Garlic Shrimp and Broccoli Bowls with Spicy Mayo

These hearty shrimp bowls are loaded with craveable flavors and textures, making them a perfect alternative to takeout. You’ll top a bed of fluffy jasmine rice with garlicky seared shrimp and tender sautéed broccoli, then drizzle with a savory-spicy mayonnaise for a boost of creaminess. A shower of nutty sesame seeds finishes the dish.

Ready in just about 30 minutes, this recipe is ideal for busy weeknights. The combination of succulent shrimp, charred broccoli and creamy spicy mayo creates a satisfying meal that’s both easy to prepare and impressive to serve.

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Ingredients

16 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 tablespoon Spicy MayoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. 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.
2. While rice cooks, wash and dry produce. Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add broccoli; season with half the garlic powder (you’ll use the rest in the next step), a big pinch of salt and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Turn off heat; transfer to a plate. Wipe out pan.
4. While broccoli cooks, rinse shrimp under cold water, then pat dry with paper towels. Season all over with remaining garlic powder, salt and pepper. Heat a drizzle of oil in the same pan over high heat. Add shrimp and scallion whites; cook, stirring occasionally, until shrimp are opaque and cooked through, 3-4 minutes.
5. Place spicy mayo in a small bowl. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
6. Fluff rice with a fork; taste and season with salt and pepper. Divide rice between shallow bowls; top with shrimp and broccoli in separate sections. Drizzle shrimp with spicy mayo; sprinkle bowls with scallion greens and sesame seeds. Serve.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw the shrimp completely and pat dry before cooking to ensure they sear properly.

What can I substitute for spicy mayo?

Mix 3 tablespoons mayo with 1 tablespoon sriracha or your favorite hot sauce.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat rice and broccoli in the microwave and shrimp in a hot pan.