Let Me Tell You About These Shrimp Rice Bowls (Also: That One Time I Burnt the Rice)
Right, so shrimp rice bowls. You know that meal you whip up on a weeknight when you’re hungry but not in the mood for anything too fussy? That’s this. I started making these after a beach trip years ago—someone brought back an armful of local shrimp, and I swear, we ate shrimp rice bowls for three days straight. I did burn the rice once (distracted by my neighbor’s cat, long story), but honestly, it didn’t even matter; we just scraped off the crispy bits and carried on. That’s the kind of food this is: forgiving, unfussy, and a little bit addictive. Plus, there’s spicy mayo, so it’s basically a winner right from the start.
Why I Keep Making These (Even When I Should Probably Try Something New)
I make these shrimp rice bowls when I need dinner on the table fast, but also want something that feels kinda special (without, you know, turning the kitchen upside down). My family basically fights over the last shrimp, and honestly, the spicy mayo is half the reason. (My teenager once ate all the mayo and just left the shrimp. No shame, just facts.) I used to fuss about perfect rice, but honestly, a bit sticky or a little dry, it all gets mixed in anyway. Oh, and these bowls are like a blank canvas—I throw in whatever veg I have, even that one limp carrot hiding in the back of the fridge.
What You’ll Need (With a Few Stand-Ins)
- About 400g (that’s almost a pound!) of raw shrimp, peeled and deveined. I use frozen shrimp all the time—just thaw in water. My cousin swears by the ones from Aldi, and honestly, they’re fine.
- 2 cups cooked rice (white, brown, jasmine, whatever’s in the pantry). Once, I even used leftover sushi rice. Worked great.
- 1-2 tablespoons soy sauce (or tamari if you’re gluten-free. I sometimes use coconut aminos...for no real reason, just because I have them.)
- A splash of sesame oil (optional, but it smells so good.)
- 1 tablespoon honey or brown sugar (or, if you’re like me and run out, maple syrup does the trick.)
- 1 teaspoon grated fresh ginger (or from a tube, or dried if you must. My grandmother would roll her eyes, but it’s fine.)
- 1 clove garlic, minced
- Veggies: I usually go with cucumber, carrot (shredded), avocado, and a handful of edamame. But use what you’ve got. Bell peppers, radishes, baby spinach—it’s all good.
- For the spicy mayo: ⅓ cup mayo (Japanese Kewpie is the dream, but honestly, Hellmann’s works), and 1-2 tablespoons sriracha (or whatever hot sauce you actually like.)
- Sesame seeds, sliced green onion, and maybe a sprinkle of nori if you’re feeling fancy.
How I Throw It All Together (With the Occasional Detour)
- First, cook your rice if you haven’t already. I use a rice cooker because otherwise I get distracted and, well, the burn story from earlier. But stovetop works—just follow the package directions. If it’s a little sticky, that’s fine. Actually, I think it’s better that way.
- While your rice is doing its thing, in a bowl, toss the shrimp with soy sauce, honey, ginger, and garlic. Let it marinate for 10 minutes—it’s okay if you only have 5. Sometimes I get impatient and just toss everything in the pan together, and honestly, nobody noticed.
- Prep your veggies. This is where I usually munch on the cucumbers. Slice, dice, shred—doesn’t matter. This isn’t a beauty contest.
- Heat a nonstick skillet over medium-high. Add a little oil. Dump in the shrimp (sauce and all) and cook, stirring, until they’re pink and curled up. Should only take 3-4 minutes. Don’t wander off—shrimp go from perfect to rubbery faster than my dog chases the mailman.
- Mix up the spicy mayo: Just stir together your mayo and sriracha. Taste it. Too spicy? Add more mayo. Not enough? More sriracha. This is where I sneak a spoonful.
- Time to build: Start with a scoop (or two) of rice in each bowl, pile on the shrimp, add your veggies, drizzle with spicy mayo (be generous), and finish with sesame seeds and green onions. If you want to get really wild, sprinkle a bit of nori or even pickled ginger if you’ve got it.
What I’ve Learned (Usually the Hard Way)
- If your rice dries out in the fridge, just sprinkle a little water and microwave it—works like a charm.
- I once tried using pre-cooked shrimp—ehh, the texture was kinda meh, but if that’s all you’ve got, go for it.
- The spicy mayo keeps for a week (in theory) but honestly, someone always eats it with chips before then.
My Random Attempts at Changing Things Up
One time, I swapped the shrimp for tofu (pressed and pan-fried) and it was... surprisingly good! (My meat-loving uncle even went back for seconds.) I also tried canned salmon, which was fine but a bit fishy for my taste, though maybe that’s just me? Once, I attempted cauliflower rice, but the bowl ended up a bit sad and watery—live and learn. If you’re not feeling mayo, try a tahini drizzle. It’s not the same, but it’s still pretty tasty.
Gear You Need (But Not Really)
I always use my trusty rice cooker (it’s older than my youngest kid), but you can totally do this on the stovetop. No skillet? Any frying pan works. If you don’t have a garlic press, just chop it fine—no one will know. Oh, and a good sharp knife makes veggie prep way less of a pain, but I’ve definitely used a steak knife in a pinch (don’t recommend, but it happens).
Keeping Leftovers—If That’s Even a Thing
These shrimp rice bowls keep in the fridge for about two days, covered. They’re actually pretty tasty cold (sorta like next-day sushi). But honestly, in my house, they hardly ever make it past dinner. If you do have leftovers, keep the spicy mayo separate—the rice gets soggy otherwise.
How We Serve ‘Em in My House
I tend to just plop everything in a big bowl and let everyone build their own—let’s call it “DIY Dinner Night.” My daughter likes extra avocado, my partner piles on chili crisp (if you haven’t tried this one from Fly By Jing, it’s wild), and sometimes we add pickled radishes if I remember to make them. If you want something green, serve with a side of miso soup or just a handful of salad greens.
Some Lessons I Learned the Hard Way
- Don’t rush the shrimp—if you overcook them, they get rubbery, and nobody wants that. I once tried cranking up the heat to save time. Bad idea.
- Taste the spicy mayo before drizzling. Once I made it too hot and ended up mixing it with plain yogurt to mellow it out.
- Letting folks build their own bowls keeps everyone happy (and means less whining at dinner).
FAQ (Because People Actually Ask Me These Things)
- Can I use frozen shrimp? Yep! Just thaw ‘em in cold water (takes about 10 minutes). I do it all the time.
- Is there a mayo-free version? Sure, try Greek yogurt with hot sauce or even a drizzle of this tahini dressing I like.
- What rice works best? Honestly, whatever you have. I’ve used leftover takeout rice and it’s just fine.
- Can I pack these for lunch? You bet! Just keep the mayo separate. Unless you like things a bit soggy, in which case, go wild.
- Will this work with pre-cooked shrimp? Hm, it’ll work, but the texture can be weird. Maybe try it once and see what you think?
And, totally unrelated, but have you ever tried growing your own green onions? I just stick the roots in a glass of water and they regrow, which feels like kitchen magic and means you always have a garnish on hand. (Plus, it’s fun to watch them sprout.) Anyway, hope you love these shrimp rice bowls as much as we do. If you come up with a genius twist, let me know—I’m always looking for an excuse to mix things up.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 cups cooked jasmine rice
- 1 cup cucumber, thinly sliced
- 1 cup shredded carrots
- 1 avocado, sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- ½ cup mayonnaise
- 2 tablespoons Sriracha sauce
- 1 tablespoon lime juice
- 1 tablespoon sesame seeds
- 2 green onions, sliced
Instructions
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1In a bowl, toss the shrimp with soy sauce and sesame oil. Let marinate for 10 minutes.
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2Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove from heat.
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3In a small bowl, mix together mayonnaise, Sriracha sauce, and lime juice to make the spicy mayo.
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4Divide the cooked rice among four bowls. Top each bowl with cooked shrimp, cucumber, shredded carrots, and avocado slices.
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5Drizzle spicy mayo over the bowls. Garnish with sesame seeds and sliced green onions. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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