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Overhead view of a complete shrimp rice bowl in a large ivory scalloped bowl filled with white jasmine rice, golden pan-seared shrimp, diced cucumber, matchstick carrots, and bright green edamame. The shrimp are drizzled with creamy orange spicy mayo and garnished with sliced green onions, white sesame seeds, and a lime wedge. A white bowl of extra shrimp, an ivory bowl of spicy mayo, a small brown bowl of sesame seeds, and a beige bowl of rice surround the main bowl on a white marble surface with an olive-green fringed cloth.
5 from 1 vote

Shrimp Rice Bowl with Spicy Mayo

This easy Shrimp Rice Bowl combines juicy, pan-seared shrimp with fluffy jasmine rice, crisp cucumber, carrots, edamame, and a creamy gochujang spicy mayo. Ready in just 25 minutes, it is a fresh, filling, and customizable meal that is perfect for busy weeknights or meal prep.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4 Bowls
Calories: 593kcal
Chef: Jessica Randhawa

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

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

Calories: 593kcal | Carbohydrates: 48g | Protein: 32g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 226mg | Sodium: 1587mg | Potassium: 642mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6023IU | Vitamin C: 9mg | Calcium: 176mg | Iron: 2mg
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