Shrimp Rice Bowls with Spicy Mayo: When Dinner Needs a Wake-Up Call

Forget the usual go-to

That smell of rice, shrimp, a little garlic—nothing surprising there. But the real kicker is the spicy mayo. It’s not just heat; it’s that sort of slow-building tingle on your tongue, like a secret you can’t keep. I didn’t set out to reinvent the wheel. Just wanted a quick dinner that feels like a small rebellion against bland weeknights. The shrimp’s crispy edges, the crunch of fresh veggies, all topped with that unabashedly gooey mayo—these are the moments I crave. Tried it out after a bad day, and suddenly, it wasn’t just dinner. It was a tiny riot of flavor, a reminder that sometimes, simple is enough.

Spicy Garlic Shrimp Rice Bowl with Spicy Mayo

This dish features seasoned shrimp cooked until crispy, served over steamed rice with fresh vegetables. Topped with a spicy, creamy mayo sauce, it offers a combination of crunchy textures, tender seafood, and bold flavors, creating a visually appealing and flavorful bowl.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2

Course: Main Course

Cuisine: Asian

Calories: 550

Ingredients Equipment Method

Ingredients

  

• 1 cup white rice rinsed
• 12 count shrimp peeled and deveined
• 2 cloves garlic minced
• 1 tablespoon vegetable oil
• 1 cup mixed fresh vegetables such as bell peppers, carrots, cucumber, sliced
• 3 tablespoons mayonnaise
• 1 teaspoon sriracha adjust to taste
• 1 teaspoon soy sauce for marinade
• Salt and pepper to taste

Equipment

• Chef’s knife
• Cutting board
• Large skillet or frying pan
• Rice cooker or pot
• Mixing bowls
• Whisk

Method

 

1. Cook the rice using a rice cooker or pot according to package instructions until fluffy and tender. Fluff with a fork and set aside.
2. In a mixing bowl, combine the shrimp with minced garlic, soy sauce, salt, and pepper. Marinate for 5 minutes while preparing other ingredients.
   1 cup white rice
3. Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Add the marinated shrimp in a single layer and cook for 2-3 minutes per side until golden brown and crispy on the edges. Remove from skillet and set aside.
   1 cup white rice
4. Add the sliced vegetables to the same skillet and stir-fry for 2-3 minutes until slightly tender but still crisp. Remove from heat.
   1 cup white rice
5. Create the spicy mayo by whisking together mayonnaise and sriracha in a small bowl until smooth. Adjust sriracha to preferred spice level.
   1 cup white rice
6. Assemble the bowls by placing a bed of rice in each, topping with cooked shrimp and fresh vegetables. Drizzle generously with spicy mayo and serve immediately.
   1 cup white rice

And yeah, I’ll probably keep making this. Because it’s honest, easy, and kind of perfect for when you want your food to have a little attitude.