Flavorful shrimp and rice bowls topped with creamy spicy mayo, fresh veggies, and scallions—perfect for a satisfying weeknight meal.

Units Scale

1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
2 cups cooked jasmine or sushi rice
1 avocado, sliced
1 cup cucumber, diced or julienned
1/2 cup shredded carrots
2 scallions, thinly sliced
2 tablespoons sesame seeds (optional)
Spicy Mayo:
- 1/2 cup mayonnaise
- 1–2 tablespoons sriracha (adjust to taste)
- 1 teaspoon lime juice
- Pinch of salt

Cook Mode Prevent your screen from going dark

In a bowl, toss shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper.
Heat a skillet over medium-high heat. Cook shrimp 2–3 minutes per side until pink and opaque. Remove from heat.
In a small bowl, whisk together mayonnaise, sriracha, lime juice, and a pinch of salt to make the spicy mayo.
Divide cooked rice into 4 bowls.
Top each bowl with shrimp, avocado slices, cucumber, shredded carrots, and scallions.
Drizzle spicy mayo over toppings. Sprinkle sesame seeds if using.
Serve immediately—mix ingredients in the bowl as you eat!