Spicy Mayo Shrimp Bowl with Green Veggies
This vibrant shrimp bowl combines juicy, golden-seared shrimp with a creamy-spicy mayo sauce, served over rice or quinoa and paired with fresh green vegetables. It’s a perfect mix of heat, crunch, and creaminess — like your favorite poke bowl meets a warm comfort meal.
⏱️ Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
For the Shrimp
1 lb (450g) shrimp, peeled and deveined
1 tbsp olive oil
1 tsp soy sauce
1 tsp garlic powder
Salt and black pepper, to taste
½ tsp paprika or chili flakes (optional)
For the Spicy Mayo Sauce
3 tbsp mayonnaise
1–1½ tsp sriracha (adjust for spice level)
½ tsp lime juice
½ tsp honey (optional, for balance)
For the Bowl
1 cup cooked white or brown rice (or quinoa)
½ cup steamed broccoli
½ cup edamame beans (shelled
½ cup sliced cucumber or zucchini
½ avocado, sliced
1 tbsp sesame seeds (optional)
A handful of baby spinach or kale
Instructions
1. Prepare the Spicy Mayo:
In a small bowl, mix together mayonnaise, sriracha, lime juice, and honey.
Stir until smooth and creamy. Set aside.
2. Cook the Shrimp:
Pat shrimp dry with paper towels.
Toss with olive oil, soy sauce, garlic powder, salt, pepper, and paprika.
Heat a skillet over medium-high heat.
Cook shrimp for 2–3 minutes per side, until pink and lightly browned.
Remove from heat and toss lightly with 1–2 teaspoons of the spicy mayo to coat.
3. Assemble the Bowl:
Add a base of warm rice or quinoa.
Top with shrimp, broccoli, edamame, cucumber (or zucchini), avocado, and spinach/kale.
Drizzle extra spicy mayo over the top.
4. Garnish:
Sprinkle with sesame seeds or a squeeze of lime juice before serving.
Tips
For a lighter version, use Greek yogurt instead of mayo.
Add pickled ginger or shredded carrots for a fresh twist.
To make it extra crisp, toss shrimp in a little cornstarch before pan-searing.
️ Nutritional Information
Calories: 470 kcal
Protein: 32g
Carbs: 35g
Fat: 20g
Fiber: 6g