Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 cup jasmine rice
- 2 cups water
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1/2 cup chopped scallions
- 1/2 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon lime juice
- Salt and pepper, to taste
For substitutions, you can use brown rice for a whole grain option or substitute shrimp with tofu for a vegetarian twist.
Instructions
- Start by cooking the jasmine rice. In a medium saucepan, combine 1 cup of rice with 2 cups of water and a pinch of salt. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for another 5 minutes.
- While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper, and sauté for about 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In a small bowl, whisk together the mayonnaise, sriracha sauce, and lime juice until smooth. This spicy mayo is the star of the dish, adding a creamy kick that ties everything together.
- In the same skillet, add the sesame oil and soy sauce. Toss in the shredded carrots and sliced cucumbers, sautéing for just a minute to warm them slightly while keeping their crunch.
- To assemble the bowls, divide the cooked rice among four bowls. Top each with the sautéed shrimp, carrots, cucumbers, and a generous drizzle of the spicy mayo. Garnish with chopped scallions for an added burst of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International