20-Minute Ginger & Garlic Shrimp Bowls with Spicy Mayo
This Shrimp Bowl recipe with spicy mayo is on repeat in our house almost weekly! Raw shrimp are quickly pan fried with ginger, garlic, soy sauce, and fresh lime juice. Serve over fluffy white or brown rice drizzled with spicy mayo and lots of avocado, cilantro, and seaweed squares. Truly my idea of comfort food, and a perfect shrimp recipe for busy weeknights!
Servings: 4 servings
Calories: 663kcal
Equipment
Ingredients
For the shrimp
- 1½ lbs large raw shrimp, peeled, deveined, tails removed
- 2 Tbsp neutral oil, such as grapeseed oil
- 1 tsp Kosher salt
- ¼ tsp tsp freshly ground black pepper
- 2 tsp ginger paste or a 1-inch piece of ginger root peeled and finely grated
- 1 garlic clove, grated
- 2 Tbsp reduced-sodium soy sauce
- 1 lime, juiced, plus additional lime wedges for serving
For serving
- 1½ cups short grain white rice, such as sushi rice (can substitute with brown rice)
- Spicy mayo, recipe below
- 1-2 ripe avocados, peeled and cubed
- 3 scallions 3 scallions, thinly sliced
- Fresh cilantro
- Sesame seeds
- Seaweed squares, optional, for serving
- Possible veggies and toppings: roasted broccoli, sautéed baby bok choy, pickled red onions, shredded carrots, thinly sliced cucumbers, edamame
Spicy mayonnaise
- ⅓ cup Kewpie mayonnaise
- 1 Tbsp Sriracha
- 1 tsp reduced-sodium soy sauce
Instructions
- If you haven’t already, cook white rice and make spicy mayo. To make the spicy mayo, combine ⅓ cup of Kewpie mayonnaise in a small bowl with 1 Tbsp of Sriracha and 1 tsp soy sauce. Stir well, taste, then add more Sriracha if you want it spicier. Set aside.
- Cook the shrimp. Heat 2 Tbsp neutral oil over medium-high heat in a large skillet. When hot, add 1½ lbs peeled, deveined raw shrimp. Season with 1 tsp kosher salt and ¼ tsp pepper. Cook for about 1-2 minutes, or until the shrimp turn pink. Flip the shrimp over, then add 2 tsp ginger paste, 1 grated garlic clove, 2 Tbsp soy sauce, and the juice from 1 lime. Cook for an additional 1-2 minutes, stirring to mix together the sauce, then transfer to a large bowl.
- Assemble, then serve. 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 squares.
Notes
- Shrimp cook incredibly quickly, so be sure to have the other ingredients prepped and ready to go before you cook them.
- To save time, we recommend buying peeled, deveined shrimp. You’ll still need to remove the tails.
- You can chop the shrimp before adding to rice bowls, if preferred, but we like the presentation of whole shirmp
Nutrition
Calories: 663kcal | Carbohydrates: 66g | Protein: 30g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 222mg | Sodium: 2093mg | Potassium: 577mg | Fiber: 6g | Sugar: 1g | Vitamin A: 496IU | Vitamin C: 14mg | Calcium: 124mg | Iron: 2mg
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