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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
