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
Scale
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.
