Go Back
–+ servings
Bang Bang Shrimp Rice Bowl

Bang Bang Shrimp Rice Bowl - Crispy, Easy Weeknight Delight

Bang Bang Shrimp Rice Bowl is a crispy and delicious dish perfect for quick weeknight dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: dinner
Cuisine: Asian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound shrimp, peeled and deveined Substitute with tofu for a vegetarian option.
  • ½ cup cornstarch Ensures a crispy coating.
  • ½ cup almond milk Can be swapped with any milk you prefer.
  • 2 tablespoons lemon juice Or lime juice as a substitute.
  • 1 large egg Use a flax egg for a vegan alternative.
  • 1 cup panko breadcrumbs Regular breadcrumbs can suffice in a pinch.
For the Veggies
  • 1 medium avocado Adds creaminess; optional.
  • 1 cup edamame Fresh or thawed.
  • 1 cup carrots, shredded Can be swapped with other veggies.
  • 1 medium cucumber, sliced Can substitute with bell peppers or snap peas.
  • ¼ cup cilantro Optional, for garnish.
For the Sauce
  • ½ cup bang bang sauce Blend of mayo, chili garlic sauce, and Thai sweet chili sauce.
For Frying
  • 1 cup avocado oil Ideal for frying; can substitute with vegetable or canola oil.

Equipment

  • skillet
  • mixing bowls
  • thermometer
  • paper towels

Method
 

Preparation Steps
  1. In a medium bowl, whisk together ½ cup of mayo, 2 tablespoons of chili garlic sauce, and 2 tablespoons of Thai sweet chili sauce until smooth. Set aside to meld flavors.
  2. Prepare a dredging station with three bowls: cornstarch, wet batter of almond milk, lemon juice, and egg, and seasoned panko breadcrumbs. Coat each shrimp piece.
  3. Heat oil in a skillet to 375°F (190°C). Fry shrimp in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels.
  4. Toss fried shrimp with half of the bang bang sauce to coat evenly. Reserve remaining sauce for serving.
  5. Assemble bowls by layering cooked rice, then top with avocado, edamame, carrots, and cucumber. Add sauced shrimp and drizzle with remaining bang bang sauce.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 45gProtein: 25gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 160mgSodium: 700mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 250IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Store leftover shrimp and rice separately for up to 2 days. Use an oven or air fryer to reheat for crispiness.

Tried this recipe?

Let us know how it was!