Get ready to fall head over heels for the Spicy Shrimp and Avocado Rice Bowl! This vibrant dish brings together succulent shrimp tossed in smoky spices, cooling avocado, and fluffy jasmine rice, all artfully topped with zippy sriracha-lime mayo. It’s the perfect balance of heat, richness, and crunch, coming together in a single bowl that’s as beautiful as it is delicious. Whether you’re looking for a quick weeknight dinner or a meal to impress, this stunning rice bowl has you covered.

Spicy Shrimp and Avocado Rice Bowl Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about the Spicy Shrimp and Avocado Rice Bowl is how each simple ingredient pulls its weight: the shrimp add juicy texture, the creamy avocado tempers the spice, and fresh veggies keep things lively. Here’s what you’ll need–plus some little tricks to really make each part sing.

Large Shrimp (1 pound, peeled and deveined): Shrimp are the star here, quick-cooking and juicy with plenty of space to soak up spices.
Olive Oil (1 tablespoon): Helps the spices cling to the shrimp and gives them a gorgeous golden sear.
Chili Powder (1 teaspoon): Adds a warm, earthy kick to every bite.
Smoked Paprika (½ teaspoon): Lends a subtle smokiness that’s both cozy and vibrant.
Garlic Powder (½ teaspoon): Keeps things savory and amps up the umami.
Cayenne Pepper (¼ teaspoon): For that bold, fiery heat. Adjust to your liking!
Salt and Pepper (to taste): Essential for bringing out all the bright flavors.
Cooked Jasmine Rice (2 cups): Fluffy, aromatic rice provides a dreamy base—swap in brown rice or quinoa if preferred.
Ripe Avocado (1, diced): Creamy and cool, avocado is the perfect foil to spicy shrimp.
Shredded Red Cabbage (½ cup): Offers bright color and a pleasing snap in every forkful.
Sliced Green Onions (¼ cup): Brings mild, zesty bite and a pop of green.
Fresh Cilantro (2 tablespoons, chopped): Adds a burst of herbal freshness; skip or swap for parsley if you prefer.
Lime Juice (1 tablespoon): Brings necessary brightness to balance the savory notes.
Mayonnaise (2 tablespoons): Forms the luscious base of the spicy sauce, tying all the topping flavors together.
Sriracha (1 teaspoon): Kicks up the heat in the creamy drizzling sauce.
Honey (1 teaspoon): Just a touch to mellow out the heat and pull all the flavors into harmony.

How to Make Spicy Shrimp and Avocado Rice Bowl

Step 1: Season the Shrimp

Grab your shrimp and toss them in a generous bowl with olive oil, chili powder, smoked paprika, garlic powder, cayenne, and plenty of salt and pepper. Make sure every shrimp gets a good dusting so no bite is left behind. The oil helps all those gorgeous spices cling to the shrimp, promising big flavor in every mouthful.

Step 2: Sear the Shrimp

Heat a large skillet over medium-high heat. Once nice and hot, add the seasoned shrimp in a single layer. Let them cook undisturbed for 2–3 minutes per side—you’re looking for that telltale pink hue and lightly crisp edges. Pull them off the heat promptly to keep them tender and juicy.

Step 3: Whisk Up the Spicy Sauce

In a small bowl, whisk together mayonnaise, sriracha, honey, and a bright squeeze of lime juice. This creamy, spicy sauce comes together in seconds and might just steal the show—don’t be shy about doubling the batch if you’re a sauce-lover.

Step 4: Build Your Bowls

Divide the fluffy jasmine rice between your serving bowls. Pile on the cooked shrimp, then nestle in those luscious diced avocados, a handful of crunchy shredded cabbage, sliced green onions, and a sprig or two of fresh cilantro. This is where the Spicy Shrimp and Avocado Rice Bowl really starts to shine—layering flavors, colors, and textures all together.

Step 5: Sauce and Serve

Drizzle each bowl generously with the vibrant spicy mayo you whipped up earlier. The zing of lime, the sizzle of sriracha, and the creamy mayo pull all those bold toppings into one cohesive, unbelievably tasty bite. Now, serve immediately and get ready for serious “yum” reactions!

How to Serve Spicy Shrimp and Avocado Rice Bowl

Garnishes

To really make your Spicy Shrimp and Avocado Rice Bowl pop, finish with a little extra fresh cilantro, scattered thinly sliced green onions, or a final squeeze of lime. A sprinkle of toasted sesame seeds or a dusting of chili flakes adds even more excitement and visual appeal. Don’t forget, these little touches can make an everyday bowl feel like a restaurant-worthy treat!

Side Dishes

While the rice bowl is a hearty standalone meal, it pairs beautifully with light and crisp sides. Try serving with a cucumber salad, simple roasted veggies, or even a few steamed edamame pods to round out the meal. If you’re turning this into a dinner party centerpiece, a tangy Asian slaw makes a most welcome companion.

Creative Ways to Present

Let your inner chef shine and serve your Spicy Shrimp and Avocado Rice Bowl in unexpected ways. Create mini versions in small bowls for a fun appetizer at gatherings. Layer all the components in mason jars for an on-the-go lunch, or arrange the toppings artfully for a dramatic “deconstructed” look. Have fun making each bowl feel special!

Make Ahead and Storage

Storing Leftovers

If you wind up with leftovers, store the rice, shrimp, and toppings in separate airtight containers in the refrigerator. This helps keep the avocado from browning too quickly and ensures your rice stays fluffy, not soggy. Enjoy your Spicy Shrimp and Avocado Rice Bowl within 2 days for the best texture and flavor.

Freezing

Shrimp and rice both freeze well, but avocado and fresh toppings won’t hold up in the freezer, sadly. If you plan to freeze portions, skip the avocado and greens, and just freeze the shrimp and rice in individual containers. When ready to enjoy, simply thaw overnight in the refrigerator.

Reheating

To reheat, transfer the shrimp and rice to a microwave-safe bowl and warm in 30-second bursts until heated through. For best results, keep the fresh veggies and sauces separate until the last moment—add them just before serving to keep those flavors clear and vibrant.

FAQs

Can I make this Spicy Shrimp and Avocado Rice Bowl ahead of time?

Yes! You can prep the shrimp, rice, and spicy mayo a day ahead and keep them chilled. For ultimate freshness, dice the avocado and slice the veggies right before serving, so everything stays bright and crisp.

What can I use instead of mayonnaise for the sauce?

Greek yogurt makes a fantastic, lighter substitute for mayo in the spicy sauce. It adds creamy tang without the richness of mayo—just stir in the sriracha, lime, and honey as written.

How do I adjust the spice level?

It’s easy! Dial back the cayenne or use just a drizzle of sriracha for mild heat, or amp them up if you’re craving a bold punch. Taste as you go until it hits your sweet (or spicy) spot.

Is the Spicy Shrimp and Avocado Rice Bowl gluten free?

Yes, as written, the bowl is naturally gluten free! Just be sure your sriracha and mayo don’t have any hidden gluten-containing ingredients if you’re highly sensitive.

Can I swap the shrimp for another protein?

Absolutely. Grilled chicken, tofu, or even flaky baked salmon all work well in place of shrimp. Just adjust the cooking time and seasonings to suit your protein of choice.

Final Thoughts

I hope you’ll give this Spicy Shrimp and Avocado Rice Bowl a try soon—it’s the kind of meal that feels like a treat, but comes together in a flash. With every bite you get a burst of flavor, a jolt of heat, and a colorful bowl that just makes you happy. Here’s to your next kitchen adventure!

Spicy Shrimp and Avocado Rice Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 6 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Spicy Shrimp and Avocado Rice Bowl is a delicious and satisfying meal that combines flavorful seasoned shrimp with creamy avocado, crunchy cabbage, and zesty lime sauce over a bed of jasmine rice. It’s easy to make and perfect for a quick weeknight dinner.

Ingredients

Scale

For the Shrimp:

1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
Salt and pepper to taste

For the Bowl:

2 cups cooked jasmine rice
1 ripe avocado, diced
½ cup shredded red cabbage
¼ cup sliced green onions
2 tablespoons chopped fresh cilantro

For the Spicy Sauce:

1 tablespoon lime juice
2 tablespoons mayonnaise
1 teaspoon sriracha
1 teaspoon honey

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Instructions

Prepare the Shrimp: In a bowl, toss the shrimp with olive oil, chili powder, smoked paprika, garlic powder, cayenne pepper, salt, and pepper until evenly coated.
Cook the Shrimp: Heat a large skillet over medium-high heat and cook the shrimp for 2–3 minutes per side until pink and opaque.
Make the Spicy Sauce: In a small bowl, whisk together mayonnaise, sriracha, honey, and lime juice.
Assemble the Bowl: Divide the cooked jasmine rice into bowls. Top each with shrimp, diced avocado, shredded red cabbage, green onions, and cilantro. Drizzle the spicy sauce over the top.
Serve immediately.