Spicy Mayo Shrimp Bowls with Rice is a vibrant dish, showcasing juicy shrimp paired with fragrant jasmine rice, fresh vegetables, and a zesty spicy mayo. Perfect for a quick dinner, this recipe combines flavor and nutrition effortlessly.
Why You’ll Love This Recipe
The tangy and creamy spicy mayo elevates the tasting experience, providing a delightful balance to the juicy shrimp. Nostalgically reminiscent of popular Asian cuisine, this dish offers a taste that feels both familiar and exciting.
Its simplicity makes it an everyday meal that can easily be prepared in less than 30 minutes. A family favorite, it allows for personal creativity with customizable toppings, ensuring everyone enjoys their bowl.
Print
Spicy Mayo Shrimp Bowls with Rice
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Pescetarian
Description
Juicy shrimp and fragrant jasmine rice topped with a zesty spicy mayo, fresh vegetables, and herbs. Quick, customizable, and packed with flavor for a family-friendly meal.
Ingredients
7 shrimp (peeled & deveined)
½ cup jasmine rice
¼ cup pickled onions
¼ cup shredded carrots
¼ cup cucumber (diced)
1 tbsp fresh cilantro
1 tbsp fresh parsley
1 tbsp olive oil
Salt & black pepper
¼ cup mayonnaise
1½ tbsp sriracha
Juice of ½ lemon
1 tsp honey
Pinch of salt
Instructions
Heat olive oil in a pan. Cook shrimp 2–3 minutes per side; season with salt and pepper
Cook jasmine rice according to package instructions
In a bowl, mix mayonnaise, sriracha, lemon juice, honey, and salt for spicy mayo
In serving bowls, layer warm rice with cooked shrimp, carrots, cucumber, and pickled onions
Top with fresh herbs and a spoonful of spicy mayo
Serve immediately
Notes
Rice can be pre-cooked or frozen for time-saving. Substitute pickled onions with sliced radishes for a fresh crunch. Add avocado for extra creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing and Baking
- Cuisine: Asian-American
Ingredient List
- 7 shrimp (peeled & deveined)
- ½ cup jasmine rice
- ¼ cup pickled onions
- ¼ cup shredded carrots
- ¼ cup cucumber (diced)
- 1 tbsp fresh cilantro
- 1 tbsp fresh parsley
- 1 tbsp olive oil
- Salt & black pepper
- ¼ cup mayonnaise
- 1½ tbsp sriracha
- Juice of ½ lemon
- 1 tsp honey
- Pinch of salt
Why These Ingredients Work
Shrimp serves as the star of this dish, providing a tender and juicy protein that absorbs flavors beautifully. The freshness of the cucumber and carrots adds a satisfying crunch while balancing the richness of the spicy mayo.
Jasmine rice provides a fragrant base that complements the other ingredients—its slightly sticky texture helps bind everything together. Finally, the combination of mayonnaise and sriracha creates a creamy sauce with a perfect kick, elevating the entire dish.
Essential Tools and Equipment
- Non-stick frying pan
- Measuring cups and spoons
- Mixing bowl
- Sharp knife and cutting board
- Serving bowls
How To Make Spicy Mayo Shrimp Bowls with Rice
Step 1: Cook Shrimp
Heat olive oil in a pan over medium-high heat. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until they turn pink and are fully cooked.
Step 2: Prepare Rice
Cook jasmine rice according to package instructions or reheat pre-cooked or frozen rice for convenience, ensuring it’s fluffy and warm.
Step 3: Make Spicy Mayo
In a mixing bowl, combine mayonnaise, sriracha, lemon juice, honey, and a pinch of salt. Mix until smooth and well-blended.
Step 4: Assemble Bowl
In a serving bowl, add the cooked jasmine rice as the base. Top the rice with cooked shrimp, shredded carrots, diced cucumber, and pickled onions, creating a colorful and appealing presentation.
Step 5: Finish
Sprinkle fresh herbs, cilantro and parsley, over the bowl. Drizzle generously with spicy mayo before serving to enhance flavor.
Chef Tips for Perfect Results
- Use fresh shrimp for optimal flavor and texture, ideally sourced from a reliable seafood market.
- Experiment with different toppings, such as avocado, radishes, or sesame seeds, for added flavor and nutrition.
- Adjust the spiciness of the mayo by varying the amount of sriracha to suit your taste preferences.
- Ensure the pan is sufficiently hot before adding the shrimp to achieve a perfect sear.
- Top with fresh lime juice just before serving for an extra burst of citrus flavor.
You Must Know
Be cautious with the shrimp, avoiding overcooking which can lead to a rubbery texture. Always ensure shrimp are fully thawed if frozen before cooking.
While preparing the spicy mayo, taste and adjust the honey or lemon juice for sweetness or acidity to ensure well-balanced flavors.
Pro Tips & Cooking Hacks
- Shortcuts: Use precooked shrimp to save time.
- Upgrades: Try adding a splash of sesame oil to the spicy mayo for more depth.
- Mistakes to avoid: Don’t overcrowd the pan when cooking shrimp; this prevents even cooking.
- Smart substitutions: For a low-carb option, substitute rice with cauliflower rice.
Flavor Variations & Suggestions
Enhance your bowl with some fresh mango for a sweet contrast to the spicy mayo. Alternatively, adding steamed broccoli can introduce a delightful crunch while increasing your vegetable intake.
Adjust the heat level by adding more sriracha or integrating diced jalapeños for an extra kick. Fresh herbs like mint or basil can also offer a refreshing twist.
Make-Ahead Options
The shrimp can be cooked in advance and stored in an airtight container in the refrigerator for up to two days. Jasmine rice can also be cooked ahead and reheated as needed for quick assembly.
Spicy mayo can be prepared and refrigerated for up to a week, making it handy for other recipes or as a sandwich spread.
Recipe Notes & Baker’s Tips
- Fresh herbs are best added just before serving for maximum flavor.
- If using pre-cooked shrimp, reduce cooking time to just warm them through.
- Jasmine rice can be substituted with brown rice for added fiber.
Serving Suggestions
Pair these shrimp bowls with a crisp green salad or miso soup for a complete meal. For beverages, consider a refreshing iced tea or coconut water for hydration.
For dessert, a light sorbet or fruit salad would complement the meal nicely without overwhelming the palate.
Storage & Reheating
Store cooked shrimp and rice in separate airtight containers in the refrigerator for 2–3 days. Reheat gently in the microwave or on the stovetop with a splash of water to retain moisture.
Allergy Information
Shellfish: Use chicken or tofu as a protein alternative for those allergic to shrimp.
Gluten: This recipe is naturally gluten-free. Check labels for any packaged ingredients to avoid hidden gluten.
Dairy: For a dairy-free option, this recipe is already suitable; just ensure no dairy products are added to the dressing.
Questions I Get Asked A Lot
Can I substitute shrimp with another protein?
Yes, chicken, tofu, or tempeh can be excellent replacements that will work well in this recipe.
How do I know when the shrimp is done cooking?
The shrimp is fully cooked when it turns a pink color and is no longer translucent.
Can I make the spicy mayo ahead of time?
Absolutely! Spicy mayo can be prepared in advance and stored in the refrigerator for about a week.
What other vegetables can I use in the bowls?
Cabbage, bell peppers, or edamame can make great additions to your shrimp bowls.
How can I adjust the spiciness of the dish?
Modify the spiciness level by adding more or less sriracha to the mayo or including milder veggies.
💬 Tried this recipe? Leave a comment and rating below!
