Shrimp Rice Bowls with Spicy Mayo
Delight in the flavors of tender shrimp and fluffy rice topped with a creamy, spicy mayo, perfect for a comforting weeknight meal.
Ingredients
For the Shrimp and Rice
- 1 cup white rice Rinsed thoroughly to ensure fluffy texture.
- 1 pound large shrimp, deveined and peeled Fresh or properly thawed if frozen.
For the Spicy Mayo
- 1/4 cup mayonnaise Can be substituted with low-fat mayo.
- 1 tablespoon Sriracha sauce Adjust to taste for spiciness.
- 1 teaspoon soy sauce For added umami flavor.
- 1 teaspoon sesame oil Provides a nutty essence.
- 1/2 teaspoon garlic powder Enhances the overall flavor.
- 1/4 teaspoon paprika Adds warmth and color.
- to taste salt Essential for flavor enhancement.
- to taste pepper Provides an extra layer of warmth.
For Garnishing
- green onions, chopped Adds brightness and crunch.
- sesame seeds Sprinkles of nutty crunch.
- lime wedges For a zesty zing.
Instructions
Preparation
- Wash the rice thoroughly in a fine-mesh strainer under cold water to remove excess starch.
- In a medium saucepan, combine the washed rice with 2 cups of water. Bring to a boil, then reduce heat and simmer for 18-20 minutes until tender.
- Let the rice sit covered for an additional 5 minutes, then fluff with a fork.
- In a small bowl, mix together the mayonnaise, Sriracha sauce, soy sauce, sesame oil, garlic powder, paprika, salt, and pepper to create the spicy mayo.
Cooking the Shrimp
- Heat a large skillet over medium-high heat and add the shrimp. Cook for 2-3 minutes on each side until pink and opaque.
- Remove the shrimp from the skillet and set aside.
Assembly
- Divide the cooked rice among serving bowls and top each bowl with the cooked shrimp.
- Drizzle the spicy mayo over the shrimp and rice generously.
- Garnish with chopped green onions and sesame seeds, and serve with lime wedges.
Notes
For best results, rinse the rice well and allow it to rest after cooking. You can also marinate the shrimp beforehand for enhanced tenderness.