Description
Light, fresh, and full of flavor, this Spicy Shrimp Bowl is one of our favorite easy summer dinners! Juicy shrimp seasoned with garlic and paprika, served over fluffy rice with crunchy cucumbers, carrots, and edamame, all topped with a creamy sriracha mayo drizzle. It’s quick to make and perfect for those warm days when you want something simple but satisfying. Customize your bowls with your favorite veggies and make it as mild or spicy as you like!
Ingredients
- 2 lbs, shrimp, deveined and tail off
- olive oil, 2 tbsp
- 1 tsp garlic
- 1 tsp paprika
- 1/4 tsp red pepper flakes
- salt & pepper to taste
Spicy Mayo
- 1/2 cup mayo
- 1–2 tbsp sriracha (more or less for taste preference)
Toppings:
- English cucumber
- Edamame
- Shredded Carrots
- Sesame Seeds
- Avocado
- Seaweed Flakes
Instructions
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Cook the Rice. Add 2 cups of jasmine rice and 2 cups of water to your Instant Pot. Pressure cook on high for 4 minutes. Once done, allow the pressure to release naturally for 10 minutes before opening the lid. Fluff the rice with a fork and set aside.
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Prepare the Shrimp. In a small bowl, combine garlic powder, paprika, red pepper flakes, salt, and pepper. Pat the shrimp dry with paper towels, then sprinkle the seasoning evenly over them.
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Cook the Shrimp: Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add the seasoned shrimp in a single layer. Cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove from heat.
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Prep the Toppings. While the shrimp is cooking, slice cucumbers and avocado, and gather the edamame, shredded carrots, sesame seeds, and seaweed flakes.
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Make the Spicy Mayo: Prepare your spicy mayo. Set aside.
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Assemble the Bowls. Start with a scoop of jasmine rice in each bowl. Top with cooked shrimp, cucumbers, edamame, shredded carrots, avocado slices, sesame seeds, and seaweed flakes.
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Drizzle with spicy mayo and enjoy!
- Prep Time: 10
- Cook Time: 10
- Category: Dinner