It is 6pm. You are tired. Dinner needs to happen fast. These shrimp rice bowls are your new secret weapon for busy evenings.
This meal is light, fresh, and incredibly satisfying. It brings a burst of summer brightness to your table any time of year. You can have a healthy dinner ready in just 35 minutes.
Why You’ll Love This Recipe
You will love how fast this meal comes together. It feels fancy but takes very little effort. It is the perfect weeknight dinner for two. Fresh cucumber and creamy avocado add a lovely crunch. The spicy mayo brings everything together with a zesty kick.
Simple Method
Making these bowls is very simple. You just cook the rice and sear the shrimp. The sauce takes only a minute to whisk. Even if you are a beginner, you can master this. You will have a restaurant-quality meal on your table quickly.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge.
- 1 cup jasmine rice
- 1.5 cups water
- 0.75 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 0.5 tsp garlic powder
- 0.5 tsp smoked paprika
- 0.25 tsp kosher salt
- 0.25 tsp cracked black pepper
- 0.25 cup mayonnaise
- 1 tbsp sriracha
- 1 tsp lime juice
- 0.5 cucumber, thinly sliced
- 0.5 avocado, sliced
- 1 tbsp toasted sesame seeds
- 1 green onion, finely sliced
Step-by-Step
- Rinse jasmine rice in cold water until the effluent is clear.
- Combine rice and 1.5 cups water in a saucepan; bring to a boil, then reduce heat to low and simmer covered for 15 minutes.
- Remove rice from heat and let stand covered for 5 minutes before fluffing with a fork.
- Pat shrimp dry with paper towels to ensure optimal Maillard reaction.
- Season shrimp uniformly with garlic powder, smoked paprika, salt, and black pepper.
- Heat olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
- Sear shrimp for 120-180 seconds per side until an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius) is reached.
- In a small mixing bowl, whisk mayonnaise, sriracha, and lime juice until a homogenous emulsion is formed.
- Apportion the cooked rice into two bowls.
- Arrange the seared shrimp, cucumber, and avocado slices atop the rice bed.
- Apply the spicy mayo dressing via drizzle and garnish with sesame seeds and green onions.
Best Ways to Enjoy It
Serve these bowls while the shrimp is still warm. The contrast of warm shrimp and cool cucumber is wonderful. You can add a side of steamed edamame. Light a candle and enjoy a simple date night at home. It is a fresh and filling meal.
Keep It Fresh
Store leftovers in an airtight container in the fridge. They will stay fresh for up to two days. Keep the sauce separate if you can. Reheat the shrimp gently so it stays tender. The rice may need a splash of water when reheating. It is great for a quick lunch.
Recipe Tips
- Always pat your shrimp dry before seasoning.
- This helps them get a beautiful golden crust in the pan.
- Use fresh lime juice for the best flavor.
- Don’t overcook the shrimp or they might get rubbery.
- For a crowd, you can easily double the recipe.
- Add a handful of fresh summer berries on the side.
- Use a cast iron skillet for the best sear.
Ways to Switch It Up
- Try brown rice for a nuttier flavor.
- Use honey instead of lime for a sweeter sauce.
- Swap shrimp for seared salmon cubes if you prefer.
- Make it dairy-free by using vegan mayonnaise.
Common Questions
Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them completely first. Pat them very dry before cooking for the best results.
Is this dish very spicy?
The sriracha adds a nice little kick. You can use less if you prefer it mild. You can also add extra if you like heat.
I hope these fresh shrimp rice bowls become a favorite in your home. They are so simple and full of bright flavor. Happy cooking!
— Lidia
Shrimp Rice Bowls with Spicy Mayo
Ingredients
- 1 cup jasmine rice
- 1.5 cups wate r
- 0.75 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 0.5 tsp garlic powder
- 0.5 tsp smoked paprika
- 0.25 tsp kosher salt
- 0.25 tsp cracked black pepper
- 0.25 cup mayonnais e
- 1 tbsp srirach a
- 1 tsp lime juice
- 0.5 cucumber , thinly sliced
- 0.5 avocado , sliced
- 1 tbsp toasted sesame seeds
- 1 green onion , finely sliced
Instructions
- Rinse jasmine rice in cold water until the effluent is clear.
- Combine rice and 1.5 cups water in a saucepan; bring to a boil, then reduce heat to low and simmer covered for 15 minutes.
- Remove rice from heat and let stand covered for 5 minutes before fluffing with a fork.
- Pat shrimp dry with paper towels to ensure optimal Maillard reaction.
- Season shrimp uniformly with garlic powder, smoked paprika, salt, and black pepper.
- Heat olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
- Sear shrimp for 120-180 seconds per side until an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius) is reached.
- In a small mixing bowl, whisk mayonnaise, sriracha, and lime juice until a homogenous emulsion is formed.
- Apportion the cooked rice into two bowls.
- Arrange the seared shrimp, cucumber, and avocado slices atop the rice bed.
- Apply the spicy mayo dressing via drizzle and garnish with sesame seeds and green onions.
