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Spicy Shrimp Rice Bowls

A fragrant bowl of spicy shrimp and rice, layered with fresh vegetables and topped with a creamy spicy mayo.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 1 lb medium shrimp, peeled and deveined Ensure shrimp are thawed if using frozen.
  • 1 tablespoon olive oil For cooking the shrimp.
  • 1 teaspoon smoked paprika Adds a warm, smoky flavor.
  • 1/2 teaspoon garlic powder For seasoning.
  • 1/2 teaspoon onion powder For seasoning.
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper Optional for extra heat.
For the Spicy Mayo
  • 1/2 cup mayonnaise Use room-temperature for better emulsification.
  • 1-2 tablespoons sriracha Adjust to taste.
  • 1 teaspoon lime juice For acidity in the mayo.
For the Rice and Vegetables
  • 2 cups cooked jasmine or brown rice
  • 1 tablespoon rice vinegar Optional, for rice enhancement.
  • 1 cup shredded carrots Adds crunch and color.
  • 1 avocado sliced For creamy texture.
  • 1 cup cucumber slices Freshness and crunch.
  • 2 green onions chopped For garnish.
  • 2 tablespoons sesame seeds Optional, for garnish.
  • Soy sauce or tamari for drizzling Optional.

Method
 

Prepare Spicy Mayo
  1. In a mixing bowl, combine mayonnaise, sriracha, and lime juice. Whisk until smooth and glossy. Set aside.
Cook Shrimp
  1. Heat olive oil in a skillet over medium-high heat until shimmering.
  2. Add the shrimp in a single layer, sprinkle with smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using. Cook for 3–5 minutes, turning once until pink and opaque.
Prepare Rice
  1. If using rice vinegar, toss it through the cooked rice to add lift and sheen.
  2. Fluff the rice with a fork to keep it light.
Assemble Bowls
  1. Layer cooked rice in each bowl, topped with shrimp and arranged vegetables: shredded carrots, cucumber slices, and avocado slices.
  2. Garnish with chopped green onions, sesame seeds, and drizzle with spicy mayo and soy sauce or tamari if desired.

Notes

Serve immediately for the best texture contrast between hot shrimp and cool avocado. Store components separately if preparing in advance.