Delicious Shrimp Rice Bowls with Spicy Mayo
Indulge in these flavorful shrimp rice bowls topped with a creamy and spicy mayo, perfect for family gatherings or cozy dinners.
Ingredients
For the Shrimp
- 1 pound Shrimp, peeled and deveined
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- to taste Salt
- to taste Black Pepper
- 2 tablespoons Olive Oil
For the Rice
- 2 cups Cooked White Rice (or substitute with brown rice or quinoa)
For the Spicy Mayo
- ½ cup Mayonnaise
- 1-2 tablespoons Sriracha Adjust for spice preference
For Garnish
- 2 Green Onions, finely chopped For garnish
- 1 Avocado, sliced Optional
- 1 Cucumber, thinly sliced Optional
- Sesame Seeds For garnish
Instructions
Preparation
- If using uncooked rice, prepare according to package instructions. Fluff and set aside once cooked.
- In a mixing bowl, combine shrimp with garlic powder, paprika, salt, and pepper. Toss well to ensure the shrimp are evenly coated.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned shrimp in a single layer. Cook for 2-3 minutes on one side, until golden brown. Flip and cook for an additional 2 minutes, or until opaque and cooked through. Remove from heat.
- In a small bowl, combine mayonnaise and Sriracha. Mix until fully blended. Adjust the spice level according to your preference.
Assembly
- Divide the cooked rice into serving bowls. Top each with a generous portion of shrimp. Drizzle with the spicy mayo and garnish with green onions, avocado, cucumber, and sesame seeds if desired.
- Enjoy your delicious creation immediately and watch as everyone dives into their bowls!
Notes
Shrimp Substitutions: If shrimp isn’t your thing, feel free to substitute with halal-friendly chicken breast or tofu. Timing: Overcooking the shrimp can lead to a rubbery texture. Aim for the perfect golden-brown color! Flavor Boost: Add a splash of lime juice or zest to the spicy mayo for an extra layer of freshness. Customize: Don’t hesitate to add your favorite toppings or veggies! Store any uneaten shrimp and rice in an airtight container in the refrigerator for up to 2 days. When reheating, do so in the microwave or on the stovetop until warmed through. This dish can also be frozen for up to one month; just separate the spicy mayo for the best flavor.