Ingredients
- Shrimp (peeled and deveined) – 1 pound
- Cooked Rice (white or brown) – 3 cups
- Avocado – 1 medium
- Soy Sauce – 2 tablespoons
- Rice Vinegar – 1 tablespoon
- Mayonnaise – 1/2 cup
- Sriracha – 1-2 tablespoons (adjust to taste)
- Green Onions (chopped) – 2 tablespoons
Instructions
- Step 1: Prepare the spicy mayo by combining the mayonnaise and sriracha in a small bowl. Mix well and set aside. Adjust the amount of sriracha to your desired level of spiciness.
- Step 2: In a medium bowl, marinate the shrimp with soy sauce and rice vinegar for about 10 minutes.
- Step 3: Heat a skillet or wok over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
- Step 4: Assemble the rice bowls. Divide the cooked rice evenly between bowls.
- Step 5: Top the rice with the cooked shrimp, sliced avocado, and a drizzle of the spicy mayo.
- Step 6: Garnish with chopped green onions and serve immediately.
Notes
- Store leftover shrimp and rice separately in airtight containers in the refrigerator to prevent the rice from becoming soggy.
- Reheat the shrimp gently in a skillet or microwave to avoid making it rubbery.
- For extra flavor, sprinkle some toasted sesame seeds on top just before serving.
- Don't overcook the shrimp; they're perfectly done when they turn pink and opaque!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American