– **Title**: Shrimp Rice Bowls with Spicy Mayo
– **Ingredients**:
– 1 lb large shrimp, peeled and deveined
– 2 cups cooked rice (white or brown)
– 1 avocado, sliced
– 1 cup cucumber, thinly sliced
– 1/2 cup carrots, shredded
– 1/4 cup green onions, sliced
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– 1 tbsp olive oil
– Salt and pepper to taste
– Sesame seeds for garnish
– **For Spicy Mayo**:
– 1/2 cup mayonnaise
– 1 tbsp sriracha (adjust based on spice preference)
– 1 tsp lime juice
– **Instructions**:
1. In a bowl, mix mayonnaise, sriracha, and lime juice to create the spicy mayo. Adjust sriracha to taste for desired heat. Set aside.
2. In a skillet, heat the olive oil over medium-high heat. Add the shrimp and season with salt and pepper. Cook until the shrimp turn pink and are cooked through, about 3-4 minutes. Remove from heat.
3. To assemble the bowls, divide the cooked rice among serving bowls.
4. Top the rice with the sautéed shrimp, sliced avocado, cucumber, and shredded carrots.
5. Drizzle with soy sauce and sesame oil.
6. Finish by drizzling the spicy mayo over the top and sprinkle with sesame seeds and green onions.
7. Serve immediately and enjoy your Shrimp Rice Bowls with Spicy Mayo!
Key Ingredients & Substitutions
Shrimp: Fresh shrimp is best for this recipe, but you can use frozen shrimp too. Just ensure they’re peeled and deveined. If shrimp isn’t your thing, try chicken or tofu for a different protein source.
Jasmine Rice: Jasmine rice gives a lovely aroma and texture. If you don’t have it, basmati or long-grain rice works well too. Quinoa is also a healthy substitute if you’re looking for a gluten-free option.
Avocado: Sliced avocado adds creaminess. If avocados aren’t in season, you could swap in diced cucumber or a dollop of guacamole instead. Both will add freshness to the dish!
Spicy Mayo: Mayonnaise is a base, but Greek yogurt is a healthier alternative with a tangy taste. Adjust Sriracha to control the heat—start small if you’re concerned about spiciness!
How Do I Cook Perfect Jasmine Rice?
Cooking jasmine rice perfectly is important for this dish. Rinsing it helps remove excess starch, which keeps the rice fluffy. Here’s how:
- Rinse rice under cold water until it runs clear—this removes the starch.
- Combine rinsed rice with 2 cups of water in a pot.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- After cooking, let it sit covered for 10 minutes. This helps the rice finish cooking and absorb any remaining moisture.
Following these steps will give you light, fluffy rice that pairs well with the shrimp and veggies. Enjoy cooking!
How to Make Shrimp Rice Bowls with Spicy Mayo
Ingredients You’ll Need:
For the Rice Bowl:
- 1 lb shrimp, peeled and deveined
- 2 cups jasmine rice
- 2 cups water
- 1 avocado, sliced
- 1/2 cup shredded carrots
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon soy sauce (optional)
For the Spicy Mayo:
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha (adjust to taste)
- 1 teaspoon lemon juice
- Salt to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 30 minutes to cook, totaling around 40 minutes. You’ll spend some time cooking the rice and the shrimp, then mixing up the spicy mayo, making it a quick and tasty meal!
Step-by-Step Instructions:
1. Cook the Rice:
Start by rinsing the jasmine rice under cold water until it runs clear. This removes extra starch and helps with cooking. In a pot, combine the rinsed rice and 2 cups of water. Bring it to a boil, then lower the heat, cover the pot, and let it simmer for about 15 minutes until all the water is absorbed. Afterward, remove it from heat and let it sit, covered, for another 10 minutes to finish cooking.
2. Prepare the Spicy Mayo:
While the rice is cooking, grab a small bowl. Mix together the mayonnaise, Sriracha, lemon juice, and a pinch of salt. Taste and adjust the heat by adding more Sriracha if you like it spicier!
3. Cook the Shrimp:
In a large skillet, heat the olive oil over medium-high heat. Add the peeled and deveined shrimp to the pan. Season them with salt and pepper, and if you’d like, add the soy sauce for an extra kick. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and are fully cooked.
4. Assemble the Bowls:
Once the rice is done, fluff it with a fork and divide it amongst your serving bowls. Top each bowl with the cooked shrimp, sliced avocado, shredded carrots, and sprinkle with chopped green onions and fresh cilantro for a burst of flavor and color!
5. Drizzle with Spicy Mayo:
Generously drizzle the spicy mayo over the shrimp and rice in each bowl. This adds a delicious kick that ties everything together.
6. Serve and Enjoy:
Your shrimp rice bowls are now ready! Serve them right away and enjoy your flavorful meal that’s packed with yummy ingredients and a spicy twist!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! If using frozen shrimp, make sure to thoroughly thaw them before cooking. You can thaw shrimp overnight in the fridge or place them in a sealed bag and submerge in cold water for quicker thawing. Pat dry to ensure they cook evenly.
What Can I Substitute for Jasmine Rice?
If you don’t have jasmine rice, you can easily substitute it with basmati rice or even regular long-grain white rice. Just keep in mind that cooking times may vary slightly; follow the package instructions for best results.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can warm the rice and shrimp in the microwave, or on the stovetop with a splash of water to keep everything moist, especially the rice.
Can I Make the Spicy Mayo Ahead of Time?
Yes, you can make the spicy mayo ahead of time! Mix it up and store it in an airtight container in the fridge for up to a week. Just give it a good stir before using, and feel free to adjust the spice level if it has mellowed after sitting.
