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Shrimp Rice Bowl

A quick and nutritious shrimp rice bowl topped with vibrant vegetables and a creamy, spicy drizzle that's perfect for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound shrimp, peeled and deveined
  • 2 cups jasmine rice
  • 1 cup mixed crunchy vegetables (bell peppers, carrots, cucumbers) Feel free to use any crunchy veggies.
  • 1/2 cup mayonnaise
  • 1-2 tablespoons sriracha or your favorite spicy sauce Adjust based on desired spice level.
  • to taste Salt and pepper
  • for serving Lime wedges
  • for garnish (optional) Fresh herbs Cilantro works well.

Method
 

Cooking the Rice
  1. Cook the jasmine rice according to the package instructions. Make sure it’s fluffy; this will be the heart of your bowl.
Cooking the Shrimp
  1. While the rice is cooking, heat a skillet over medium heat and add a splash of oil.
  2. Toss in the shrimp, seasoning them with salt and pepper. Cook until they turn pink and opaque—this usually takes about 3-4 minutes.
Making the Sauce
  1. In a small bowl, mix together the mayonnaise with sriracha. Adjust the heat to your liking; I usually go for a solid tablespoon for a nice kick.
Assembling the Bowl
  1. Once everything is ready, it’s time to assemble. Start with a generous scoop of rice at the base of your bowl, followed by the beautifully cooked shrimp and a vibrant mix of vegetables.
  2. Drizzle the creamy sriracha mayo over the top, and don’t forget to garnish with lime wedges for that zesty finish.
  3. If you have fresh herbs on hand—like cilantro—they add a lovely aroma and additional flavor.

Notes

For extra crunch, consider adding chopped peanuts or sesame seeds on top. Store leftovers in an airtight container in the fridge for up to three days.