Ingredients
– 1 cup cooked jasmine rice or sushi rice – Forms the fluffy, sticky base that holds toppings well.
– ½ lb (8 oz) peeled and deveined shrimp – Provides lean protein, cooks fast, and absorbs marinades.
– 1 tbsp oil (vegetable or sesame) – Used for sautéing to prevent sticking and add subtle nutty flavor.
– 1 clove garlic, minced – Adds aromatic depth and pairs perfectly with shrimp.
– 1 tsp fresh ginger, grated – Brings warm, spicy notes that complement the seafood.
– 2 tbsp soy sauce or teriyaki sauce – Seasons the shrimp with savory umami.
– ½ cucumber, sliced thin – Offers crisp, refreshing crunch.
– ½ cup shredded carrots – Adds color, sweetness, and vitamins.
– ½ avocado, diced – Contributes creamy healthy fats.
– 2 scallions, chopped – Provides mild onion bite and garnish appeal.
– 1 tbsp sesame seeds – Sprinkles nutty crunch on top.
– ¼ cup edamame – Boosts protein and adds pop of green.
– 2 tbsp mayonnaise – Base for the creamy spicy mayo drizzle.
– 1 tbsp sriracha – Delivers adjustable heat for the sauce.
– 1 tsp lime juice – Brightens the spicy mayo with citrus tang.
– Chopped cilantro, to taste – Fresh herbal finish.
Instructions
1-First Step: Prepare the mise en place Start by cooking 1 cup jasmine rice according to package directions, or use a microwaveable pouch for speed. This forms the hearty base for your shrimp rice bowls. While rice cooks, peel and devein ½ lb shrimp if needed, pat dry, and chop veggiesand chop veggies: slice ½ cucumber, shred ½ cup carrots, dice ½ avocado, chop 2 scallions, and measure ¼ cup edamame. Mince 1 garlic clove and grate 1 tsp ginger. This prep keeps things smooth and allows adaptations like pre-sliced veggies for busy days.
2-Second Step: Marinate the shrimp Mix shrimp with 1 minced garlic clove, 1 tsp grated ginger, and 2 tbsp soy sauce or teriyaki in a bowl. Let sit 10 minutes for flavor infusion. For vegan shrimp rice bowls, marinate tofu here. This step builds taste without extra time.
3-Third Step: Cook the shrimp Heat 1 tbsp oil in a skillet over medium-high heat. Add marinated shrimp in a single layer. Sauté 3-4 minutes until pink and opaque, flipping once. Do not overcook to keep shrimp tender. For air fryer shrimp rice bowls, cook at 400°F for 6-8 minutes. Remove and set aside. This quick cook fits spicy shrimp bowl vibes.
4-Fourth Step: Make the spicy mayo In a small bowl, whisk 2 tbsp mayonnaise, 1 tbsp sriracha, and 1 tsp lime juice until smooth. Adjust heat to taste. For low-calorie, use Greek yogurt. This drizzle ties the spicy mayo shrimp rice bowl together.
5-Final Step: Serve and enjoy Serve immediately for peak freshness. Pairs well with lime wedges. Total nutrition: about 450 calories per bowl, high protein. Store extras as noted later. Adapt for kids by reducing sriracha.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🎯 For the best texture, pat shrimp completely dry before seasoning to ensure a nice sear
❄️ Keep all ingredients chilled until ready to assemble for the freshest tasting bowls
⏰ Make extra spicy mayo and store in the refrigerator for up to a week for quick future meals
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Gluten-Free (use gluten-free soy sauce)
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 8g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 180mg