Sesame Soy Shrimp Bowls with Buttery Rice and Sriracha Mayo

Bowls have become a staple for quick, customizable meals and this version is no exception. Packed with buttery rice, sweet and savory glazed shrimp, tender sautéed carrots and a creamy spicy drizzle, every bite is a delight.

Ready in just 20 minutes, this recipe is perfect for busy weeknights. The combination of textures and flavors-from the crunchy carrots to the rich sesame soy sauce-will have you coming back for more.

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Ingredients

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2.52 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.75 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. In a small bowl, combine mayonnaise with Sriracha to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
2. Meanwhile, trim and thinly slice scallions, separating whites from greens. Heat half the sesame oil (you’ll use the rest in the next step) in a large pan over medium-high heat. Add carrots and scallion whites; cook, stirring occasionally, until slightly softened, 1-2 minutes. Season with salt, pepper and a pinch of sugar. Transfer to a second small bowl and cover to keep warm.
3. Heat a drizzle of oil in the pan used for veggies over medium-high heat. Add shrimp and cook until pink and cooked through, 2-3 minutes per side. TIP: If there’s excess liquid in your pan, carefully pour it out. Stir in half the vinegar (all for 4 servings), remaining sesame oil, 2½ TBSP sweet soy glaze (5 TBSP for 4) and ½ tsp sugar (1 tsp for 4). Bring to a simmer and cook until sauce has thickened and shrimp are glazed, 1-2 minutes. Remove from heat. Taste and season with salt and pepper if desired.
4. Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings); season with salt and pepper. Divide rice between bowls; top with carrot mixture and sesame soy shrimp. Drizzle with Sriracha mayo and sprinkle with scallion greens. Serve.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking to avoid excess water in the pan.

What can I substitute for sweet soy glaze?

Mix 2 tablespoons soy sauce with 1 tablespoon honey or brown sugar for a similar sweet and savory flavor.

Is this recipe gluten-free?

The sweet soy glaze typically contains wheat, so for a gluten-free version, use tamari or coconut aminos and ensure other ingredients are gluten-free.