Quick Shrimp Rice Bowl with Spicy Mayo | Easy Weeknight Dinner Recipe

Introduction

Oh, you know those nights. The ones where the clock is ticking, you’re craving something delicious and satisfying, but the thought of a complicated recipe makes you want to order takeout. I totally get it! That’s why I’m so excited to share this Shrimp Rice Bowl with Spicy Mayo recipe with you. It’s one of those dishes that feels a little fancy, tastes absolutely amazing, and comes together so quickly, you’ll wonder where it’s been all your life. Imagine tender, perfectly cooked shrimp, fluffy jasmine rice, and a kick of creamy, spicy mayo – all bundled up in a bowl that’s as beautiful as it is delicious. Let’s get cooking!

Why You’ll Love This Recipe

• Fast: Seriously, from start to finish, you’ll be enjoying this in under 30 minutes. Perfect for busy weeknights!
• Easy: No fancy techniques here. Just simple steps that anyone can follow.
• Giftable: While you’ll probably want to eat it all yourself, the spicy mayo can be made ahead and gifted in a cute jar!
• Crowd-Pleasing: Even picky eaters tend to love this combo. The fresh veggies add a lovely crunch, and the spicy mayo can be adjusted to your heat preference.

Ingredients

Gathering your ingredients is half the fun, right? Here’s what you’ll need to whip up these delightful bowls:

• 7 frozen shrimp: Peeled and deveined. You can use fresh too, of course!
• 1/2 cup jasmine rice: My favorite for its fragrant aroma and tender texture.
• 1/4 cup pickled onions: These add a fantastic tangy brightness. If you don’t have them, you can quickly pickle some red onion yourself!
• 1/4 cup shredded carrots: For a bit of sweetness and crunch.
• 1/4 cup cucumber: Thinly sliced or diced for refreshing coolness.
• 1 tbsp fresh cilantro: For that herbaceous pop.
• 1 tbsp fresh parsley: Adds another layer of fresh flavor.
• 1 tbsp olive oil: To get our shrimp perfectly sautéed.
• 1/2 tsp sea salt: Just enough to season.
• 1/2 tsp pepper: A classic for a reason.

For the Spicy Mayo:

• 1/4 cup mayonnaise: The creamy base of our star sauce.
• 1 1/2 tbsp sriracha: Or more, if you like it extra spicy!
• 1/2 lemon, juiced: For a lovely bit of zest and acidity.
• 1 tsp honey: To balance out the heat and add a touch of sweetness.
• 1/4 tsp sea salt: To enhance all those flavors.

How to Make It

Alright, apron on? Let’s do this! It’s ridiculously simple.

1. Cook the Rice: First things first, get your jasmine rice cooking according to the package directions. While that’s bubbling away, we can get everything else ready.
2. Prep the Shrimp: If you’re using frozen shrimp, make sure to thaw them. The easiest way is to pop them in a colander under cool running water for a few minutes. Once thawed, give them a good pat dry with a paper towel. This is super important for getting a nice sear!
3. Whip Up the Spicy Mayo: In a small bowl, grab your whisk. Combine the mayonnaise, sriracha, fresh lemon juice, honey, and that little pinch of sea salt. Give it a good whisk until it’s all smooth and creamy. Taste it and adjust the sriracha or honey if you like. Set this deliciousness aside.
4. Heat the Skillet: Grab your favorite skillet and place it over medium-high heat. Add the tablespoon of olive oil. You want it nice and warm, but not smoking.
5. Sauté the Shrimp: Once the oil is shimmering, carefully add your dried shrimp to the skillet. Sprinkle them with the sea salt and pepper. Now, let them cook for about 2-3 minutes per side. You’ll know they’re ready when they turn a beautiful pink and are opaque all the way through. Don’t overcook them, or they can get a little rubbery!
6. Assemble Your Masterpiece: Now for the fun part – building your bowls! Divide the fluffy cooked rice between two bowls.
7. Add the Goodies: Generously top the rice with your perfectly cooked shrimp. Then, scatter on the pickled onions, shredded carrots, and sliced cucumber. These add such lovely textures and pops of flavor.
8. Drizzle Away: Take that amazing spicy mayo you made and drizzle it all over the top. Don’t be shy!
9. Garnish with Freshness: Finally, sprinkle on your fresh cilantro and parsley. It makes the bowls look so pretty and adds that final touch of freshness.

Substitutions & Additions

This recipe is wonderfully forgiving, so feel free to get creative! Here are some ideas:

• Veggies: Swap out the cucumber for edamame, add some sliced avocado for extra creaminess, or throw in some bell pepper for a sweet crunch.
• Rice: Brown rice, quinoa, or even cauliflower rice would work beautifully.
• Protein: This would also be delicious with pan-seared chicken, tofu, or even a flaky white fish.
• Spice Level: If sriracha isn’t your jam, try chili garlic sauce or gochujang for a different kind of kick. For a milder version, a touch of paprika and a tiny bit of cayenne pepper can work.
• Extra Toppings: A sprinkle of sesame seeds, a dash of soy sauce or tamari, or a few drops of sesame oil can add even more depth.

Tips for Success

A few little tricks can make this recipe even better:

• Don’t Crowd the Pan: When cooking the shrimp, make sure they have enough space in the skillet. If the pan is too crowded, they’ll steam instead of sear, and you won’t get that lovely caramelization.
• Pat Shrimp Dry: I can’t stress this enough! Dry shrimp = beautifully seared shrimp.
• Prep Ahead: The spicy mayo can be made a day or two in advance and stored in an airtight container in the refrigerator. It actually tastes even better when the flavors have had time to meld! You can also chop your veggies ahead of time.
• Adjust Seasoning: Always taste and adjust the seasoning in both the shrimp and the spicy mayo. Your taste buds are the best guide!

How to Store It

If you happen to have any leftovers (which is rare in my house!), you can store the components separately in airtight containers in the refrigerator for up to 2 days. The rice and shrimp will hold up well, but the fresh veggies might lose a bit of their crispness. The spicy mayo is also best stored separately and then drizzled over the assembled bowl just before serving.

FAQs

Can I use frozen shrimp that are still in their shells?

Yes, you absolutely can! Just make sure to peel and devein them after they’ve thawed, but before cooking. Patting them dry is still key!

How long does the spicy mayo last?

The spicy mayo should stay fresh in an airtight container in the refrigerator for about 4-5 days. Give it a good stir before using, as it might separate slightly.

Can I make this gluten-free?

This recipe is naturally gluten-free, provided your sriracha and any other condiments you use are certified gluten-free. Enjoy!

Print