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Shrimp Rice Bowls with Spicy Mayo

Shrimp rice bowls with spicy mayo featuring pan-seared pink shrimp over fluffy white rice and a creamy orange-red drizzle. Quick to make with a glossy soy-sriracha coating and bright lime-spiked spicy mayo.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian Fusion
Ingredients Equipment Method Notes

Ingredients
  

Shrimp and coating
  • 1.5 lb large shrimp Peeled and deveined.
  • 2 tbsp sesame oil
  • 3 cloves garlic Minced.
  • 1 tsp ginger Minced.
  • 3 tbsp soy sauce
  • 1 tsp sriracha
Spicy mayo
  • 0.5 cup mayonnaise
  • 2 tbsp sriracha
  • 1 tbsp lime juice
  • 1 tsp sesame oil
Rice and garnish
  • 2 cup cooked white rice
  • 1 Green onions For garnish.
  • 1 sesame seeds For garnish.
  • 1 nori strips For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Make the spicy mayo
  1. Combine mayonnaise, sriracha, lime juice, and sesame oil in a small bowl to create the spicy mayo. Stir until smooth and vibrant, with a thick, pourable consistency.
Cook the shrimp
  1. Heat sesame oil in a large skillet over medium-high heat until shimmering. Add minced garlic and minced ginger and cook for 30 seconds until fragrant, stirring so it doesn’t brown.
  2. Add shrimp to the skillet in a single layer and cook for 2-3 minutes per side until pink and cooked through. Turn once only when the bottoms are opaque.
  3. Pour soy sauce and sriracha over the shrimp and toss to coat. Cook for another 30 seconds so the glaze clings to the shrimp.
Assemble the bowls
  1. Divide cooked rice into four serving bowls. Spread it into an even base so each bowl has a similar height.
  2. Top each bowl with cooked shrimp and arrange neatly. Place shrimp toward the center for a stacked, colorful look.
  3. Drizzle generously with spicy mayo and garnish with sliced green onions, sesame seeds, and nori strips. Serve immediately so the mayo stays creamy and the shrimp remain warm.

Notes

Pro tip: Pat shrimp dry before searing to get better caramelized edges and a quicker cook. Refrigerate leftovers in an airtight container up to 3 days; reheat shrimp gently so they don’t overcook (mayo may thin a bit—stir and add a fresh lime squeeze). Freezing is not recommended for best texture. For a lighter option, swap mayonnaise for light mayo or Greek yogurt-based mayo to keep the spicy mayo flavor with less fat.