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Bang Bang Shrimp Rice Bowl Recipe

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4.6 from 105 reviews

A vibrant and flavorful Bang Bang Shrimp Bowl featuring crispy fried shrimp tossed in a spicy, sweet, and creamy bang bang sauce, served over fluffy white rice with fresh vegetables like cucumber, carrot, purple cabbage, avocado, and bean sprouts for a balanced and satisfying meal.

Ingredients

Shrimp and Breading

  • 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 Components

  • 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 needed. Set aside in the refrigerator while you prepare the shrimp.
  2. Prepare the Shrimp for Breading: 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 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 with the sauce. Reserve the remaining sauce for drizzling.
  5. Prepare Vegetables: While the shrimp are frying, thinly slice the cucumber, shred the carrots and purple cabbage, slice the avocado, and chop the scallions. Arrange them 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. Around the shrimp, place piles of cucumber slices, shredded carrots, purple cabbage, bean sprouts, and avocado slices. Drizzle with the reserved bang bang sauce and garnish with chopped scallions. Serve immediately while the shrimp are still warm and crispy.

Notes

  • Ensure shrimp are fully dry before breading to get a crispier coating.
  • Use a thermometer to maintain the oil temperature at 350°F for perfect frying results.
  • Adjust sriracha quantity to make the sauce more or less spicy according to taste.
  • For a healthier option, you can bake the breaded shrimp at 425°F for 12-15 minutes instead of frying.
  • Use day-old cooked rice for the best texture in the bowl.

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