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- 1 lb shrimp, peeled and deveined - 2 cups cooked jasmine rice - 1 ripe avocado, sliced - 1 cup shredded carrots - 1 cup green cabbage, thinly sliced - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon olive oil - 1 tablespoon freshly squeezed lime juice - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - ½ cup mayonnaise - 1-2 tablespoons sriracha (adjust to taste) - A sprinkle of sesame seeds for garnish - Fresh cilantro leaves for garnish In this recipe, I keep it simple yet flavorful. First, I focus on the shrimp. You want them fresh, peeled, and deveined. This makes cooking easy and fast. I love using jasmine rice as a base. It’s fluffy and fragrant. The ripe avocado adds creaminess. Next, I add colorful veggies. Shredded carrots bring crunch. Thinly sliced cabbage adds freshness. These veggies not only taste great but also make the dish look vibrant. Then we have the seasonings. Soy sauce gives a savory kick. Sesame oil adds a nice nutty taste. Lime juice brightens the dish. I use garlic powder and paprika for depth. Don’t forget salt and pepper to balance everything. Lastly, let’s talk about the spicy mayo. This is a key part of the meal. Mix mayonnaise with sriracha. You can adjust the heat to your liking. A sprinkle of sesame seeds and fresh cilantro make for a nice touch. You can find the complete details in the Full Recipe. Enjoy the colorful and tasty shrimp rice bowls with spicy mayo! To start, take the shrimp and put them in a large bowl. Add soy sauce, sesame oil, lime juice, garlic powder, paprika, salt, and pepper. Mix it well until the shrimp are coated. Let the shrimp sit for 15 minutes. This step gives the shrimp great flavor. While the shrimp is marinating, make the spicy mayo. In a small bowl, combine mayonnaise and sriracha. Stir until smooth. Taste it to check the spice level. You can add more sriracha if you want it spicier. Heat olive oil in a non-stick skillet over medium-high heat. Once the oil is hot, add the marinated shrimp. Sauté the shrimp for about 3-5 minutes. They should turn pink and opaque. Remove them from heat when done. Now, it’s time to put everything together. Start with a base of jasmine rice in each bowl. Neatly layer the shredded carrots, sliced avocado, and thinly sliced green cabbage on top. This creates a colorful and fresh look. Next, add the cooked shrimp on top of each bowl. Make sure to divide them evenly. Finally, drizzle the spicy mayo over everything. It adds a nice touch and flavor. Garnish with sesame seeds and fresh cilantro leaves for extra taste and visual appeal. Enjoy your meal! If you want the complete instructions, check the Full Recipe. To cook shrimp just right, keep these tips in mind: - Choose fresh shrimp. Look for shrimp that are firm and smell like the ocean. - Don't crowd the pan. Give shrimp space in the skillet to cook evenly. - Watch the color. Shrimp turn pink when cooked. Remove them from heat once they are opaque. - Timing is key. Cook shrimp for just 3 to 5 minutes, depending on size. Overcooking makes them tough. You can make spicy mayo your own with these ideas: - Add lime juice for a zesty twist. - Mix in garlic to enhance the flavor. - Try different hot sauces like chili garlic sauce or even a dash of wasabi. - Use Greek yogurt instead of mayo for a lighter option. A beautiful meal makes it more enjoyable to eat. Here are some tips: - Use colorful bowls to make your dish pop. - Layer your ingredients. Start with rice, then add veggies, and top with shrimp. - Garnish wisely. A sprinkle of sesame seeds and cilantro adds color and flavor. - Add lime wedges on the side for that extra burst of freshness. These tips will help you create a delightful shrimp rice bowl that looks as good as it tastes! For all the details, check out the Full Recipe. {{image_4}} If shrimp isn't your thing, you can swap it out. Chicken works well and keeps the dish light and tasty. Just cube the chicken and marinate it like you would the shrimp. If you prefer a plant-based option, try tofu. Use firm tofu and press it to remove excess water. Then, cut it into cubes and marinate. Both options give you a great flavor. The rice you use can change the dish a lot. Jasmine rice is tasty, but brown rice adds a nutty flavor and more fiber. For a low-carb choice, try cauliflower rice. It cooks quickly and soaks up the flavors well. Sushi rice is another fun option. It’s sticky and makes for a great base. Toppings make your shrimp rice bowls even better. Try adding pickled vegetables for a tangy crunch. Seaweed can also add a nice salty flavor and a touch of umami. You can include sliced radishes or chopped scallions for more color and texture. Get creative and make it your own! To store leftovers, place them in airtight containers. The shrimp rice bowls stay fresh for up to three days in the fridge. Make sure to cool them down first before sealing. This helps keep flavors intact. For longer storage, you can freeze individual components. Freeze shrimp, rice, and veggies separately. Use freezer-safe bags or containers. They can last up to three months in the freezer. When ready to eat, just pull them out and thaw. When reheating, do it slowly. Use a skillet over medium heat for the shrimp and veggies. This helps them keep their texture. For rice, add a splash of water in a pan. Cover it to steam for a few minutes. This warms the rice without drying it out. Enjoy your meal as if it were fresh! Yes, you can use frozen shrimp. To thaw them, place the shrimp in a bowl of cold water. Change the water every 10 minutes until they are soft. This usually takes about 30 minutes. After thawing, drain and pat them dry before marinating. Using frozen shrimp is a great way to save time. You can serve many tasty sides with shrimp rice bowls. Here are a few ideas: - Steamed broccoli or green beans for a healthy crunch. - A simple cucumber salad for a refreshing touch. - Edamame for a protein boost and fun texture. - A light miso soup to complement the meal. These sides add variety and balance to your meal. If you love heat, here are some ways to spice it up: - Add more sriracha to the spicy mayo. Start with one extra tablespoon. - Toss in red pepper flakes when cooking the shrimp. - Use a spicier hot sauce like habanero or chili paste in the mayo. - Mix in chopped jalapeños or serrano peppers for fresh heat. Adjust the spice level to match your taste buds. For the complete Spicy Shrimp Crunch Rice Bowls recipe, check the [Full Recipe](#). Here, you will find all the details to make this delightful dish. In this blog post, we explored making Spicy Shrimp Crunch Rice Bowls. We discussed the main ingredients, from shrimp and rice to fresh veggies and zesty sauces. I walked you through step-by-step instructions to marinate, cook, and assemble your dish. Plus, I shared tips for perfect shrimp, custom mayo, and attractive presentation. Don't forget you can easily customize this dish with different proteins and rice. Enjoy creating your own version, and remember, these bowls are not just tasty; they're also a fun meal for sharing.

Shrimp Rice Bowls with Spicy Mayo

Elevate your dinner game with these Spicy Shrimp Crunch Rice Bowls! Perfectly marinated shrimp are paired with fluffy jasmine rice, fresh avocado, vibrant veggies, and a drizzle of zesty spicy mayo. This quick recipe takes just 30 minutes and offers a burst of flavor in every bite. Whether for a weeknight meal or a weekend treat, these bowls are a must-try! Click through to explore the full recipe and delight your taste buds today!
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Ingredients
  

1 lb shrimp, peeled and deveined

2 cups cooked jasmine rice

1 ripe avocado, sliced

1 cup shredded carrots

1 cup green cabbage, thinly sliced

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon olive oil

1 tablespoon freshly squeezed lime juice

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

½ cup mayonnaise

1-2 tablespoons sriracha (adjust to taste)

A sprinkle of sesame seeds for garnish

Fresh cilantro leaves for garnish

Instructions
 

Marinate the Shrimp: In a large mixing bowl, combine the peeled and deveined shrimp with soy sauce, sesame oil, freshly squeezed lime juice, garlic powder, paprika, and a pinch of salt and pepper. Mix well to ensure all shrimp are evenly coated. Let marinate for at least 15 minutes at room temperature.

    Prepare the Spicy Mayo: While the shrimp is marinating, prepare the spicy mayo. In a small bowl, combine mayonnaise and sriracha. Stir until fully blended. Taste and adjust the level of sriracha according to your preferred spiciness.

      Cook the Shrimp: Heat olive oil in a non-stick skillet over medium-high heat. Once the oil is hot, carefully add the marinated shrimp. Sauté for approximately 3-5 minutes, turning occasionally, until the shrimp are pink, opaque, and cooked through. Remove from heat.

        Assemble the Bowls: In serving bowls, create a base layer of fluffy cooked jasmine rice. Neatly arrange the shredded carrots, sliced avocado, and thinly sliced green cabbage on top of the rice, allowing for a colorful presentation.

          Add Cooked Shrimp: Generously place the sautéed shrimp on top of each bowl, ensuring an even distribution amongst the servings.

            Drizzle with Spicy Mayo: Drizzle the prepared spicy mayonnaise over the shrimp and vegetable layers, allowing it to cascade beautifully.

              Garnish: To finish, sprinkle sesame seeds and fresh cilantro leaves on top for a burst of flavor and visual appeal.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the bowls in vibrant, colorful dishes, neatly arranging each ingredient in sections for a striking display. Add lime wedges on the side for a zesty touch that enhances the flavors!