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- 1 lb shrimp, peeled and deveined - 2 cups cooked jasmine rice - 1 avocado, sliced - 1 cup shredded carrots - 1 cup green cabbage, thinly sliced - ½ cup mayonnaise - 1-2 tablespoons sriracha (adjust to taste) - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon olive oil - 1 tablespoon lime juice - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - Sesame seeds for garnish - Fresh cilantro for garnish Gathering these ingredients is the first step to making your shrimp rice bowls. I love using fresh and vibrant veggies like shredded carrots and green cabbage. They add color and crunch to the dish. The shrimp is the star here, making sure they are peeled and deveined makes cooking easy. For the spicy mayo, I simply mix mayonnaise and sriracha. You can adjust the sriracha to fit your taste. This adds a nice kick to the dish. Don't forget the soy sauce and sesame oil! They add rich flavors that tie the whole bowl together. You’ll find that these ingredients make for a quick and tasty meal. It’s simple enough for a weeknight dinner yet special for entertaining. For the full recipe, check the detailed instructions to bring this dish to life! To start, you will need to marinate the shrimp. In a bowl, mix together: - 1 lb shrimp, peeled and deveined - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon lime juice - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste Combine these ingredients well. Let the shrimp sit in the marinade for at least 15 minutes. This step brings tons of flavor. Next, let’s make the spicy mayo. In a small bowl, combine: - ½ cup mayonnaise - 1-2 tablespoons sriracha (adjust based on your spice preference) Mix these two ingredients together until smooth. Taste it to see if you want more heat. Now, heat a pan over medium-high heat. Add 1 tablespoon of olive oil. Once hot, add the marinated shrimp to the pan. Sauté the shrimp for about 3-5 minutes. You want them to be pink and cooked through. This step is quick, so keep an eye on them! It’s time to build your bowls. Start with: - 2 cups cooked jasmine rice Spoon the rice into each serving bowl. Then, add: - 1 cup shredded carrots - 1 avocado, sliced - 1 cup green cabbage, thinly sliced On top of the veggies, layer your cooked shrimp generously. Finally, drizzle the spicy mayo over everything. For a finishing touch, sprinkle sesame seeds and fresh cilantro on top. This adds color and flavor. For the full recipe, you can refer to the earlier sections. Enjoy creating your beautiful and tasty shrimp rice bowls! To cook shrimp just right, timing is key. Aim for about 3-5 minutes. Shrimp cooks fast. You'll know they are done when they turn pink and curl slightly. Overcooking makes shrimp tough. So, watch closely as they cook. For the best texture, try not to crowd the pan. This helps shrimp cook evenly. Use medium-high heat for a nice sear. A hot pan keeps shrimp juicy and flavorful. Adjust the heat in your spicy mayo to your liking. If you want it milder, use less sriracha. You can also add a bit of honey for sweetness. This balances the heat nicely. If you want dairy-free mayo, try using avocado or a vegan mayo. Both work great! You can also use Greek yogurt for a tangy twist. Each option adds its own unique flavor to the dish. For a stunning look, arrange your ingredients well. Layer rice, veggies, and shrimp in separate sections. This makes each component pop. It’s colorful and fun to eat! Don’t forget the lime wedges! They add a bright touch and extra flavor. Squeeze some lime over the bowls just before eating. It enhances the whole dish and makes it refreshing. {{image_2}} If you want a change, try using chicken, tofu, or fish instead of shrimp. Chicken works well with the same marinade. Just cook it until it’s no longer pink. For tofu, choose firm tofu and press it to remove extra moisture. Cube it before marinating and sauté until golden. Fish like salmon or tilapia also brings a fresh twist. Season and cook them until flaky. Each option gives you a new taste and texture. For gluten-free options, use gluten-free soy sauce. This keeps the flavor without the gluten. You can also make the dish vegetarian or vegan. Swap shrimp with marinated mushrooms or tempeh. These choices add depth and are full of flavor. Use vegan mayo for the spicy sauce. This way, everyone can enjoy a tasty meal. To mix things up, explore tropical or Asian-inspired seasonings. Add coconut milk to the rice for a tropical vibe. Use lime zest and cilantro for a fresh kick. You can also try adding ginger or lemongrass to the shrimp marinade. For an Asian twist, use sesame seeds or furikake as a topping. These changes will keep your shrimp rice bowls exciting and full of flavor. For the full recipe, check out the Spicy Shrimp Crunch Rice Bowls. To store your shrimp rice bowls, let them cool down first. Place leftovers in an airtight container. This keeps moisture in and prevents odors from mixing. Make sure to cover each bowl tightly. You can also separate the spicy mayo if you prefer. This helps keep all flavors fresh. When stored properly in the fridge, these shrimp rice bowls last about three days. After that, the shrimp may not taste as good. The veggies might lose some crunch too. To enjoy the best quality, eat them within this time frame. For reheating, the best method is using the stove. Heat a non-stick pan over medium heat. Add the rice bowl and cover it with a lid. This helps keep the moisture in. Stir occasionally to heat evenly. If you use a microwave, place a damp paper towel over the bowl. This helps keep the shrimp moist. Reheat for short bursts, stirring in between. This way, you won’t lose any flavor! Yes, you can make shrimp rice bowls ahead of time. To do this, cook the shrimp and prepare the spicy mayo. You can store these in the fridge for up to two days. I recommend keeping the rice and veggies separate until you are ready to serve. This way, they stay fresh and tasty. When it's time to eat, just warm the shrimp and rice in the microwave. Then, assemble your bowls! I like using jasmine rice for shrimp rice bowls. It has a nice, fragrant flavor and pairs well with the shrimp and veggies. You can also use brown rice for a healthier option. If you want something different, try sushi rice or basmati rice. Each type will give your dish a unique taste and texture. To make fewer servings, just scale down the ingredients. If the full recipe serves four, you can easily halve everything. Use ½ lb of shrimp and 1 cup of rice. Adjust the veggies and mayo to match. Keep the cooking times the same, and your dish will still taste great! This dish has a nice kick from the spicy mayo. The sriracha gives it heat, but you can adjust it. If you prefer less spice, use less sriracha in the mayo. You can even skip it and just use plain mayo. For those who love heat, add more sriracha for a spicier kick! In this article, we explored how to create delicious shrimp rice bowls. We covered the essential ingredients, preparation steps, and tips for cooking shrimp perfectly. You learned how to customize flavors and give your dish a personal touch. In the end, shrimp rice bowls are versatile and easy to make. Feel free to experiment with different proteins and spices. Enjoy the process and have fun creating your bowl!

Shrimp Rice Bowls with Spicy Mayo

Elevate your weeknight dinner with these Spicy Shrimp Crunch Rice Bowls! This delicious recipe combines succulent shrimp, fresh veggies, and a kick of spicy mayo for an irresistible meal. Perfectly layered with jasmine rice and garnished with sesame seeds and cilantro, it’s as pleasing to the eye as it is to the palate. Ready in just 30 minutes, click through to discover how to make this flavorful dish that everyone will love!
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Ingredients
  

1 lb shrimp, peeled and deveined

2 cups cooked jasmine rice

1 avocado, sliced

1 cup shredded carrots

1 cup green cabbage, thinly sliced

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon olive oil

1 tablespoon lime juice

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

½ cup mayonnaise

1-2 tablespoons sriracha (adjust to taste)

Sesame seeds for garnish

Fresh cilantro for garnish

Instructions
 

Marinate the Shrimp: In a bowl, combine shrimp, soy sauce, sesame oil, lime juice, garlic powder, paprika, salt, and pepper. Let marinate for at least 15 minutes.

    Prepare the Spicy Mayo: In a small bowl, mix mayonnaise and sriracha until well combined. Adjust sriracha to taste for desired spice level.

      Cook the Shrimp: Heat olive oil in a pan over medium-high heat. Add the marinated shrimp to the pan and sauté for about 3-5 minutes until shrimp are pink and cooked through.

        Assemble the Bowls: In serving bowls, layer cooked jasmine rice, shredded carrots, sliced avocado, and green cabbage.

          Add Cooked Shrimp: Top each bowl with a generous portion of the cooked shrimp.

            Drizzle with Spicy Mayo: Drizzle the spicy mayonnaise over the shrimp and veggies.

              Garnish: Finally, sprinkle sesame seeds and fresh cilantro on top for added flavor and presentation.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve in colorful bowls, arranging each ingredient in sections for a vibrant display. Add lime wedges on the side for an extra splash of flavor!