If you’re craving something that’s packed with bold flavor, crunchy texture, and fresh, vibrant colors, you’ve just discovered your new favorite meal. This Bang Bang Shrimp Rice Bowl Recipe brings together crispy, perfectly fried shrimp coated in a creamy, spicy-sweet sauce served over fluffy rice and crisp, refreshing veggies. It’s a playful, satisfying bowl that’s as fun to eat as it is beautiful to look at. Whether you’re cooking for a family dinner or treating yourself on a busy weeknight, this dish feels like a little celebration you can whip up anytime.
Ingredients You’ll Need
Gathering simple ingredients that each add their own magic to this dish is key. From the crunchy panko coating to the creamy, zesty bang bang sauce, every element plays a role in crafting the perfect harmony of flavors and textures.
- Mayo: The creamy base for the bang bang sauce that balances heat and sweetness.
- Chili garlic sauce: Provides the spicy kick with a hint of garlicky warmth.
- Thai sweet chili sauce: Adds natural sweetness and sticky texture to the sauce.
- Large shrimp: Peel and deveined for easy eating and the star protein of this bowl.
- Cornstarch: Creates a light, crispy coating when frying shrimp.
- Unsweetened almond milk: Part of the dredging mixture to help the coating stick perfectly.
- Lemon juice: Adds brightness and a subtle tang to the dredge mix.
- Large egg: Binds the coating to the shrimp and helps with crispiness.
- Panko breadcrumbs: Essential for that airy, crunchy texture on the shrimp.
- Kosher salt: Brings out all the savory flavors in the coating.
- Ground black pepper: Adds a mild heat to the breadcrumb mix.
- Onion powder: Offers a sweet and slightly pungent depth to the crust.
- Garlic powder: Provides aromatic richness that complements the shrimp.
- Avocado oil: A high smoke point oil perfect for frying to golden perfection.
- Cooked rice: The comforting base that soaks up all the flavorful sauce.
- Avocado: Adds creamy freshness and a buttery texture to the bowl.
- Shelled edamame: Adds vibrant color and a tender bite with plant-based protein.
- Julienned carrot: Brings a sweet crunch and bright orange hue.
- Sliced English cucumber: Offers cool, crisp contrast to the warm shrimp.
- Fresh cilantro: Adds a burst of herbal brightness and color.
- Lime wedges: Provide a zesty squeeze that wakes up the whole dish.
How to Make Bang Bang Shrimp Rice Bowl Recipe
Step 1: Make the Bang Bang Sauce
Get started by mixing together the mayo, chili garlic sauce, and Thai sweet chili sauce in a small bowl. This magical sauce is what gives the shrimp their signature creamy, spicy-sweet flavor. Stir until everything is smooth and thoroughly blended, then set it aside to let the flavors meld while you prep the other ingredients.
Step 2: Prepare Ingredients and Dredging Bowls
Heat avocado oil in a 12-inch cast iron skillet over medium heat—this oil can handle high frying temperatures without breaking down. Meanwhile, set up three shallow bowls for coating your shrimp: one with cornstarch for that initial crisp layer, the second with a mixture whisked together from almond milk, lemon juice, and egg to help the coating stick, and the third with panko breadcrumbs seasoned with salt, pepper, onion powder, and garlic powder. Having these ready makes the next step smooth and fast.
Step 3: Coat the Shrimp
One by one, dredge each shrimp through the cornstarch first, shaking off any excess. Next, dip it into the almond milk mixture, and finally press it into the panko breadcrumb mix to coat thoroughly. This triple-step coating technique ensures your shrimp get a delightfully crunchy crust that holds up perfectly without being heavy.
Step 4: Fry the Shrimp
Carefully heat the avocado oil to 375°F, using a thermometer to keep the temperature steady. Fry the shrimp in small batches to avoid crowding, cooking each side for 2 to 3 minutes until they turn golden brown and are fully cooked through. Use a slotted spoon to transfer the shrimp onto paper towels to drain, keeping them crisp and not greasy. This frying method is the cornerstone of the Bang Bang Shrimp Rice Bowl Recipe’s irresistible texture.
Step 5: Toss With Bang Bang Sauce
Once all your shrimp are fried, toss them gently but thoroughly in half of the bang bang sauce you made earlier. This step coats each shrimp in that luscious, zesty flavor without drowning the crispy breading. You’ll save the rest of the sauce for drizzling and dipping when serving, adding an extra burst of flavor to every bite.
Step 6: Assemble the Bowls
Divide cooked rice evenly between four bowls to create a warm, fluffy base. Arrange the sliced avocado, shelled edamame, julienned carrots, and cucumber slices artfully over the rice. Then top with your sauced shrimp. For the finishing touch, drizzle more bang bang sauce on top, sprinkle freshly chopped cilantro, and add a lime wedge so everyone can add a fresh squeeze of bright citrus to their liking. This final assembly makes the Bang Bang Shrimp Rice Bowl Recipe as inviting as it is delicious.
How to Serve Bang Bang Shrimp Rice Bowl Recipe
Garnishes
Adding chopped fresh cilantro and bright lime wedges isn’t just about presentation; cilantro adds a fragrant punch of freshness while the lime’s acidity perfectly balances the creamy, spicy sauce. These simple garnishes lift every bite, giving the dish a light and zesty finish that keeps you coming back for more.
Side Dishes
Pair your Bang Bang Shrimp Rice Bowl Recipe with light and fresh sides like a crunchy Asian slaw or simple steamed bok choy tossed with a splash of soy sauce. These sides add extra texture and complement the bold flavors without overwhelming the bowl’s stars. For a more substantial meal, a bowl of miso soup works wonders alongside.
Creative Ways to Present
For a fun twist, serve the shrimp on lettuce cups instead of rice bowls to turn this into a low-carb delight. Or create a layered parfait in clear glasses with rice, veggies, and shrimp for a vibrant, Instagram-worthy presentation. Adding colorful pickled vegetables or spicy kimchi on the side also brings new taste dimensions to this beloved Bang Bang Shrimp Rice Bowl Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover shrimp and sauce store well in an airtight container in the refrigerator for up to two days. Keep the rice and fresh veggies separate to maintain their best texture and freshness. When it’s time to eat again, simply reheat the shrimp quickly and assemble your bowls.
Freezing
Although the shrimp fry best fresh, you can freeze raw, breaded shrimp before frying to save time later. Freeze them in a single layer on a baking sheet before transferring to a freezer bag to avoid clumping. When ready to cook, fry straight from frozen with a couple extra minutes of cooking time. Avoid freezing after frying to maintain crispness.
Reheating
To keep the shrimp crispy when reheating leftovers, warm them in a hot oven or toaster oven at 375°F for about 5 to 7 minutes. Avoid microwaving as it softens the coating. Reheat rice separately on the stovetop or microwave with a splash of water to fluff it back up before assembling your bowl.
FAQs
Can I make the bang bang sauce spicier?
Absolutely! You can increase the amount of chili garlic sauce or swap in a hotter chili paste to dial up the heat. Adding some freshly chopped jalapeños or a dash of cayenne also gives the sauce an extra kick.
What type of rice works best in this recipe?
Jasmine rice or basmati are fantastic choices because of their fluffy texture and fragrant aroma, but you can use whatever rice you enjoy most, including brown rice for extra fiber or even cauliflower rice for a low-carb alternative.
Can I bake the shrimp instead of frying?
Yes, baking is possible for a lighter version. Coat the shrimp as directed, place them on a parchment-lined baking sheet, and bake at 425°F for about 12–15 minutes, flipping halfway, until golden and cooked through. They won’t be as crispy as fried but still delicious.
Is this recipe gluten-free?
To make this Bang Bang Shrimp Rice Bowl Recipe gluten-free, swap the panko breadcrumbs for gluten-free breadcrumbs and ensure your chili sauces don’t contain gluten ingredients. It’s an easy adjustment to keep everyone happy at your table.
What can I use instead of avocado oil for frying?
If avocado oil is not available, other neutral oils with high smoke points like canola oil, sunflower oil, or grapeseed oil work well for frying shrimp. Avoid olive oil because it has a lower smoke point and may affect flavor.
Final Thoughts
Making this Bang Bang Shrimp Rice Bowl Recipe is like giving your weeknight dinner a vibrant, flavorful upgrade that’s simple to execute but impressive to serve. It’s a dish that invites you to enjoy every crunchy, creamy, zesty bite while filling your kitchen with irresistible aromas. So go ahead, dive into this delightful bowl and share it with loved ones — it’s sure to become one of your go-to recipes for anytime you want a little delicious celebration on your plate.
Print
Bang Bang Shrimp Rice Bowl Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
Description
This Bang Bang Shrimp Rice Bowl is a flavorful and satisfying dish featuring crispy fried shrimp coated in a spicy-sweet Bang Bang sauce, served atop a bed of fluffy rice with fresh vegetables like avocado, edamame, carrot, and cucumber. Perfect for a delicious and colorful meal that combines crunchy textures with creamy, tangy, and zesty flavors.
Ingredients
Bang Bang Sauce
- 1 cup mayo
- 1 teaspoon chili garlic sauce (substitute Sriracha if desired)
- 2 tablespoons Thai sweet chili sauce
Shrimp Coating
- 1 pound large shrimp, peeled and deveined (remove shell and tail)
- 3 tablespoons cornstarch
- 2/3 cup unsweetened almond milk
- 1 tablespoon lemon juice
- 1 large egg
- 1 1/4 cups panko breadcrumbs
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Avocado oil, for frying
Bowl Assembly
- 4 cups cooked rice of your choice
- 1 large avocado, sliced
- 1 cup shelled edamame
- 1 cup julienned carrot
- 1–2 cups sliced English cucumber
- 1/4 cup fresh cilantro, chopped
- 4 lime wedges
Instructions
- Make the Bang Bang Sauce: In a small bowl, combine the mayo, chili garlic sauce, and Thai sweet chili sauce. Mix thoroughly until well blended. Set aside for serving.
- Prepare Ingredients: Heat avocado oil in a 12-inch cast iron skillet over the stove. Ensure shrimp are thawed, peeled, and deveined. Prepare three shallow bowls: one with cornstarch, the second with a whisked mixture of almond milk, lemon juice, and egg, and the third with combined panko breadcrumbs, kosher salt, black pepper, onion powder, and garlic powder.
- Coat the Shrimp: One at a time, thoroughly coat each shrimp in cornstarch, shaking off excess, then dip into the almond milk mixture, and finally coat evenly with the panko breadcrumb mixture. Place coated shrimp on a large plate and repeat until all shrimp are coated.
- Fry the Shrimp: Heat the avocado oil to 375°F, using a thermometer to maintain correct temperature. Fry shrimp in batches to avoid overcrowding, cooking each side for 2-3 minutes or until golden brown and cooked through. Use a slotted spoon to remove shrimp and drain on paper towels to remove excess oil.
- Toss with Sauce: After frying all shrimp, place them in a large bowl and toss with half of the prepared Bang Bang sauce. Reserve the remaining sauce for serving or dipping.
- Assemble Bowls: Divide cooked rice evenly into four bowls. Top with sliced avocado, edamame, julienned carrots, and sliced cucumber. Place the tossed shrimp over the vegetables, drizzle with remaining sauce, then garnish with chopped cilantro and a lime wedge for squeezing over the top.
Notes
- Ensure oil temperature remains at 375°F for perfectly crispy shrimp without excess oil absorption.
- Frying shrimp in batches prevents overcrowding, ensuring even cooking and crispiness.
- You can substitute the chili garlic sauce with Sriracha if you prefer a different heat profile.
- Feel free to use any rice variety you like; jasmine or basmati rice works well.
- To make it gluten-free, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Fresh lime wedges add a nice zesty finish when squeezed over the assembled bowls.
