Go Back
A vibrant shrimp rice bowl with sliced avocado, cucumber, and a drizzle of orange spicy mayo.

Shrimp Rice Bowls with Spicy Mayo

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 servings
Calories 585 kcal

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.