Description
A delightful meal featuring succulent shrimp over fluffy rice, drizzled with a spicy mayo for bold flavors.
Ingredients
Scale
- 1 lb raw shrimp (peeled and deveined)
- 1 cup jasmine or basmati rice
- 2 tablespoons vegetable oil
- 2 tablespoons low-sodium soy sauce
- ½ cup mayonnaise
- 2–3 tablespoons Sriracha sauce (adjust to taste)
Instructions
- Cook the rice: Begin by cooking the rice according to package instructions.
- Sauté the shrimp: Heat vegetable oil in a skillet over medium-high heat, and sauté the shrimp for about 3 minutes until they turn pink and opaque.
- Add soy sauce: Drizzle the low-sodium soy sauce over the shrimp, stirring to coat them evenly and cook for an additional minute.
- Prepare spicy mayo: In a bowl, combine the mayonnaise and Sriracha, starting with 2 tablespoons of Sriracha.
- Assemble bowls: Plate the cooked rice, top with shrimp, and drizzle with spicy mayo.
Notes
For a healthier option, consider using cauliflower rice and Greek yogurt in place of mayonnaise.
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg