Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 cups cooked rice (white or brown)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 avocado, sliced
- 1 cup shredded cabbage
- 2 green onions, sliced
- 1/4 cup mayonnaise
- 1 tablespoon sriracha (adjust for heat)
- 1 teaspoon lemon juice
Instructions
- In a bowl, mix the shrimp with olive oil, garlic powder, paprika, salt, and pepper. Let it marinate for 15 minutes.
- While the shrimp is marinating, prepare the spicy mayo by combining mayonnaise, sriracha, and lemon juice in a small bowl. Adjust sriracha to taste and set aside.
- Heat a skillet over medium heat and add the marinated shrimp. Cook for 2-3 minutes on each side or until the shrimp are pink and cooked through.
- Assemble the rice bowls by placing a scoop of cooked rice at the bottom of each bowl.
- Top the rice with cooked shrimp, sliced avocado, shredded cabbage, and green onions.
- Drizzle the spicy mayo over the top and serve immediately.
Notes
- For added crunch, consider topping with sesame seeds or crushed peanuts.
- Feel free to substitute shrimp with chicken or tofu for a different protein option.
- This recipe can be easily scaled up for meal prep.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 200mg