Description
A delicious and colorful shrimp and veggie rice bowl topped with a spicy mayo sauce.
Ingredients
Scale
- 1 pound deveined shrimp (fresh or frozen)
- 1 cup white or brown rice (cooked until fluffy)
- 1 bell pepper (substitute with your favorite veggies)
- 2 carrots
- 1 cucumber
- 3 tablespoons mayonnaise (mix with sriracha to taste)
- 2 tablespoons sesame seeds (or use crushed peanuts)
- 1 whole avocado (can be swapped for tahini)
Instructions
- Rinse the rice under cold water until it runs clear, then cook according to package instructions.
- Marinate the shrimp in soy sauce, minced garlic, and lime juice for 15 minutes.
- Sauté the marinated shrimp in a skillet until pink and opaque, about 2-3 minutes per side.
- Wash and chop the fresh vegetables into thin strips or bite-sized pieces.
- Assemble the bowls starting with rice, then topped with sautéed shrimp and vegetables.
- Combine mayonnaise and sriracha to make the spicy mayo, then drizzle over the bowls.
- Garnish with sesame seeds and avocado slices, and serve with lime wedges if desired.
Notes
- This dish is versatile; feel free to swap in your favorite vegetables.
- Adjust the spiciness of the mayo according to your taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 150mg