Delicious Shrimp Rice Bowls with Spicy Mayo

Have you ever found yourself staring at your pantry, wondering what to make for dinner that’s quick, nutritious, and bursting with flavor? Well, I have the perfect solution for you: Shrimp Rice Bowls with Spicy Mayo!

As someone who’s been cooking professionally for over a decade, I’ve come to appreciate dishes that balance simplicity with wow-factor, and these shrimp rice bowls tick all the boxes. They’re colorful, customizable, and most importantly, absolutely delicious.

Why I Love These Shrimp Rice Bowls

Before I dive into the nitty-gritty of this recipe, let me tell you why these bowls have become a staple in my household. First, they’re incredibly versatile – you can switch up the vegetables based on what’s in season or what you have on hand. Second, they come together in under 30 minutes, making them perfect for busy weeknights. And third, they’re a complete meal in one bowl – protein, carbs, veggies, and a zingy sauce that ties everything together.

Ingredients For Shrimp Rice Bowls

For the Bowl Base

• 2 cups jasmine rice
• 3½ cups water
• 1 tablespoon butter
• ½ teaspoon salt

For the Shrimp

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper (adjust to taste)
• ½ teaspoon ground cumin
• Salt and black pepper to taste
• 1 tablespoon fresh lime juice

For the Vegetables

• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 medium zucchini, diced
• 1 small red onion, thinly sliced
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Spicy Mayo

• ½ cup mayonnaise
• 2 tablespoons sriracha sauce (adjust to taste)
• 1 teaspoon lime juice
• ½ teaspoon honey
• ¼ teaspoon garlic powder

For Garnish

• 1 avocado, sliced
• 2 green onions, thinly sliced
• ¼ cup fresh cilantro, chopped
• Lime wedges
• Sesame seeds

Special Equipment Needed

Here’s what you’ll need to prepare this dish efficiently:

• Large skillet or wok
• Medium saucepan with lid
• Mixing bowls (various sizes)
• Sharp knife and cutting board
• Measuring cups and spoons
• Small whisk (for the spicy mayo)

Step-by-Step Cooking Process

Preparing the Rice

1. Rinse the jasmine rice under cold water until the water runs clear
2. In a medium saucepan, combine the rinsed rice, water, butter, and salt
3. Bring to a boil over high heat
4. Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes
5. Remove from heat and let stand, covered, for 5 minutes
6. Fluff with a fork before serving

Cooking the Shrimp

1. In a bowl, toss the shrimp with olive oil, minced garlic, paprika, cayenne pepper, cumin, salt, and pepper
2. Let marinate for at least 10 minutes (while you prepare other components)
3. Heat a large skillet over medium-high heat
4. Add the marinated shrimp in a single layer (work in batches if needed)
5. Cook for 2 minutes per side, or until pink and opaque
6. Remove from heat, sprinkle with fresh lime juice, and set aside

Sautéing the Vegetables

1. In the same skillet used for the shrimp, add 2 tablespoons of olive oil
2. Add the sliced onions and cook for 2 minutes until slightly softened
3. Add the bell peppers and zucchini, season with salt and pepper
4. Cook for 4-5 minutes, stirring occasionally, until vegetables are tender-crisp
5. Remove from heat and set aside

Making the Spicy Mayo

1. In a small bowl, combine mayonnaise, sriracha, lime juice, honey, and garlic powder
2. Whisk until smooth and well combined
3. Taste and adjust seasoning as needed (add more sriracha for extra heat)
4. Transfer to a squeeze bottle or small dish for serving

Assembling Your Shrimp Rice Bowls

This is where the fun really begins! I love setting up all the components buffet-style so everyone can customize their own bowl. Here’s how I recommend layering for maximum flavor impact:

1. Start with a base of fluffy jasmine rice
2. Arrange the sautéed vegetables on one side
3. Place the seasoned shrimp on another side
4. Add sliced avocado
5. Drizzle with spicy mayo (be generous here!)
6. Sprinkle with green onions, cilantro, and sesame seeds
7. Serve with lime wedges on the side

Nutrition Information

Understanding the nutritional value of what we eat is important! Here’s a breakdown of what you’re getting in each serving of these shrimp rice bowls:

*Based on a 2,000 calorie diet. Values are approximate and may vary based on specific ingredients used.

Make-Ahead Tips

I’m a big fan of meal prepping, and these shrimp rice bowls are perfect for it! Here’s how to prep components ahead of time:

• Rice: Cook and store in airtight containers in the refrigerator for up to 3 days. Reheat with a splash of water in the microwave.
• Vegetables: Slice and dice all vegetables up to 2 days in advance. Store in airtight containers in the refrigerator.
• Spicy Mayo: Can be made up to 5 days ahead and stored in an airtight container in the refrigerator.
• Shrimp: I don’t recommend cooking the shrimp ahead as they’re best fresh, but you can marinate them for up to 8 hours in the refrigerator.

Customization Options

One of the reasons I adore these bowls is their incredible versatility. Here are some ways you can make them your own:

Protein Variations

• Substitute chicken breast or thigh, cut into bite-sized pieces
• Try firm tofu, pressed and cubed, for a vegetarian option
• Use thinly sliced flank steak for a heartier meal

Grain Alternatives

• Brown rice for added fiber and a nutty flavor
• Quinoa for a protein-packed base
• Cauliflower rice for a low-carb option

Vegetable Suggestions

• Broccoli florets, blanched
• Sugar snap peas
• Shredded carrots
• Edamame beans
• Mushrooms, sliced and sautéed

Sauce Variations

• Peanut sauce for a Thai-inspired bowl
• Teriyaki glaze for Japanese flair
• Ginger-scallion sauce for a fresh, bright flavor

Common Mistakes to Avoid

Even experienced cooks can run into challenges! Here are some potential pitfalls to watch out for:

1. Overcooking the shrimp: Shrimp cook very quickly and can become rubbery if left too long. They’re done when they turn pink and opaque.
2. Using cold rice: For the best texture, make sure your rice is hot or at least warm when assembling the bowls.
3. Skipping the marinade step: Even a quick 10-minute marinade makes a huge difference in flavor for the shrimp.
4. Over-saucing: The spicy mayo is delicious, but start with a moderate amount and add more as needed.
5. Not prepping ingredients ahead: This dish comes together quickly if everything is prepped and ready to go.

Serving Suggestions

These shrimp rice bowls are essentially a complete meal, but here are a few suggestions for sides or accompaniments:

• Miso soup for a light starter
• Cucumber salad with rice vinegar dressing
• Steamed edamame with sea salt
• Pickled ginger or kimchi for a tangy contrast
• Iced green tea with mint

For dessert, I recommend keeping it light with fresh fruit or perhaps a small scoop of green tea ice cream.

Storage and Reheating Instructions

If you happen to have leftovers (which is rare in my house!), here’s how to store and reheat them:

• Storage: Store components separately in airtight containers in the refrigerator for up to 2 days.
• Reheating Rice: Sprinkle with a few drops of water, cover loosely, and microwave until hot.
• Reheating Shrimp: Warm gently in a skillet over low heat just until heated through, about 1-2 minutes. Be careful not to overcook.
• Vegetables: Can be eaten cold or gently reheated alongside the shrimp.
• Spicy Mayo: No need to reheat; bring to room temperature before using.

Health Benefits

I believe in understanding not just how food tastes, but how it nourishes our bodies. Here are some of the health benefits of this dish:

• Shrimp: High in protein and low in calories, shrimp also provide selenium, vitamin B12, and iodine.
• Bell Peppers: Packed with vitamin C, bell peppers also offer vitamin A and potassium.
• Avocado: Provides healthy monounsaturated fats, fiber, and various vitamins and minerals.
• Brown Rice Option: If you choose brown rice, you’ll get more fiber, vitamins, and minerals compared to white rice.
• Balance: This meal provides a good balance of protein, complex carbohydrates, healthy fats, and vegetables.

Budget-Friendly Tips

I understand that shrimp can sometimes be pricey. Here are some ways to make this dish more budget-friendly:

• Buy frozen shrimp in bulk when on sale
• Substitute half the shrimp with edamame or tofu
• Use seasonal vegetables that are more affordable
• Prepare your own spice blend instead of buying pre-mixed options
• Batch cook rice and freeze portions for future meals
• Check international markets for better prices on jasmine rice and sauces

Frequently Asked Questions

Q: Can I use frozen shrimp for this recipe?
A: Absolutely! Just make sure to thaw them completely and pat them dry before marinating. I often keep a bag of frozen shrimp in my freezer for quick meals.

Q: How spicy is the mayo sauce?
A: With 2 tablespoons of sriracha, it has a moderate kick. You can easily adjust by using less sriracha for a milder sauce or more for extra heat.

Q: Can I make this dish gluten-free?
A: Yes! The base recipe is naturally gluten-free, but always check your specific sriracha and mayonnaise brands to ensure they don’t contain gluten ingredients.

Q: What’s the best substitute for jasmine rice?
A: Any long-grain white rice works well. Basmati is a great alternative with a similar texture. For a healthier option, try brown jasmine rice or quinoa.

Q: Can I meal prep this for the week?
A: Yes, with some modifications. I recommend prepping the rice, vegetables, and sauce ahead of time, but cooking the shrimp fresh when you’re ready to eat. If you must cook the shrimp ahead, slightly undercook them so they don’t become rubbery when reheated.

Q: How can I make this vegetarian?
A: Substitute the shrimp with extra-firm tofu, tempeh, or a mixture of edamame and mushrooms. Marinate and cook these alternatives using the same spice blend for similar flavors.

Q: Can I use a different oil instead of olive oil?
A: Yes! Avocado oil works well for high-heat cooking, or you could use canola oil. For a different flavor profile, try sesame oil (use less, as it’s more potent).

Q: My family doesn’t like spicy food. What can I use instead of sriracha?
A: You can make a non-spicy version by mixing mayonnaise with a bit of honey, lime juice, and garlic powder. Or try using sweet chili sauce for just a hint of warmth.

Personal Tips and Tricks

After making these bowls countless times, I’ve picked up a few tricks that take them from good to great:

1. Toast the rice: Before adding water, toast the rice in the saucepan with a bit of oil until it smells nutty. This adds incredible depth of flavor.
2. Double the marinade: Make extra shrimp marinade and reserve half before adding the shrimp. After cooking, drizzle the reserved marinade (make sure it hasn’t touched raw shrimp) over the finished dish for an extra flavor boost.
3. Char the peppers: For a smoky element, char the bell peppers directly over a gas flame or under the broiler before slicing.
4. Pickle quick-pickled onions: Thinly slice some red onion and soak in rice vinegar with a pinch of sugar for 15 minutes before using as a garnish.
5. Crisp your shrimp: For extra texture, try dredging the marinated shrimp in a light coating of cornstarch before cooking. This creates a delicate crisp exterior.

My Favorite Combinations

Over the years, I’ve experimented with countless variations of these bowls. Here are three of my favorite combinations:

Tropical Paradise Bowl

• Coconut-lime rice base
• Shrimp marinated with garlic, lime, and a touch of coconut milk
• Sautéed peppers and pineapple chunks
• Mango-sriracha mayo
• Garnished with toasted coconut flakes

Mediterranean Bowl

• Lemon-herb rice base
• Shrimp marinated with oregano, lemon, and olive oil
• Sautéed zucchini, cherry tomatoes, and red onion
• Tzatziki sauce instead of spicy mayo
• Garnished with crumbled feta and olives

Asian-Inspired Bowl

• Ginger-scallion rice base
• Shrimp marinated with soy sauce, ginger, and sesame oil
• Sautéed bok choy, carrots, and shiitake mushrooms
• Miso-sriracha mayo
• Garnished with furikake and pickled ginger

Conclusion

Creating these Shrimp Rice Bowls with Spicy Mayo has become more than just cooking for me—it’s a creative outlet that allows me to experiment with flavors while still getting a nutritious meal on the table quickly. The combination of tender shrimp, crisp-tender vegetables, fluffy rice, and that addictive spicy mayo creates a harmony of flavors and textures that never disappoints.

What I love most about this dish is its adaptability. Whether you’re cooking for picky eaters, health-conscious family members, or adventurous foodies, these bowls can be customized to please everyone at the table.

So next time you’re wondering what to make for dinner, give these shrimp rice bowls a try. I’m confident they’ll earn a spot in your regular rotation, just as they have in mine. Happy cooking!