Description
A quick, budget-friendly weeknight dinner featuring tender shrimp, fluffy rice, and crunchy vegetables topped with a creamy, spicy mayo sauce. This forgiving recipe comes together in under 20 minutes using simple pantry staples.
Ingredients
Scale
- 1 cup Jasmine or Short-Grain Rice
- 1.5 cups Water
- 1 pound Raw Shrimp, peeled and deveined
- 0.5 cup Mayonnaise
- 2–3 tablespoons Sriracha Sauce
- 1 tablespoon Soy Sauce
- 1 Lime, juiced
- 1 medium Cucumber, diced
- 1 ripe Avocado, sliced
- 2 stalks Green Onions, thinly sliced
- 1 tablespoon White Sesame Seeds
- 1 teaspoon Oil (for cooking shrimp)
- Salt and Pepper to taste
Instructions
- Rinse the rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- While the rice cooks, whisk together mayonnaise, sriracha, soy sauce, and lime juice in a small bowl until smooth. Adjust spice or tanginess to taste.
- Dice the cucumber, slice the avocado, and thinly slice the green onions. Keep vegetables separate to maintain crispness.
- Pat the thawed shrimp dry with paper towels. Heat oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Season with salt and pepper, then remove from heat.
- Place a generous scoop of warm rice at the bottom of each bowl. Arrange shrimp, cucumber, and avocado on top. Drizzle generously with spicy mayo sauce and garnish with green onions and toasted sesame seeds.
Notes
Rinse rice to remove excess starch and prevent gumminess. Dry shrimp thoroughly before cooking to ensure a good sear rather than steaming. Toast sesame seeds in a dry pan for enhanced nutty flavor. Store components separately in the fridge to prevent rice from becoming soggy. Reheat with a splash of water to restore moisture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 1 bowl per person
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 22
- Saturated Fat: 4
- Carbohydrates: 45
- Fiber: 5
- Protein: 25
Keywords: shrimp rice bowls, spicy mayo, budget dinner, weeknight meals, quick recipes, healthy eating, meal prep, gluten-free options