Shrimp Rice Bowls With Spicy Mayo Recipe

I reimagined Shrimp And Rice with spicy mayo, crunchy toppings, and a secret spice blend that I reveal in the recipe.

I love a lunch that feels bold but not fussy, and these Shrimp Rice Bowls With Spicy Mayo hit that spot every time. I pile hot, seasoned medium shrimp over steaming jasmine rice and let the spicy mayo pull everything together; bright, salty, a little sweet and the texture keeps you guessing.

It’s part Shrimp And Rice comfort and part Healthy Bowls Recipes energy, the sort of dish that makes you plan tomorrow’s leftovers before you’re done with dinner. You might tell yourself you’ll take just one bite but you wont, and that’s ok.

Ingredients

• Shrimp, high protein low fat, quick cooking, adds briny seafood flavor and texture.
• Jasmine rice, fragrant starchy carb, gives fluffy base and gentle floral aroma.
• Spicy mayo, creamy fatty binder with heat and slight sweet tang, coats everything.
• Avocado, rich in healthy fats and fiber, adds creaminess and balances spice.
• Cucumber, crisp low calorie crunch, quick pickling makes it tangy and bright.
• Red cabbage, crunchy, high in fiber and color, gives a peppery slight bitterness.
• Scallions, mild onion flavor, adds fresh bite and green color, easy garnish.
• Lime, bright acidic citrus, wakes flavors, balances richness and adds zip.

Ingredient Quantities

• 1 lb (450 g) medium shrimp, peeled and deveined, tails removed
• 1 cup uncooked jasmine rice (about 3 cups cooked) or 2 cups cooked rice if you’re using leftovers
• 2 tbsp neutral oil (vegetable or canola) for cooking
• 1 tbsp olive oil for shrimp marinade or extra flavor
• 1 tbsp low sodium soy sauce or tamari
• 1 tbsp fresh lime juice (about 1 lime)
• 1 tsp toasted sesame oil
• 2 cloves garlic, minced (or about 1 tsp garlic paste)
• 1/2 tsp smoked paprika or regular paprika
• 1/4 tsp cayenne pepper (optional, add more if you like heat)
• 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper
• 1 tsp cornstarch (helps shrimp get a nice sear, optional)
• 1/3 cup mayonnaise (for spicy mayo)
• 1 to 2 tbsp sriracha (start with 1, add more to taste)
• 1 tsp honey or sugar (balances the spicy mayo)
• 1 tsp rice vinegar or extra lime juice (for the spicy mayo)
• 1 small cucumber, thinly sliced or julienned
• 1 cup shredded carrots (or matchstick carrots)
• 1 cup thinly sliced red cabbage or about 1/4 small head
• 1 ripe avocado, sliced
• 2 scallions (green onions), thinly sliced
• 1 tbsp toasted sesame seeds
• 2 tbsp rice vinegar, 1 tsp sugar and pinch of salt for quick pickling (optional, for cucumber)
• 1 lime, cut into wedges for serving
• Fresh cilantro leaves, a small handful, optional garnish

How to Make this

1. Cook the rice or reheat leftovers: rinse 1 cup jasmine rice until water runs clear, combine with 1 1/4 cups water in a pot, bring to a boil, reduce to low, cover and simmer 12–15 minutes, remove from heat and let rest 10 minutes then fluff; if you have 2 cups cooked rice already just heat or skip this step.

2. Quick pickle the cucumber (optional but worth it): thinly slice 1 small cucumber and toss with 2 tbsp rice vinegar, 1 tsp sugar and a pinch of salt; let sit at least 10 minutes while you do everything else, drain before using.

3. Make the spicy mayo: whisk together 1/3 cup mayonnaise, 1 tbsp sriracha to start (add up to 2 tbsp to taste), 1 tsp honey or sugar and 1 tsp rice vinegar or extra lime juice; taste and adjust heat or sweetness.

4. Marinate the shrimp: pat 1 lb shrimp very dry with paper towels, toss with 1 tbsp olive oil, 1 tbsp low sodium soy sauce or tamari, 1 tbsp fresh lime juice, 1 tsp toasted sesame oil, 2 cloves minced garlic, 1/2 tsp smoked or regular paprika, 1/4 tsp cayenne if you want heat, 1/2 tsp kosher salt and 1/4 tsp black pepper; if you want a better sear sprinkle 1 tsp cornstarch and toss. Let sit 5–15 minutes.

5. Heat a wide skillet over medium-high, add 2 tbsp neutral oil (vegetable or canola) and let it get hot but not smoking; cook shrimp in a single layer, 1–2 minutes per side until pink and opaque, don’t overcrowd or they’ll steam, work in batches if needed, remove shrimp to a plate to rest.

6. Prep the bowls: shred or matchstick 1 cup carrots, thinly slice about 1 cup red cabbage, slice 1 ripe avocado, thinly slice 2 scallions and chop a small handful of cilantro if using.

7. Toast the sesame seeds: in the same pan over low heat toast 1 tbsp sesame seeds for 1–2 minutes until fragrant, watch them, they burn fast.

8. Assemble: divide rice between bowls, pile on cabbage, carrots and pickled cucumber, fan avocado slices, top with the seared shrimp and a drizzle or dollop of spicy mayo.

9. Finish and serve: sprinkle with toasted sesame seeds and scallions, squeeze lime wedges over everything, add cilantro if you like, taste and pass extra sriracha or soy at the table; make sure shrimp are cooked through before serving.

Equipment Needed

1. Medium saucepan with a tight-fitting lid — for cooking the rice
2. Fine-mesh sieve or small colander, for rinsing rice and draining pickled cucumber
3. Wide heavy skillet (cast iron or stainless) for searing the shrimp
4. Tongs or a sturdy spatula, so you can flip shrimp without smooshing them
5. 2 mixing bowls, one for the marinade and one for the spicy mayo
6. Measuring cups and measuring spoons, you need accuracy for rice and sauces
7. Chef’s knife and a cutting board, for slicing avocado, cabbage and scallions
8. Box grater or julienne peeler and paper towels, for shredding carrots and drying shrimp

FAQ

Shrimp Rice Bowls With Spicy Mayo Recipe Substitutions and Variations

• Shrimp: swap with firm tofu (press, marinate and pan sear), thinly sliced chicken breast, or cubed salmon — tofu keeps it veggie friendly, chicken is neutral and cooks fast, salmon adds rich flavor.
• Jasmine rice: use brown rice, quinoa, or cauliflower rice instead — brown rice needs longer cook time, quinoa gives extra protein and a nutty bite, cauliflower rice keeps it low carb and bright.
• Mayonnaise in the spicy mayo: sub Greek yogurt, vegan mayo, or sour cream — Greek yogurt lightens the sauce and adds tang, vegan mayo keeps it dairy free, sour cream gives creaminess with a little tang.
• Sriracha: swap with gochujang, chili garlic sauce, or sambal oelek — gochujang brings depth and slight sweetness, chili garlic amps the garlic note, sambal is straight heat and texture.

Pro Tips

1. Get a real sear on the shrimp: pat them very dry and toss with a tiny pinch of cornstarch if you want more crust, heat a wide pan until the oil just shimmers and cook in a single layer so they brown not steam, do batches if the pan gets crowded and let them rest a minute so they stay juicy.

2. Balance the spicy mayo slowly: start with less sriracha because heat sneaks up on you, thin it with a squeeze of lime or a teaspoon of water if it seems too thick, add honey or extra mayo if its too hot, and make a little extra because it saves bland meals later.

3. Keep the cucumber crunchy: after the quick pickle drain or press the slices well with paper towels or a salad spinner, dont skip that or the bowl gets watered down, ten minutes is enough to brighten them but they get even better after a little time in the fridge.

4. Small assembly hacks that change everything: day old rice separates better and wont clump so use leftovers when you can, reheat with a splash of water covered so it steams back to life, slice avocado last minute and rub with lime to slow browning, and always toast the sesame seeds in the pan you used for shrimp but watch them closely because they burn fast.

Shrimp Rice Bowls With Spicy Mayo Recipe

Recipe by Hiro Ren

0.0 from 0 votes

I reimagined Shrimp And Rice with spicy mayo, crunchy toppings, and a secret spice blend that I reveal in the recipe.

Pin

Servings

4

servings

Calories

580

kcal

Equipment: 1. Medium saucepan with a tight-fitting lid — for cooking the rice
2. Fine-mesh sieve or small colander, for rinsing rice and draining pickled cucumber
3. Wide heavy skillet (cast iron or stainless) for searing the shrimp
4. Tongs or a sturdy spatula, so you can flip shrimp without smooshing them
5. 2 mixing bowls, one for the marinade and one for the spicy mayo
6. Measuring cups and measuring spoons, you need accuracy for rice and sauces
7. Chef’s knife and a cutting board, for slicing avocado, cabbage and scallions
8. Box grater or julienne peeler and paper towels, for shredding carrots and drying shrimp

Ingredients

• 1 lb (450 g) medium shrimp, peeled and deveined, tails removed

• 1 cup uncooked jasmine rice (about 3 cups cooked) or 2 cups cooked rice if you’re using leftovers

• 2 tbsp neutral oil (vegetable or canola) for cooking

• 1 tbsp olive oil for shrimp marinade or extra flavor

• 1 tbsp low sodium soy sauce or tamari

• 1 tbsp fresh lime juice (about 1 lime)

• 1 tsp toasted sesame oil

• 2 cloves garlic, minced (or about 1 tsp garlic paste)

• 1/2 tsp smoked paprika or regular paprika

• 1/4 tsp cayenne pepper (optional, add more if you like heat)

• 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper

• 1 tsp cornstarch (helps shrimp get a nice sear, optional)

• 1/3 cup mayonnaise (for spicy mayo)

• 1 to 2 tbsp sriracha (start with 1, add more to taste)

• 1 tsp honey or sugar (balances the spicy mayo)

• 1 tsp rice vinegar or extra lime juice (for the spicy mayo)

• 1 small cucumber, thinly sliced or julienned

• 1 cup shredded carrots (or matchstick carrots)

• 1 cup thinly sliced red cabbage or about 1/4 small head

• 1 ripe avocado, sliced

• 2 scallions (green onions), thinly sliced

• 1 tbsp toasted sesame seeds

• 2 tbsp rice vinegar, 1 tsp sugar and pinch of salt for quick pickling (optional, for cucumber)

• 1 lime, cut into wedges for serving

• Fresh cilantro leaves, a small handful, optional garnish

Directions

• Cook the rice or reheat leftovers: rinse 1 cup jasmine rice until water runs clear, combine with 1 1/4 cups water in a pot, bring to a boil, reduce to low, cover and simmer 12–15 minutes, remove from heat and let rest 10 minutes then fluff; if you have 2 cups cooked rice already just heat or skip this step.
• Quick pickle the cucumber (optional but worth it): thinly slice 1 small cucumber and toss with 2 tbsp rice vinegar, 1 tsp sugar and a pinch of salt; let sit at least 10 minutes while you do everything else, drain before using.
• Make the spicy mayo: whisk together 1/3 cup mayonnaise, 1 tbsp sriracha to start (add up to 2 tbsp to taste), 1 tsp honey or sugar and 1 tsp rice vinegar or extra lime juice; taste and adjust heat or sweetness.
• Marinate the shrimp: pat 1 lb shrimp very dry with paper towels, toss with 1 tbsp olive oil, 1 tbsp low sodium soy sauce or tamari, 1 tbsp fresh lime juice, 1 tsp toasted sesame oil, 2 cloves minced garlic, 1/2 tsp smoked or regular paprika, 1/4 tsp cayenne if you want heat, 1/2 tsp kosher salt and 1/4 tsp black pepper; if you want a better sear sprinkle 1 tsp cornstarch and toss. Let sit 5–15 minutes.
• Heat a wide skillet over medium-high, add 2 tbsp neutral oil (vegetable or canola) and let it get hot but not smoking; cook shrimp in a single layer, 1–2 minutes per side until pink and opaque, don't overcrowd or they'll steam, work in batches if needed, remove shrimp to a plate to rest.
• Prep the bowls: shred or matchstick 1 cup carrots, thinly slice about 1 cup red cabbage, slice 1 ripe avocado, thinly slice 2 scallions and chop a small handful of cilantro if using.
• Toast the sesame seeds: in the same pan over low heat toast 1 tbsp sesame seeds for 1–2 minutes until fragrant, watch them, they burn fast.
• Assemble: divide rice between bowls, pile on cabbage, carrots and pickled cucumber, fan avocado slices, top with the seared shrimp and a drizzle or dollop of spicy mayo.
• Finish and serve: sprinkle with toasted sesame seeds and scallions, squeeze lime wedges over everything, add cilantro if you like, taste and pass extra sriracha or soy at the table; make sure shrimp are cooked through before serving.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 413g
• Total number of serves: 4
• Calories: 580kcal
• Fat: 32.4g
• Saturated Fat: 8g
• Trans Fat: 0.2g
• Polyunsaturated: 6g
• Monounsaturated: 16g
• Cholesterol: 212mg
• Sodium: 400mg
• Potassium: 375mg
• Carbohydrates: 40g
• Fiber: 5g
• Sugar: 4g
• Protein: 30.5g
• Vitamin A: 2500IU
• Vitamin C: 15mg
• Calcium: 60mg
• Iron: 2mg