Delicious Shrimp Rice Bowls with Spicy Mayo

There’s something magical about a well-crafted rice bowl. The way all the components come together—tender protein, fresh vegetables, fluffy rice, and a sauce that ties everything into a harmonious bite. I’ve been perfecting my shrimp rice bowl recipe for years, and today I’m sharing my absolute favorite version featuring succulent shrimp and a spicy mayo that will make your taste buds dance.

This isn’t just any rice bowl. It’s a complete meal that delivers on flavor, nutrition, and visual appeal. Whether you’re meal prepping for the week ahead or looking for a quick weeknight dinner that doesn’t skimp on satisfaction, these shrimp rice bowls are your answer. The best part? They’re customizable to your preferences while still maintaining that perfect balance of textures and flavors.

The Magic of Rice Bowls

Rice bowls have become increasingly popular in recent years, and for good reason. They represent the perfect balance of convenience, nutrition, and flavor customization. I first fell in love with rice bowls during a trip to Hawaii, where the poke bowl culture opened my eyes to how versatile and satisfying a well-constructed bowl could be.

What makes rice bowls so special is their versatility. The formula is simple but infinitely adaptable:

• A base of fluffy rice (white, brown, or a blend)
• A protein source (in this case, perfectly cooked shrimp)
• Fresh vegetables for crunch, color, and nutrition
• A flavorful sauce that brings everything together
• Garnishes for that extra pop of flavor and visual appeal

For this recipe, I’ve combined influences from several culinary traditions. The shrimp is marinated with a blend of citrus and spices that gives it a bright, appealing flavor. The vegetables are chosen for their complementary textures and colors. And the spicy mayo—oh, the spicy mayo—delivers just the right amount of creaminess with a kick that elevates the entire dish.

Why Shrimp Works So Well in Rice Bowls

Shrimp is my protein of choice for rice bowls for several compelling reasons. First, it cooks incredibly quickly, making it perfect for busy weeknights when you want something delicious without hours in the kitchen. Second, shrimp has a natural sweetness that pairs beautifully with both the nutty rice and the spicy mayo. Finally, shrimp takes on marinade flavors exceptionally well, allowing it to soak up all the delicious seasonings in a relatively short time.

I prefer using medium to large shrimp (21-25 count per pound) for this recipe. They’re substantial enough to stand up as the protein star but not so large that they overwhelm the bowl. Always look for sustainable shrimp options when shopping—wild-caught American shrimp or certified sustainable farmed shrimp are excellent choices.

The Perfect Rice Base

The foundation of any great rice bowl is, of course, the rice. While any rice variety will work, I’ve found that medium-grain rice offers the perfect balance—it’s sticky enough to eat easily with chopsticks but still maintains distinct grains. Japanese-style short-grain rice or California medium-grain are my top choices, but long-grain varieties like basmati or jasmine rice work beautifully too.

To take your rice to the next level, consider these options:

• Cook your rice in broth instead of water for added flavor
• Add a strip of kombu (dried kelp) to the cooking water for a subtle umami boost
• Mix in herbs like cilantro or green onions after cooking
• Add a light drizzle of rice vinegar and a pinch of sugar for a subtle sushi rice flavor

Whatever rice you choose, make sure it’s cooked properly—fluffy, not mushy, with distinct grains. Let the rice cool slightly before building your bowls so it doesn’t immediately wilt your fresh vegetables.

The Star of the Show: Spicy Mayo

The spicy mayo is what transforms these bowls from good to unforgettable. It’s creamy, spicy, tangy, and adds that perfect sauce element that brings all the components together. The beauty of this sauce is its simplicity—just a few ingredients create something truly magical.

Traditional spicy mayo often relies solely on sriracha for heat, but I’ve found that a blend of heat sources creates a more complex and interesting flavor profile. My version includes both sriracha for that garlic-chili punch and a touch of gochujang (Korean chili paste) for deeper, fermented notes. A hint of lime juice brightens everything up, while a drop of honey balances the heat with subtle sweetness.

Ingredient Breakdown

Before we dive into the recipe, let’s look at each component in detail:

For the Shrimp Marinade

• Fresh Shrimp: The star protein, providing lean protein and a sweet flavor
• Olive Oil: The base of the marinade that helps carry flavors
• Garlic: Provides aromatic depth and pairs perfectly with shrimp
• Lime Juice: Adds brightness and begins the “cooking” process through acidity
• Paprika: Offers color and a subtle smoky sweetness
• Cumin: Provides earthy notes that complement the seafood
• Cayenne: Adds a touch of heat that will be complemented by the spicy mayo

For the Spicy Mayo

• Mayonnaise: The creamy base that carries all the flavors
• Sriracha: Provides garlic-forward heat and beautiful color
• Gochujang: Adds complex fermented flavors and deeper spice notes
• Lime Juice: Brightens and thins the sauce slightly
• Honey: Balances the heat with subtle sweetness
• Sesame Oil: Just a few drops add nutty depth and aroma

For the Bowl Base

• Rice: The foundation that soaks up flavors and provides satisfying carbohydrates
• Edamame: Adds plant protein, color, and a subtle nutty flavor
• Avocado: Contributes healthy fats and creamy texture
• Cucumber: Provides refreshing crunch and hydration
• Carrots: Add sweetness, crunch, and vibrant color
• Red Cabbage: Offers texture, color, and nutritional benefits
• Green Onions: Provide a mild onion flavor and beautiful garnish
• Sesame Seeds: Add subtle crunch and visual appeal
• Lime Wedges: For serving, allowing diners to add fresh acidity as desired

Nutritional Highlights

One of the things I love most about these shrimp rice bowls is how nutritionally balanced they are. Let’s break down what makes these bowls not just delicious but also nutritious:

When combined, these ingredients create a meal that provides a balance of macronutrients (carbohydrates, proteins, and healthy fats) and a wealth of micronutrients and antioxidants. A typical serving of this bowl contains approximately:

• 450-550 calories (depending on portion sizes)
• 25-30g protein
• 15-20g healthy fats
• 50-60g carbohydrates
• 8-10g fiber

Detailed Recipe

Now that we understand all the components, let’s get cooking!

Equipment Needed

• Medium saucepan with lid (for rice)
• Large skillet or wok
• Mixing bowls (for marinating shrimp and making sauce)
• Sharp knife and cutting board
• Measuring spoons and cups
• Grater or julienne peeler (for carrots)

For the Rice

• 2 cups medium-grain rice
• 3 cups water or broth
• 1 teaspoon salt
• Optional: 1 strip of kombu (dried kelp)

For the Marinated Shrimp

• 1 pound medium shrimp (21-25 count), peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh lime juice
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Spicy Mayo

• 1/2 cup mayonnaise
• 2 tablespoons sriracha sauce
• 1 teaspoon gochujang (Korean chili paste)
• 1 teaspoon fresh lime juice
• 1/2 teaspoon honey
• 3-4 drops sesame oil
• Pinch of salt

For the Bowl Assembly

• Cooked rice
• Cooked marinated shrimp
• 1 cup shelled edamame, cooked according to package instructions
• 1 large avocado, sliced
• 1 medium cucumber, thinly sliced or julienned
• 2 carrots, julienned or grated
• 1 cup shredded red cabbage
• 4 green onions, thinly sliced
• 2 tablespoons toasted sesame seeds
• Lime wedges, for serving
• Optional: Cilantro leaves, nori strips, or microgreens for garnish

Step-by-Step Instructions

Preparing the Rice

1. Rinse the rice in cold water until the water runs clear.
2. Combine the rinsed rice, water or broth, salt, and kombu (if using) in a medium saucepan.
3. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.
4. Remove from heat and let stand, covered, for 10 minutes. Then fluff with a fork and remove the kombu.
5. Let cool slightly before assembling bowls.

Marinating and Cooking the Shrimp

1. In a bowl, combine olive oil, minced garlic, lime juice, paprika, cumin, cayenne, salt, and pepper.
2. Add the peeled and deveined shrimp, tossing to coat evenly. Let marinate for 15-20 minutes (not longer, as the lime juice will begin to “cook” the shrimp).
3. Heat a large skillet or wok over medium-high heat.
4. Cook the shrimp in a single layer for about 2 minutes per side, or until they turn pink and opaque. Be careful not to overcook!
5. Remove from heat and set aside.

Making the Spicy Mayo

1. In a small bowl, combine mayonnaise, sriracha, gochujang, lime juice, honey, and sesame oil.
2. Whisk until smooth and well combined.
3. Taste and adjust seasonings as needed. If it’s too spicy, add a bit more mayonnaise or honey. If not spicy enough, add more sriracha.
4. Transfer to a squeeze bottle or small bowl for serving.

Preparing the Vegetables

1. Cook edamame according to package instructions, then cool slightly.
2. Slice the avocado just before assembly to prevent browning.
3. Julienne or thinly slice the cucumber.
4. Julienne or grate the carrots.
5. Thinly slice the red cabbage.
6. Slice the green onions.

Assembling the Bowls

1. Divide the cooked rice among four bowls, placing it on one side or in the center.
2. Arrange the cooked shrimp and prepared vegetables in separate sections around the rice, creating a colorful, organized presentation.
3. Drizzle the spicy mayo over the top.
4. Sprinkle with sliced green onions and toasted sesame seeds.
5. Garnish with cilantro, nori strips, or microgreens if desired.
6. Serve with lime wedges on the side.

Make-Ahead and Storage Tips

One of the great things about these bowls is that many components can be prepared ahead of time, making assembly quick and easy when you’re ready to eat. Here’s how to prep ahead:

• Rice: Rice can be cooked up to 3 days ahead and stored in the refrigerator. Reheat with a splash of water in the microwave or on the stovetop.
• Spicy Mayo: The sauce will keep in an airtight container in the refrigerator for up to a week, and the flavors often improve after a day.
• Vegetables: Most of the vegetables can be prepped 1-2 days ahead. Store them separately in airtight containers in the refrigerator. The exception is avocado, which should be sliced just before serving.
• Shrimp: While best when cooked fresh, shrimp can be marinated and cooked up to a day ahead and gently reheated before serving.

If you want to meal prep complete bowls, I recommend keeping the components separate and assembling just before eating. This keeps the vegetables crisp and prevents the rice from absorbing too much moisture from the other ingredients.

Customization Ideas

The beauty of rice bowls is their flexibility. Here are some suggestions for making these bowls your own:

Protein Alternatives

• Substitute the shrimp with:
  • Diced chicken thighs (marinate and cook similarly to the shrimp)
  • Tofu (press, marinate, and pan-fry until crispy)
  • Salmon (use similar marinade, adjust cooking time)
  • Thinly sliced steak (marinate and quickly sear)

Grain Alternatives

• Swap the rice for:
  • Quinoa for added protein
  • Cauliflower rice for a lower-carb option
  • Soba noodles for a different texture
  • Brown rice or wild rice for additional fiber

Vegetable Variations

• Add or substitute:
  • Radishes for peppery crunch
  • Mango for sweet contrast
  • Bell peppers for vitamin C and color
  • Snap peas for sweetness and texture
  • Pickled ginger for tangy brightness
  • Kimchi for spicy, fermented flavor

Sauce Alternatives

• If spicy mayo isn’t your thing, try:
  • Sesame ginger dressing
  • Peanut sauce
  • Simple soy and rice vinegar dressing
  • Cilantro lime dressing

Serving Suggestions

These rice bowls stand perfectly well on their own as a complete meal, but if you’re looking to create a more elaborate spread, consider these pairing suggestions:

• Miso Soup: A light miso soup makes a perfect starter.
• Seaweed Salad: The bright, tangy flavor complements the rich elements of the bowl.
• Cucumber Salad: A simple cucumber salad with rice vinegar and sesame provides a refreshing side.
• Edamame: Additional edamame with flaky salt makes a great appetizer.
• Sparkling Water with Citrus: The effervescence and acidity cut through the richness of the dish.
• Iced Green Tea: The slight bitterness pairs well with the sweet shrimp and spicy mayo.

Troubleshooting Tips

Even with a straightforward recipe like this, things can sometimes go awry. Here are solutions to common issues:

Problem: Overcooked Shrimp

Solution: Shrimp cook very quickly—about 2 minutes per side is usually plenty. They’re done when they turn pink and opaque. If you’re unsure, it’s better to remove them from heat slightly early, as residual heat will continue cooking them.

Problem: Soggy Rice

Solution: Make sure to let your rice rest after cooking, and allow it to cool slightly before assembling bowls. If rice is too wet, spread it on a baking sheet to dry out slightly before using.

Problem: Bland Flavors

Solution: Don’t skimp on the marinades and sauces. The spicy mayo is critical for tying all the flavors together. Also, be sure to season each component properly—even the rice needs salt.

Problem: Brown Avocado

Solution: Slice avocado just before serving, or if preparing ahead, toss the slices in a bit of lime juice to prevent browning.

Problem: Too Spicy

Solution: The beauty of serving the spicy mayo separately is that everyone can adjust to their preference. To make the sauce less spicy, increase the mayonnaise ratio and add a touch more honey.

Frequently Asked Questions

Q: Can I use frozen shrimp for this recipe?

A: Absolutely! In fact, unless you live coastal with access to truly fresh seafood, frozen shrimp is often a better choice than “fresh” shrimp at the seafood counter (which has typically been frozen and thawed). Just make sure to thaw completely in the refrigerator overnight or under cold running water, and pat dry before marinating.

Q: How do I make this recipe gluten-free?

A: Most of the ingredients are naturally gluten-free, but you’ll need to check your sriracha and gochujang, as some brands contain wheat. Replace them with gluten-free alternatives or use gluten-free hot sauce instead.

Q: Can I make a vegetarian version?

A: Definitely! Replace the shrimp with extra-firm tofu (pressed, marinated, and pan-fried) or tempeh. You could also use chickpeas tossed in the same marinade and roasted until crispy.

Q: What can I substitute for gochujang in the spicy mayo?

A: If you can’t find gochujang, you can use additional sriracha, or try a blend of miso paste and chili flakes for a similar umami-spicy effect.

Q: How can I make this recipe more filling?

A: Increase the protein portion, add more avocado for healthy fats, or include additional vegetables like roasted sweet potatoes or more edamame.

Q: My family has different spice tolerances. How can I accommodate everyone?

A: Serve the spicy mayo on the side so each person can add the amount that suits their preference. You can also make two versions of the sauce—one spicier and one milder.

Q: Can I use white rice instead of brown?

A: Absolutely! Any type of rice works well in this recipe. White rice will cook faster (about 15 minutes) compared to brown rice (about 35-40 minutes).

Q: How do I prevent the vegetables from making my rice soggy if I’m meal prepping?

A: When meal prepping, store the components separately and assemble just before eating. If that’s not practical, place the rice on the bottom, then the dryer vegetables, with juicier components like cucumber and avocado on top, and keep the sauce separate until serving time.

Final Thoughts

Creating a balanced, beautiful rice bowl is part science, part art. The key is finding harmony between textures, flavors, and colors. These shrimp rice bowls with spicy mayo have become a staple in my kitchen because they tick all the boxes—nutritious, delicious, visually appealing, and adaptable to whatever ingredients I have on hand.

Don’t be afraid to make this recipe your own. The proportions and ingredients I’ve suggested are a starting point, but the best rice bowl is the one that makes your taste buds happy. Experiment with different proteins, vegetables, and sauces until you find your perfect combination.

I hope these bowls bring as much joy to your table as they have to mine. There’s something deeply satisfying about creating a meal that’s as beautiful as it is nourishing—a colorful canvas of ingredients that come together in perfect harmony.

Happy cooking!