Shrimp Rice Bowls with homemade spicy mayo sauce are loaded with flavor and are SO easy to make! These bowls feature marinated shrimp, colorful veggies, tender rice and plenty of spicy mayo to create the best combination of textures and flavors.
Shrimp Rice Bowls
Why just make a rice bowl when you can make a Cajun shrimp rice bowl? The Cajun seasoning makes these little shrimps taste so good! The key is to marinate them to get all of that flavor to really sink in. Also, don’t overcook them. They’ll turn into C’s and get brighter in color when they’re cooked. Paired with the jasmine rice and an array of bright veggies, this vibrant dish is ready in just around 30 minutes with no stress. Plus, the homemade spicy mayo sauce is even better than the yum yum sauce you’d get at hibachi! I love to prep the veggies and rice in advance so I can do a pseudo meal prep with these bowls. It’s a light yet filling dish that’s great for lunches and an easy dinner!
Scouring for more shrimp recipes? Try this restaurant quality Shrimp Scampi or this Pineapple Shrimp Fried Rice that’s better than takeout!
Can I Use Frozen Shrimp for these Bowls?
Yep! Just make sure the shrimp are completely dethawed before cooking. If you’re planning ahead you can place the frozen shrimp in the fridge for 8-12 hours (perfect for overnight) to easily thaw them out.
How To Make Shrimp Rice Bowls
- Marinate the shrimp. In a medium bowl, add the shrimp, olive oil, Cajun seasoning, salt, and cayenne pepper and stir to coat. Set aside and let the shrimp for about 20 minutes.
- Create the sauce. While the shrimp marinates, mix up the sauce. In a small bowl whisk together mayonnaise, Cajun seasoning, minced garlic, lime juice, and salt. Refrigerate the sauce until ready to serve.
- Heat a skillet. Use a large skillet and heat over medium heat until the pan is super hot. Add the shrimp in an even layer to the skillet.
- Cook. Cook the shrimp 1-2 minutes on both sides. They should start to curl and turn a nice pink color.
Storing Shrimp Rice Bowls
Ideally, these shrimp bowls should be served as soon as assembled! They can, however, be stored in an airtight container in the fridge for 2 days. The shrimp itself can be stored in a separate container for up to 3 days. I do also recommend making the spicy mayo ahead and storing for up to one week in the fridge in an air tight container.
Ingredients Notes for Shrimp Rice Bowls
For the sauce:
- Mayo – If you are really against mayonnaise, you could sub in plain Greek yogurt.
- Cajun Seasoning – I know we marinate the shrimp in this but including it in the sauce really ties the dish together!
- Garlic – I suggest using fresh, finely minced garlic for better flavor but you could use dried or garlic powder in a pinch.
- Lime Juice – The slight citrus flavor is so good with the shrimp!
- Salt – Again, you can omit this if you are watching the salt intake in your diet.
For the bowls:
- Shrimp – 1 pound, medium sized shrimp, peeled and with the tails removed.
- Oil – I prefer olive oil because of the low smoke point. It’s perfect for sauteing.
- Seasoning – If you want less spice you can omit the cayenne pepper. You can also omit the salt if the Cajun seasoning has enough for you.
- Rice – Jasmine rice is my favorite for recipes like this, however, you can also use white or brown rice.
- Toppings – I suggest sliced English cucumbers, shredded carrots, shelled edamame, and pickled red onions. The flavor and texture combo is amazing! You could also include sliced mushrooms, water chestnuts, red peppers, or baby corn.
Enjoy!
~Nichole
Shrimp Rice Bowls
Ingredients
For the bowls:
- 1 Pound Medium Shrimp peeled tail off
- 1 Tablespoon Olive Oil
- 1 teaspoon Cajun Seasoning
- 1/2 teaspoon Salt
- 1/2 teaspoon Cayenne Pepper Powder
- 2-3 Cups Cooked Rice of choice
- 1 Medium Cucumber cut in half lengthwise and sliced
- 1/2-1 Cup Shelled Edamame Beans
- 1/3 Cup Shredded Carrots
- 1/4 Cup Pickled Red Onions drained well
For the Sauce:
- 1 Cup Mayonnaise
- 1/2 teaspoon Cajun seasoning
- 1 Clove Garlic finely minced
- 1-2 Tablespoons Lime Juice
- 1/4 teaspoon Salt
Instructions
- Stir the shrimp, olive oil, Cajun seasoning, salt, and cayenne pepper together in a medium bowl then set aside to marinate for 20 minutes.
- In the meantime, whisk all the sauce ingredients together in a small bowl and refrigerate until you are ready to serve it.
- Heat a large skillet over medium heat until the pan is very hot then add the shrimp to the skillet and arrange them in an even layer.
- Cook on both sides for 1-2 minutes or until they curl and start to get some nice color.
- Once ready, layer the rice in the bottom of a shallow bowl and add the shrimp, cucumber, edamame beans, carrots, pickled onions, and sauce.
- Serve with fresh lime wedges and additional pickled onions and sauce if desired.
