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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
Cook Time 12 minutes
Total Time 22 minutes
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.