If you are craving a meal that brings together crispy, spicy, creamy, and fresh in every delicious bite, then this Bang Bang Shrimp Rice Bowl Recipe is going to be an instant favorite. This dish brilliantly combines perfectly fried shrimp coated in a crispy panko crust, tossed in a vibrant and tangy bang bang sauce, all nestled atop fluffy rice and fresh, colorful veggies. It is a delightful medley of textures and flavors that feels indulgent yet balanced, perfect for a family dinner or impressing guests without too much fuss.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering these carefully chosen ingredients is the first step toward creating this mouthwatering dish. Each component plays an essential role, from the crispy texture of the shrimp to the fresh, bright bursts of the vegetables, ensuring every spoonful is full of life and flavor.
- 1 cup mayo: Provides the creamy base for the signature bang bang sauce with a smooth richness.
- 1 teaspoon chili garlic sauce: Adds the perfect spicy kick; Sriracha works well as a substitute if you prefer.
- 2 tablespoons Thai sweet chili sauce: Brings a subtle sweetness and depth to balance the heat.
- 1 pound large shrimp, peeled and deveined: The star protein that gets coated and fried until golden and crispy.
- 3 tablespoons cornstarch: Creates a light initial coating to help the breading stick beautifully.
- 2/3 cup unsweetened almond milk: A dairy-free wet batter component that keeps the coating crisp.
- 1 tablespoon lemon juice: Adds a fresh zing that brightens the shrimp mixture.
- 1 large egg: Binds the wet mixture together for perfect breading adhesion.
- 1 1/4 cups panko breadcrumbs: Key for that irresistible crunch we all love.
- 1/2 teaspoon kosher salt: Enhances every flavor layer without overwhelming.
- 1/8 teaspoon ground black pepper: Adds gentle warmth and depth.
- 1/2 teaspoon onion powder: Brings savory complexity to the breading.
- 1/2 teaspoon garlic powder: Infuses a comforting, aromatic flavor.
- Avocado oil, for frying: Perfect for frying with a high smoke point and a subtle, buttery taste.
- 4 cups cooked rice of your choice: The wholesome base that anchors the dish and absorbs the sauce beautifully.
- 1 large avocado, sliced: Adds creamy texture and a touch of buttery richness.
- 1 cup shelled edamame: Provides a fresh snap and protein boost.
- 1 cup julienned carrot: Offers sweetness and a pop of vibrant color.
- 1–2 cups sliced English cucumber: Adds refreshing crunch and balances the spicy sauce.
- 1/4 cup fresh cilantro, chopped: Delivers a burst of herbal brightness.
- 4 lime wedges: For that perfect squeeze of zesty acidity to finish the bowls.
How to Make Bang Bang Shrimp Rice Bowl Recipe
Step 1: Make the Bang Bang Sauce
Start by making the delicious bang bang sauce that will coat your shrimp and tie the whole dish together. Mix together the mayo, chili garlic sauce, and Thai sweet chili sauce in a small bowl until smooth and well combined. This sauce is creamy, spicy, and slightly sweet – the perfect flavor punch your shrimp are waiting for.
Step 2: Prepare the Ingredients
Heat avocado oil in a 12-inch cast iron skillet over medium heat to get ready for frying. Make sure your shrimp are fully thawed, peeled, and deveined, so they’re clean and ready for the coating process. Set out three shallow bowls to streamline the breading: one with cornstarch, the second with a mixture of almond milk, lemon juice, and beaten egg, and the third bowl with the seasoned panko breadcrumbs mixed with kosher salt, black pepper, onion powder, and garlic powder.
Step 3: Coat the Shrimp
Give each shrimp some love by first coating it in cornstarch, shaking off any excess to avoid clumps. Next, dip it into the almond milk and egg mixture, letting any extra drip off. Finally, press the shrimp firmly into the panko breadcrumb mixture so it’s evenly coated with flavorful breading. Place the coated shrimp on a large plate and repeat the process for all the shrimp. This triple-step coating ensures a crispy and flavorful bite every time.
Step 4: Fry the Shrimp
Maintain the avocado oil at 375°F — using a thermometer helps keep it just right for frying. Fry the shrimp in small batches to avoid crowding the pan, cooking each side for 2 to 3 minutes until they turn a gorgeous golden brown and are cooked through. Use a slotted spoon to remove the shrimp and let them drain on paper towels so they stay crispy and not greasy.
Step 5: Toss with Sauce
Once all the shrimp are perfectly fried, place them in a large bowl and gently toss with half of your prepared bang bang sauce. Don’t worry, save the rest of the sauce so you can drizzle it over the bowls later or serve it on the side for dipping.
Step 6: Assemble Your Bang Bang Shrimp Rice Bowl Recipe
Divide the cooked rice evenly among four bowls, the perfect base to soak up all the amazing flavors. Top each bowl with slices of creamy avocado, fresh edamame, crisp julienned carrots, and cool cucumber slices. Pile the sauced shrimp right on top, drizzle with the remaining bang bang sauce, then finish with chopped cilantro and a lime wedge. That squeeze of lime just brightens everything up, making each bite taste fresh and exciting.
How to Serve Bang Bang Shrimp Rice Bowl Recipe
Garnishes
Freshness is the secret to making your Bang Bang Shrimp Rice Bowl Recipe stand out. Adding chopped cilantro not only adds a pop of color but also lends a lovely herbal note that cuts through the richness. Don’t skip the lime wedge — a quick squeeze over the top adds acidity and liveliness that elevates every mouthful.
Side Dishes
This dish is substantial, but if you want to round out your meal, consider light, crisp side salads like a simple cucumber and tomato salad or a refreshing Asian slaw. Steamed or roasted vegetables also pair beautifully here, especially something crunchy like snap peas or bok choy, to complement the textures in the bowl.
Creative Ways to Present
For a fun twist, assemble the Bang Bang Shrimp Rice Bowl Recipe in clear glass jars or small bowls for an eye-catching layered presentation. You could also serve the shrimp and veggies over cauliflower rice or quinoa for a different texture and health boost. If hosting, set up a DIY bowl station where everyone can customize their toppings, making the meal interactive and a blast to enjoy together.
Make Ahead and Storage
Storing Leftovers
Your leftover Bang Bang Shrimp Rice Bowl Recipe keeps well in an airtight container in the fridge for up to 2 days. To keep things fresh, store the shrimp separately from the rice and vegetables if possible. This stops the breading from getting soggy and the veggies from wilting.
Freezing
While fried shrimp are best enjoyed fresh, you can freeze the cooked shrimp (without sauce) in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 1 month. Just know the texture may change slightly after freezing and reheating, so plan to use frozen shrimp in cooked dishes rather than rice bowls for best results.
Reheating
For reheating, avoid the microwave to keep the shrimp crispy. Instead, warm them gently in a preheated oven at 350°F for 5–7 minutes, or in a skillet over low heat until heated through. Add the bang bang sauce fresh when serving to maintain its creamy texture and fantastic flavor.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to fully thaw and pat them dry before coating and frying. This helps the breading stick better and prevents excess moisture from affecting the crispiness.
Is there a vegetarian version of the Bang Bang Shrimp Rice Bowl Recipe?
You can easily swap shrimp for crispy tofu or cauliflower florets coated and fried using the same breading technique. The sauce remains the star, and these alternatives soak it up beautifully for a vegetarian delight.
Can I bake the shrimp instead of frying?
Yes, baking is a healthier alternative. Coat the shrimp as usual, place them on a baking sheet lined with parchment paper, and bake at 425°F for about 12-15 minutes, flipping halfway through until golden and crispy.
What type of rice works best with this recipe?
Any rice you love will work well here, but jasmine or basmati rice adds wonderful fragrance and lightness. Brown rice or cauliflower rice are excellent for those wanting more fiber or a low-carb option.
How spicy is the bang bang sauce?
The sauce has a balanced heat level—spicy but not overwhelming. You can adjust the chili garlic sauce or Sriracha amounts to make it milder or hotter according to your taste preferences.
Final Thoughts
This Bang Bang Shrimp Rice Bowl Recipe has everything you want in a meal: crispy shrimp, a creamy, spicy sauce, fresh veggies, and nourishing rice that all come together in perfect harmony. It’s one of those dishes that never fails to impress and delight anyone who tries it. I can’t wait for you to give it a whirl in your kitchen and make it a new favorite for your meal rotation. Happy cooking and even happier eating!
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 vibrant dish combining crispy fried shrimp coated in a spicy and sweet Bang Bang sauce, served over a bed of fluffy rice with fresh vegetables like avocado, edamame, carrots, and cucumber. It’s perfect for a satisfying weeknight dinner or meal prep, offering a delightful mix of crunchy textures and creamy, tangy 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
For Frying
- Avocado oil, for frying
Bowls
- 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 not to overcrowd the skillet when frying shrimp to maintain oil temperature and get a crispy crust.
- Use a thermometer to keep avocado oil at 375°F for perfect frying.
- The Bang Bang sauce can be prepared ahead and stored in the fridge for up to 3 days.
- For a lighter version, try baking the shrimp instead of frying, but frying gives the best crispy texture.
- The rice can be any type you prefer, such as jasmine, basmati, or brown rice for added nutrition.
