Shrimp Rice Bowls with Spicy Mayo: A Grocery Store Fix That Feels Like a Secret

Why I’m obsessed with this combo

Honestly, it’s that burst of garlic and ginger aroma mixed with the lingering smell of cooked shrimp. It hits me every time I open the fridge. No fancy ingredients needed — just what’s left in the fridge and a bit of spice. I didn’t think I’d be making anything this satisfying with what I already had sitting around.

Inside, the rice gets fluffy and slightly chewy, the shrimp are tender but slightly charred at the edges (big win), and that spicy mayo? It’s like a zing that creeps in after the first bite. No overthought fancy sauces here, just a clever swirl of mayonnaise, Sriracha, and a squeeze of lime. Perfect for nights when you want something quick, but don’t want to settle for takeout. It’s weird, but I keep coming back to this combo — maybe because it’s oddly comforting to make something that tastes like it’s from a restaurant, with whatever’s in the fridge.

Garlic Ginger Shrimp over Fluffy Rice with Spicy Mayo

This dish features sautéed shrimp cooked with garlic and ginger, served atop fluffy, slightly chewy rice. The shrimp develop a tender texture with slightly charred edges, complemented by a creamy, spicy mayonnaise sauce drizzled on top, resulting in a flavorful and visually appealing meal.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2

Course: Main Course

Cuisine: Fusion

Calories: 420

Ingredients Equipment Method

Ingredients

  

• 1 cup uncooked jasmine rice rinsed
• 12 oz shrimp peeled and deveined
• 3 cloves garlic minced
• 1 inch fresh ginger grated
• 2 tablespoons vegetable oil
• 2 tablespoons mayonnaise
• 1 teaspoon Sriracha adjust to taste
• 1 lime lime for juice
• Salt to taste

Equipment

• Non-stick skillet or frying pan
• Pot for cooking rice
• Knife
• Cutting board
• Measuring spoons

Method

 

1. Rinse the jasmine rice under cold water until the water runs clear, then cook according to package instructions in a pot, bringing to a boil and simmering until fluffy and slightly chewy, about 15 minutes.
2. While the rice cooks, peel and devein the shrimp if necessary, then mince the garlic and grate the ginger finely using a microplane or grater.
3. Heat a non-stick skillet over medium-high heat and add 2 tablespoons of vegetable oil. Once shimmering, add the minced garlic and grated ginger, cooking until fragrant and lightly golden, about 30 seconds.
   1 cup uncooked jasmine rice
4. Add the shrimp to the skillet in a single layer, cooking until they turn pink and develop a slight char on the edges, about 2-3 minutes per side. Use tongs or a spatula to flip them for even cooking.
   1 cup uncooked jasmine rice
5. While the shrimp cooks, prepare the spicy mayo by mixing mayonnaise, Sriracha, and a squeeze of lime juice in a small bowl until smooth. Set aside.
   1 cup uncooked jasmine rice
6. Once the shrimp are cooked, remove the skillet from heat. Serve the fluffy rice topped with the sautéed shrimp. Drizzle the spicy mayo over the shrimp and rice, garnishing with additional lime wedges if desired, and serve immediately.
   1 cup uncooked jasmine rice

Sometimes, I think about the little discoveries in cooking that remind us meals don’t need to be complicated. Just a handful of ingredients, a little heat, and a lot of flavor. This bowl? It’s a reminder that the best bites come from the simplest finds. And maybe I’ll make it again later — because it’s easy to forget how satisfying an impromptu dinner can be.