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
Scale
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.
