Shrimp Rice Bowls with Spicy Mayo
Juicy seared shrimp, fluffy rice, crisp veggies, and a creamy spicy mayo drizzle come together in one of the easiest shrimp lunch recipes you'll ever make at home.
Why You'll Love These Shrimp Rice Bowls
If you have been searching for easy Asian shrimp recipes that come together in under 40 minutes, this is the bowl to bookmark. Sweet, juicy shrimp get a quick sear in garlic and sesame oil, then everything gets piled onto warm rice with crisp, colorful veggies and finished with a creamy, spicy mayo drizzle that ties it all together. It is bright, it is satisfying, and it tastes like something you would order at your favorite poke spot, except it costs a fraction of the price to make at home.
This shrimp and rice bowl recipe is endlessly flexible too. Think of it as a build your own bowl situation. Once you have the rice, shrimp, and sauce ready, you can load up on whatever veggies you have in the fridge. It is also one of those rare dinner ideas with shrimp that doubles beautifully as a make ahead lunch, so do not be afraid to make a double batch.
Before we get cooking, the right tools and a few key ingredients really do make a difference here. A good nonstick skillet keeps the shrimp from sticking and helps you get that quick golden sear, and a sharp knife makes slicing the avocado and cucumber a breeze. If your pantry is missing sriracha, sesame oil, or good quality rice vinegar, now is a great time to stock up since these three ingredients show up again and again in Asian inspired weeknight cooking.
What You'll Need for Spicy Mayo Shrimp Bowls
The ingredient list is short, but every component pulls its weight:
- Shrimp: Large, peeled, and deveined shrimp cook in minutes and soak up the garlicky glaze beautifully.
- Jasmine rice: Light, fluffy, and slightly fragrant, it is the perfect base for soaking up sauce.
- Spicy mayo: Just mayonnaise and sriracha, but it instantly makes this taste like a restaurant dish.
- Crunchy veggies: Cucumber, carrot, and edamame add freshness and texture in every bite.
- Avocado: For creaminess that balances the heat from the sriracha.
Chef's Tip: Do not overcook your shrimp. They go from perfectly juicy to rubbery in under a minute, so pull them off the heat the moment they turn pink and curl into a loose C shape.
How to Make Shrimp Rice Bowls with Spicy Mayo
Start your rice first since it takes the longest. While it simmers, whisk together your spicy mayo so it has time to chill and meld in the fridge. Then it is just a matter of searing the shrimp in a hot skillet with garlic and sesame oil until they are pink and glazed in a little soy sauce and rice vinegar. The whole stovetop process takes about 8 minutes from start to finish, which makes this one of those healthy shrimp meal prep recipes you can genuinely make on a busy weeknight.
Once everything is cooked, assembly is the fun part. Think of building these bowls almost like you would a nautical bowls recipe inspired by the sea, layering rice, glazed shrimp, and crisp veggies before finishing with that gorgeous drizzle of spicy mayo. A scattering of sesame seeds and green onion on top makes each bowl look like it came straight from a restaurant menu.
Ready to make it? Here is the full step by step recipe:
Shrimp Rice Bowls with Spicy Mayo
Juicy seared shrimp, fluffy rice, crisp veggies, and a creamy spicy mayo drizzle come together in one of the easiest shrimp lunch recipes you'll ever make at home.
Ingredients
- 1 1/2 cups jasmine rice, rinsed
- 1 lb large shrimp, peeled and deveined
- 1/2 cup mayonnaise, use Japanese mayo if you have it
- 2 tbsp sriracha, adjust to taste
- 2 tbsp soy sauce, low sodium preferred
- 1 tbsp rice vinegar
- 1 tbsp sesame oil, toasted
- 2 cloves garlic, minced
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 1/2 cup carrot, shredded
- 1/2 cup edamame, shelled and cooked
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds, for garnish
- 1 lime, cut into wedges
- 1/4 tsp salt and black pepper, to taste, each
Instruction
Cook the jasmine rice according to package directions, then fluff with a fork and set aside, covered, to stay warm.
While the rice cooks, whisk together the mayonnaise and sriracha in a small bowl until smooth. Taste and add more sriracha if you like it spicier. Set aside.
Pat the shrimp dry and season with salt and pepper.
Heat sesame oil in a large skillet over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant.
Add the shrimp in a single layer and sear for 2 minutes per side, until pink and just cooked through.
Pour in the soy sauce and rice vinegar, tossing the shrimp to coat in the glaze for about 30 seconds, then remove from heat.
Divide the warm rice between four bowls.
Top each bowl with seared shrimp, sliced avocado, cucumber, shredded carrot, and edamame.
Drizzle generously with the spicy mayo and sprinkle with green onions and sesame seeds.
Serve immediately with lime wedges on the side for squeezing over the top.
Equipment
- Medium saucepan or rice cooker
- Large nonstick skillet
- Mixing bowls
- Sharp knife and cutting board
- Whisk
Notes
Serving and Storage Tips
These bowls are best enjoyed warm, right after assembling, but they also hold up well as a cold lunch the next day, similar to a shrimp poke bowl recipe you might pick up for takeout. If you are meal prepping, store the rice and shrimp together in one container and keep the avocado, cucumber, and spicy mayo separate until you are ready to eat. This keeps everything tasting fresh rather than soggy.
For leftovers, the cooked shrimp and rice will keep in the fridge for up to 3 days in an airtight container. A quick 30 second zap in the microwave brings them right back to life. The spicy mayo can be made well ahead of time and stored in a small jar in the fridge for up to a week, so you always have it on hand for salads, sandwiches, or another batch of shrimp lunch recipes down the road.
Variations to Try
This recipe is a great jumping off point for your own spin. Try swapping the rice for brown rice, cauliflower rice, or even quinoa for a different texture. Pineapple chunks add a sweet tropical note that pairs beautifully with the spicy mayo, and a handful of crushed peanuts on top brings a nice crunch. However you build it, this is the kind of versatile, crowd pleasing bowl that earns a permanent spot in your weekly lunch and dinner rotation.
