Sesame Soy Shrimp Bowls with Garlic Rice and Sriracha Mayo

Bowls have become a staple in our kitchen and this version is a total winner. Imagine buttery garlic rice topped with succulent shrimp glazed in a sweet and savory sesame-soy sauce, alongside tender sautéed carrots, all finished with a drizzle of creamy, spicy Sriracha mayo. It’s a complete meal that’s as satisfying as it is flavorful.

This recipe comes together in just 20 minutes, making it perfect for busy weeknights. The combination of textures and tastes-from the crunchy carrots to the silky sauce-will have everyone at the table asking for seconds. Plus, it’s easily customizable: add extra veggies or adjust the spice level to your liking.

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Ingredients

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView 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

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Peel and mince garlic. In a small pot, heat a drizzle of oil over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, trim and thinly slice scallions, separating whites from greens. In a small bowl, combine mayonnaise with Sriracha to taste. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
3. Heat half the sesame oil 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 small bowl and cover to keep warm.
4. Heat a drizzle of oil in the same pan over medium-high heat. Add shrimp and cook until pink and opaque, 2-3 minutes per side. Stir in remaining sesame oil, white wine vinegar, sweet soy glaze and ½ teaspoon sugar. Bring to a simmer and cook until sauce thickens, 1-2 minutes. Remove from heat; season with salt and pepper if desired.
5. Fluff rice with a fork and stir in butter; 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.

What can I substitute for sweet soy glaze?

Mix 2 tablespoons soy sauce with 1 tablespoon honey or brown sugar as a quick substitute.

How do I make this dish gluten-free?

Use tamari instead of sweet soy glaze and ensure all other ingredients are gluten-free.