Inspired by coastal street food from Thailand to Baja, these shrimp rice bowls pack bold, balanced flavors into every bite—layered textures, umami hits, and just the right kick from that creamy, fiery mayo. It’s a global bite that feels right at home on your table, even on the busiest weeknight.
Each component plays a part: tender shrimp seared with a whisper of ginger, crisp veggies, fluffy rice, and a drizzle that sings. It tastes unforgettable when you pair with our other flavor-packed favorites—Shrimp and Pineapple Avocado Salad and Dense Bean Salad—with a warm, spicy twist.
Technique-wise, this bowl is about timing and contrast. Cool crunch, hot shrimp, creamy mayo—building that restaurant-style harmony at home without the fuss. Once you nail it, you’ll keep coming back for the combo possibilities.
Flavor Bomb Alert!
- The spicy mayo with warm shrimp over seasoned rice? Honestly, it’s craveable comfort—bright, bold, and deeply satisfying.
- I first made this after a trip to Bangkok, craving that street-cart shrimp bowl heat—this version hits those same notes without leaving your kitchen.
- It’s a lifesaver on weeknights when I want something fast but exciting—just toss, layer, and drizzle, and it’s dinner with personality.
- I’ve played around with the base: swapped rice for quinoa or added shredded cabbage for crunch—it’s endlessly flexible depending on what’s in the fridge.
- This dish somehow satisfies cravings and keeps me on track with clean eating goals—low-fuss, high-reward.
Shrimp Rice Bowls With Spicy Mayo Recipe
Equipment
- Large skillet
- Mixing bowls (small and large)
- Spatula or wooden spoon
- Measuring spoons
- Chef’s knife
- Cutting board
Ingredients
Spicy mayonnaise
- 1 Tbsp Sriracha
- ⅓ cup Kewpie mayonnaise
- 1 tsp reduced-sodium soy sauce
For the shrimp
- 2 Tbsp neutral oil such as grapeseed oil
- 1 garlic clove grated
- 2 tsp ginger paste or a 1-inch piece of ginger root peeled and finely grated
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 1½ lbs large raw shrimp peeled, deveined, tails removed
- 2 Tbsp reduced-sodium soy sauce
- 1 lime juiced, plus additional lime wedges for serving
For serving
- 1-2 ripe avocados peeled and cubed
- Spicy mayo recipe below
- Sesame seeds
- Fresh cilantro
- 1½ cups short grain white rice such as sushi rice
Instructions
- Cook white rice if you haven’t already.
- Heat 2 Tbsp neutral oil in a large skillet over medium-high heat.
- Add 1½ lbs peeled, deveined raw shrimp. Season with 1 tsp Kosher salt and ¼ tsp black pepper.
- Cook shrimp for 1–2 minutes, until they start turning pink.
- Flip shrimp and add 2 tsp ginger paste, 1 grated garlic clove, 2 Tbsp soy sauce, and juice of 1 lime.
- Cook for another 1–2 minutes, stirring to coat shrimp in sauce.
- Remove shrimp from heat and transfer to a bowl.
- Divide cooked rice into 4 bowls.
- Top each bowl with shrimp, cubed avocado, scallions, cilantro, and sesame seeds.
- Drizzle spicy mayo over each bowl.
- Serve immediately with seaweed squares.
Notes
- Kewpie mayo has a richer, tangier flavor than regular mayo—worth seeking out for the best results.
- If your shrimp are frozen, thaw them under cold running water for 5–7 minutes before cooking.
| Calories | 663kcal |
| Carbohydrates | 66g |
| Fiber | 6g |
| Fat | 31g |
| Protein | 30g |
| Cholesterol | 222g |
