Spicy Shrimp & Vegetable Rice Bowl with Spicy Mayo Recipe

This spicy shrimp and vegetable rice bowl came from wanting something quick and balanced that didn’t feel heavy.

Shrimp cooks in just a few minutes, and pairing it with simple vegetables and warm rice makes a weeknight meal that’s easy to assemble but still satisfying.

The heat is mellow enough to enjoy but brings enough kick to keep the dish interesting.

Behind the Recipe

I usually make this on nights when I don’t want to spend much time prepping ingredients. Most vegetables work, and shrimp absorbs flavor quickly, so the spicy seasoning blends into the bowl without extra effort. It’s the kind of recipe you can build from whatever is already in the fridge, which makes it practical for busy evenings.

Recipe Origin or Trivia

Rice bowls have roots in many cultures, each with its own approach to layering proteins, vegetables, and grains. This version leans on simple pantry staples—chili flakes, soy sauce, garlic, and a touch of honey—to create a lightly spicy glaze that works well with shrimp.

Why You’ll Love This Recipe

• Quick Cooking: Shrimp cooks in minutes, making this ideal for weeknights.
• Naturally Colorful: A mix of veggies adds flavor, crunch, and brightness.
• Custom Heat: Make it mild or fiery.
• Balanced Bowl: Protein, veggies, and rice in one simple meal.
• Pantry-Friendly: Uses common spices and sauces.
• Versatile Base: Works with white rice, brown rice, or quinoa.
• Healthy Lean Protein: Shrimp keeps the dish light but filling.
• Great for Meal Prep: Reheats beautifully.

Chef’s Pro Tips for Perfect Results

• Pat shrimp dry before cooking—they sear better and stay firm.
• Cook shrimp just until pink; overcooking makes them rubbery.
• Add veggies in stages so each cooks evenly.
• Taste the sauce before adding it—you can adjust heat easily.
• A small splash of lime or lemon at the end brightens everything.

Kitchen Tools You’ll Need

1. Large skillet or wok
2. Knife and cutting board
3. Mixing bowl
4. Rice cooker or pot for the rice
5. Spatula or wooden spoon

Ingredients in This Recipe

1. 1 cup short-grain rice
2. 2 cups water
3. ½ cup mayonnaise
4. 1–2 tablespoons Sriracha
5. 1 tablespoon sesame oil
6. 1 lb shrimp, peeled and deveined
7. 1 carrot, julienned
8. 1 bell pepper, sliced
9. 1 zucchini, sliced
10. 2 cloves garlic, minced
11. 2 tablespoons soy sauce
12. 2 green onions, sliced
13. 1 lime, cut into wedges

Ingredient Substitutions

1. Chicken or tofu can replace shrimp.
2. Tamari or coconut aminos can replace soy sauce.
3. Broccoli, snap peas, or cabbage can stand in for the listed veggies.
4. Brown rice, quinoa, or cauliflower rice also work.

Ingredient Spotlight

Shrimp: With its naturally mild taste, it takes on spices quickly, making it ideal for bold bowls like this.
Chili Sauce: Provides the signature heat and tang that balances the vegetables and rice.

Instructions for Making This Recipe

1. Cook the rice according to package instructions and set aside.
2. In a small bowl, whisk together the mayonnaise and Sriracha until smooth. Set aside.
3. Heat sesame oil in a large skillet or wok over medium-high heat.
4. Add the carrots and bell pepper and sauté for 2–3 minutes.
5. Add the zucchini and garlic and cook for 1–2 minutes until just tender.
6. Add the shrimp and cook for 2–3 minutes per side until pink and opaque.
7. Stir in the soy sauce and toss to coat.
8. Divide the cooked rice into bowls and top with shrimp and vegetables.
9. Finish with sliced green onions, a squeeze of fresh lime juice, and a generous drizzle of spicy mayo.

Spicy Shrimp & Vegetable Rice Bowl with Spicy Mayo

This dish features tender shrimp stir-fried with toasted rice and fresh vegetables, served over fluffy rice, and topped with a spicy mayo drizzle. The dish offers a combination of crispy, tender, and creamy textures, with vibrant flavors and a visually appealing presentation.

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 4

Course: Main Course

Cuisine: Street Food Inspired

Calories: 550

Ingredients Equipment Method

Ingredients

  

• 1 cup short-grain rice
• 2 cups water
• ½ cup mayonnaise
• 1 –2 tablespoons Sriracha
• 1 tablespoon sesame oil
• 1 lb shrimp peeled and deveined
• 1 carrot julienned
• 1 bell pepper sliced
• 1 zucchini sliced
• 2 cloves garlic minced
• 2 tablespoons soy sauce
• 2 green onions sliced
• 1 lime cut into wedges

Equipment

• Wok or Stir-Fry Pan
• Rice Cooker or Saucepan

Method

 

1. Cook the rice according to package instructions and set aside.
2. In a small bowl, whisk together the mayonnaise and Sriracha until smooth. Set aside.
3. Heat sesame oil in a large skillet or wok over medium-high heat.
4. Add the carrots and bell pepper and sauté for 2–3 minutes.
5. Add the zucchini and garlic and cook for 1–2 minutes until just tender.
6. Add the shrimp and cook for 2–3 minutes per side until pink and opaque.
7. Stir in the soy sauce and toss to coat.
8. Divide the cooked rice into bowls and top with shrimp and vegetables.
9. Finish with sliced green onions, a squeeze of fresh lime juice, and a generous drizzle of spicy mayo.

Texture & Flavor Secrets

• Slight crunch from vegetables keeps the bowl lively.
• Shrimp adds a tender, juicy bite that absorbs the sauce well.
• Lime brightens the heat, keeping the bowl refreshing rather than heavy.

Cooking Tips & Tricks

• Slice vegetables evenly so they cook at the same speed.
• Add a teaspoon of honey if you want a sweet-spicy balance.
• If using frozen shrimp, thaw completely and dry well before cooking.

What to Avoid

• Overcooking the shrimp—it becomes tough quickly.
• Adding too much soy sauce—it can overwhelm the fresh flavors.
• Crowding the pan—this prevents proper browning.

Nutrition Facts (Approx.)

• Calories: 450–520
• Protein: 30–32g
• Fat: 10–14g
• Carbs: 55–65g
• Fiber: 4–6g

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: About 22 minutes

Make-Ahead and Storage Tips

• Store rice and shrimp separately for best texture.
• Reheat shrimp gently to avoid toughness.
• Add fresh lime and green onion after reheating.

How to Serve This Dish

• In deep bowls for easy mixing
• With extra chili sauce on the side
• Topped with sesame seeds for extra flair
• Over greens for a lighter version

Creative Leftover Transformations

• Shrimp fried rice
• Shrimp tacos with spicy slaw
• Quick stir-fry with noodles
• Rice bowl topped with a fried egg

Additional Tips

1. Add ginger for extra depth.
2. A splash of sesame oil at the end adds nutty aroma.
3. For more heat, add red pepper flakes.

Make It a Showstopper

Serve the bowl with the shrimp arranged on top, vegetables layered by color, a fan of sliced green onions, and a lime wedge on the side. A sprinkle of sesame seeds or chili flakes adds a polished, restaurant-style finish.

Variations to Try

• Sweet & Spicy: Add pineapple chunks.
• Creamy Sauce: Toss shrimp in a light coconut milk sauce.
• Extra Veggie: Add broccoli, spinach, or snap peas.
• Garlic Lovers: Double the garlic and add roasted garlic paste.
• Thai-Inspired: Add fish sauce, basil, and lime.

FAQ’s

1. How do I keep shrimp tender? Cook only until pink and opaque.
2. Can I use frozen shrimp? Yes—just thaw and dry them well.
3. Is this dish spicy? It’s mildly spicy, but you can adjust easily.
4. Can I make it ahead? Yes, but add lime and green onions fresh.
5. Can I grill the shrimp? Yes—grilled shrimp adds smoky flavor.
6. What vegetables work best? Any quick-cooking options.
7. Can I use leftover rice? Absolutely—it reheats perfectly.
8. Is brown rice okay? Yes, it adds a hearty feel.
9. Can I make it dairy-free? It already is.
10. What if I want it sweeter? Add honey or sweet chili sauce.

Mahek Manchanda

Hi, I am Mahek Manchanda. The curious heart behind Dramatically Stirring. I’ve always been most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved with my whole heart: animals and food.