Spicy Mayo Shrimp Rice Bowl Recipe: Quick Weeknight Dinner

These Shrimp Rice Bowls with Spicy Mayo combine tender, seared shrimp with fluffy jasmine rice and a crisp mix of vegetables for a balanced, flavorful meal. The creamy, tangy-spicy mayo brings everything together and can be adjusted to your preferred heat level. This bowl is ideal for quick weeknight dinners, meal prep lunches, or anytime you want a satisfying seafood-forward meal that comes together in minutes.

Ingredients

• 7 frozen shrimp (thawed and patted dry)
• ½ cup jasmine rice
• ¼ cup pickled onions
• ¼ cup shredded carrots
• ¼ cup cucumber, thinly sliced
• 1 tbsp fresh cilantro, chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• ½ tsp sea salt
• ½ tsp black pepper

Spicy Mayo:

• ¼ cup mayonnaise
• 1½ tbsp sriracha (adjust to taste)
• Juice of ½ lemon
• 1 tsp honey
• ¼ tsp sea salt

Optional substitutions:

• Swap jasmine rice for brown rice for added fiber and a nuttier flavor.
• Use a dairy-free mayonnaise to make the spicy mayo suitable for dairy-free or vegan diets.

Instructions

Step 1: Prepare the Shrimp

Heat a non-stick skillet over medium heat and add 1 tbsp of olive oil. Once the oil shimmers, add the shrimp in a single layer. Season with ½ tsp sea salt and ½ tsp black pepper. Cook for 3–4 minutes per side, or until the shrimp turn opaque and have a light golden sear. Avoid overcooking to keep the shrimp tender.

Step 2: Prepare the Rice

Cook jasmine rice according to package directions until fluffy. If you use pre-cooked frozen rice, reheat it following the package instructions. Keep the rice warm while you finish the rest of the components.

Step 3: Make the Spicy Mayo

In a small bowl, whisk together the mayonnaise, sriracha, lemon juice, honey, and ¼ tsp sea salt. Taste and adjust the heat with more sriracha or balance the acidity with an extra splash of lemon or a touch more honey.

Step 4: Assemble the Rice Bowl

Place a serving of jasmine rice into a bowl. Top with the sautéed shrimp, shredded carrots, cucumber slices, pickled onions, and chopped herbs (cilantro and parsley). Arrange items so each bite includes a bit of everything.

Step 5: Finish and Serve

Drizzle the spicy mayo over the assembled bowl. For extra texture, sprinkle roasted sesame seeds, chopped toasted peanuts, or crispy wonton strips over the top. Serve immediately while the shrimp are warm.

Pro tip: If you’re prepping multiple bowls for the week, store cooked shrimp, rice, vegetables, and sauce separately and assemble just before eating to preserve texture and freshness.

• Use properly thawed shrimp: If using frozen shrimp, thaw in the refrigerator or under cold running water, then pat dry to remove excess moisture for a better sear.
• Prep in advance: Vegetables can be sliced and stored in airtight containers for several days, and the spicy mayo keeps well in the refrigerator for up to 4 days.
• Adjust spice: Tailor the sriracha amount to your taste. Add a pinch of smoked paprika or a dash of soy sauce to change the flavor profile.