If you have been searching for a vibrant, flavorful dish that combines crispy shrimp with zesty, creamy sauce over a comforting bed of rice, you have to try this Bang Bang Shrimp Rice Bowl Recipe. Each bite bursts with a perfect balance of spicy, sweet, and tangy notes, while the fresh veggies add a refreshing crunch that elevates the whole experience. Whether you’re cooking for a weeknight dinner or impressing friends at a casual gathering, this dish brings a smile to the table with every forkful.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity and harmony—the ingredients are straightforward but essential to building layers of texture and bold flavor. From the creamy sauce to the crispy shrimp and fresh vegetables, each component plays a starring role in creating this irresistible rice bowl.
- Mayonnaise: Holds the creamy base of the signature Bang Bang sauce, blending perfectly with spicy and sweet elements.
- Chili garlic sauce: Adds a punch of heat and garlicky depth; Sriracha works well as a substitute if needed.
- Thai sweet chili sauce: Provides a subtle sweetness that balances the spice beautifully.
- Large shrimp: Peeled, deveined, and ready to be crispy-coated; fresh or properly thawed frozen works best.
- Cornstarch: Creates a light coating for the shrimp, helping the breadcrumbs stick and crisp.
- Unsweetened almond milk: Used in the wet dredging mixture to keep the shrimp tender and help the coating adhere.
- Lemon juice: Adds a fresh, citrusy brightness to the dredge and helps tenderize the shrimp.
- Egg: Binds the coating to the shrimp for that perfect crunch.
- Panko breadcrumbs: The secret to achieving an irresistible golden, crunchy shrimp exterior.
- Kosher salt: Enhances all the flavors without overpowering.
- Ground black pepper: Adds mild heat and complexity to the coating.
- Onion powder: Gives a subtle savory aroma to the shrimp breading.
- Garlic powder: Elevates the overall flavor with its warm, pungent taste.
- Avocado oil: Ideal for frying shrimp because of its high smoke point and neutral taste.
- Cooked rice: Acts as the comforting base, soaking up all the luscious sauce and flavors.
- Avocado: Adds creamy richness and balances the heat perfectly.
- Edamame: Offers a pop of color and a nutritious protein boost.
- Julienned carrots: Bring crunch and natural sweetness.
- Sliced English cucumber: Lends a cool, refreshing bite.
- Fresh cilantro: Adds an herbal brightness and beautiful color as garnish.
- Lime wedges: For squeezing over the top, providing zesty brightness that ties everything together.
How to Make Bang Bang Shrimp Rice Bowl Recipe
Step 1: Prepare the Bang Bang Sauce
Start by making the luscious Bang Bang sauce, which really defines this dish. In a small bowl, combine the mayo, chili garlic sauce, and Thai sweet chili sauce. Mix them thoroughly until smooth and well blended. Setting this aside now means the flavors have time to meld, and the sauce will be ready to coat the shrimp later.
Step 2: Set Up the Breading Station
Heat your avocado oil in a 12-inch cast iron skillet—this oil is perfect for frying with its high smoke point and delicate flavor. Meanwhile, prepare three shallow bowls: one with cornstarch, one with a whisked combination of almond milk, egg, and lemon juice, and the third with panko breadcrumbs mixed with salt, pepper, garlic powder, and onion powder. This setup lets you create that perfect layered crunch on each shrimp.
Step 3: Coat the Shrimp
One shrimp at a time, thoroughly coat with cornstarch and shake off any excess. Next, dip each shrimp into the almond milk mixture, followed by a generous coating of the seasoned panko breadcrumbs. Lay the breaded shrimp out on a large plate as you go. This process might take a little time but trust me, it’s worth every crunchy bite that results!
Step 4: Fry Until Golden
Maintain your oil temperature at 375 degrees Fahrenheit for frying. Fry the shrimp in batches so they cook evenly and remain crispy without steaming from overcrowding. Let each side fry for 2 to 3 minutes until beautifully golden brown. Use a slotted spoon to carefully transfer the shrimp to paper towels to drain excess oil and keep them crisp.
Step 5: Toss with the Bang Bang Sauce
As soon as all the shrimp are fried, place them in a large bowl and toss with *half* of the Bang Bang sauce you prepared earlier. This ensures each shrimp is coated with that signature creamy, spicy, sweet goodness. Reserve the remaining sauce for drizzling over the bowls or serving alongside as a dip for some extra zing.
Step 6: Assemble Your Bang Bang Shrimp Rice Bowl Recipe
Divide the cooked rice evenly between four bowls—this warm, fluffy bed will soak up all the delicious flavors. Arrange slices of fresh avocado, the lightly cooked or thawed edamame, julienned carrots, and cool cucumber slices atop the rice. Place the sauced shrimp over the vegetables, drizzle with more Bang Bang sauce, then garnish with chopped cilantro and a lime wedge for that final pop of freshness. Dig in!
How to Serve Bang Bang Shrimp Rice Bowl Recipe
Garnishes
Freshly chopped cilantro is a must—it adds an herbal lift and vibrant green color. Lime wedges on the side are wonderful for diners to squeeze over the dish, adding brightness that balances the richness of the shrimp and sauce. You can also sprinkle some toasted sesame seeds for a subtle nutty crunch if you’re feeling fancy.
Side Dishes
This Bang Bang Shrimp Rice Bowl Recipe is substantial enough to be a meal on its own, but if you want to round it out, consider a light cucumber salad or a miso soup. These sides keep the meal fresh and balanced without overpowering the bold flavors of the shrimp.
Creative Ways to Present
Try serving the shrimp and sauce over cauliflower rice for a lower-carb option that still delivers all the textural excitement. Alternatively, you can layer the ingredients inside a large lettuce leaf for handheld lettuce wraps, perfect for a fun, casual dinner or even a party platter.
Make Ahead and Storage
Storing Leftovers
Store any leftover shrimp and rice bowls separately in airtight containers in the refrigerator for up to 2 days. Keep the Bang Bang sauce in its own container to maintain its texture and flavor.
Freezing
Fried shrimp tends to lose its crispness after freezing and thawing, so freezing is not recommended for best texture. However, you can freeze cooked rice separately for up to a month; just reheat it thoroughly before serving.
Reheating
Reheat shrimp gently in a warm oven at 350 degrees Fahrenheit on a wire rack to preserve some crispiness. Microwave reheating may make the shrimp soggy, so it is best saved for quickly warming the rice. Always drizzle on fresh Bang Bang sauce after reheating to keep that vibrant flavor intact.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure the shrimp are fully thawed, peeled, and deveined before you start the breading process. Pat them dry well to ensure the coating sticks properly and fries to a crispy finish.
Is there a vegetarian version of the Bang Bang Shrimp Rice Bowl Recipe?
You can substitute shrimp with crispy tofu or cauliflower florets, using the same breading and sauce technique. This makes a fantastic vegetarian option that still delivers on texture and bold flavors.
How spicy is the Bang Bang sauce?
The sauce has a mild to medium heat level thanks to the chili garlic sauce and Thai sweet chili sauce. You can adjust the spiciness by adding more or less chili garlic sauce or swapping it out for a milder Sriracha sauce.
What type of rice works best for this recipe?
Any cooked rice works well, but jasmine or basmati rice adds lovely aroma and a fluffy texture that pairs beautifully with the shrimp and sauce. Brown rice is a nutritious alternative offering a nuttier flavor and heartier bite.
Can I make the Bang Bang sauce ahead of time?
Yes! The sauce actually benefits from resting in the fridge for a few hours before serving, allowing the flavors to meld perfectly. Just stir it well before tossing with your fried shrimp.
Final Thoughts
There is something truly joyful about creating a Bang Bang Shrimp Rice Bowl Recipe that brings together crispy shrimp, a zesty creamy sauce, and fresh veggies on a fluffy rice bed. It’s a dish that sparks happiness and satisfies cravings all at once. I can’t wait for you to make it and share it with your loved ones—trust me, this one is destined to become a new favorite!
Print
Bang Bang Shrimp Rice Bowl Recipe
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 4 bowls
- Category: Main Course
- Method: Frying
- Cuisine: American Fusion
Description
This Bang Bang Shrimp Rice Bowl combines crispy, golden-fried shrimp tossed in a spicy, creamy Bang Bang sauce, served over a bed of fluffy rice and fresh vegetables like avocado, edamame, carrots, and cucumber. The recipe features a perfectly balanced blend of spicy, sweet, and savory flavors with a satisfying texture contrast, making it a delicious and visually appealing meal perfect for weeknight dinners or entertaining guests.
Ingredients
Bang Bang Sauce
- 1 cup mayo
- 1 teaspoon chili garlic sauce (substitute Sriracha if desired)
- 2 tablespoons Thai sweet chili sauce
Shrimp Coating and Frying
- 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
- Prepare 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.
- Heat oil and set up dredging stations: Heat avocado oil in a 12-inch cast iron skillet over medium-high heat. Make sure 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 avocado oil to 375°F, using a thermometer to maintain 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 shrimp 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 the rice 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
- Maintain oil temperature at 375°F to ensure crispy shrimp without greasiness.
- Do not overcrowd the pan during frying to keep shrimp crisp and evenly cooked.
- Use fresh lime juice over the bowl for an added brightness and to balance the richness of the shrimp.
- For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Leftover Bang Bang sauce can be refrigerated in an airtight container for up to 3 days.
