Shrimp Rice Bowls with Spicy Mayo

Imagine tender, succulent shrimp glazed with a savory sauce, nestled on a bed of fluffy rice and topped with a drizzle of creamy, spicy mayo that adds the perfect kick. Shrimp Rice Bowls with Spicy Mayo combine fresh seafood, vibrant vegetables, and bold flavors in one satisfying dish that’s both impressive and surprisingly simple to make. The contrast between the warm rice, juicy shrimp, and cool, spicy sauce creates a harmonious balance that will have you craving more with every bite. You’ll learn how to perfectly cook the shrimp, create a delicious homemade spicy mayo, and assemble a restaurant-quality bowl in the comfort of your kitchen.

Why You’ll Love This Recipe

The beauty of these Shrimp Rice Bowls with Spicy Mayo lies in their versatility and incredible flavor profile. In just about 30 minutes, you’ll have a meal that feels both nourishing and indulgent. The succulent shrimp provides lean protein while maintaining a tender, meaty texture that pairs perfectly with fluffy rice. The homemade spicy mayo adds a creamy, zesty element that ties everything together with just the right amount of heat.

What makes this dish truly special is the textural contrast – crisp vegetables against tender shrimp, soft rice beneath that addictive creamy sauce. It’s a complete meal in one bowl that’s perfect for busy weeknights but impressive enough for entertaining. The recipe is also customizable to your taste preferences, allowing you to adjust the spice level or add your favorite vegetables. These shrimp and rice bowls offer the perfect balance of convenience and gourmet appeal that will make this recipe a regular in your meal rotation.

Ingredients

For the Shrimp:

• 1 pound (450g) large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon honey
• ½ teaspoon red pepper flakes (adjust to taste)
• Salt and pepper to taste

For the Spicy Mayo:

• ⅓ cup (80ml) mayonnaise
• 1-2 tablespoons sriracha sauce (adjust for desired heat)
• 1 teaspoon lime juice
• ½ teaspoon sesame oil

For the Bowls:

• 2 cups (400g) cooked rice (white or brown)
• 1 avocado, sliced
• 1 cucumber, thinly sliced
• 1 carrot, julienned or grated
• 2 green onions, sliced
• 1 tablespoon sesame seeds
• Lime wedges for serving

The quality of your shrimp matters significantly in this recipe – fresh or properly thawed frozen shrimp will yield the best results. For the spicy mayo, using a good quality mayonnaise creates a richer base for the sauce that complements the sriracha’s heat.

Pro Tips

Get the Perfect Shrimp: The key to juicy, tender shrimp is avoiding overcooking. Shrimp cook extremely quickly – typically just 2-3 minutes per side until they turn pink and opaque. Remove them from heat immediately once they curl into a C-shape; if they curl into a tight O-shape, they’re overcooked. For the best flavor absorption, marinate the shrimp with the garlic, soy sauce, and honey for at least 15 minutes before cooking.

Balance Your Spicy Mayo: The spicy mayo sauce should complement, not overpower your Shrimp Rice Bowls. Start with less sriracha and gradually add more after tasting. The lime juice cuts through the richness while the sesame oil adds depth – don’t skip these ingredients! For an extra-smooth sauce, whisk the ingredients thoroughly or use a small food processor to blend them completely.

Rice Preparation: For the fluffiest rice base, rinse your rice thoroughly before cooking to remove excess starch. Once cooked, let it rest covered for 10 minutes, then fluff with a fork before assembling your bowls. This simple step prevents gummy rice and creates the perfect foundation for your shrimp and toppings.

Instructions

Step 1: Prepare the Spicy Mayo
In a small bowl, combine the mayonnaise, sriracha, lime juice, and sesame oil. Whisk until completely smooth and well-integrated. Start with less sriracha, taste, and add more if you prefer a spicier sauce. Cover and refrigerate while you prepare the other components to allow the flavors to meld together.

Step 2: Marinate the Shrimp
In a medium bowl, combine the shrimp with olive oil, minced garlic, soy sauce, honey, red pepper flakes, salt, and pepper. Toss gently to ensure all shrimp are evenly coated. Let the shrimp marinate for 15 minutes while you prepare your vegetables and rice (if not already cooked).

Step 3: Cook the Shrimp
Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Cook for 2-3 minutes per side until the shrimp turn pink and opaque. The honey in the marinade will help create a beautiful caramelization. Remove from heat immediately to prevent overcooking.

Step 4: Prepare Your Vegetables
While the shrimp cooks, prepare your fresh vegetables. Slice the avocado, cucumber, and green onions. Julienne or grate the carrot for a pop of color and crunch.

Step 5: Assemble Your Bowls
Divide the cooked rice between serving bowls. Arrange the cooked shrimp and prepared vegetables artfully on top of the rice. Drizzle with the spicy mayo sauce, sprinkle with sesame seeds, and garnish with additional green onions. Serve with lime wedges on the side for a fresh citrus accent that brightens the entire dish.

Variations

Coconut Rice Bowl: For a tropical twist on your Shrimp Rice Bowls with Spicy Mayo, replace regular rice with coconut rice. Simply cook your rice in a mixture of coconut milk and water (typically a 1:1 ratio). The subtle sweetness pairs beautifully with the spicy elements and adds a creamy texture that elevates the entire dish.

Low-Carb Option: Create a lighter version by replacing the rice with cauliflower rice or serving the shrimp and toppings over a bed of mixed greens. The spicy mayo works just as well as a dressing for this variation, and you’ll still get all the wonderful flavors with fewer carbohydrates.

Pineapple Shrimp Bowl: Add a sweet-tangy dimension by incorporating chunks of fresh pineapple into your bowls. The tropical fruit complements the shrimp beautifully and adds a refreshing contrast to the spicy mayo. You can even grill the pineapple for a minute or two to enhance its natural sweetness.

Storage and Serving

Storage: These Shrimp Rice Bowls with Spicy Mayo components can be stored separately in airtight containers in the refrigerator. The cooked shrimp will stay fresh for up to 2 days, while the rice and spicy mayo can be stored for 3-4 days. Store the prepared vegetables separately for maximum freshness. I don’t recommend freezing this dish as the texture of the shrimp and vegetables will deteriorate upon thawing.

Meal Prep: For easy meal prep, prepare all components ahead of time but store separately. When ready to eat, quickly reheat the rice and shrimp, then assemble your bowl with fresh vegetables and sauce.

Serving Suggestions: Serve these vibrant bowls with additional sriracha or hot sauce on the side for those who enjoy extra heat. For a complete meal experience, pair with a light miso soup as a starter or offer crispy wonton chips as a crunchy side. For entertaining, set up a DIY bowl bar where guests can customize their own Shrimp Rice Bowls with an array of toppings and sauce options.

FAQs

Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works perfectly! Just make sure to thaw them completely before marinating and cooking. The best way to thaw shrimp is overnight in the refrigerator, or if you’re short on time, place them in a colander under cold running water for 5-7 minutes.

How can I make this recipe gluten-free?
Substitute the regular soy sauce with tamari or coconut aminos to make your Shrimp Rice Bowls with Spicy Mayo gluten-free. Always check your sriracha label as well, as some brands may contain gluten.

Can I prepare the spicy mayo ahead of time?
Absolutely! The spicy mayo actually benefits from being made ahead, as the flavors have more time to develop. It will keep well in a sealed container in the refrigerator for up to one week.

What’s the best rice to use for these bowls?
While any rice works well, medium-grain white rice or jasmine rice provides the perfect texture and subtle flavor that complements the shrimp and spicy mayo. Brown rice is a great whole grain alternative.

Can I grill the shrimp instead of pan-frying?
Yes! Grilled shrimp adds a wonderful smoky flavor to your Shrimp Rice Bowls. Thread the marinated shrimp onto skewers and grill over medium-high heat for 2-3 minutes per side until pink and opaque.

Conclusion

This Shrimp Rice Bowls with Spicy Mayo is comfort food at its finest — vibrant, satisfying, and bursting with layers of flavor and texture in every bite. It’s the kind of dish that transforms an ordinary weeknight into something special, bringing restaurant-quality freshness and flavor to your dinner table with minimal effort. Whether you’re cooking for yourself, your family, or guests, these customizable bowls deliver a perfect balance of protein, carbs, and vegetables that feels both nourishing and indulgent. Master this recipe, and you’ll have a versatile, impressive dish in your cooking repertoire that’s sure to become a regular request.

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