Description
Delicious shrimp rice bowls topped with creamy avocado, crispy cucumber, vibrant carrots, and zesty spicy mayo, perfect for weeknight dinners.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup cooked jasmine rice
- 1 avocado, sliced
- 1 cup sliced cucumber
- 1 cup shredded carrots
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon sriracha
- 1/4 cup mayonnaise
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- In a bowl, mix the mayonnaise and sriracha to make the spicy mayo. Set aside.
- Heat olive oil in a skillet over medium heat. Add shrimp, season with salt and pepper, and cook until pink, about 2-3 minutes per side.
- Prepare your rice bowls by layering cooked jasmine rice, shrimp, avocado, cucumber, and carrots.
- Drizzle with soy sauce and top with spicy mayo.
- Garnish with chopped green onions. Serve immediately.
Notes
For a healthier version, you can swap mayonnaise with Greek yogurt. If using leftovers, consume within two days for freshness.