Ingredients
Scale
- 1 lb Shrimp, peeled and deveined
- 1 cup Jasmine Rice
- 1/2 cup Water
- 1/4 cup Mayonnaise
- 1 tbsp Sriracha (or more, to taste)
- 1 tbsp Soy Sauce
- 1 Avocado, diced
- 1/2 cup shredded Carrot
- 1/4 cup chopped Cilantro
- 1 Lime, cut into wedges
Instructions
- Step 1: Cook the rice according to package directions. Fluff with a fork and set aside.
- Step 2: While the rice cooks, prepare the spicy mayo. In a small bowl, whisk together mayonnaise and sriracha. Adjust sriracha amount to your preferred level of spiciness.
- Step 3: Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2-3 minutes per side, or until pink and opaque. Season with soy sauce during cooking.
- Step 4: Assemble the rice bowls. Divide the cooked rice evenly among bowls. Top with cooked shrimp, diced avocado, shredded carrots, and chopped cilantro.
- Step 5: Drizzle the spicy mayo generously over the shrimp and rice.
- Step 6: Serve immediately with lime wedges for squeezing over the top.
Notes
- Leftovers store beautifully in the fridge for up to 3 days; simply reheat gently in the microwave or a pan to avoid overcooking the shrimp.
- For a fun twist, reheat your shrimp rice bowls and top with a fried egg for extra protein and richness.
- Serve these bowls alongside a simple side salad for a complete and refreshing meal.
- To prevent the avocado from browning too quickly, add it to the bowl just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American