Description
A quick and delicious Asian-inspired lunch bowl featuring seared shrimp, crisp vegetables, and sticky rice, all brought together with a creamy, tangy, and spicy Kewpie mayo sauce.
Ingredients
Scale
- 1 pound jumbo or large shrimp, peeled and deveined
- 1/2 cup Kewpie mayonnaise
- 3–4 tablespoons sriracha sauce
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce (or tamari for gluten-free)
- 1 cup uncooked short-grain white rice
- 1.5 cups water (for rice)
- 1 ripe avocado, sliced
- 1 English cucumber, diced
- 1/2 small red onion, thinly sliced
- 1 medium carrot, julienned
- 2 stalks green onions, chopped
- 1 tablespoon toasted sesame seeds
- Salt and pepper to taste
- 1 teaspoon neutral oil (for cooking shrimp)
Instructions
- Rinse the rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let sit covered for 10 minutes, then fluff with a fork.
- While the rice cooks, whisk together the Kewpie mayonnaise, sriracha, rice vinegar, and soy sauce in a small bowl until smooth. Taste and adjust seasoning if needed.
- Pat the shrimp dry with paper towels. Dice the cucumber, julienne the carrot, and slice the red onion. Slice the avocado just before serving.
- Season the dried shrimp with a pinch of salt and pepper.
- Heat neutral oil in a large skillet over medium-high heat. Add shrimp in a single layer and sear for 2 minutes on the first side until pink and slightly charred. Flip and cook for 1 more minute until opaque. Remove from heat immediately.
- Assemble the bowls by placing a base of warm rice, arranging the vegetables neatly on top, and placing the warm shrimp in the center.
- Drizzle generously with the spicy mayo sauce and garnish with green onions and sesame seeds. Serve immediately.
Notes
Ensure shrimp are fully thawed and patted dry to prevent steaming. Do not overcrowd the pan when searing shrimp to ensure a good crust. Store components separately in the refrigerator for up to 3 days for meal prep. Reheat rice and shrimp gently; avoid microwaving shrimp to prevent rubberiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 6
- Sodium: 650
- Fat: 22
- Saturated Fat: 4
- Carbohydrates: 45
- Fiber: 4
- Protein: 28
Keywords: shrimp bowls, spicy mayo, asian lunch, quick dinner, meal prep, healthy lunch, korean inspired, seafood bowl