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–+ servings
Shrimp Rice Bowls with Spicy Mayo

Delicious Shrimp Rice Bowls with Spicy Mayo in 25 Minutes

Quick and easy Shrimp Rice Bowls with Spicy Mayo, perfect for a tasty weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 2 cups Jasmine or Brown Rice Provides a fragrant and nutty base.
For the Shrimp
  • 1 pound Medium or Large Shrimp Peeled and deveined for tenderness.
For the Spicy Mayo
  • 1/2 cup Mayonnaise Consider a low-fat version.
  • 1 tablespoon Sriracha Adjust to suit spice tolerance.
For the Vegetables
  • 1 cup Bell Peppers Vibrant and crunchy.
  • 1 cup Snap Peas Adds a sweet, crisp element.
Seasonings
  • 1 teaspoon Garlic Powder Infuses aromatic depth.
  • 1 teaspoon Onion Powder Enhances overall flavor.

Equipment

  • Medium saucepan
  • Skillet
  • Small bowl

Method
 

Cooking Steps
  1. Prepare the rice by cooking the jasmine or brown rice according to package instructions for about 15-20 minutes.
  2. While the rice cooks, heat a tablespoon of oil in a skillet over medium heat. Cook the shrimp for 3-4 minutes until pink and opaque.
  3. In a small bowl, combine mayonnaise and sriracha to create spicy mayo.
  4. Assemble the bowls by layering rice, sautéed shrimp, and optional vegetables like bell peppers and snap peas.
  5. Drizzle spicy mayo over the shrimp and vegetables.
  6. Garnish with additional toppings like green onions or sesame seeds and serve immediately.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 200mgSodium: 900mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 100IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for 2-3 days in the fridge. Freezer-friendly for up to 3 months. Reheat in the microwave with a splash of water to prevent drying out.

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