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Bang Bang Shrimp Rice Bowl Recipe

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4.7 from 127 reviews

This Bang Bang Shrimp Bowl combines crispy fried shrimp coated in a spicy, sweet bang bang sauce with fresh vegetables and fluffy white rice for a vibrant, flavorful meal. The dish features a crunchy texture from panko breading and a creamy, tangy sauce that perfectly balances heat and sweetness. Easy to assemble and perfect for a satisfying lunch or dinner, it brings together colors, textures, and bold flavors in a single bowl.

Ingredients

Shrimp and Coating

  • 1 lb large shrimp, peeled and deveined
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • Vegetable oil for frying
  • Salt and pepper to taste

Bang Bang Sauce

  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 2 tablespoons sriracha sauce
  • 1 tablespoon honey

Bowl Assembly

  • 2 cups cooked white rice
  • 1 cucumber, sliced
  • 1 cup shredded carrots
  • 1 cup shredded purple cabbage
  • 1 avocado, sliced
  • 1/4 cup bean sprouts
  • 2 scallions, chopped

Instructions

  1. Prepare the bang bang sauce: In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth and well combined. Taste and adjust the spice level if desired. Cover and refrigerate while preparing the shrimp.
  2. Prepare the shrimp: Pat shrimp completely dry with paper towels and season generously with salt and pepper. Set up three shallow bowls for dredging: one with flour, one with beaten eggs, and one with panko breadcrumbs.
  3. Coat the shrimp: Dredge each shrimp first in the flour, shaking off excess, then dip in the beaten eggs, and finally coat thoroughly with panko breadcrumbs, pressing gently to help them adhere.
  4. Fry the shrimp: In a large skillet or deep pan, heat about 1 inch of vegetable oil over medium-high heat to 350°F (175°C). Working in batches to avoid overcrowding, carefully fry the breaded shrimp for 2-3 minutes per side until golden brown and crispy. Transfer the cooked shrimp onto a paper towel-lined plate to drain excess oil.
  5. Toss shrimp in sauce: Place the fried shrimp in a large bowl and add about three-quarters of the prepared bang bang sauce. Gently toss to coat the shrimp evenly. Reserve the remaining sauce for drizzling.
  6. Prepare vegetables: While frying the shrimp, thinly slice the cucumber, shred the carrots and purple cabbage, slice the avocado, and chop the scallions. Arrange the vegetables and bean sprouts in separate piles for easy bowl assembly.
  7. Assemble the bowls: Divide the cooked white rice evenly among four serving bowls. Place the sauced shrimp in the center of each bowl. Artfully arrange cucumber slices, shredded carrots, purple cabbage, bean sprouts, and avocado slices around the shrimp. Drizzle the reserved bang bang sauce over the top and garnish with chopped scallions.
  8. Serve: Serve immediately while the shrimp remain warm and crispy for best texture and flavor.

Notes

  • Ensure shrimp are patted dry before coating to achieve maximum crispiness.
  • You can adjust the amount of sriracha in the sauce to make the dish more or less spicy.
  • Use fresh, cooked rice that has cooled slightly to prevent it from becoming mushy.
  • Fry shrimp in batches to maintain oil temperature and crispiness.
  • If preferred, oven-baked shrimp can be substituted for frying for a lighter version.
  • This recipe serves 4 and can be doubled easily.

Find it online: https://mealsbykate.com/bang-bang-shrimp-rice-bowl-recipe/