Description
Delicious and colorful shrimp rice bowls featuring perfectly cooked jasmine rice, sautéed shrimp, fresh avocado, cucumber, radishes, and green onions, all topped with a creamy and spicy sriracha mayo. A quick and satisfying meal ready in just 30 minutes, perfect for lunch or dinner.
Ingredients
Scale
Shrimp and Rice
- 1 lb (450 g) cooked shrimp, peeled and deveined
- 2 cups (400 g) jasmine rice
- Olive oil, for cooking the shrimp
- Salt and pepper, to taste
Vegetables and Toppings
- 2 ripe avocados, sliced
- 1 cucumber, thinly sliced
- 6 radishes, thinly sliced
- 4 green onions, chopped
- 2 tablespoons sesame seeds
Spicy Mayo Sauce
- 1/2 cup (120 ml) mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon lime juice
Instructions
- Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium pot, combine the rinsed rice with 4 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Rest and Fluff the Rice: Remove the pot from heat and let the rice sit covered for an additional 5 minutes to steam. Then, fluff the rice gently with a fork to separate grains.
- Sauté the Shrimp: Heat a tablespoon of olive oil in a skillet over medium heat. Add the cooked shrimp, season with salt and pepper, and sauté for 3 to 5 minutes until warmed through and slightly crisped.
- Make the Spicy Mayo: In a small bowl, combine mayonnaise, sriracha sauce, and lime juice. Mix well until smooth and creamy.
- Assemble the Bowls: Divide the cooked rice evenly among 4 bowls. Top each bowl with sautéed shrimp, sliced avocado, cucumber, radishes, and chopped green onions.
- Add the Finishing Touches: Drizzle the spicy mayo over each bowl generously and sprinkle with toasted sesame seeds for a nutty crunch.
Notes
- For extra flavor, marinate shrimp briefly before sautéing or add a splash of soy sauce during cooking.
- Use brown jasmine rice for a healthier whole grain version, but increase cooking time accordingly.
- Adjust the amount of sriracha in the spicy mayo to control the heat level.
- Leftover spicy mayo can be stored in the refrigerator for up to 3 days.
- For a low-fat option, substitute mayonnaise with Greek yogurt.
