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Shrimp Rice Bowls with Spicy Mayo

Shrimp rice bowls with spicy mayo are a quick Asian-fusion meal with pink, pan-seared shrimp and a vibrant orange drizzle. Fluffy white rice is topped with garlicky ginger shrimp and finished with sriracha-lime mayo and crunchy garnish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Cuisine: Asian Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Large shrimp
  • 1.5 lb large shrimp peeled and deveined
  • green onions for garnish
  • sesame seeds for garnish
  • nori strips for garnish
Spicy mayo
  • 0.5 cup mayonnaise
  • 2 tbsp sriracha divided use (also used in shrimp coating)
  • 1 tbsp lime juice
  • 1 tsp sesame oil
Shrimp skillet
  • 2 tbsp sesame oil
  • 3 cloves garlic minced
  • 1 tsp ginger minced
  • 3 tbsp soy sauce
  • 1 tsp sriracha plus extra sriracha for spicy mayo
  • 2 cup cooked white rice

Equipment

  • 1 large skillet

Method
 

Make the spicy mayo
  1. Combine mayonnaise, sriracha, lime juice, and sesame oil in a small bowl until smooth.
  2. Keep the spicy mayo at room temperature while you cook the shrimp so it stays drizzleable.
Cook the shrimp
  1. Heat sesame oil in a large skillet over medium-high heat until shimmering.
  2. Add minced garlic and minced ginger and cook for 30 seconds, stirring, until fragrant.
  3. Add shrimp in a single layer and cook 2-3 minutes per side, until pink and cooked through.
  4. Pour soy sauce and sriracha over the shrimp and toss to coat, cooking for another 30 seconds.
Assemble the bowls
  1. Divide cooked rice into four serving bowls as the base.
  2. Top each bowl with the shrimp and arrange neatly over the rice.
  3. Drizzle generously with spicy mayo in a zigzag or spiral pattern.
  4. Finish with green onions, sesame seeds, and nori strips for garnish.
  5. Serve immediately for best texture.

Notes

Pro tip: Pat the shrimp dry before searing so you get better browning and prevent watery sauce. Store leftovers in an airtight container in the refrigerator up to 3 days; keep rice, shrimp, and spicy mayo separate if possible. Freezing isn’t recommended for best texture. For a gluten-free option, use gluten-free soy sauce in the shrimp coating.