Ah, shrimp rice bowls with spicy mayo—where do I even begin? These delightful bowls have become a staple in my kitchen, especially on those busy weeknights when I crave something vibrant and satisfying but don’t have hours to spend cooking. Picture this: plump, succulent shrimp sizzling in a sweet and savory glaze, nestled atop a bed of fluffy rice and showered with fresh veggies. It’s not just a meal; it’s a mini celebration in a bowl!
Why you’ll love this recipe
If you’re still on the fence about trying this one, let me share why it’s one of my go-to dishes. First, the flavor profile is a tantalizing dance of sweet and spicy that will keep your taste buds on their toes. The smoked paprika adds an earthy warmth, while the sriracha will bring the heat—perfect for those who like a little kick in their meals. Plus, it’s a customizable bowl where you can truly make it your own. Want to keep it vegan? Swap the shrimp for crispy tofu or chickpeas!
But it’s not just about the flavors; it’s about the ease and beauty of assembly. In less than 30 minutes, you can impress friends or family with a dish that looks like it came straight from a restaurant. Trust me; once you try it, you might just find yourself making this weekly!
Key ingredients overview
Let’s dive into what you’ll need to whip up these scrumptious rice bowls.
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Shrimp: One pound of large shrimp is the star of the show! They cook quickly and take on flavors beautifully. If you prefer, feel free to substitute with chicken or tofu for different proteins.
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Soy Sauce and Honey/Maple Syrup: These two form a lovely glaze that balances salty and sweet. Use honey for that rich sweetness, or go with maple syrup for a vegan twist.
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Spices: Garlic powder and smoked paprika elevate the shrimp’s flavor, while black pepper adds a touch of earthiness. Red pepper flakes are optional but can bring an extra layer of warmth.
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Spicy Mayo: A mix of mayonnaise (or Greek yogurt if you’re feeling healthier), sriracha, lime juice, and a splash of soy sauce creates a creamy, zesty drizzle that binds everything together. Adjust the sriracha per your spice preference!
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Rice and Veggies: You can opt for white rice, brown rice, quinoa, or even cauliflower rice—whatever tickles your fancy. The freshness of shredded carrots, sliced cucumbers, radishes, and avocado will provide a delightful crunch and nutritional boost.
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Toppings: Green onions, sesame seeds, chopped cilantro, pickled ginger, nori strips, and nuts like peanuts or cashews round out your bowl beautifully. Don’t skip these; they add layers of flavor and whimsy!
How the magic happens
We’ll keep it simple with these easy-to-follow steps:
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Prepare the spicy mayo: In a mixing bowl, combine 1/4 cup of mayonnaise (or Greek yogurt), 1 tablespoon of sriracha, 1 teaspoon of lime juice, and 1/2 teaspoon of soy sauce. This is your creamy, spicy dressing. Adjust the sriracha to match your spice tolerance. Set it aside.
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Cook the shrimp: Heat 1 tablespoon of olive oil in a skillet over medium heat. Toss in the shrimp, then sprinkle with 2 tablespoons of soy sauce, 1 tablespoon of honey or maple syrup, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, 1/2 teaspoon of black pepper, and 1/4 teaspoon of red pepper flakes if desired. Cook for 3-4 minutes on each side until they’re pink and opaque.
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Assemble your bowls: Divide 2 cups of cooked rice among four bowls. Top each with the sexy shrimp. Make it colorful—arrange the shredded carrots, cucumbers, radishes, and avocado slices around the shrimp like a beautiful garden.
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Drizzle and garnish: Generously drizzle the spicy mayo over your creation. Sprinkle with sesame seeds and chopped cilantro if you like. For even more flair, add pickled ginger and nori strips. Voilà!
What to serve it with
These shrimp rice bowls stand wonderfully on their own, but wouldn’t a cocktail or a light salad elevate your dining experience? Think about pairing it with a crisp cucumber salad dressed lightly in rice vinegar or a refreshing mojito. If you want a heartier meal, consider serving with a side of miso soup or edamame for that authentic touch.
How to store and reheat
Got leftovers? No problem! These bowls store beautifully. To keep everything fresh, place components separately in airtight containers. Cooked shrimp can be stored in the fridge for about 2 days. When you’re ready to enjoy, pop the shrimp in a skillet to warm up for just a couple of minutes. Avoid the microwave if possible, as it can make the shrimp rubbery.
Pro chef tips
- Prep in advance: Marinate the shrimp for at least 15 minutes before cooking to deepen the flavors.
- Get creative with veggies: Don’t limit yourself—add roasted bell peppers, snap peas, or even mango for a fun twist.
- Feel free to swap: If you prefer different grains, quinoa is a fantastic alternative that’s protein-packed!
Flavor swaps
The beauty of these bowls is their versatility. If you’re feeling adventurous, try switching out the proteins—grilled chicken, tofu, or even tempeh can work just as well. As for the toppings, don’t hesitate to incorporate seasonal vegetables or fresh herbs based on what you have on hand!
Your questions answered
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Can I make this dish ahead of time? Absolutely! Just prep the ingredients and store them separately. Assembly is a breeze when you’re ready.
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What other sauces can I use instead of sriracha? Consider adding a sweet chili sauce or a spicy teriyaki for a flavorful alternative.
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Is this dish gluten-free? Yes! Just make sure to use tamari instead of soy sauce for a gluten-free option.
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How spicy is this bowl? You control the heat with how much sriracha you add; feel free to dial it back or skip it entirely.
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What’s a quick substitute for shrimp? Cooked chicken or even canned chickpeas can be great stand-ins!
Don’t let the simplicity of this recipe fool you. Shrimp rice bowls with spicy mayo are packed with flavors and textures that create a symphony of deliciousness in every bite. Plus, the health benefits of fresh veggies and lean protein have me coming back for more without the guilt. Now it’s your turn. Gather your ingredients, let your creativity flow, and whip up a batch for dinner tonight! Let’s get cooking, and be sure to share your delicious twists with me when you do!
Shrimp Rice Bowls with Spicy Mayo
Description
Enjoy shrimp rice bowls with spicy mayo that are quick to prepare, filled with fresh veggies, and full of flavor.Main Ingredients
For the Shrimp
For the Spicy Mayo
For the Base
For the Veggies
Toppings
Cooking Instructions
Prepare the Spicy Mayo
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In a mixing bowl, combine the mayonnaise, sriracha, lime juice, and soy sauce. Set aside.Adjust sriracha to taste.
Cook the Shrimp
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Heat olive oil in a skillet. Add shrimp and season with soy sauce, honey or maple syrup, garlic powder, smoked paprika, black pepper, and red pepper flakes. Cook for 3-4 minutes on each side until pink and opaque.
Assemble the Bowls
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Divide the cooked rice among bowls. Top with shrimp and arrange the vegetables artistically.Make it colorful.
Drizzle and Garnish
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Drizzle the spicy mayo over the bowls. Garnish with sesame seeds, cilantro, pickled ginger, and nori strips.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 550kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 3g15%
- Trans Fat 0g
- Cholesterol 180mg60%
- Sodium 900mg38%
- Potassium 500mg15%
- Total Carbohydrate 70g24%
- Dietary Fiber 4g16%
- Sugars 8g
- Protein 30g60%
- Vitamin A 250 IU
- Vitamin C 20 mg
- Calcium 80 mg
- Iron 3 mg
- Vitamin D 0 IU
- Vitamin E 2 IU
- Vitamin K 5 mcg
- Thiamin 0.3 mg
- Riboflavin 0.3 mg
- Niacin 5 mg
- Vitamin B6 0.5 mg
- Folate 30 mcg
- Vitamin B12 1 mcg
- Pantothenic Acid 1 mg
- Phosphorus 300 mg
- Magnesium 30 mg
- Zinc 2 mg
- Selenium 30 mcg
- Copper 0.3 mg
- Manganese 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
