Bang Bang Shrimp Rice Bowl Recipe

If you re craving something creamy, crunchy, and absolutely bursting with flavor, this Bang Bang Shrimp Rice Bowl Recipe might just become your new weeknight favorite. I absolutely love how the crispy shrimp coated in that spicy-sweet bang bang sauce pairs so perfectly with fresh veggies and tender rice-it’s honestly like a party in every bite. Whether you re whipping this up for a quick dinner or serving guests, you’ll find it s as impressive as it is comforting.

When I first tried this recipe, I was amazed at how simple ingredients came together to create layers of taste and textures I didn t expect. What makes this bowl so special is the balance of creamy, spicy, tangy, and crunchy elements that keep you going back for more. If you want to wow your family or just enjoy a restaurant-quality meal at home without the fuss, this Bang Bang Shrimp Rice Bowl Recipe is absolutely worth trying.

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Ingredients You’ll Need

Each ingredient in this Bang Bang Shrimp Rice Bowl Recipe plays an important role, from the crunchy coating on the shrimp to the fresh veggies that add brightness. When shopping, choose fresh shrimp that are peeled and deveined to save time and almond milk for a subtle flavor boost.

• Mayo: This adds creamy richness and helps balance the sauce s spice.
• Chili Garlic Sauce: I love how this adds subtle heat and garlicky depth; you can swap in Sriracha if that s what you have.
• Thai Sweet Chili Sauce: The sweetness here complements the shrimp and gives the sauce that signature tangy glaze.
• Large Shrimp: Opt for large shrimp peeled and deveined so that each bite feels substantial and tender.
• Cornstarch: It helps give the shrimp an ultra-crispy coating without greasiness.
• Unsweetened Almond Milk: Makes the batter lighter than heavy cream or regular milk, adding moisture without heaviness.
• Lemon Juice: Just a splash to brighten the shrimp coating-it s my secret weapon to fresh taste.
• Egg: Acts as a binder to help the coating stick perfectly.
• Panko Breadcrumbs: Choose Japanese-style for the crispiest texture.
• Kosher Salt & Seasonings: Onion powder, garlic powder, salt, and pepper round out every bite with savory undertones.
• Avocado Oil: It has a high smoke point, so your shrimp fry beautifully without burning.
• Cooked Rice: Any rice you prefer works, but jasmine or basmati add lovely fragrance.
• Avocado: Creamy slices balance the spicy sauce perfectly.
• Edamame: Adds protein and a nice pop of green.
• Carrot: Julienned for crunch and color contrast.
• English Cucumber: Sliced thinly for freshness and crispness.
• Fresh Cilantro: Chopped to sprinkle a frame-fresh herbal note on top.
• Lime Wedges: I like the brightness lime juice adds when squeezed just before eating.

Variations

I love customizing this Bang Bang Shrimp Rice Bowl Recipe depending on what I have on hand or to suit different tastes. It s super forgiving and works great with a few tweaks.

• Gluten-Free Version: I ve substituted gluten-free panko breadcrumbs or crushed gluten-free crackers, and it still gives that satisfying crunch.
• Heat Level: You can dial the spicy chili garlic sauce up or down depending on your family – sometimes I add a little extra for a serious kick!
• Protein Swap: When I m not in the mood for shrimp, crispy tofu cubes can make a fun plant-based alternative with the same sauce.
• Veggie Boost: Feel free to toss in thinly sliced bell peppers, radishes, or snap peas to load up on color and crunch.

How to Make Bang Bang Shrimp Rice Bowl Recipe

Step 1: Whip Up That Perfect Bang Bang Sauce

Start by mixing the mayo, chili garlic sauce, and Thai sweet chili sauce in a small bowl until smooth and well combined. I like to make this first so the sauce has a chance to meld while I prepare everything else-it really ups the flavor game. Set it aside for later, but give it a quick taste to adjust if you want a little more heat or sweetness.

Step 2: Prep Your Shrimp Coating Stations

Next, heat the avocado oil in a 12-inch cast iron skillet over medium-high heat-you ll want it hot but not smoking. I recommend using a thermometer to get it to 375°F for ideal frying temperature. Arrange three shallow dishes: cornstarch in one, the almond milk, lemon juice, and whisked egg mixture in another, and a seasoned panko breadcrumb mix (with salt, pepper, garlic, and onion powders) in the last. Setting up like this makes the coating process quick and mess-free.

Step 3: Coat Those Shrimp Like a Pro

Take one shrimp at a time and dip it first into the cornstarch, shaking off any excess. Then dunk it into the egg and almond milk combo, making sure it s completely coated for the breadcrumbs to stick. Finally, press it into the panko mixture, turning it to get an even crumb coat. Lay the coated shrimp on a large plate and repeat until all are ready. Don’t rush this step: even coating makes all the difference in fry-up crispiness!

Step 4: Fry to Golden Perfection

Once your oil hits 375°F, fry the shrimp in batches so you don t overcrowd the pan-about 2 to 3 minutes, flipping halfway. Watch for a beautiful golden-brown color and that irresistibly crunchy texture. I use a slotted spoon to lift them out and place them on paper towels to soak up any excess oil. This keeps the shrimp nice and crispy, without feeling greasy.

Step 5: Toss in That Luscious Bang Bang Sauce

Transfer all your cooked shrimp to a large bowl and toss gently with half the prepared Bang Bang sauce. You ll want to coat them without drowning, so save the rest for drizzling or serving on the side as a dipping sauce. This step is where everything comes together-the spicy-sweet sauce clings perfectly to the crunchy shrimp.

Step 6: Build Your Beautiful Bowls

Divide warm cooked rice among four bowls, then layer with sliced avocado, shelled edamame, julienned carrots, sliced cucumber, and topped with your sauced shrimp. Sprinkle with fresh cilantro and add a lime wedge on the side for squeezing over before eating. I find this combo is not only gorgeous but also a fresh and hearty meal you can feel great about.

How to Serve Bang Bang Shrimp Rice Bowl Recipe

Garnishes

I always top these bowls with freshly chopped cilantro and serve lime wedges on the side-fresh herbs and citrus brighten the whole dish and cut through the richness of the sauce. Sometimes, I add thinly sliced green onions or a sprinkle of toasted sesame seeds for extra flair and crunch.

Side Dishes

This recipe works beautifully with light sides like a crisp Asian slaw, steamed broccoli with a drizzle of soy, or even a quick cucumber salad. When I m feeling indulgent, some crunchy seaweed snacks or miso soup round out the meal perfectly.

Creative Ways to Present

For special occasions, I like serving the shrimp and sauce separately so guests can build their bowls themselves-it’s fun and interactive! You could also serve the shrimp on a bed of lettuce wraps instead of rice for a low-carb option, or layer everything beautifully in glass jars for a visually stunning meal prep.

Make Ahead and Storage

Storing Leftovers

I store leftover shrimp and rice separately in airtight containers in the fridge to keep the shrimp s crunch as much as possible. The sauce is best kept on the side to avoid sogginess. When I reheat, I crisp the shrimp in a hot skillet instead of the microwave.

Freezing

Freezing this dish isn t my go-to because the shrimp’s texture changes a bit, but if you want to freeze, I recommend freezing the cooked shrimp plain, then adding the sauce fresh after thawing. Defrost overnight in the fridge for best results.

Reheating

I reheat leftover shrimp in a skillet over medium heat for just a couple of minutes to regain their crispness, then toss with fresh sauce before serving. The rice reheats well in the microwave or on the stove with a splash of water to keep it fluffy.

FAQs

Final Thoughts

This Bang Bang Shrimp Rice Bowl Recipe truly holds a special place in my meal rotation because it s both fun to make and incredibly satisfying to eat. I love sharing it with friends and family who always ask for seconds, and I think you ll enjoy it just as much. Give it a try soon-you might just surprise yourself with how quickly it becomes a comfort food staple in your home!

Bang Bang Shrimp Rice Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 145 reviews

• Author: Alvarez
• Prep Time: 40 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 4 bowls
• Category: Main Course
• Method: Frying
• Cuisine: American

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Description

This Bang Bang Shrimp Rice Bowl recipe offers a deliciously crispy shrimp coated in a spicy, creamy Bang Bang sauce, served atop a bed of fluffy rice and fresh veggies like avocado, edamame, carrots, and cucumber. Perfect for a quick weeknight dinner or impressive meal for guests, this dish balances crunchy, creamy, and fresh elements with a hint of heat.

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Ingredients

Units USM Scale 1x2x3x

Bang Bang Shrimp Sauce

• 1 cup mayo
• 1 teaspoon chili garlic sauce (substitute Sriracha if preferred)
• 2 tablespoons Thai sweet chili sauce

Bang Bang Shrimp

• 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

Other Bowl Ingredients

• 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

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Instructions

1. Make the Bang Bang Sauce: In a small bowl, combine the mayo, chili garlic sauce, and Thai sweet chili sauce. Mix until smooth and set aside for later use.
2. Prepare the Shrimp Coatings: Heat the avocado oil in a 12-inch cast iron skillet on the stove over medium-high heat. Arrange three shallow bowls: one with cornstarch; one with a mixture of almond milk, lemon juice, and egg, whisked together; and the third with panko breadcrumbs mixed with kosher salt, black pepper, onion powder, and garlic powder.
3. Coat the Shrimp: Take one shrimp at a time and fully coat it with cornstarch, shaking off any excess. Next, dip it into the almond milk mixture, then thoroughly coat it in the panko breadcrumb mixture. Place the coated shrimp on a large plate and repeat with all shrimp.
4. Fry the Shrimp: Heat the avocado oil to 375°F (190°C) using a thermometer for accuracy. Fry the shrimp in batches for about 2-3 minutes total, flipping halfway through, until golden brown and cooked through. Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain excess oil.
5. Toss Shrimp in Sauce: Place all the cooked shrimp in a large bowl and toss with half of the prepared Bang Bang sauce. Reserve the remaining sauce for topping or dipping.
6. Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top each with sliced avocado, edamame, julienned carrots, sliced cucumber, and the sauced shrimp. Garnish with fresh cilantro and a lime wedge. Serve immediately.

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Notes

• Use a thermometer to maintain oil temperature at 375°F for perfect frying results.
• If desired, substitute chili garlic sauce with Sriracha for a different heat profile.
• Ensure shrimp are properly thawed and patted dry before breading to achieve maximum crispiness.
• Adjust the amount of Bang Bang sauce according to preferred spice level.
• For a gluten-free version, use gluten-free panko or crushed gluten-free crackers.

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Nutrition

• Serving Size: 1 bowl
• Calories: 620
• Sugar: 6g
• Sodium: 780mg
• Fat: 35g
• Saturated Fat: 5g
• Unsaturated Fat: 28g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 8g
• Protein: 28g
• Cholesterol: 210mg