Shrimp Rice Bowls With Creamy Spicy Mayo
A delicious and vibrant shrimp rice bowl topped with creamy spicy mayo.
Ingredients
Main Ingredients
- 4 cups cooked rice
- 2 tbsp rice vinegar
- 1 count English cucumber, diced
- 2 count small avocados, diced
- 4 tbsp light mayonnaise
- 1 tbsp sriracha
- 1 tbsp water
- 2 tsp olive oil
- 1 lb large, raw shrimp, peeled and deveined
- 3 count garlic cloves, minced
- 1 third cup teriyaki sauce
- 1 tbsp sesame seeds (white & black), optional
Instructions
- Cook the rice according to package directions to yield 4 cups of cooked rice. Once cooked, stir in the rice vinegar and cover to keep warm.
- While the rice is cooking, dice the avocado and cucumber, and set them aside.
- In a small bowl, whisk together the light mayonnaise, sriracha, and water. Set this mixture aside for later.
- Heat the olive oil in a skillet over medium-high heat. Add the shrimp and cook for 3-4 minutes, or until they turn pink but are not fully cooked.
- Add the minced garlic to the skillet and sauté for 1 minute. Then, pour in the teriyaki sauce and cook until bubbly and the shrimp are fully cooked, about 1-2 minutes more.
- To serve, place 1 cup of rice in a bowl and top it with 1/4 of the diced avocado, cucumber, and shrimp. Drizzle with the sriracha mayonnaise and sprinkle with sesame seeds if desired. Serve immediately and enjoy!
Notes
For a vegetarian option, consider using tofu instead of shrimp. No alcoholic drinks allowed, please substitute with a non-alcoholic option.