Shrimp Bowls with Spicy Mayo

This spicy shrimp rice bowl has become my weeknight dinner hero when I want something vibrant and satisfying without spending hours in the kitchen. The combination of perfectly seasoned shrimp, creamy avocado, and that addictive spicy mayo creates restaurant-quality flavor with minimal effort.

I first created these bowls when trying to recreate my favorite takeout dish during lockdown. My family was skeptical about homemade versions measuring up, but now they request these bowls at least once a week over any restaurant alternative.

Ingredients

• Shrimp 1 pound medium sized, peeled and deveined. The star protein that cooks quickly and absorbs flavors beautifully. Look for wild-caught when possible for best flavor.
• Smoked paprika 1 teaspoon. Adds a subtle smokiness that elevates the shrimp. Spanish smoked paprika delivers the richest flavor.
• Mayonnaise 1/2 cup. Creates the creamy base for the spicy sauce. Full-fat mayo yields the best texture.
• Sriracha 1-2 tablespoons. Provides the perfect balance of heat and slight sweetness. Adjust according to your heat preference.
• Jasmine or brown rice 2 cups cooked. Forms the hearty foundation of the bowl. Short-grain varieties add pleasing texture.
• Avocado 1 whole, sliced. Contributes creamy richness and healthy fats. Choose ones that yield slightly to gentle pressure.
• Fresh vegetables carrots, cucumber, green onions. Add crunch, color and freshness. Select the brightest, firmest options available.

Step-by-Step Instructions

Season the Shrimp

Combine shrimp in a bowl with olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne if using. Toss until every shrimp is evenly coated with the spice mixture. The seasonings should form a light paste on the shrimp, which will create a flavorful crust when cooked. Let them sit for 5 minutes to absorb flavors while you prepare other components.

Cook the Shrimp

Heat a large skillet over medium-high heat until you can feel warmth hovering your hand above it. Add the seasoned shrimp in a single layer, being careful not to overcrowd the pan. Cook for exactly 2 minutes on the first side until you see a pink color creeping up the side. Flip each shrimp and cook another 1-2 minutes until completely opaque but still tender. Overcooked shrimp becomes rubbery, so watch carefully and remove from heat immediately when done.

Make the Spicy Mayo

Whisk mayonnaise, sriracha, and lime juice in a small bowl until completely smooth. Start with 1 tablespoon of sriracha, taste, and add more if you prefer more heat. The lime juice brightens the sauce and cuts through the richness. The sauce should have a vibrant orange-pink color and pourable consistency. If too thick, add a tiny splash of water.

Prepare the Rice

If using freshly cooked rice, sprinkle the rice vinegar over while still hot and fluff with a fork to incorporate. This adds a subtle tang that complements the other flavors. Allow rice to cool slightly before assembling bowls so the veggies stay crisp when added.

Assemble the Bowls

Start with a base of rice divided equally among four bowls. Arrange the shrimp, carrots, cucumber slices, avocado, and green onions in separate sections around the bowl for visual appeal. The components should be arranged with intention rather than mixed together so each bite can be customized. Drizzle the spicy mayo generously over everything, focusing most on the shrimp. Finish with a sprinkle of sesame seeds and optional soy sauce drizzle.

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The spicy mayo is truly the magic element in this dish. I discovered its potential when experimenting with different ratios during a family dinner party. My brother who typically avoids spicy food ended up putting extra sauce on everything and now makes just the sauce to keep in his refrigerator for other meals.

Make-Ahead Options

These bowls work beautifully for meal prep. Cook the rice and prepare the spicy mayo up to three days ahead and store in airtight containers in the refrigerator. The vegetables can be sliced and stored in water to maintain crispness. When ready to eat, simply cook the shrimp fresh which takes just minutes and assemble your bowl. This approach has saved my weekday lunches countless times when working from home.

Ingredient Substitutions

This recipe welcomes adaptations based on what you have available. The shrimp can be replaced with equal amounts of diced chicken breast, sliced flank steak, or even firm tofu for a vegetarian version. The cooking time will vary slightly depending on your protein choice. For the vegetables, feel free to use whatever is fresh and seasonal. Edamame, bell peppers, radishes, or shredded cabbage all work beautifully. If jasmine rice isn't your preference, cauliflower rice creates a lower-carb alternative while quinoa adds extra protein.

Serving Suggestions

While delicious on its own, these bowls can be elevated further with thoughtful accompaniments. Serve with additional lime wedges on the side for squeezing over the finished bowl. A small dish of kimchi adds wonderful contrast with its tangy fermented flavor. For a more substantial meal, start with a simple miso soup before serving the rice bowls. These pairings create a restaurant-worthy experience that still feels achievable for home cooks.

Cultural Background

These bowls draw inspiration from various Asian cuisines while maintaining an approachable flavor profile. The combination of rice, seafood, and vegetables with bold sauces reflects elements of Japanese donburi bowls and Korean bibimbap. The spicy mayo has roots in the spicy sauce often found in American sushi restaurants. While not strictly authentic to any single tradition, this fusion approach celebrates beloved flavors in an accessible format that works beautifully for Western home kitchens.

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Common Questions

→ Can I make the spicy mayo less spicy?

Absolutely! Simply reduce the amount of sriracha to 1/2 tablespoon or less, or substitute with a milder hot sauce. You can also try mixing in a bit more lime juice or mayonnaise to dilute the heat while maintaining flavor.

→ What can I substitute for shrimp if I have allergies?

Chicken, tofu, or salmon work wonderfully as alternatives. Season and cook them using the same spice blend, adjusting cooking times accordingly (longer for chicken, shorter for tofu). For a plant-based option, try marinated and roasted chickpeas or edamame.

→ Can these bowls be prepared ahead of time?

Yes! Cook the rice and shrimp, prepare the vegetables and spicy mayo up to 2 days in advance. Store components separately in airtight containers. When ready to serve, quickly reheat the rice and shrimp, then assemble with fresh toppings and sauce.

→ Is there a way to make this dish lower in calories?

Several options can reduce calories: use light mayonnaise in the spicy sauce, substitute cauliflower rice for regular rice, increase the vegetable-to-rice ratio, and use less avocado. These changes maintain flavor while significantly reducing overall calories.

→ What other vegetables work well in these bowls?

These bowls are incredibly versatile! Try adding edamame, bell peppers, shredded cabbage, roasted broccoli, corn, mango, or pineapple for different flavor combinations. You can also add pickled vegetables like radishes or red onions for extra tang.

→ How can I make this dish gluten-free?

The bowl is nearly gluten-free already - just ensure you use gluten-free tamari instead of regular soy sauce for drizzling. Also double-check that your mayonnaise and sriracha brands are certified gluten-free, as some may contain additives with gluten.