When you’re craving something fresh, flavorful, and ready in under half an hour, these shrimp rice bowls spicy mayo deliver exactly what you need. The tender, perfectly cooked shrimp paired with crisp vegetables and drizzled with creamy, spicy mayo creates a restaurant-quality meal that comes together in your own kitchen. This recipe works beautifully for busy weeknights when you want something light yet satisfying, and it’s impressive enough to serve when you have friends over for a casual dinner.
The magic of this dish lies in its simplicity and the balance of flavors and textures. The shrimp cook quickly and stay tender when done right, while the vegetables add crunch and freshness. The spicy mayo ties everything together with creamy heat that you can adjust to your exact preference. Over fluffy jasmine rice, these components create a complete meal that feels both healthy and indulgent.
Why You’ll Love This Shrimp Rice Bowls Spicy Mayo
This recipe comes together in just 25 minutes from start to finish, making it one of the fastest homemade dinners you can prepare. The prep work is minimal, with just some chopping and stirring required. Everything cooks in one skillet after you’ve started the rice, which means cleanup stays simple and manageable even on your busiest evenings.
Shrimp provides lean protein that cooks in mere minutes, eliminating the long wait times associated with other proteins. The quick cooking process makes this ideal when you get home late but still want real food instead of takeout. Families appreciate how the spicy mayo can be adjusted for different heat tolerances, making it easy to please both spice lovers and those who prefer milder flavors.
The meal prep potential is excellent. You can easily double or triple the recipe and portion everything into containers for quick lunches throughout the week. The components store well when kept separate, and assembly takes just seconds when you’re ready to eat. From a budget perspective, this recipe costs significantly less than ordering similar bowls from a restaurant while delivering better flavor and fresher ingredients.
Ingredients for Shrimp Rice Bowls Spicy Mayo
I always buy shrimp that’s already peeled and deveined to save time, though doing it yourself is certainly an option if you prefer. For the rice, jasmine brings a wonderful fragrant quality that complements the Asian-inspired flavors, though any rice works in a pinch. The spicy mayo is incredibly simple but makes a huge impact on the final dish.
For the Rice:
- 1 cup Jasmine Rice
For the Shrimp:
- 1 pound Medium or Large Shrimp, peeled and deveined
For the Spicy Mayo:
- ½ cup Mayonnaise
- 2 tablespoons Sriracha
For the Vegetables:
- 1 cup Bell Peppers, chopped
- 1 cup Snap Peas, chopped
For Cooking:
- 1 tablespoon Sesame Oil
- 2 tablespoons Soy Sauce
For Garnishing:
- 2 tablespoons Green Onions, chopped
- Sesame seeds
The sesame oil adds authentic Asian flavor that regular cooking oil can’t replicate, creating that distinctive taste you associate with Asian cuisine. Low-sodium soy sauce gives you better control over the saltiness, which matters since some shrimp are pre-brined and already contain salt. Choose fresh bell peppers in any color you like, though red and yellow add the most vibrant color to the bowl.
For the mayonnaise, Japanese Kewpie mayo adds richer, slightly sweeter flavor that elevates the spicy mayo, though regular mayonnaise works perfectly fine. The sriracha amount is easily adjustable based on your heat preference. Start with less if you’re unsure and add more to taste. Fresh shrimp tastes best, but good-quality frozen shrimp that’s been properly thawed works beautifully and is often more convenient.
How to Make Shrimp Rice Bowls Spicy Mayo
The key to perfect shrimp is not overcooking them, which happens quickly since they cook in just a few minutes. I’ve found that watching for the color change from gray to pink is the most reliable indicator of doneness.
1. Prepare the Ingredients: Start by getting everything ready before you begin cooking. If your shrimp aren’t already peeled and deveined, do that first by removing the shells and making a shallow cut along the back to remove the dark vein. Pat the shrimp completely dry with paper towels, which helps them sear properly instead of steaming. Chop the bell peppers into bite-sized pieces and trim the snap peas, removing any tough strings. Slice the green onions thinly, keeping the white and green parts separate if you want to add the white parts during cooking for extra flavor.
2. Cook the Rice: Rinse the jasmine rice under cold water 2 to 3 times until the water runs clear, which removes excess starch and results in fluffier rice. Combine 1 cup of rinsed rice with 1.5 cups of water in a pot. Bring to a boil over high heat, then immediately reduce to the lowest setting, cover with a tight-fitting lid, and cook for 15 minutes without peeking. After 15 minutes, remove from heat and let it rest, still covered, for 5 minutes. Fluff with a fork before serving.
3. Make the Spicy Mayo: While the rice cooks, combine the mayonnaise and sriracha in a small bowl, whisking until smooth and evenly colored. Taste and adjust the sriracha amount based on your preference. For extra flavor, add a squeeze of lime juice or a small splash of rice vinegar, which brightens the sauce and adds tang. Set aside until ready to serve.
4. Cook the Shrimp: Heat a large skillet over medium-high heat and add the sesame oil, swirling to coat the bottom of the pan. Once the oil shimmers and is very hot, add the shrimp in a single layer without crowding the pan. If necessary, cook in two batches to ensure proper searing. Cook without moving for about 2 minutes until the bottom side turns pink and slightly golden. Flip each shrimp and cook for another 1 to 2 minutes until completely pink and opaque throughout. The shrimp should curl into a C-shape when perfectly cooked. Transfer to a plate immediately to prevent overcooking from residual heat.
5. Sauté the Vegetables: In the same skillet, add the chopped bell peppers and snap peas. The residual oil and flavor from the shrimp will season the vegetables beautifully. Sauté for 2 to 3 minutes, stirring frequently, until the vegetables are crisp-tender. They should still have a nice crunch rather than becoming completely soft. Drizzle the soy sauce over the vegetables during the last 30 seconds of cooking and toss to coat evenly.
6. Assemble the Bowls: Divide the fluffy rice between two serving bowls, spreading it across the bottom as a base. Arrange the cooked shrimp on top of the rice, followed by the sautéed vegetables. For the best presentation, keep the components somewhat separate rather than mixing everything together. Drizzle the spicy mayo generously over the entire bowl in a zigzag pattern. Sprinkle with chopped green onions and sesame seeds for garnish.
Watch for visual cues to know when each component is ready. The shrimp should be uniformly pink with no translucent gray areas. The vegetables should look bright and glossy with slight charring on some edges. The rice should be tender with distinct grains that don’t clump together.
What to Serve with Shrimp Rice Bowls Spicy Mayo
Since these bowls are complete meals on their own, sides should be light and complementary rather than substantial.
Miso Soup: A warm bowl of miso soup with tofu and seaweed brings comforting, umami-rich flavor that pairs perfectly with the fresh shrimp bowl. The light, savory broth cleanses your palate between bites.
Seaweed Salad: Tangy, slightly sweet seaweed salad adds ocean flavor and a unique slippery texture that complements the crisp vegetables in the bowl. The bright green color also makes the meal more visually appealing.
Edamame: Lightly salted steamed edamame provides extra protein and a fun appetizer that sets the tone for an Asian-inspired meal. The mild flavor works perfectly alongside the bold spicy mayo.
Cucumber Salad: Thinly sliced cucumbers marinated in rice vinegar, sesame oil, and a touch of sugar bring cooling crunch that balances the heat from the sriracha mayo.
Pickled Ginger: The same pickled ginger served with sushi adds palate-cleansing brightness and a pop of color. The tangy, slightly sweet flavor cuts through the richness of the mayo.
Kimchi: For those who love fermented flavors, kimchi brings spicy, tangy, probiotic-rich goodness that elevates the entire meal. The funky, complex flavors complement the straightforward shrimp bowl beautifully.
Gyoza or Potstickers: Pan-fried dumplings make the meal feel more complete and special for occasions when you want to serve something memorable.
Pro Tips & Variations
Shrimp Size Selection: Medium to large shrimp (31-40 count or 21-30 count per pound) work best. They’re substantial enough to feel satisfying but cook quickly enough to stay tender. Avoid tiny shrimp, which can overcook in seconds.
Perfect Rice Every Time: The secret to fluffy jasmine rice is the rinse and rest. Rinsing removes surface starch that causes clumping, while resting after cooking allows the moisture to distribute evenly throughout the grains.
Spicy Mayo Variations: Mix in a teaspoon of honey for sweet heat, add minced garlic for extra punch, or stir in a splash of lime juice for brightness. You can also use gochujang instead of sriracha for a different type of heat with more depth.
Protein Swaps: Cubed chicken breast, firm tofu, scallops, or salmon all work beautifully with this same preparation. Adjust cooking times based on the protein you choose.
Vegetable Options: Customize with whatever vegetables you prefer or have on hand. Shredded cabbage, sliced cucumber, diced avocado, steamed broccoli, or julienned carrots all work well.
Extra Flavor Layers: Add minced garlic and grated fresh ginger to the pan when cooking the shrimp for deeper, more complex flavor. A splash of rice vinegar or lime juice brightens everything.
Make It Spicier: Beyond increasing the sriracha, you can add red pepper flakes, sliced fresh jalapeños, or gochugaru (Korean chili flakes) for layers of heat.
Low-Carb Version: Replace the jasmine rice with cauliflower rice for a lighter, low-carb meal that’s just as satisfying. The cauliflower rice cooks in minutes and absorbs the flavors beautifully.
Storage & Reheating Tips
Store leftover components separately in airtight containers in the refrigerator for up to two days. I recommend keeping the shrimp and vegetables in one container, the rice in another, and the spicy mayo in a third container. This prevents the rice from absorbing too much moisture and keeps the spicy mayo from making everything soggy.
For reheating the shrimp and vegetables, use gentle heat to avoid overcooking the shrimp, which can turn rubbery. Microwave on 50% power for 30 to 45 seconds, or warm briefly in a skillet over low heat for 2 to 3 minutes. The rice reheats well in the microwave with a damp paper towel placed over it to add moisture. Heat for 1 to 2 minutes until warmed through, then fluff with a fork.
This dish doesn’t freeze particularly well because shrimp can become rubbery when frozen and thawed after cooking, and the vegetables lose their crisp texture. If you want to meal prep, cook fresh batches rather than freezing leftovers for the best quality.
Transform leftovers into completely new meals by using the shrimp and vegetables as a filling for lettuce wraps. Add some fresh herbs and extra vegetables for a light, refreshing lunch. You can also toss everything with noodles and extra soy sauce for a quick stir-fry, or stuff it into flour tortillas with shredded cabbage for fusion tacos.
Common Questions
How do I know when shrimp are done? Shrimp are perfectly cooked when they turn completely pink and opaque, with no translucent gray areas remaining. They should curl into a C-shape. If they curl into a tight O-shape, they’re overcooked. Use a timer and check after 3 minutes to avoid overcooking.
Can I use frozen shrimp? Absolutely. Thaw frozen shrimp overnight in the refrigerator or place them in a colander under cold running water for about 15 minutes. Pat them completely dry with paper towels before cooking to ensure proper searing.
What can I substitute for sriracha? Any hot sauce works, though the flavor will vary. Gochujang provides Korean-style heat with more depth, sambal oelek offers pure chili heat without the vinegar tang, or regular hot sauce like Tabasco works in a pinch.
How do I make this gluten-free? Use tamari instead of regular soy sauce to make the dish gluten-free. Check your mayonnaise and sriracha labels to ensure they don’t contain gluten, though most brands are naturally gluten-free.
Can I meal prep these bowls? Yes, these work great for meal prep. Cook all components and store them separately in containers. When ready to eat, reheat the shrimp, vegetables, and rice, then assemble fresh with the spicy mayo. The components stay fresh for 2 to 3 days.
These shrimp rice bowls spicy mayo bring together fresh ingredients and bold flavors in a way that feels light yet completely satisfying. The combination of tender shrimp, crisp vegetables, fluffy rice, and creamy spicy mayo creates a balanced meal that rivals anything you’d order at a restaurant. Give this a try when you need dinner fast but don’t want to compromise on flavor or quality.
Shrimp Rice Bowls with Spicy Mayo
Ingredients
Equipment
Method
- Rinse jasmine rice 2-3 times until water runs clear. Combine 1 cup rinsed rice with 1.5 cups water in a pot. Bring to a boil, then reduce to lowest heat, cover, and cook for 15 minutes. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.
- While rice cooks, prepare ingredients. If needed, peel and devein shrimp and pat completely dry with paper towels. Chop bell peppers and snap peas into bite-sized pieces. Slice green onions.
- In a small bowl, whisk together mayonnaise and sriracha until smooth and evenly colored. Adjust sriracha amount to taste. Set aside.
- Heat sesame oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer without crowding. Cook for 2 minutes without moving until bottom side turns pink. Flip and cook 1-2 minutes more until completely pink and opaque. Transfer to a plate.
- In the same skillet, add chopped bell peppers and snap peas. Sauté for 2-3 minutes until crisp-tender but still crunchy. Drizzle soy sauce over vegetables during the last 30 seconds and toss to coat.
- Divide rice between two bowls. Top with cooked shrimp and sautéed vegetables. Drizzle spicy mayo over the top in a zigzag pattern. Garnish with chopped green onions and sesame seeds. Serve immediately.
