Bang Bang Shrimp Rice Bowl Recipe

If you re craving something with a perfect mix of crunchy, creamy, and zesty flavors, this Bang Bang Shrimp Rice Bowl Recipe is where it s at. I absolutely love how the crispy, spicy shrimp paired with fresh veggies and fluffy rice creates this bowl of comforting goodness that feels both indulgent and refreshing. It s one of those dishes that works beautifully for a weeknight dinner or as a fun weekend meal when you want to impress without spending hours in the kitchen.

When I first tried making this Bang Bang Shrimp Rice Bowl Recipe, what really won me over was how versatile it is. You can customize it to suit your taste – swap veggies, dial up the heat, or switch the rice for quinoa if you like. Plus, it s perfect if you re looking for a tasty way to get a little bit of everything in one bowl: protein, veggies, and a kick of sauce that keeps everyone asking for seconds.

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Ingredients You’ll Need

Each ingredient in this Bang Bang Shrimp Rice Bowl Recipe plays a key role – from the crispy texture of the panko breadcrumbs to the creamy tang of the bang bang sauce. I like to use fresh, high-quality shrimp and ripe avocados to really make the flavors pop.

• Mayonnaise: This is the creamy base of the bang bang sauce, so go for a good-quality mayo for rich flavor.
• Chili garlic sauce: Adds heat and a bit of garlicky punch; if you prefer less spice, swap with Sriracha or reduce the amount.
• Thai sweet chili sauce: Gives a sweet and tangy note to balance the heat perfectly.
• Large shrimp: Look for peeled and deveined shrimp with tails removed for easy eating.
• Cornstarch: Helps create that light, crispy coating on the shrimp when fried.
• Unsweetened almond milk: I use this to keep the batter light-feel free to use any milk you prefer.
• Lemon juice: Adds brightness and cuts through the richness.
• Egg: Binds the coating to the shrimp for maximum crunch.
• Panko breadcrumbs: Essential for that crispy texture; make sure they re fresh for best results.
• Kosher salt and spices: Onion powder, garlic powder, black pepper – these seasonings boost the flavor right in the breading.
• Avocado oil: Great for frying because of its high smoke point and neutral flavor.
• Rice: Any cooked rice you love works – jasmine, basmati, or even brown rice.
• Avocado: Sliced fresh avocado adds creaminess and helps balance the spicy sauce.
• Edamame: Shelled and lightly cooked, it s a protein-packed veggie boost.
• Carrots and cucumber: Fresh and crunchy, they add a lovely contrast to the warm shrimp and rice.
• Fresh cilantro and lime wedges: For garnish and a pop of fresh flavor that brings everything together.

Variations

I love how flexible this Bang Bang Shrimp Rice Bowl Recipe is-you can tweak it to suit different diets, spice levels, or even whatever you have around the kitchen. Don t be afraid to experiment and make it your own!

• Make it Gluten-Free: I once swapped panko for gluten-free breadcrumbs and the bowl still turned out beautifully crispy and delicious.
• Veggie Boost: Add roasted bell peppers or snap peas for extra color and crunch-my family loved this twist!
• Spice it Up: If you like heat, add an extra teaspoon of chili garlic sauce or toss the shrimp in a bit more sauce before serving.
• Rice Alternatives: Try quinoa or cauliflower rice for a lower-carb version that still holds together well.

How to Make Bang Bang Shrimp Rice Bowl Recipe

Step 1: Whip Up the Bang Bang Sauce

Start by mixing the mayo, chili garlic sauce, and Thai sweet chili sauce in a small bowl until silky smooth. I like to prepare this first so the flavors have time to meld while I prep the shrimp. This sauce is the heart of the dish, so make sure it s perfectly balanced – if you like it spicier or sweeter, adjust the sauces to taste.

Step 2: Prepare the Shrimp Coatings

Heating the avocado oil in your cast iron skillet over medium-high is key because it keeps a steady frying temperature. Set up three shallow bowls: one with cornstarch, one with a mix of almond milk, lemon juice, and whisked egg, and one with panko breadcrumbs tossed with salt, pepper, onion powder, and garlic powder. This triple coating creates that irresistible crunch.

Step 3: Coat Every Shrimp

Take your shrimp one at a time-coat well in cornstarch, shake off excess, then dip into the liquid mixture, and finally coat thoroughly in the seasoned panko. I like to lay them out on a plate as I go to keep things organized. Make sure your shrimp are patted dry beforehand; this little trick helps the coating stick better and stay flaky crisp.

Step 4: Fry Those Shrimp to Golden Perfection

Heat the avocado oil to 375°F (190°C) for the perfect fry-this is one of those times a thermometer is a lifesaver. Fry shrimp in batches, about 2-3 minutes total, turning halfway through, until they re golden and crispy. Transfer with a slotted spoon to a paper towel-lined plate to drain excess oil. Trust me, maintaining the oil temperature ensures crispiness without greasiness.

Step 5: Toss with Bang Bang Sauce and Build Your Bowl

Once your shrimp are fried, toss them gently with half of the bang bang sauce-this coats the shrimp nicely without making them soggy. Then divide the cooked rice among bowls, layer on the shrimp, and pile on your fresh veggies: sliced avocado, edamame, julienned carrots, and cucumber. Finish with cilantro and a lime wedge to brighten up every bite. If you want extra sauce, serve the rest on the side for dipping.

How to Serve Bang Bang Shrimp Rice Bowl Recipe

Garnishes

I always top my bang bang shrimp bowls with fresh chopped cilantro and a squeeze of lime-it adds brightness and a fresh aroma that cuts through the richness. If you re feeling adventurous, a sprinkle of toasted sesame seeds or sliced green onions amps up the presentation and flavor.

Side Dishes

For sides, I like to keep it light and fresh: a simple cucumber salad or steamed broccoli pairs beautifully without stealing the spotlight. A miso soup or edamame pods also complement the Asian-inspired vibe of the dish nicely.

Creative Ways to Present

When serving for guests, I like to build DIY bowls with the shrimp, sauce, veggies, and rice all laid out buffet-style. Everyone gets to assemble their perfect portion, which makes it fun and interactive. For a dinner party, serving in individual bamboo bowls with chopsticks adds a lovely touch.

Make Ahead and Storage

Storing Leftovers

I store any leftover shrimp and rice separately in airtight containers in the fridge. This helps keep the shrimp from getting soggy overnight. The bang bang sauce is best stored separately as well, so you can reheat and add it fresh for each meal.

Freezing

While I don t usually freeze the entire assembled bowl, you can freeze the fried shrimp without sauce in a single layer on a baking sheet, then transfer to a freezer bag. When reheating, bake or air fry to restore crispiness rather than microwaving.

Reheating

The best way I ve found to reheat bang bang shrimp without losing crunch is to bake them in a preheated oven at 350°F for about 8-10 minutes. Then toss with freshly made or leftover bang bang sauce. Rice is easily reheated in the microwave or steamed lightly to bring back fluffiness.

FAQs

Final Thoughts

Honestly, this Bang Bang Shrimp Rice Bowl Recipe has become one of my go-to dishes when I want something impressive but still easy and quick enough for busy nights. The layers of texture and flavor never fail to make the meal feel special, but it doesn t require a fancy technique to pull off. I m excited for you to try it and see how much fun it is to make and share-you ll likely find it quickly becomes a family favorite just like it did in my kitchen.

Bang Bang Shrimp Rice Bowl Recipe

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• Author: Julia
• Prep Time: 40 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 4 bowls
• Category: Main Dish
• Method: Frying
• Cuisine: Asian Fusion

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Description

This Bang Bang Shrimp Rice Bowl recipe features crispy, breaded shrimp tossed in a creamy, spicy Bang Bang sauce served over a bed of fluffy rice with fresh avocado, edamame, carrot, cucumber, and cilantro. Perfect for a flavorful, satisfying meal that combines fried shrimp with vibrant veggies and a tangy sauce.

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Ingredients

Units USM Scale 1x2x3x

Bang Bang Shrimp Sauce:

• 1 cup mayo
• 1 teaspoon chili garlic sauce (sub Sriracha)
• 2 tablespoons Thai sweet chili sauce

Bang Bang Shrimp:

• 1 pound large shrimp, peeled and deveined (remove shell + 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 edamame, shelled
• 1 cup carrot, julienned
• 1–2 cups English cucumber, sliced
• 1/4 cup fresh cilantro, chopped
• 4 lime wedges

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Instructions

1. 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.
2. Prepare the Shrimp Coatings: Heat the avocado oil in a 12-inch cast iron skillet 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.
3. 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.
4. Fry the Shrimp: Heat the avocado oil to 375°F (190°C) using a thermometer. 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.
5. 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.
6. 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.

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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.

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Nutrition

• Serving Size: 1 bowl
• Calories: 620
• Sugar: 6g
• Sodium: 700mg
• Fat: 38g
• Saturated Fat: 6g
• Unsaturated Fat: 28g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 7g
• Protein: 28g
• Cholesterol: 195mg