If you are craving a vibrant, flavorful dish that combines crunchy, saucy shrimp with fresh veggies and comforting rice, the Bang Bang Shrimp Rice Bowl Recipe is exactly what you need. This meal offers a delightful balance of textures and bold flavors, from the crispy breaded shrimp coated in a creamy, spicy bang bang sauce to the cool, crisp vegetables and smooth avocado. It’s an absolute showstopper that feels indulgent yet is surprisingly easy to prepare, perfect for sharing with friends or savoring as a special weeknight treat.
Ingredients You’ll Need
Gathering simple but essential ingredients is the secret to making this dish pop with flavor and texture. Each item plays a unique role, whether it’s creating that perfect crispy coating for the shrimp, adding zingy freshness, or balancing heat with smooth creaminess.
- Mayonnaise: Forms the creamy base for the bang bang sauce, adding richness and tang.
- Chili garlic sauce: Provides a spicy kick that wakes up the taste buds.
- Thai sweet chili sauce: Adds sweet heat that balances the spice perfectly.
- Large shrimp: The star protein, peeled and deveined for easy eating and great texture.
- Cornstarch: Essential for creating a light, crispy coating on the shrimp.
- Unsweetened almond milk: Used to help the breading adhere while keeping it dairy-free.
- Lemon juice: Brightens the batter with a touch of acidity.
- Egg: Acts as a binder for the breading process.
- Panko breadcrumbs: Give the shrimp a satisfyingly crunchy exterior.
- Kosher salt: Enhances all the flavors through thoughtful seasoning.
- Ground black pepper: Adds depth with subtle heat.
- Onion powder and garlic powder: Create a savory backbone in the breading mix.
- Avocado oil: Ideal for frying due to its high smoke point and mild flavor.
- Cooked rice: The comforting base that brings the whole bowl together.
- Avocado: Sliced for creamy contrast and richness.
- Shelled edamame: Adds vibrant color and a pop of protein.
- Julienned carrot: Brings crisp sweetness and freshness.
- Sliced English cucumber: Offers cool crunch and balance.
- Fresh cilantro: Provides herbal brightness as a garnish.
- Lime wedges: For a zesty squeeze to finish the bowl beautifully.
How to Make Bang Bang Shrimp Rice Bowl Recipe
Step 1: Make the Bang Bang Sauce
Start by mixing together the creamy mayonnaise, fiery chili garlic sauce, and sweet Thai chili sauce in a small bowl. Stir until smooth and well blended—this vibrant sauce is what gives the dish its signature tangy, spicy, and sweet kick that you’ll love.
Step 2: Prepare the Frying Station
Heat your avocado oil in a large skillet over medium-high heat, aiming for about 375°F to ensure a crisp fry. Meanwhile, set up three shallow bowls: one with cornstarch to help the breading stick, the second with a mixture of almond milk, lemon juice, and egg to act as a glue, and the third with panko breadcrumbs mixed with salt, pepper, onion powder, and garlic powder for that irresistible crust.
Step 3: Coat the Shrimp
Dip each shrimp first in the cornstarch, shaking off excess, then into the almond milk mixture, and finally coat evenly with the panko breadcrumb mixture. This triple-step coating guarantees a crunchy exterior while locking in juicy, tender shrimp inside. Place each crusted shrimp on a plate as you go.
Step 4: Fry the Shrimp
Working in batches to keep the temperature steady, fry the shrimp for 2-3 minutes on each side until golden brown and cooked through. Avoid overcrowding the pan for the crispiest results. Once done, transfer the shrimp to paper towels to drain excess oil.
Step 5: Toss the Shrimp in Sauce
After frying, toss the hot shrimp in half of your prepared bang bang sauce, coating each piece lovingly. Keep the remaining sauce handy to drizzle over the top or serve as a dip on the side — double the saucy fun!
Step 6: Assemble Your Bowls
Start with a generous scoop of cooked rice in each bowl. Layer on fresh slices of avocado, vibrant edamame, crunchy julienned carrot, and cool cucumber slices. Crown the bowl with the sauced shrimp, drizzle with the remaining bang bang sauce, and garnish with chopped cilantro and a lime wedge for a bright finish.
How to Serve Bang Bang Shrimp Rice Bowl Recipe
Garnishes
Fresh cilantro and a wedge of lime are more than just visual accents here — they elevate the dish by adding herbal brightness and a zesty punch. Don’t skip these, as they complement the rich shrimp and creamy sauce beautifully.
Side Dishes
This bowl is a complete meal on its own, but if you want to add sides, light Asian-inspired salads or steamed vegetables will keep the menu fresh and balanced. Pickled ginger or a side of miso soup also work wonderfully for an extra layer of flavor.
Creative Ways to Present
For a fun twist, try serving the Bang Bang Shrimp Rice Bowl Recipe in large lettuce cups for a handheld version. Layer the ingredients in mason jars for a picnic-ready option, or build a vibrant platter for sharing where everyone can customize their own bowl.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to two days. It’s best to store the shrimp and sauce separately from the rice and veggies to maintain optimum texture when reheated.
Freezing
While you can freeze cooked shrimp, frying and saucing ahead of time is not ideal for this recipe due to the potential loss of crispiness. If necessary, freeze the shrimp before cooking for best results and prepare the sauce fresh when ready to eat.
Reheating
Reheat shrimp gently in a preheated oven at 350°F to help retain crunchiness rather than using a microwave. Warm the rice and veggies separately to keep their textures intact. Re-dress with fresh bang bang sauce before serving for maximum flavor.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw them completely, peel and devein before coating and frying. Patting them dry well will help the breading stick better and yield crispier shrimp.
Is this dish very spicy?
The Bang Bang Shrimp Rice Bowl Recipe balances heat with sweetness and creaminess so it’s flavorful without being overwhelmingly spicy. You can adjust the chili garlic sauce or Sriracha amounts to suit your heat tolerance.
Can I substitute the almond milk?
Of course! Regular milk or any other plant-based milk will work well as a binder for the breading. Almond milk keeps it light and dairy-free but feel free to use what you have on hand.
What type of rice is best for this recipe?
Jasmine or basmati rice are excellent choices thanks to their fragrant aroma and fluffy texture. Brown rice or cauliflower rice can also be used for a heartier or lower-carb alternative.
How can I make this recipe gluten-free?
Simply swap the panko breadcrumbs for gluten-free breadcrumbs and double-check your sauces for gluten ingredients. Cornstarch and all other ingredients are naturally gluten-free, making this easily adaptable.
Final Thoughts
There’s something truly special about the Bang Bang Shrimp Rice Bowl Recipe that keeps me coming back again and again. It feels like all the best parts of a restaurant meal wrapped up in one bowl, pairing crunch, creaminess, freshness, and spice in perfect harmony. Give it a try for your next dinner — I promise it will brighten your day and satisfy those shrimp cravings like no other!
Print
Bang Bang Shrimp Rice Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Asian Fusion
Description
This Bang Bang Shrimp Rice Bowl recipe offers a deliciously crispy and spicy shrimp served over a bed of fluffy rice and fresh vegetables. The shrimp are coated in panko breadcrumbs and fried to golden perfection, then tossed in a creamy, zesty Bang Bang sauce made with mayo, chili garlic sauce, and Thai sweet chili sauce. Topped with avocado, edamame, carrots, cucumber, fresh cilantro, and lime wedges, this bowl combines bold flavors and satisfying textures for a vibrant, flavorful meal.
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
- 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. Set aside to serve later.
- Prepare Ingredients: Heat avocado oil in a 12-inch cast iron skillet over medium-high heat. Make sure shrimp are fully 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 panko breadcrumbs mixed with kosher salt, black pepper, onion powder, and garlic powder.
- Coat the Shrimp: Dredge each shrimp first in cornstarch, shaking off the excess. Dip into the almond milk mixture to coat completely. Then, press shrimp evenly into the panko breadcrumb mixture to coat fully. Place the coated shrimp on a large plate; repeat with all shrimp.
- Fry the Shrimp: Heat the avocado oil to 375°F (190°C) using a thermometer to monitor temperature. Fry shrimp in batches to avoid crowding the pan, cooking each side for 2 to 3 minutes or until golden brown and cooked through. Remove shrimp using a slotted spoon and drain on paper towels to absorb excess oil.
- Toss with Sauce: Place the fried shrimp in a large bowl and toss with half of the prepared Bang Bang sauce to coat evenly. Reserve remaining sauce for serving or dipping.
- Assemble Bowls: Divide cooked rice evenly into four bowls. Top with sliced avocado, shelled edamame, julienned carrot, and sliced English cucumber. Arrange the tossed shrimp on top of the vegetables. Drizzle remaining Bang Bang sauce over the bowls. Garnish with chopped fresh cilantro and serve each bowl with a lime wedge to squeeze on for added brightness.
Notes
- Maintain oil temperature at 375°F to ensure shrimp cook evenly and become crispy without absorbing excess oil.
- Use a thermometer for accurate oil temperature to avoid undercooking or burning shrimp.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Sriracha can be used as a substitute for chili garlic sauce if you prefer a different spice profile.
- Do not overcrowd the frying pan to maintain oil temperature and achieve crispy results.
- Leftover shrimp can be enjoyed cold in salads or reheated gently to preserve crispiness.
