Description
A fast, flavor-forward weeknight meal featuring pan-seared shrimp, fluffy rice, creamy spicy mayo, and fresh vegetables.
Ingredients
- 1 lb medium shrimp, peeled and deveined
- 2 cups cooked jasmine or brown rice
- 1/2 cup mayonnaise
- 1–2 tbsp sriracha (to taste)
- 1 tbsp rice vinegar (optional)
- 1 avocado, sliced
- 1 cup shredded carrots
- 1 cup cucumber slices
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 2 green onions, chopped
- 2 tbsp sesame seeds (optional)
- Soy sauce or tamari for drizzling (optional)
Instructions
- Pat shrimp dry and toss with olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne if using.
- Heat a non-stick skillet over medium-high heat, add shrimp in a single layer. Cook for 3-4 minutes until pink and opaque.
- In a bowl, combine mayonnaise and sriracha, and stir in rice vinegar if desired.
- Divide warm rice into bowls, arrange shrimp on top, and add avocado, carrots, and cucumber.
- Drizzle with spicy mayo and garnish with green onions and sesame seeds.
Notes
Use Greek yogurt or light mayo to reduce calories. Swap shrimp for tofu or chicken. Add lime juice for more acidity.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Asian Fusion