Garlic Shrimp Bowls with Spicy Mayo and Green Beans

Get ready for a flavor-packed dinner that’s better than takeout! These shrimp bowls bring together garlicky seared shrimp, tender sautéed green beans and fluffy jasmine rice, all topped with a creamy, spicy mayo drizzle and crunchy sesame seeds. It’s a satisfying meal that’s quick enough for a busy weeknight.

Each component is cooked simply to let the natural flavors shine and the spicy mayo adds just the right kick. Whether you’re cooking for yourself or the whole family, these bowls are sure to become a favorite.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

20 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

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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. Trim green beans 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 green beans; 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 tender and slightly blistered, 5-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
4. While green beans cook, 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 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 green beans 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, just thaw them completely and pat dry before seasoning.

Can I substitute the rice?

Absolutely! Brown rice, quinoa or cauliflower rice would work well.

How do I store leftovers?

Store in an airtight container in the fridge for up to 2 days. Reheat in a microwave or pan.