice up your meal rotation, these Shrimp Rice Bowls with Spicy Mayo are sure to evoke sweet memories and cravings for something spectacular.
Why You’ll Love This Recipe
This recipe shines not only in flavor but also in convenience. You get to enjoy easy prep—perfect for those evenings where time is of the essence. Minimal ingredients mean virtually no fuss, while the vibrant colors and freshness of vegetables ensure you’re serving up the best of both worlds: indulgence and wholesome goodness. Best of all? It’s a crowd-pleaser! Perfect for impressing family and friends or simply enjoying a night in.
Ingredients
To create these delightful Shrimp Rice Bowls with Spicy Mayo, you’ll need the following:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 cups jasmine rice
- 4 cups water
- 1 cup cucumber, thinly sliced
- 1 avocado, sliced
- 1 cup carrots, julienned
- 2 green onions, chopped
- 2 tablespoons sesame seeds
- Lime wedges, for serving
For the Spicy Mayo:
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha sauce
- 1 tablespoon lime juice
Each ingredient contributes to the rich depth of flavor, while fresh veggies bring crunch and vibrancy. This is a dish that plays on the senses with every component; it’s hard not to drool when picturing the glossy shrimp, the fresh avocado slices, and that addictively tangy mayo drizzled on top!
Timing
When it comes to timing, Shrimp Rice Bowls with Spicy Mayo are versatile enough to fit various lifestyles. You can enjoy the fast and indulgent version on a hectic weekday evening, which can take as little as 30 minutes from prep to plate. Alternatively, if you’re embracing a slow and luxurious weekend vibe, take your time! Invite friends over, indulge in wine, and craft every element of these bowls with care, allowing flavors to meld even more intricately.
Step-by-Step
Prepare the rice:
Rinse the jasmine rice under cold water until the water runs clear. This step is crucial; it removes excess starch, ensuring fluffy, non-sticky rice. In a medium saucepan, combine the rice and 4 cups of water. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the water is absorbed and the rice is tender. Once done, remove from heat and let the rice rest, covered, for 5 minutes.
Prepare the shrimp:
While the rice is cooking, let’s dive into the shrimp! In a large bowl, combine the shrimp, olive oil, soy sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat the shrimp evenly, letting the flavors meld for a few minutes. The shrimp will take on a beautiful sheen, ready to transform into a delectable star of the dish.
Cook the shrimp:
Heat a large skillet over medium-high heat. Once hot, add the seasoned shrimp to the skillet. Cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque. The sizzling sound is music to your ears, and the aroma will have everyone flocking to the kitchen! Remove the shrimp from the skillet and set aside.
Make the spicy mayo:
In a small bowl, combine the mayonnaise, Sriracha sauce, and lime juice. Stir until well-blended, allowing the spicy mayo to come together in creamy unison. Adjust the Sriracha according to your spice preference; if you love heat, don’t be shy!
Assemble the bowls:
Now for the fun part! Divide the cooked rice into four serving bowls. Top each with shrimp, cucumber slices, avocado slices, julienned carrots, and chopped green onions. Drizzle the spicy mayo over each bowl, allowing it to cascade like a flavorful waterfall. Finally, sprinkle with sesame seeds for a delightful crunch and serve with lime wedges on the side for a zesty squeeze.
Nutritional Information
These bowls pack a flavorful punch while keeping calories in check. Each serving is approximately 500 calories, offering a satisfying balance of protein, healthy fats, and fresh veggies. It’s an occasional indulgence that doesn’t force you to compromise on nutrition!
Healthier Alternatives
If you’re looking for healthier alternatives while maintaining flavor, consider low-sugar or dairy-free swaps. You can use Greek yogurt instead of mayonnaise for a protein boost and cut the calories significantly. Exploring different types of shrimp or even substituting with tofu or chickpeas can offer a plant-based option that’s just as satisfying.
Serving Suggestions
These shrimp rice bowls can take center stage at any gathering! You could serve them as a main course for family dinners, or enjoy them during casual holiday gatherings where vibrant, fresh meals are a must. They pair excellently with garden salads or even a scoop of refreshing ice cream for dessert—after all, balance is key!
Common Mistakes
When preparing these bowls, avoid common pitfalls such as overcooking the shrimp, which can lead to rubbery texture. Also, be cautious with portions; a little goes a long way when appealing to tastes while preventing a chaotic mess on your counter! Paying attention to the timing of each element ensures success and a beautiful presentation.
Storing Tips
Leftovers? Yes, please! Allow the shrimp and rice to cool before storing in airtight containers. Refrigerated, they will remain fresh for up to three days. For longer storage, consider freezing portions. When reheating, use the oven or a skillet to maintain the shrimp’s texture and prevent it from becoming overcooked or mushy.
Tempt readers to bake it ASAP.
Are you ready to ignite a flavor explosion with these Shrimp Rice Bowls with Spicy Mayo? They deliver on every front—taste, convenience, and eye appeal! You owe it to yourself to indulge your cravings, create unique memories, and connect with family or friends over this delicious dish. Gather your ingredients, and let’s get cooking!
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw and pat them dry before seasoning and cooking.
What’s the best way to cook jasmine rice?
The method outlined in this recipe will yield fluffy jasmine rice; just remember to rinse it until the water runs clear before cooking.
Can I make spicy mayo ahead of time?
Certainly! Spicy mayo can be made and stored in the fridge for up to a week; just give it a good stir before serving.
Is this recipe gluten-free?
You can make it gluten-free by using tamari instead of soy sauce.
What else can I add to my shrimp bowls?
Feel free to add your favorite vegetables like bell peppers or edamame, or even grains like quinoa for variation!
Get cooking—these Shrimp Rice Bowls with Spicy Mayo are waiting to tantalize your taste buds!
Print
Shrimp Rice Bowls with Spicy Mayo
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Delight in these vibrant Shrimp Rice Bowls topped with creamy spicy mayo, bringing comfort food and healthy fresh fare together.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 cups jasmine rice
- 4 cups water
- 1 cup cucumber, thinly sliced
- 1 avocado, sliced
- 1 cup carrots, julienned
- 2 green onions, chopped
- 2 tablespoons sesame seeds
- Lime wedges, for serving
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha sauce
- 1 tablespoon lime juice
Instructions
- Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and 4 cups of water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the water is absorbed.
- In a bowl, combine the shrimp with olive oil, soy sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat.
- Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until pink and opaque. Remove from the skillet.
- In a small bowl, mix mayonnaise, Sriracha, and lime juice.
- Divide the cooked rice into serving bowls. Top with shrimp, cucumber, avocado, carrots, and green onions. Drizzle with spicy mayo and sprinkle with sesame seeds. Serve with lime wedges.
Notes
These bowls are versatile and can be adjusted for spice preference or alternative proteins like tofu.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 200mg
