Description
Juicy shrimp marinated in sesame and garlic are seared to perfection, then layered over fluffy jasmine rice and finished with a zesty sriracha-mayo drizzle for a bright, addictive flavor punch.
Ingredients
- 1 lb shrimp peeled and deveined
- 2 cups cooked jasmine rice
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 tbsp soy sauce
- 1 tsp lime juice
- 1/2 tsp smoked paprika
- Salt to taste
- Pepper to taste
- 1/3 cup mayonnaise
- 2 tbsp sriracha
- 1 tsp lime juice
- 1 tsp sesame seeds
- 1 scallion thinly sliced
Instructions
- In a bowl combine shrimp, 1 tbsp sesame oil, garlic, soy sauce, lime juice, paprika, salt, and pepper. Toss to coat and let marinate for 10 minutes.
- Heat olive oil in a skillet over medium-high heat and cook marinated shrimp 2–3 minutes per side until pink and opaque. Remove from heat.
- In a small bowl whisk together mayonnaise, sriracha, and lime juice until smooth to make the spicy mayo.
- Divide cooked jasmine rice between serving bowls and drizzle a little sesame oil over the rice.
- Arrange cooked shrimp on top of the rice and drizzle with spicy mayo.
- Garnish with sesame seeds and sliced scallion before serving.
Notes
- You can substitute brown rice or cauliflower rice for a lighter option.
- Adjust the sriracha in the mayo to make it milder or hotter.
- Leftover shrimp and rice can be stored separately in airtight containers in the refrigerator for up to 2 days.
- For extra crunch add sliced cucumber or shredded carrots to the bowl.