If you are craving a meal that bursts with bold flavors, creamy textures, and fresh crunch all in one bowl, then this Bang Bang Shrimp Rice Bowl Recipe is your new best friend in the kitchen. This dish combines crispy, perfectly fried shrimp tossed in a spicy-sweet sauce with vibrant vegetables and fluffy rice, creating a harmony of tastes and textures that will make every bite a celebration. It’s indulgent yet balanced, easy enough for weeknights but impressive enough for weekend gatherings. Trust me, once you try this recipe, it will quickly become a favorite you want to make again and again!
Ingredients You’ll Need
The magic of this Bang Bang Shrimp Rice Bowl Recipe starts with simple but thoughtfully chosen ingredients. Each one plays an essential role, ensuring the shrimp turn out crispy and flavorful, the sauce has that signature kick, and the fresh veggies bring a refreshing contrast. Here’s what you’ll gather to bring this fantastic dish to life:
- Mayo: Creates the creamy base for the signature bang bang sauce that ties the dish together.
- Chili garlic sauce: Adds a spicy depth and boldness, or swap with Sriracha for an easier alternative.
- Thai sweet chili sauce: Provides a perfectly balanced sweetness to complement the heat.
- Large shrimp: Fresh or thawed, peeled, and deveined shrimp are the main star of the bowl.
- Cornstarch: Helps create a super crisp coating on the shrimp when frying.
- Unsweetened almond milk: Mixed with egg and lemon juice to create a tenderizing dip before coating.
- Lemon juice: Adds brightness and tanginess to the marinade mix.
- Egg: Works as a binding agent to keep the panko breadcrumbs stuck to the shrimp.
- Panko breadcrumbs: Deliver the ideal light and crunchy texture in the fried coating.
- Kosher salt, black pepper, onion powder, garlic powder: Thoughtful seasonings for extra flavor in the coating.
- Avocado oil: Perfect for high-heat frying, keeping the shrimp crispy without heavy greasiness.
- Cooked rice: The comforting base that absorbs every bit of sauce and pairs perfectly with the shrimp.
- Avocado: Silky, fresh slices add creaminess and balance.
- Shelled edamame: Adds a pop of color, plant-based protein, and delightful texture.
- Julienned carrot: Bright, crunchy bites for freshness.
- English cucumber: Cool and crisp slices for contrast and hydration.
- Fresh cilantro: An herbaceous garnish that brings vibrancy and aroma.
- Lime wedges: Each squeeze adds a zesty finish that brightens the entire bowl.
How to Make Bang Bang Shrimp Rice Bowl Recipe
Step 1: Whip Up the Bang Bang Sauce
Start by mixing the mayo, chili garlic sauce, and Thai sweet chili sauce in a small bowl until you have a smooth, creamy sauce. This sauce is the soul of the Bang Bang Shrimp Rice Bowl Recipe, delivering a perfect balance of sweet, spicy, and creamy that you will love. Set it aside to let the flavors meld as you prepare the shrimp.
Step 2: Prepare Your Ingredients for Frying
Heat avocado oil in a sturdy skillet to a steady medium-high temperature, ideal for frying. Meanwhile, ensure your shrimp are fully thawed, peeled, and deveined. Set up a coating station with three bowls: one with cornstarch for that light, crisp barrier; another with a whisked mixture of almond milk, lemon juice, and egg to moisten the shrimp; and a third with panko breadcrumbs mixed with kosher salt, black pepper, onion powder, and garlic powder to deliver the perfectly seasoned crunch.
Step 3: Coat the Shrimp
One by one, dredge each shrimp in cornstarch, tap off the excess, then dip into the almond milk and egg mixture to help the coating stick. Finally, press shrimp into the panko breadcrumb blend ensuring each piece gets a generous covering. This three-step coating process creates the irresistible crispy texture that is iconic to the Bang Bang Shrimp Rice Bowl Recipe.
Step 4: Fry the Shrimp to Golden Perfection
Carefully fry the shrimp in hot avocado oil heated to 375°F, working in batches to avoid overcrowding. Each side should take about 2 to 3 minutes, turning golden brown and irresistibly crunchy. Use a slotted spoon to transfer the shrimp to paper towels to drain, keeping them delightfully crispy without extra oiliness.
Step 5: Toss Shrimp in Bang Bang Sauce
Once all the shrimp are fried, toss them gently but thoroughly in half of the prepared bang bang sauce. This step ensures every bite is coated in creamy, tangy, and spicy goodness. Reserve the remaining sauce to drizzle over the assembled bowls or for dipping later on.
Step 6: Assemble Your Bang Bang Shrimp Rice Bowl Recipe
Divide your cooked rice evenly among four bowls, laying down a fluffy bed that will soak up all the saucy flavors. Layer on the sliced avocado, edamame, julienned carrots, and cucumber slices for crunch and color. Top each bowl with the sauced shrimp, drizzle the remaining sauce, and finish with a sprinkle of fresh cilantro and a lime wedge for squeezing just before digging in. This layered combination makes every bite exciting and fresh.
How to Serve Bang Bang Shrimp Rice Bowl Recipe
Garnishes
Fresh cilantro adds a pop of herbaceous brightness that compliments the zing of the bang bang sauce beautifully, while lime wedges bring a necessary citrus punch. Don’t hesitate to add thinly sliced green onions or a sprinkle of toasted sesame seeds if you want to take the presentation and flavor even further.
Side Dishes
This dish is hearty on its own, but pairing it with a light Asian-inspired slaw or a crisp seaweed salad can provide refreshing contrasts. A simple miso soup or pickled vegetables also make fantastic companions, balancing the richness of the shrimp with tang and umami.
Creative Ways to Present
For a fun twist, serve the components deconstructed on a large platter and let everyone build their own bowls. You might also mound the rice into neat domes using a small bowl or ramekin, letting the vibrant veggies and shrimp cascade over. Adding edible flowers or microgreens can lend a touch of elegance for special occasions.
Make Ahead and Storage
Storing Leftovers
Place any leftover shrimp and rice bowl components in airtight containers and store in the refrigerator for up to two days. Keep the shrimp and sauce separate if possible to maintain the crispiness of the fried coating before reheating.
Freezing
While the shrimp can be frozen prior to frying, the assembled rice bowl is best enjoyed fresh. If you must freeze cooked shrimp, flash-freeze them first then store in a freezer-safe bag for up to one month. Thaw thoroughly before reheating and tossing in fresh sauce.
Reheating
To keep the shrimp as crispy as possible, reheat them in a hot skillet or oven instead of the microwave. Warm the rice and veggies separately in the microwave or on the stove, then combine everything just before serving for that freshly cooked feeling.
FAQs
Can I make this Bang Bang Shrimp Rice Bowl Recipe gluten-free?
Absolutely! Use gluten-free panko breadcrumbs or crushed gluten-free cereal instead, and double-check your chili garlic and sweet chili sauces to ensure they are gluten-free varieties. The rest of the ingredients are naturally gluten-free.
What can I substitute for almond milk?
You can replace almond milk with any other plant-based milk, like soy or oat milk, or even regular dairy milk. The purpose is to create a moist mixture for the batter, so just avoid anything overly sweetened or flavored.
Is it necessary to fry the shrimp or can I bake them?
While frying gives you that unbeatable crunch, you can bake the coated shrimp on a greased baking sheet at 425°F for about 12-15 minutes, turning halfway through. They won’t be quite as crispy but still delicious and lighter.
How spicy is the sauce?
The bang bang sauce offers a gentle heat balanced by sweetness and creaminess. You can easily adjust the level of spice by adding more or less chili garlic sauce or Sriracha, tailoring it to your heat preference.
Can I prep parts of this recipe ahead of time?
Yes! The bang bang sauce can be made a day ahead to allow flavors to meld. You can also bread the shrimp in advance and keep them chilled, then fry just before serving for maximum crispness.
Final Thoughts
This Bang Bang Shrimp Rice Bowl Recipe is such a delicious way to bring together crispy, creamy, spicy, and fresh flavors all in one satisfying meal. It’s bright and bold but also so approachable, perfect for treating yourself or impressing friends without fuss. I can’t wait for you to try it and see how quickly it becomes a delicious favorite in your recipe collection!
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, crispy shrimp dish coated in a spicy, creamy sauce served over a bed of fluffy rice with fresh vegetables and avocado. The shrimp are breaded with panko and fried until golden, then tossed in a homemade spicy Bang Bang sauce, making it a perfect balance of crunchy, creamy, and tangy flavors in each bite.
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, then 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
- Maintain oil temperature at 375°F to ensure shrimp fry evenly and get crispy.
- Use a thermometer for accurate oil temperature to avoid greasy shrimp.
- Do not overcrowd the skillet when frying to keep the oil temperature stable.
- Leftover Bang Bang sauce can be stored in the refrigerator for up to 3 days.
- This recipe works well with cooked jasmine or basmati rice.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
