Description
This Quick and Easy Shrimp Rice Bowl with Creamy Mayo Sauce is a simple yet flavorful meal perfect for busy weeknights. Featuring tender sautéed shrimp, fragrant white rice, fresh avocado, and crunchy shredded carrots, all brought together with a spicy and tangy creamy mayo sauce, this dish is both satisfying and delicious. Ready in just 35 minutes, it’s a perfect balance of protein, veggies, and grains with a hint of heat and zest.
Ingredients
Scale
Shrimp and Main Ingredients
- 1 pound Shrimp (Fresh or frozen wild-caught)
- 2 cups Cooked White Rice (Jasmine or short-grain preferred)
- 1 medium Avocado (Slice fresh just before serving)
- 1 cup Shredded Carrots (Bell peppers can be substituted)
- 2 stalks Green Onions (Chives or shallots can be substitutes)
- 1 tablespoon Neutral Oil (e.g., avocado oil or canola)
Sauce Ingredients
- 1/2 cup Mayonnaise (Base for the sauce)
- 2 tablespoons Sriracha (Adjust for desired heat)
- 1 tablespoon Soy Sauce (Add to the sauce for flavor)
- 1 tablespoon Lime Juice (For added acidity)
Seasonings
- 2 tablespoons Soy Sauce (Low-sodium for a healthier option)
- 1 tablespoon Sesame Seeds (For visual appeal and flavor)
- Salt & Pepper to taste (Freshly ground pepper preferred)
Instructions
- Cook the Rice: Prepare the white rice according to the package instructions until tender and fluffy. Set aside, keeping it warm.
- Prepare the Sauce: In a mixing bowl, whisk together the mayonnaise, sriracha, 1 tablespoon soy sauce, and lime juice until smooth and well combined. Adjust the sriracha to taste if you prefer more or less heat.
- Season the Shrimp: Pat the shrimp dry using paper towels to remove excess moisture. Season them generously with salt and freshly ground black pepper on both sides.
- Cook the Shrimp: Heat the neutral oil in a skillet over medium-high heat. Once hot, add the shrimp in a single layer and cook for 1-2 minutes on each side, until they turn pink and are cooked through. Be careful not to overcook them to maintain their tenderness.
- Assemble the Bowls: Divide the cooked white rice between two bowls. Top each bowl with the cooked shrimp, freshly sliced avocado, shredded carrots, and chopped green onions.
- Add Sauce and Garnish: Drizzle the creamy mayo sauce evenly over the assembled bowls. Finish by sprinkling sesame seeds on top for added texture and flavor.
- Serve: Serve the bowls immediately while warm for the best taste and texture experience.
Notes
- For a healthier option, use low-sodium soy sauce and light mayonnaise.
- You can substitute the shredded carrots with bell peppers or cucumbers for added crunch.
- If you prefer a milder sauce, reduce the amount of sriracha.
- Use fresh lime juice for the brightest flavor.
- Wild-caught shrimp tends to have better flavor and texture but fresh or well-thawed frozen shrimp both work.
