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Bang Bang Shrimp Rice Bowl Recipe

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4.8 from 98 reviews

This Bang Bang Shrimp Bowl is a vibrant and flavorful dish featuring crispy fried shrimp tossed in a creamy, spicy bang bang sauce. Served over a bed of fluffy white rice and accompanied by fresh, crunchy vegetables like cucumber, shredded carrots, purple cabbage, avocado slices, bean sprouts, and scallions, it offers a perfect balance of textures and flavors. The dish is quick to prepare and makes a satisfying meal that is both fun and delicious.

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 Ingredients

  • 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 Bang Bang Sauce: In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth and well combined. Taste and adjust spice level if needed. Set aside in the refrigerator to chill while preparing the shrimp.
  2. Coat the Shrimp: Pat shrimp completely dry with paper towels and season with salt and pepper. Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each shrimp first in flour, shaking off excess, then dip in egg, and finally coat thoroughly with panko, pressing gently to help the breadcrumbs adhere.
  3. Fry the Shrimp: Heat about 1 inch of vegetable oil in a large skillet or deep pan over medium-high heat until it reaches 350°F (175°C). Working in batches to avoid crowding, carefully add breaded shrimp and fry for 2-3 minutes per side until golden brown and crispy. Transfer shrimp to a paper towel-lined plate to drain excess oil.
  4. Toss Shrimp in Sauce: Place the fried shrimp in a large bowl and add about three-quarters of the bang bang sauce. Gently toss to coat the shrimp evenly. Reserve the remaining sauce for drizzling.
  5. Prepare Vegetables: While shrimp are frying, 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 assembly.
  6. Assemble Bowls: Divide the cooked white rice among four serving bowls. Arrange the sauced shrimp in the center of each bowl. Artfully place piles of cucumber slices, shredded carrots, purple cabbage, bean sprouts, and avocado slices around the shrimp. Drizzle with the reserved bang bang sauce and garnish with chopped scallions. Serve immediately to enjoy the shrimp warm and crispy.

Notes

  • Ensure shrimp are completely dry before dredging to maximize crispiness.
  • Work in batches when frying shrimp to avoid oil temperature dropping and soggy coating.
  • Adjust the amount of sriracha in the sauce to tone down or up the heat based on preference.
  • Use fresh vegetables for best texture and flavor contrast.
  • Serve immediately after assembly to keep the shrimp crispy.

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