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–+ servings
Shrimp Rice Bowls

Shrimp Rice Bowls: A Quick and Flavorful Dinner Delight

Shrimp Rice Bowls combine tender shrimp, fluffy rice, and bold flavors, perfect for busy weeknights or impressing guests.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound shrimp substitute with chicken or tofu for a different twist
  • 1 teaspoon smoked paprika can use regular paprika or cayenne for more heat
For the Rice
  • 2 cups rice jasmine rice is ideal, but brown rice works too
For the Spicy Mayo
  • 1/2 cup mayonnaise can be swapped for Greek yogurt
  • 2 tablespoons sriracha adjust to spice preference
  • 1 tablespoon lime juice lemon juice can replace lime
For Extra Flavor
  • 1 teaspoon garlic powder can use fresh garlic for bolder taste
  • 1 teaspoon onion powder replace with fresh onions if preferred
For Fresh Additions
  • 1 cup shredded carrots customize with any veggies
  • 1 cup cucumber choose seasonal options
  • 1 avocado sliced swap for edamame for a plant-based alternative
  • 1/4 cup green onions sprinkled on top for color

Equipment

  • Mixing bowl
  • Skillet

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, combine mayonnaise, sriracha, and lime juice. Stir until smooth and creamy, adjusting the sriracha as needed.
  2. Heat a tablespoon of olive oil in a large skillet over medium-high heat.
  3. Add the shrimp to the skillet and season with smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for 3-5 minutes until pink and opaque.
  4. Prepare rice according to package instructions. Set aside 2 cups for the bowls.
  5. Layer a portion of rice in serving bowls, top with the sautéed shrimp and add shredded carrots, cucumber, avocado, and green onions.
  6. Drizzle the spicy mayo over the bowls. Optionally, add soy sauce or tamari.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Meal prep by preparing the spicy mayo and chopping vegetables ahead of time; they can be stored in the fridge for quick assembly.

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