Gluten-free with use of tamari.

Spicy Shrimp Bowls

Recipe Snapshot



Total Time

20 min




To make the spicy mayo, combine Kewpie mayonnaise in a small bowl with Sriracha and soy sauce. Stir well, taste, then add more Sriracha if you want it spicier. Set aside.

If you haven’t already, cook white rice and make spicy mayo


Heat neutral oil over medium-high heat in a large skillet. When hot, add  peeled, deveined raw shrimp. Season with Kosher salt and black pepper. Cook until the shrimp turn pink. Flip the shrimp over, then add ginger paste, garlic clove, soy sauce, and the juice from lime. Cook, stirring to mix together the sauce.

Cook the shrimp


Divide the rice evenly between 4 bowls, then top each with some of the cooked shrimp. Add cubed avocado, then garnish with thinly sliced scallions, cilantro, and sesame seeds. Add any additional toppings you like, then drizzle generously with spicy mayo. Serve immediately with seaweed square.

Assemble, then serve


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