Description

Have you ever found yourself rushing home after a long day, craving something delicious yet simple to prepare? Shrimp Rice Bowls with Spicy Mayo might just be what you need! This delightful dish not only satisfies your hunger but transforms an ordinary meal into a flavorful journey that brings joy to your dinner table. Picture yourself gathering around the table with loved ones, enjoying the dynamic flavors that meld together, creating precious moments that linger long after the last bite.

Ingredients

Scale

1 cup jasmine rice
1 pound shrimp, peeled and deveined
1 tablespoon olive oil
2 tablespoons soy sauce
1 teaspoon garlic powder
1 avocado, sliced
1 cup shredded carrots
1 cucumber, sliced
2 green onions, chopped
1/4 cup mayonnaise
2 tablespoons sriracha sauce
Salt and pepper to taste

Instructions

Step 1: Prepare the Shrimp

Rinse the shrimp thoroughly under cold water. Pat them dry with a paper towel, then season them with salt and pepper.

Step 2: Cook the Rice

Prepare the rice according to package directions. Use either white or brown rice, depending on your preference, and set it aside once cooked.

Step 3: Make the Spicy Mayo

In a small bowl, combine mayonnaise with sriracha sauce. Adjust the amount of sriracha based on your spice preference and mix well until smooth.

Step 4: Sauté the Shrimp

Heat a skillet over medium-high heat. Add a splash of oil, then cook the shrimp for 2-3 minutes on each side, or until they are pink and opaque.

Step 5: Assemble the Bowls

In a serving bowl, place a layer of rice. Top with sautéed shrimp, then drizzle with spicy mayo. Garnish with sliced green onions if desired.

Notes

Fresh or Frozen Shrimp

You can use fresh or frozen shrimp for this recipe. If using frozen shrimp, make sure to thaw them completely before cooking.

Variations

Feel free to customize the bowls with additional toppings such as avocado, sliced cucumbers, or sesame seeds for added flavor and texture.

Meal Prep Option

This dish is perfect for meal prep. You can prepare the shrimp and rice in advance and store them in individual containers to make quick lunches or dinners throughout the week.

Prep Time: 10 minutes
Cook Time: 15 minutes