Description
A vibrant and flavorful shrimp rice bowl topped with creamy spicy mayo, making for a quick and satisfying meal with a perfect balance of heat and freshness!
Ingredients
For the Shrimp:
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1 lb shrimp, peeled and deveined
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1 tbsp olive oil
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1 tsp garlic powder
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½ tsp paprika
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½ tsp salt
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¼ tsp black pepper
For the Rice Bowls:
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2 cups cooked jasmine or basmati rice
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1 cucumber, sliced
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1 avocado, sliced
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1 small carrot, julienned
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2 tbsp fresh cilantro, chopped
For the Spicy Mayo:
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¼ cup mayonnaise
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1 tbsp sriracha sauce
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1 tsp lime juice
Instructions
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In a skillet, heat olive oil over medium heat. Season shrimp with garlic powder, paprika, salt, and pepper. Cook shrimp for 2-3 minutes per side until pink and fully cooked.
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In a small bowl, whisk together mayonnaise, sriracha, and lime juice to make the spicy mayo.
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Assemble the rice bowls by dividing rice into bowls. Top with shrimp, cucumber, avocado, and carrot.
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Drizzle with spicy mayo and garnish with fresh cilantro. Serve immediately.
Notes
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For a lighter version, substitute the mayonnaise with Greek yogurt.
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Add a squeeze of lemon or lime juice for extra zest.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 400 kcal
- Fat: 15 g
- Carbohydrates: 45 g
- Fiber: 4g
- Protein: 30 g