Make this flavorful shrimp rice bowl for a quick weeknight meal. It combines spicy garlic shrimp with sweet mango and a simple sriracha sauce over fluffy rice.
Author:jesscarter
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Yield:2 servings 1x
Category:Dinner
Method:Skillet Cooking
Cuisine:American Fusion
Diet:Low Fat
Ingredients
Scale
1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
Salt and black pepper to taste
2 cups cooked white rice (or brown rice for a healthier option)
1 ripe mango, diced
1/2 cup shredded red cabbage
1/4 cup chopped cilantro
For the Sriracha Sauce:
1/4 cup mayonnaise
2 tablespoons sriracha (adjust for heat preference)
1 tablespoon lime juice
1 teaspoon honey
Instructions
Prepare the rice according to package directions. Keep warm.
In a medium bowl, toss the shrimp with olive oil, minced garlic, smoked paprika, red pepper flakes, salt, and pepper.
Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
While the shrimp cooks, prepare the sauce. Whisk together the mayonnaise, sriracha, lime juice, and honey in a small bowl until smooth.
To build your perfect rice bowl, divide the cooked rice among serving bowls.
Top the rice evenly with the cooked spicy garlic shrimp.
Arrange the diced mango and shredded red cabbage around the shrimp.
Drizzle the sriracha sauce over the bowls.
Garnish with fresh cilantro before serving.
Notes
For meal prep shrimp bowls, store the sauce separately and add fresh toppings just before eating.
You can substitute avocado for mango if you prefer a lower sugar option.
Use quick shrimp rice recipes by cooking the shrimp while the rice is steaming.