A quick and flavorful rice bowl featuring tender shrimp, fresh vegetables, and a creamy spicy mayo sauce, perfect for a satisfying 20-minute meal.

Scale

450 g (1 lb) large shrimp, peeled and deveined

1 tablespoon olive oil (15 ml)

1 teaspoon garlic powder (5 g)

1 teaspoon paprika (5 g)

1/2 teaspoon salt (2.5 g)

1/2 teaspoon black pepper (2.5 g)

1/3 cup mayonnaise (80 ml)

2 tablespoons sriracha (30 ml)

1 teaspoon honey (5 ml)

1 teaspoon lemon juice (5 ml)

2 cups cooked white rice (about 400 g cooked)

1 cup cucumber, sliced (150 g)

1 cup shredded carrots (120 g)

1 avocado, sliced

2 tablespoons green onions, chopped (15 g)

1 tablespoon sesame seeds (10 g)

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Cook rice according to package instructions and set aside.

Toss shrimp with olive oil, garlic powder, paprika, salt, and pepper.

Heat a skillet over medium-high heat and cook shrimp for 2–3 minutes per side.

Mix mayonnaise, sriracha, honey, and lemon juice to make the sauce.

Divide rice into bowls and top with shrimp, cucumber, carrots, and avocado.

Drizzle with spicy mayo and garnish with green onions and sesame seeds.

Adjust sriracha to control spice level.

Use brown rice or cauliflower rice for variation.

Store components separately for best meal prep results.