Description
A delightful meal featuring succulent shrimp, spicy mayo, and fresh vegetables, perfect for lunch or dinner.
Ingredients
Scale
- 1 pound large shrimp
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup mayonnaise (or Greek yogurt)
- 1 tablespoon sriracha
- 1 teaspoon lime juice
- 1/2 teaspoon soy sauce
- 2 cups cooked white or brown rice (or quinoa, cauliflower rice, etc.)
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- 1/2 cup sliced radishes
- 1 avocado, sliced
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds (optional)
- 1 tablespoon chopped cilantro (optional)
- Pickled ginger
- Nori strips (seaweed)
- Chopped peanuts or cashews
- Extra sriracha or soy sauce for drizzling
Instructions
- In a mixing bowl, combine mayonnaise, sriracha, lime juice, and soy sauce. Mix until smooth and set aside.
- Heat olive oil in a skillet over medium heat. Add shrimp, sprinkle with soy sauce, honey (or maple syrup), garlic powder, smoked paprika, black pepper, and red pepper flakes. Cook shrimp for 3–4 minutes on each side until pink and opaque.
- Divide cooked rice among four bowls. Top each with shrimp and arrange shredded carrots, sliced cucumbers, sliced radishes, and avocado around shrimp. Sprinkle green onions on top.
- Drizzle with spicy mayo and sprinkle with sesame seeds and cilantro if using. Garnish with pickled ginger and nori strips. Enjoy!
Notes
Adjust the spiciness of the mayo as per your preference. This recipe is versatile and can cater to various dietary needs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 220mg