Shrimp Rice Bowl with Spicy Mayo
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The Forked Spoon · by Jessica Randhawa★ 5.0 (1)

Shrimp Rice Bowl with Spicy Mayo

NUTRITION · PER SERVING25M COOK
CAL 30%·PRO 81%
CARBS 74G49% OF CAL
7G FIBER61G OTHER6G TOTAL SUGAR
FAT 30G44% OF CAL
4G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pan-seared shrimp over jasmine rice with fresh vegetables and a spicy gochujang mayo dressing. A customizable, filling weeknight meal ready in 25 minutes.

mainamericanbowlshellfishdairy freegluten freelow lactose
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Nutrition & ingredients

Ingredients

serves 4
  • ½ cup mayonnaise
  • 2 tablespoons gochujang paste
  • 1 small clove garlic (finely grated or minced)
  • 1½ teaspoons soy sauce ( or gluten-free tamari)
  • 1½ teaspoons rice vinegar
  • 2 teaspoons fresh lime juice
  • ½ teaspoon sugar
  • 1½ pounds large raw shrimp (peeled and deveined, tails removed or left on for presentation)
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1½ teaspoons fresh lime juice
  • 3 cups warm cooked jasmine rice (approximately 1 cup uncooked)
  • 1 cup English or Persian cucumber (diced )
  • 1 cup matchstick carrots
  • 1 cup shelled edamame (cooked according to package directions and cooled)
  • 2 green onions (thinly sliced)
  • 1 tablespoon sesame seeds
  • Lime wedges (for serving)
PREP
15M
SODIUM
1142MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.