This post may contain affiliate links. See my disclosure policy.
This Shrimp Bowl recipe is so fresh, fast, and flavorful that I make it nearly every week. Juicy, seasoned shrimp are quickly pan-seared, then served over fluffy jasmine rice with crisp cucumber, matchstick carrots, edamame, and a generous drizzle of spicy mayo. Finished with green onions, sesame seeds, and a squeeze of fresh lime, this colorful shrimp rice bowl is weeknight comfort food at its very best and comes together in just 25 minutes!
25-Minute Weeknight Shrimp Bowls
I’ve been making colorful rice bowls for years now. They’re an easy, foolproof way to make a nutritious, balanced weeknight dinner – fast! This shrimp bowl has four key elements: a simple rice base, quick-cooking pan-seared shrimp, crunchy fresh veggies, and creamy homemade spicy mayo to bring it all together. I use the same basic formula (grain + protein + veggies + sauce) to make my Greek chicken bowl and teriyaki salmon bowl.
I usually prepare the rice ahead of time — in this case, we’re using fluffy cooked jasmine rice, but brown rice or quinoa also work — which makes the rest of the recipe come together incredibly quickly. You really can’t go wrong.
Shrimp bowls are also incredibly versatile; I rarely make mine the exact same way twice. Sometimes I add avocado, broccoli, or shredded cabbage, or just use whatever vegetables I have in the refrigerator. You can even swap the pan-seared shrimp for blackened shrimp, grilled shrimp, or crispy air fryer coconut shrimp.
Table of Contents
Key Ingredients + Substitutions
- Large raw shrimp: This recipe works best with large 16/20 or 21/25 count shrimp, which simply means that there are approximately 16-20 or 21-25 shrimp per pound. I highly recommend peeling and deveining the shrimp before cooking; otherwise, they are a little messy to eat. You can leave the tails on or remove them – it is completely up to you! The shrimp are seasoned with a simple mixture of paprika, garlic powder, onion powder, salt, and black pepper, then finished with a squeeze of fresh lime.
- Rice: Fragrant jasmine rice is what I use to make this shrimp bowl recipe, but Instant Pot brown rice, quinoa, cauliflower rice, or short-grain rice also work well, depending on what you have or what your family prefers. For an even more flavorful base, try serving the shrimp over cilantro lime rice, coconut rice, or lemon rice.
- For the bowls: I love the freshness, crunch, and color of cucumber, matchstick carrots, sliced green onions, and edamame. It is such a great combination! A sprinkle of sesame seeds and a squeeze of fresh lime juice just before serving brighten the whole bowl.
- Homemade spicy mayo: The sauce is what really brings these shrimp bowls together. My homemade spicy mayo is made with mayonnaise, gochujang paste, garlic, soy sauce, rice vinegar, lime juice, and a little sugar. Gochujang gives the sauce a deep, slightly sweet heat, but Sriracha also works well when that is what I have on hand.
Additional toppings you may like to try: This is where I usually use up whatever vegetables and toppings I already have in the refrigerator. Sliced nori, avocado, steamed or blanched broccoli florets, and my simple stir-fried bok choy are all delicious additions.
You could also try shredded cabbage, mango salsa, pickled red onions, thinly sliced radishes, bell peppers, kimchi, bean sprouts, cilantro, crispy onions, or chopped peanuts or cashews.
To make this shrimp bowl gluten-free
Use certified gluten-free tamari or gluten-free soy sauce in the spicy mayo, and check that your gochujang is labeled gluten-free since some brands contain wheat. It is also a good idea to check any packaged seasonings, sauces, or toppings before adding them.
How to Make Shrimp Rice Bowls
If you haven’t already, cook the jasmine rice and prepare the spicy mayo. To make the sauce, whisk together the mayonnaise, gochujang, garlic, soy sauce, rice vinegar, lime juice, and sugar in a small bowl until smooth. Add more gochujang for extra heat, or stir in a teaspoon or two of water if the sauce is too thick to drizzle.
Pro tip: Cook the rice ahead of time. You can prepare the rice 1-2 days in advance and store it in an airtight container in the refrigerator. This minimizes active, hands-on cooking so you can get dinner on the table as fast as possible. Reheat the rice just before assembling the bowls and use any leftovers to make fried rice.
Next, pat the shrimp dry with paper towels and season them with paprika, garlic powder, onion powder, salt, and black pepper. Heat the olive oil in a large skillet over medium-high heat, then add the shrimp in a single layer. Cook for 2-3 minutes per side, or until pink and opaque, adding the lime juice during the final 30 seconds.
To assemble the bowls, divide the rice among four bowls. Add the pan-seared shrimp, cucumber, matchstick carrots, edamame, and green onions, then drizzle everything with the spicy mayo. Finish with sesame seeds and a squeeze of fresh lime.
Jessica’s Pro Tips
Prepare everything before cooking the shrimp. Shrimp cook in just a few minutes and taste best served right away, so have the rice cooked or reheated, vegetables chopped, and spicy mayo ready to go before cooking the shrimp. That way, you can assemble the bowls immediately while the shrimp are still hot and juicy.
Watch the shrimp closely. Shrimp cook very quickly and can become rubbery when overcooked. Remove them from the heat as soon as they are pink on the outside, opaque in the center, and curled into a loose “C” shape.
Serve the bowls with a mix of temperatures and textures. I think these bowls taste best with warm rice and shrimp, cool spicy mayo, and cold, crunchy vegetables. The contrast of flavors, textures, and temperatures is part of what makes them so delicious and satisfying.
Make Ahead and Meal Prep Tips
I usually make the rice and spicy mayo 1-2 days ahead because it turns these shrimp bowls into an incredibly easy lunch or weeknight dinner. You can also prep the carrots and green onions in advance, but I usually wait to cut the cucumber so it stays fresh and crisp.
Meal prepping? Keep the rice, shrimp, vegetables, and spicy mayo in separate containers. It takes a little extra space in the refrigerator, but everything tastes so much better when the warm and cold components are combined just before eating.
Storage and Reheating
- Cooked shrimp will keep in an airtight container in the refrigerator for up to 3 days. Store the shrimp separately from the vegetables and sauce whenever possible. Warm the shrimp only until heated through so it stays tender.
- Cooked rice will keep in the refrigerator for 3-4 days. Store it in an airtight container, then sprinkle it with 1-2 tablespoons of water before reheating to help restore its soft, fluffy texture.
- The spicy mayo will keep in the refrigerator for up to 5 days. Give it a good stir before enjoying.
Shrimp Bowl FAQs
Absolutely. To air fry, arrange the seasoned shrimp in a single layer and cook at 400°F for approximately 5-7 minutes, shaking the basket halfway through. To grill, follow my grilled shrimp skewers recipe, cooking the shrimp over medium-high heat for 2-3 minutes per side, or until pink and opaque.
Yes! Frozen shrimp work perfectly for this recipe. Thaw them overnight in the refrigerator or place them in a colander under cold running water, then drain and pat them very dry before seasoning. Removing excess moisture helps the shrimp brown rather than steam.
You can, although raw shrimp will give you the best flavor and texture. Toss precooked shrimp with the seasonings, then warm them briefly in the skillet just until heated through. Be careful not to cook them too long, or they may become rubbery.
Plan on approximately 6 ounces of raw shrimp per person when serving these as a complete meal. This recipe uses 1 1/2 pounds of shrimp to make four generously portioned bowls.
More Easy Shrimp Recipes
If you try making these shrimp rice bowls with spicy mayo, I would love to hear what you think! Please leave a comment and a star rating below. Your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Shrimp Rice Bowl with Spicy Mayo
Ingredients
For the Spicy Mayo
- ½ cup mayonnaise
- 2 tablespoons gochujang paste
- 1 small clove garlic, finely grated or minced
- 1½ teaspoons soy sauce, or gluten-free tamari
- 1½ teaspoons rice vinegar
- 2 teaspoons fresh lime juice
- ½ teaspoon sugar
For the Shrimp
- 1½ pounds large raw shrimp, peeled and deveined, tails removed or left on for presentation
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1½ teaspoons fresh lime juice
For the Rice Bowls
- 3 cups warm cooked jasmine rice, approximately 1 cup uncooked
- 1 cup English or Persian cucumber, diced
- 1 cup matchstick carrots
- 1 cup shelled edamame, cooked according to package directions and cooled
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- Lime wedges, for serving
Instructions
- Prepare the rice: If you are starting with uncooked rice, prepare it according to the package directions. For the best timing, start the rice before making the spicy mayo and preparing the remaining ingredients.
- Make the spicy mayo: Add the mayonnaise, gochujang, garlic, soy sauce, rice vinegar, lime juice, and sugar to a small bowl. Whisk until smooth and completely combined. Taste and add more gochujang for additional heat. If the sauce is too thick to drizzle, stir in water 1 teaspoon at a time until it reaches your preferred consistency. Set aside or refrigerate until ready to serve.½ cup mayonnaise, 2 tablespoons gochujang paste, 1 small clove garlic, 1½ teaspoons soy sauce, 1½ teaspoons rice vinegar, 2 teaspoons fresh lime juice, ½ teaspoon sugar
- Prepare the Toppings: Dice the cucumber, cut the carrots into matchsticks, prepare the edamame, and slice the green onions. Set everything aside while you cook the shrimp.1 cup English or Persian cucumber, 1 cup matchstick carrots, 1 cup shelled edamame, 2 green onions
- Prepare the shrimp: Use paper towels to pat the shrimp dry. Place the shrimp in a medium bowl and toss with the paprika, garlic powder, onion powder, salt, and black pepper. Do not add the lime juice yet.1½ pounds large raw shrimp, 1 teaspoon paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper
- Cook the shrimp: Heat the olive oil in a large skillet over medium-high heat. Once the skillet is hot and the oil is shimmering, add the shrimp in a single layer. Cook for 2-3 minutes without disturbing them, then turn and cook for another 1-2 minutes. During the final 30 seconds, drizzle the lime juice over the shrimp and toss gently to coat. Remove the skillet from the heat as soon as the shrimp are pink on the outside and opaque in the center.1 tablespoon olive oil, 1½ teaspoons fresh lime juice
- Assemble the shrimp bowls: Divide the warm jasmine rice among four serving bowls. Arrange the cucumber, carrots, edamame, and cooked shrimp over the rice.3 cups warm cooked jasmine rice
- Garnish and serve: Drizzle each bowl with spicy mayo. Garnish with sliced green onions and sesame seeds, then serve immediately with lime wedges.1 tablespoon sesame seeds, Lime wedges
Notes
- To use frozen shrimp, thaw completely, drain, and pat very dry before seasoning.
- Remove the shrimp from the skillet as soon as they are pink, opaque, and curled into a loose “C” shape.
- For a milder spicy mayo, start with 1 tablespoon of gochujang and add more to taste.
- For a gluten-free shrimp bowl, use tamari or gluten-free soy sauce and certified gluten-free gochujang.
- Substitute the jasmine rice with brown rice, coconut rice, quinoa, or cauliflower rice, if desired.
- The 25-minute total time assumes the rice is already cooked or started before preparing the remaining ingredients.
- Store leftover shrimp and rice in the refrigerator for up to 3 days.
- Store the spicy mayo separately in the refrigerator for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
