Introduction

Shrimp Rice Bowls with Spicy Mayo are a vibrant and flavorful meal perfect for any day of the week. Packed with juicy shrimp, fresh vegetables, and a creamy, spicy sauce, this dish combines convenience and taste in a colorful bowl. It’s a simple way to enjoy a restaurant-quality meal at home.

A white bowl filled with four main layers arranged side by side: at the bottom is a thick layer of white rice with a shiny, slightly sticky texture; on top of the rice towards the front are grilled shrimp, orange-brown with some char marks and sprinkled with green herbs and black and white sesame seeds; to the left of the shrimp are thin cucumber slices, light green with a smooth, moist look; next to the cucumber is a pile of shredded bright orange carrots with a rough texture; on the right side is a sliced avocado half, bright green with smooth, creamy texture, drizzled with a light orange sauce. The shrimp and avocado are both lightly drizzled with the same sauce; the bowl sits on a white marbled surface and there is another similar bowl blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound large shrimp
2 tablespoons soy sauce
1 tablespoon olive oil
1 tablespoon honey or maple syrup
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes (optional)
1/4 cup mayonnaise (or Greek yogurt)
1 tablespoon sriracha
1 teaspoon lime juice
1/2 teaspoon soy sauce
2 cups cooked white or brown rice (or quinoa, cauliflower rice, etc.)
1 cup shredded carrots
1 cup sliced cucumbers
1/2 cup sliced radishes
1 avocado, sliced
2 green onions, thinly sliced
1 tablespoon sesame seeds (optional)
1 tablespoon chopped cilantro (optional)
Pickled ginger
Nori strips (seaweed)
Chopped peanuts or cashews
Extra sriracha or soy sauce for drizzling

Instructions

Step 1: In a mixing bowl, combine the mayonnaise, sriracha, lime juice, and soy sauce. Adjust the sriracha amount based on your preferred spice level. Mix until smooth and set aside.
Step 2: Heat olive oil in a skillet over medium heat. Add the shrimp and sprinkle with soy sauce, honey or maple syrup, garlic powder, smoked paprika, black pepper, and red pepper flakes if using. Cook the shrimp for 3–4 minutes on each side until pink and opaque.
Step 3: Divide the cooked rice evenly among four bowls. Top each bowl with the cooked shrimp. Arrange shredded carrots, cucumbers, radishes, avocado slices, and green onions around the shrimp for a vibrant presentation.
Step 4: Drizzle the spicy mayo generously over the bowls. Sprinkle with sesame seeds and chopped cilantro if desired.
Step 5: Garnish with pickled ginger, nori strips, and chopped peanuts or cashews. Add extra sriracha or soy sauce for drizzling if you like more flavor. Serve immediately and enjoy!

Tips & Variations

Substitute shrimp with grilled chicken or tofu for a different protein option.
Use Greek yogurt instead of mayonnaise for a lighter spicy mayo.
Add a squeeze of fresh lime over the bowl before serving to brighten flavors.
Include sliced jalapeños or a dash of chili powder for extra heat.
For a gluten-free version, ensure the soy sauce is tamari or a gluten-free variety.

Storage

Store shrimp rice bowls in an airtight container in the refrigerator for up to 2 days. Keep the spicy mayo separate if possible to preserve freshness. Reheat the shrimp and rice gently in a skillet or microwave before assembling with fresh vegetables and garnishes. Avoid storing assembled bowls to maintain texture and flavor.

How to Serve

A white bowl filled with a base layer of white rice, topped with grilled shrimp that have a light char and are sprinkled with chopped green onions and black spices. On one side, there is a layer of sliced green avocado with some drizzle of light pink sauce. Next to that, thinly shredded bright orange carrots are placed, followed by a layer of sliced light green cucumbers with dark green edges. The shrimp, carrots, and cucumbers are all drizzled with the same pink sauce. The bowl is held by a woman's hand, and the background shows another similar bowl blurred out on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just be sure to thaw them completely before cooking for even cooking and best texture.

What can I substitute for nori strips?

If you don’t have nori, you can use thinly sliced kale chips, seaweed snacks, or omit them entirely without affecting the overall flavor much.