Shrimp Rice Bowls with Spicy Mayo Recipe

If you’re dreaming of a colorful, flavor-packed meal that comes together fast, SHRIMP RICE BOWLS WITH SPICY MAYO are here to brighten your table! Juicy, perfectly seasoned shrimp pair up with a creamy, punchy mayo, all piled over fluffy rice and a rainbow of crunchy, crisp toppings. Everything plays a part: spice, tang, texture and freshness—all in one satisfying bite. This is the kind of meal you’ll want to make again and again, whether it’s a busy weeknight or you’re hosting friends for a laid-back dinner at home.

Ingredients You’ll Need

You’ll be amazed at how a handful of ingredients create big, bold flavor in these bowls. Each one brings its own magic—aromatic spices for the shrimp, zippy sriracha for the sauce, and plenty of fresh produce for that crave-worthy crunch and color.

• Shrimp: Choose peeled and deveined medium shrimp for quick, effortless cooking and a juicy, tender bite every time.
• Olive oil: A little bit helps brown the shrimp and locks in all those smoky, savory spices.
• Smoked paprika: This spice adds irresistible depth and a subtle smokiness that transforms the shrimp completely.
• Garlic powder: Gives a rich, aromatic layer to the seasoning mix—no chopping needed!
• Onion powder: Brings gentle sweetness and underlines the other spices beautifully.
• Salt: Essential for coaxing out all the best flavors in every component.
• Black pepper: Delivers a gentle heat and sharpness.
• Cayenne pepper (optional): Want extra kick? This spice brings the heat, so sprinkle to suit your spice comfort zone.
• Mayonnaise: The rich, creamy base for your spicy mayo—don’t skip it!
• Sriracha: The key to your fiery, tangy sauce—add a little or a lot, depending on how much heat you love.
• Lime juice: Just a splash brightens the spicy mayo and ties together all the flavors.
• Jasmine or brown rice: Either option makes a fluffy, hearty base for these bowls.
• Rice vinegar (optional): Stirred into warm rice for a hint of tang and lift.
• Shredded carrots: Adds some crunch and a gorgeous pop of color.
• Avocado: Sliced perfectly creamy—every bowl needs a little green!
• Cucumber slices: Cool, crisp and refreshing, balancing every bite.
• Green onions: Sprinkle these on top for a final hint of sharpness and bright green color.
• Sesame seeds (optional): For a gentle nutty flavor and that classic bowl finish.
• Soy sauce or tamari: A drizzle over the top wakes everything up—use tamari for gluten-free bowls.

How to Make SHRIMP RICE BOWLS WITH SPICY MAYO

Step 1: Season and Cook the Shrimp

Start by tossing your shrimp in a bowl with olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne if you like it spicy. Make sure the shrimp are coated well with this fragrant blend. Heat a skillet over medium-high, spread the shrimp in a single layer, and cook for about 2-3 minutes per side. Turn them only once: you’re looking for pink, opaque shrimp with a hint of caramelized spice on the outside. When done, set them aside—they’ll finish cooking gently in their own heat.

Step 2: Whip Up the Spicy Mayo

While the shrimp cools, stir together the mayo, sriracha, and a hit of lime juice in a small bowl. Adjust the sriracha until the sauce is just right for your heat preference. This spicy mayo is the MVP of these bowls: creamy, punchy, and slightly tangy. It’s seriously lick-the-spoon good!

Step 3: Prepare the Rice

If your rice isn’t already cooked, get it going according to the package instructions (jasmine or brown rice both work beautifully). Fluff the cooked rice with a fork. For a little extra zing, fold in a tablespoon of rice vinegar while it’s still warm. This keeps the grains distinct and gives a mild, tasty tang that complements every topping.

Step 4: Build Your SHRIMP RICE BOWLS WITH SPICY MAYO

Now comes the fun part: assembly! Spoon the rice into bowls as your sturdy, comforting base. Arrange the cooked shrimp, shredded carrots, creamy avocado, crunchy cucumber slices, and green onions on top—like making your own edible mosaic. Drizzle everything generously with spicy mayo. A sprinkle of sesame seeds (if you’re using them) and a few drops of soy sauce or tamari send each bowl over the top.

How to Serve SHRIMP RICE BOWLS WITH SPICY MAYO

Garnishes

An extra flourish makes all the difference. Finish your SHRIMP RICE BOWLS WITH SPICY MAYO with a shower of toasted sesame seeds, a scattering of more chopped green onions, or thin strips of nori for extra umami. A fresh squeeze of lime is always welcome too, especially if you love that citrusy pop.

Side Dishes

While these bowls are a full meal by themselves, they absolutely love company. Pair them with a simple miso soup, a light Asian slaw, or crunchy edamame. If you’re especially hungry, a few veggie spring rolls on the side make everything feel like a festive, restaurant-style spread.

Creative Ways to Present

For a party or a fun dinner, set out all the components separately and let everyone build their own custom bowl. Or, try serving the shrimp and toppings over cauliflower rice for a lighter, lower-carb version. For lunchboxes, make mini rice bowls in small jars—perfect for grab-and-go!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep the SHRIMP RICE BOWLS WITH SPICY MAYO components separate in airtight containers in the fridge. The shrimp and rice will be happiest stored apart from the fresh vegetables and the spicy mayo. This way, everything stays crisp and flavors remain bright for up to 2 days.

Freezing

While the shrimp and rice freeze decently (store them in separate freezer-safe containers for up to 1 month), it’s best to skip freezing the mayo or fresh veggies—they can lose their texture and vibrancy after thawing. Assemble fresh bowls after reheating the frozen parts for the best result.

Reheating

Gently rewarm the shrimp and rice in the microwave or in a skillet over low heat, just until hot. Add a sprinkle of water to the rice if it seems dry. For best taste and texture, top with fresh veggies and spicy mayo only after everything else has been reheated.

FAQs

Can I make SHRIMP RICE BOWLS WITH SPICY MAYO less spicy?

Definitely! Simply use less sriracha in the spicy mayo, or swap it out for a milder hot sauce. You can even omit the cayenne in the shrimp seasoning for a family-friendly, gentle kick.

What’s the best rice to use for these bowls?

Both jasmine and brown rice work beautifully. Jasmine rice is soft and aromatic, while brown rice adds a bit of hearty chew and extra fiber. Feel free to use whatever you have on hand.

Can I use pre-cooked or frozen shrimp?

Absolutely! Just thaw completely and pat dry before tossing with the seasoning and quickly sautéing. Pre-cooked shrimp will need less time in the skillet—just enough to heat through and coat in the spices.

Are SHRIMP RICE BOWLS WITH SPICY MAYO gluten-free?

Yes, as long as you use tamari (instead of soy sauce) and double check your sriracha and mayo labels for hidden gluten, these bowls are naturally gluten-free.

What vegetables can I substitute or add?

So many options! Try thin bell pepper slices, edamame, radish, pickled ginger or even shredded red cabbage to put your own spin on the classic toppings.

Final Thoughts

I absolutely can’t wait for you to whip up these SHRIMP RICE BOWLS WITH SPICY MAYO—they’re fresh, bold, and so simple. Every bite is balanced and customizable, making this recipe a keeper for busy nights and special meals alike. Give it a try, and don’t be surprised if it becomes one of your most requested dishes!

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