Spicy Mayo Shrimp Rice Bowls

Quick, satisfying shrimp rice bowls topped with a creamy, spicy mayo and fresh vegetables.

Prep Time 10

Cook Time 20

Total Time 30

Serving Size servings

1 pound shrimp, peeled and deveined (16–20 count is ideal)
1 cup rice (white or brown), cooked per package directions
1/4 cup mayonnaise
2 tablespoons Sriracha sauce (adjust to taste)
1 tablespoon lime juice (fresh preferred)
1 teaspoon garlic powder (or 1 small clove minced garlic)
to taste Salt and pepper
for garnish Green onions, thinly sliced
to taste Vegetables of choice: cucumber, avocado, shredded carrots, or snap peas

Cook the rice according to package directions and keep it warm and fluffy.
In a small bowl, whisk together mayonnaise, Sriracha, lime juice, garlic powder, and salt and pepper to taste. Adjust to preference.

Pat the shrimp dry with paper towels and season lightly with salt and pepper.
Heat 1 tablespoon of oil in a skillet over medium-high heat.
Add shrimp in a single layer and cook for about 2–3 minutes per side until pink and opaque. Remove immediately to avoid overcooking.

Spoon rice into bowls, top with shrimp, arrange chosen vegetables, and drizzle with spicy mayo.

Keep the spicy mayo separate until serving for best texture. You can use Greek yogurt in place of mayo for a lighter sauce.