Quick & Easy Shrimp Bowl Recipe with Spicy Mayo
Whip up this quick & easy shrimp bowl recipe with spicy mayo, in minutes! Succulent shrimp, fresh veggies, and zesty mayo come together in a deliciously satisfying meal.
Shrimp poke bowls are the perfect dish for busy weeknights because they come together in about ten minutes! You can add your favorite veggies and sauce for a totally customizable meal that the whole family loves.
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
In the produce section of the grocery store last week, we were debating what to have for dinner. Fish tacos, absolutely delicious but time consuming or poke bowls, fresh and simple.
A lady walking by said “poke bowls!” and our decision was made lol. Sometimes deciding what to make for dinner is my least favorite part of the whole process.
These spicy shrimp bowls are such a yummy meal that they make the dinner time decision easy! They’re also great for lunch and are easy to pack for a grab and go staple.
The shrimp are simply tossed with a blend of seasonings and can be cooked using your favorite method. For this recipe we’ve simply sauteed them in a skillet with a bit of oil.
This post contains affiliate links.
Supplies
- 8″ cast iron skillet – we like this large skillet from Lodge.
- Large Ziploc freezer bag – for the spicy mayo.
- Sharp carving knife for cutting the vegetables.
- Paper towels
Ingredients
This easy dinner comes together in minutes with a few simple ingredients from the grocery store.
- Jumbo shrimp – we like to buy peeled, deveined shrimp whenever possible.
- Avocado oil – olive oil or sesame oil can be used too.
- Paprika, chili seasoning and red pepper flakes.
- Sriracha and mayonnaise – to make homemade spicy mayo.
- Cooked white rice – I like to use cauliflower rice for a low carb version.
- Avocado, sliced
- Purple cabbage, shredded
- Long english cucumber, sliced
- Cherry tomatoes, halved
- Ear of corn, cooked with kernels cut off – you can cook it in boiling water for 5 minutes or in the microwave for 2 minutes.
- Green onion stem, diced
- Sesame seeds, optional
Instructions
1. Prepare the raw shrimp, peel and devein if needed, pat dry with paper towel and place in a medium bowl.
2. Toss shrimp with paprika, chili and red pepper flakes.
3. Heat oil in a cast iron skillet. Add shrimp to the skillet and cook for 8-10 minutes over medium heat until done. Set aside.
4. While the shrimp cooks, cut up all of the vegetables.
5. In a small bowl combine sriracha and mayo. Scoop it into a freezer bag or squeeze bottle for drizzling.
6. Divide the rice into four bowls and add a selection of vegetables.
7. Top with equal portions of shrimp.
8. Garnish with spicy mayo, green onions and sesame seeds.
Recipe Notes
Leftover rice and fresh vegetables can be stored in an airtight container in the fridge for a day or two.
Shrimp can be cooked in the air fryer, stove top or grill.
This rice bowl would be great with garlic butter shrimp, panko shrimp or sweet chili shrimp.
Additions & Substitutions
One of my favorite things about poke bowls is that they can be customized to your liking or preferences day to day. Try some of these additions or substitutions…
- pickled ginger
- edamame
- garlic rice, brown rice or jasmine rice
- black beans
- colorful bell peppers
- soy sauce
- cilantro lime crema
- corn salad
- sweet chili sauce
- fresh lime juice
- fresh cilantro
The next time you’re looking for an easy weeknight dinner, add these shrimp poke bowls to your weekly meal prep.
If you love this spicy shrimp bowl recipe, click the stars below to give it a five star rating and leave a comment! Please help me share it on Instagram, Facebook or Pinterest too.
Quick & Easy Shrimp Bowl Recipe with Spicy Mayo
Ingredients
- 3/4 lb 30-35 jumbo shrimp peeled and deveined
- 2 Tbsp avocado oil
- 1 tsp paprika
- 1/2 tsp chili seasoning
- 1/4 tsp red pepper flakes
- 1/4 cup mayonaisse
- 1-2 tsp sriracha
- 4 cups cooked white rice
- 1 avocado sliced
- 1/2 cup red cabbage shredded
- 1/2 english cucumber sliced
- 1 cup cherry tomatoes halved
- 1 ear of corn cooked with kernels cut off
- 1 green onion stalk diced
- 1 tsp sesame seeds optional
Instructions
- Prepare the raw shrimp, peel and devein if needed, pat dry with paper towel and place in a medium bowl.
- Toss shrimp with paprika, chili and red pepper flakes.
- Heat oil in a cast iron skillet. Add shrimp to the skillet and cook for 8-10 minutes over medium heat until done. Set aside.
- While the shrimp cooks, cut up all of the vegetables.
- In a small bowl combine sriracha and mayo.
- Divide the rice into four bowls and add a selection of vegetables.
- Top with equal portions of shrimp.
- Garnish with spicy mayo, green onions and sesame seeds.
Nutrition
Save this recipe?
I’m happy to email it to you, so that you can come back to it later!
