Ingredients
Scale
- 1 pound shrimp, deveined and peeled
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 cups rice
- 1 cup mayonnaise
- 2 tablespoons Sriracha
- 1 tablespoon lime juice
- 2 cups vegetables (carrots, cucumbers, radishes, avocado, green onions)
- 2 tablespoons sesame seeds
- 1/4 cup chopped cilantro
Instructions
- In a mixing bowl, combine mayonnaise, sriracha, lime juice, and soy sauce. Stir until smooth and creamy, then set aside.
- Heat a tablespoon of olive oil in a non-stick skillet over medium heat. Add the shrimp and season with soy sauce, honey, garlic powder, smoked paprika, black pepper, and red pepper flakes. Cook for 3-4 minutes per side until pink and opaque.
- Prepare rice according to package instructions. If using leftover rice, reheat it with a splash of water for fluffiness.
- Divide the cooked rice among four bowls. Top each with the cooked shrimp and arrange sliced vegetables around the shrimp.
- Drizzle the bowls with the spicy mayo and sprinkle with sesame seeds and cilantro if desired. Serve immediately.
Notes
- Store assembled bowls in an airtight container for up to 3 days, keeping the spicy mayo separate.
- Prepare the spicy mayo ahead of time for quicker meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian