Sriracha Shrimp and Rice Bowl with Grilled Shrimp and Spicy Mayo

High heat on the grill helps keep the Sriracha shrimp tender and tasty without overcooking. Check out this recipe for Sriracha Shrimp and Rice Bowl, featuring Sriracha shrimp and rice bowl with edamame, cucumber, and spicy mayo.

Olive or avocado oil, sriracha seasoning blend, lime zest, and garlic are brushed on grilled shrimp. Additional seasonings for shrimp include paprika, salt, and pepper. Shrimp skewers help when turning shrimp on the grill. Jasmine rice is a base for other shrimp toppings and sides, such as sliced cucumber, cooked shelled edamame, fresh cilantro, sesame seeds, and your choice of sauces.

Patting shrimp dry prevents them from browning well when grilled. Shrimp left damp won't brown well when grilled. Grill shrimp, turning halfway, for 1 1/2 minutes per side over high heat or until golden, no longer pink, opaque, and slightly curled. Overcooking is the biggest risk when cooking shrimp. Overcooked shrimp are less tender than properly cooked shrimp.

Serve the dish immediately with shrimp and other toppings and sesame seeds to preserve the texture of the cucumber. For leftovers, store the toppings and shrimp separately in the refrigerator until serving. As explained in the article, the dish and its toppings can be stored, covered, in the refrigerator for 3 to 4 days without significant loss of texture.