Shrimp Rice Bowls With Spicy Mayo Recipe
Shrimp Rice Bowls with Spicy Mayo are packed with juicy shrimp sautéed in a tangy soy-lime-ginger sauce, nestled over fluffy white rice and topped with creamy avocado, crisp scallions, sesame seeds, and a bold spicy mayo drizzle. Fresh, flavorful, and ready in minutes!
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.