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Shrimp Rice Bowls with Spicy Mayo

Shrimp rice bowls with spicy mayo bring tender pink shrimp to fluffy white rice with a vibrant orange drizzle. Sear garlic and ginger, toss shrimp with soy-sriracha glaze, and finish with cool spicy mayo plus green onions, sesame seeds, and nori for big flavor in under 30 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian Fusion
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1.5 lb large shrimp peeled and deveined
  • 2 tbsp sesame oil
  • 3 cloves garlic minced
  • 1 tsp ginger minced
  • 3 tbsp soy sauce
Spicy Mayo
  • 0.5 cup mayonnaise
  • 1 tsp sriracha
  • 1 tbsp lime juice
  • 1 tsp sesame oil
Rice Bowl Assembly
  • 2 cup cooked white rice
  • 2 tbsp sriracha
  • 0.25 green onions for garnish
  • 0.1 sesame seeds for garnish
  • 1 nori strips for garnish

Equipment

  • 1 large skillet

Method
 

Make the spicy mayo
  1. Combine mayonnaise, sriracha, lime juice, and sesame oil in a small bowl until smooth and vibrant orange. (No heat) You should see a glossy, pourable sauce.
Cook the shrimp
  1. Heat sesame oil in a large skillet over medium-high heat until shimmering. A light haze should rise from the pan.
  2. Add garlic and ginger and cook for 30 seconds until fragrant, stirring constantly. The mixture should look lightly toasted and aromatic.
  3. Add shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through. The shrimp should be opaque with slightly curled edges.
  4. Pour soy sauce and sriracha over the shrimp and toss to coat, cooking for another 30 seconds. The glaze should cling to the shrimp and turn glossy.
Assemble the bowls
  1. Divide cooked white rice into four serving bowls. Spread into an even layer so the shrimp has a fluffy base.
  2. Top each bowl with cooked shrimp and arrange neatly. Place shrimp in a visible line or cluster for a clean presentation.
  3. Drizzle generously with spicy mayo and garnish with green onions, sesame seeds, and nori strips. Finish with a noticeable mayo zigzag or spiral and a sprinkle of nori for contrast.
  4. Serve immediately while the shrimp is hot and the rice is fluffy. The mayo should stay creamy, not absorbed.

Notes

Pro tip: Pat the shrimp dry before searing so it browns faster and stays juicy. Refrigerate leftovers in a sealed container for up to 2 days; rewarm shrimp gently so they don’t overcook. Freezing is not recommended for best texture. For a lighter option, swap mayonnaise for light mayo or Greek-yogurt-based mayo and whisk to keep the drizzle consistency.