Description
A quick and customizable shrimp rice bowl with smoky spices, bright veggies, and creamy avocado, topped with spicy mayo.
Ingredients
- 1 lb medium shrimp, peeled and deveined
- 2 cups cooked jasmine or brown rice
- 1/2 cup mayonnaise
- 1–2 tablespoons sriracha (adjust to taste)
- 1 teaspoon lime juice (optional)
- 1 avocado, sliced
- 1 cup shredded carrots
- 1 cup cucumber slices
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon rice vinegar (optional)
- 2 green onions, chopped (optional garnish)
- 2 tablespoons sesame seeds (optional garnish)
- Soy sauce or tamari for drizzling (optional)
Instructions
- Pat the shrimp dry and toss with olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
- Heat a non-stick skillet over medium-high heat and cook shrimp in a single layer for 1.5–2 minutes per side until pink.
- Combine mayonnaise, sriracha, and lime juice in a bowl for the spicy mayo.
- If using, toss carrots and cucumber with rice vinegar and a pinch of salt.
- Assemble bowls with warm rice, top with shrimp, avocado, carrots, and cucumber. Drizzle with spicy mayo, green onions, sesame seeds, and soy sauce if desired.
Notes
Swap mayonnaise for Greek yogurt or vegan mayo for a lighter option. Cooked shrimp can be frozen but texture may change.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Asian