Description

A delicious and easy-to-make savory shrimp rice bowl featuring perfectly seared shrimp, fluffy jasmine rice, and a creamy, spicy mayo sauce. Topped with fresh avocado, shredded carrots, green onions, and black sesame seeds for added texture and flavor. This vibrant dish offers a perfect balance of rich, tangy, and spicy notes, making it an ideal quick meal for lunch or dinner.

Ingredients

Scale

Shrimp and Rice

1 pound Large Raw Shrimp (fresh or frozen, wild-caught recommended)
3 cups Cooked White Rice (jasmine or short-grain)
1 tablespoon Neutral Oil (avocado or canola oil)
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
2 tablespoons Soy Sauce

Creamy Mayo Sauce

1/4 cup Mayonnaise
1 tablespoon Sriracha
1 teaspoon Lime Juice

Toppings

1 Avocado (sliced)
1/2 cup Shredded Carrots
1/3 cup Green Onions (sliced)
1 teaspoon Black Sesame Seeds

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Instructions

Prepare the Sauce: In a small bowl, combine the mayonnaise, sriracha, and lime juice. Mix thoroughly until smooth and creamy. Set aside to allow the flavors to meld.
Cook the Shrimp: Heat the neutral oil in a large skillet over medium-high heat. Pat the shrimp dry and season with salt and black pepper. Add shrimp to the hot skillet in a single layer and cook for about 2 minutes on each side until pink and opaque. Stir in the soy sauce during the last minute of cooking to coat the shrimp evenly with flavor.
Assemble the Rice Bowl: Divide the cooked white rice evenly among four bowls. Arrange the cooked shrimp on top of the rice.
Add Toppings: Place sliced avocado and shredded carrots over the shrimp and rice in each bowl. Sprinkle the sliced green onions and black sesame seeds on top for a fresh and visually appealing finish.
Serve: Drizzle the creamy mayo sauce over each bowl or serve it on the side for dipping. Enjoy immediately while the shrimp is warm and the rice is fluffy.

Notes

For best results, use wild-caught shrimp for enhanced flavor and texture.
Jasmine or short-grain rice works best to achieve a fluffy and sticky texture that complements the dish.
You can adjust the amount of sriracha in the sauce according to your preferred spice level.
To save time, cook the rice ahead of time and keep it warm until assembling the bowls.
For a gluten-free option, use gluten-free soy sauce or tamari.