Years ago, I found myself in a tiny coastal town with the smell of brine constantly lingering in the air. That aroma, mixed with sizzling shrimp on a rusty grill, is what this dish captures—no fancy ingredients needed. It’s about relishing the chaos of fresh seafood and melting spicy mayo, all in one handheld bowl.
What excites me most is how this recipe transforms simple ingredients into a vibrant, messy celebration. The crispy shrimp, fluffy rice, and fiery mayo come together with a satisfying crunch and a punch of heat. It’s a break from orderly plates — a riot of textures and flavors.
WHY I LOVE THIS RECIPE?
- I love that it celebrates coastal flavors without needing that actual coast.
- The spicy mayo is a slow burn that makes me grin every time.
- It’s easy to throw together after a long day — no fuss, just flavor.
- The dish reminds me of sunlit beach days, even if I’m stuck inside.
- It’s perfect for sharing chaos with friends or belonging in an intimate solo feast.
In a season calling for comforting yet lively food, this bowl hits the right notes. It feels just right for right now—at once familiar and freshly daring. The crispy shrimp and spicy mayo bring an edge that makes every bite memorable.
As the spooning clinks against the bowl, I’m reminded that good food doesn’t have to be complicated — just bold and full of personality. This recipe is a reminder to embrace joy in simple, messy moments, no matter where you are.
Crispy Shrimp and Spicy Mayo Rice Bowl
Ingredients
Equipment
Method
- Rinse the rice under cold water until the water runs clear, then combine it with water in a pot and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes until fluffy and tender.
- While the rice cooks, pat the shrimp dry with paper towels, then toss them in a bowl with flour, paprika, salt, and pepper until evenly coated.
- Heat the vegetable oil in a large skillet over medium-high heat until it shimmers and is just about to smoke.
- Add the coated shrimp to the hot oil in a single layer. Cook for 2-3 minutes per side until golden brown and crispy, then transfer to a paper towel-lined plate.
- In a small bowl, whisk together mayonnaise, sriracha, soy sauce, and minced garlic until smooth and well combined to make the spicy mayo sauce.
- Once the rice is ready, fluff it with a fork and divide it among serving bowls, forming a base for the toppings.
- Arrange the crispy shrimp on top of the rice, creating a colorful and textured layer.
- Spoon generous dollops of spicy mayo over the shrimp and rice for a fiery, creamy finishing touch.
- Garnish with sliced green onions for a fresh pop of flavor and color.
- Serve the bowls immediately, allowing the crispy shrimp, fluffy rice, and spicy mayo to be enjoyed together in a messy, flavorful mash-up.
Every time I make these shrimp rice bowls, I think about how food connects us to flavors and memories. The spicy mayo and crunchy shrimp are small acts of rebellion in a busy world, a reminder to savor every bite.
This dish isn’t just about taste; it’s about feeling alive in your own kitchen. A bowl of vibrant colors and fiery heat that makes every day feel a little more special.
Hi, I’m Theo Granger, a former line cook and unapologetic flavor maximalist from New Orleans. I believe there are two types of people in this world: those who season their food, and those who LIVE to season their food. This blog is for the latter.
