Description
Skip the takeout! These Shrimp Rice Bowls with Spicy Mayo deliver restaurant-quality flavor in just 30 minutes. Juicy shrimp, fluffy rice, and that sauce will make this your new weeknight favorite.
Ingredients
Scale
- 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
- Salt and pepper to taste
- ⅓ cup (80ml) mayonnaise
- 1–2 tablespoons sriracha sauce
- 1 teaspoon lime juice
- ½ teaspoon sesame oil
- 2 cups (400g) cooked rice
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 1 carrot, julienned or grated
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Lime wedges for serving
Instructions
- In a small bowl, mix mayonnaise, sriracha, lime juice, and sesame oil until smooth. Refrigerate while preparing other ingredients.
- Combine shrimp with olive oil, garlic, soy sauce, honey, red pepper flakes, salt, and pepper in a bowl. Let marinate for 15 minutes.
- Heat a large skillet over medium-high heat. Cook marinated shrimp for 2-3 minutes per side until pink and opaque.
- While shrimp cooks, prepare your vegetables by slicing avocado, cucumber, and green onions. Julienne or grate the carrot.
- Divide cooked rice between serving bowls. Top with cooked shrimp and prepared vegetables.
- Drizzle with spicy mayo sauce, sprinkle with sesame seeds, and garnish with green onions.
- Serve with lime wedges on the side for squeezing over the bowls.