Description
A quick and healthy meal featuring juicy shrimp, fluffy rice, fresh veggies, and a spicy mayo drizzle, perfect for busy nights.
Ingredients
Shrimp and Rice Preparation
- 1 lb Shrimp, peeled and deveined (Use fresh or thawed frozen shrimp; medium shrimp is preferred.)
- 2 cups Rice (white, brown, jasmine, or cauliflower) (Cook according to package instructions or use leftover rice.)
- 1 tbsp Olive oil or avocado oil (For cooking shrimp.)
- 1 clove Garlic (Fresh or substitute with garlic powder.)
- to taste Salt and pepper
- 1 tsp Paprika or chili powder (Optional for extra flavor.)
Fresh Veggies
- 1 cup Cucumber, chopped (For crunch.)
- 1 cup Shredded carrot (For added texture.)
- 1 cup Red cabbage, shredded (For color.)
- 1 medium Avocado, sliced (For creaminess.)
- 2 tbsp Scallions, chopped (For garnish.)
Spicy Mayo Sauce
- 1/3 cup Mayo
- 1-2 tbsp Sriracha (Adjust to taste.)
- 1 tsp Lime juice
- pinch Salt
Optional Toppings
- 2 tbsp Sesame seeds (For garnish.)
- 2 tbsp Cilantro, chopped (For freshness.)
- 1/4 cup Pickled onions, optional
Instructions
Preparation
- Cook your rice according to package instructions or warm leftover rice with a splash of water.
- Pat the shrimp dry with paper towels.
- Season the shrimp with salt, pepper, garlic, and paprika (or chili powder).
Cooking
- Heat a skillet on medium-high heat, add oil, and cook shrimp for 1-2 minutes per side until pink and curled into a loose ‘C’ shape.
- While shrimp cools, mix together spicy mayo in a small bowl.
Assembly
- Build the bowls: start with rice, then top with shrimp, scatter veggies, and drizzle spicy mayo over everything.
Notes
For meal prep, store rice, shrimp, and veggies separately to keep everything fresh. Shrimp is best consumed within 2-3 days, and rice can last up to 4 days. Warm them gently when ready to eat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course
- Cuisine: Asian, Healthy