Description
A vibrant, 25-minute meal with succulent shrimp, fluffy rice, and zesty spicy mayo. Perfect for weeknights or casual gatherings, this customizable dish balances creamy, spicy, and fresh flavors with easy prep.
Ingredients
1 cup uncooked white rice or brown rice
1 lb large shrimp, peeled and deveined
2 tbsp vegetable oil
1 clove garlic, minced
1 red bell pepper, julienned
2 cups mixed greens (e.g., spinach, cucumber, carrots)
2 tbsp mayonnaise
1 tsp chili garlic paste (or sriracha, no alcohol)
1 tsp rice vinegar
1 lime, juiced
Optional toppings: sesame seeds, lime wedges, pickled radishes
Instructions
Rinse rice and cook according to package instructions (5-10 mins).
Heat oil in a skillet; sauté garlic for 30 seconds. Add shrimp and cook 2-3 mins until pink and opaque.
Toss shrimp with bell pepper and greens in the skillet. Season with salt and pepper.
Mix mayonnaise, chili garlic paste, rice vinegar, and lime juice for spicy mayo.
Assemble bowls with rice, shrimp-mix, and spicy mayo. Garnish with optional toppings.
Notes
Use tofu or chicken as a halal alternative to shrimp.
Chili level can be adjusted by reducing the paste/spice.
Store leftovers refrigerated for up to 2 days.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: Modern/Asian-American Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 150mg