Bang Bang Shrimp Rice Bowl Recipe

I absolutely love sharing this Bang Bang Shrimp Rice Bowl Recipe because it s one of those meals that feels special without being complicated. Whether you’re craving crispy shrimp with a spicy-sweet kick or looking for a meal that s satisfying and colorful, this recipe hits all the right notes. I’ve found it’s a wonderful go-to for weeknight dinners and also great when friends pop over unexpectedly – it comes together pretty smoothly, and everyone always asks for seconds.

When I first tried this dish, I was amazed at how the crunchy shrimp paired perfectly with creamy avocado and fresh veggies over fluffy rice. You ll find that the homemade bang bang sauce is what truly elevates this bowl, balancing creaminess, heat, and sweetness in the best way. Once you master this recipe, you can easily customize it, making it your own regular menu star.

this …

Ingredients You’ll Need

The ingredients for this Bang Bang Shrimp Rice Bowl Recipe come together for a fun mix of textures and flavors, from crisp shrimp coating to creamy avocado and refreshing veggies. You ll want good quality shrimp and fresh veggies to really make this bowl shine.

• Mayo: Use your favorite brand for the bang bang sauce; it s the creamy base that ties everything together.
• Chili garlic sauce: This adds a vibrant spicy note; I sometimes swap with Sriracha depending on my heat tolerance.
• Thai sweet chili sauce: Brings sweetness and a hint of tang – make sure it s the authentic Thai kind.
• Large shrimp: Peeled and deveined is best to save prep time; freshness really matters here.
• Cornstarch: This helps the batter get that irresistible crispiness when frying.
• Unsweetened almond milk: I use this to keep the coating light, but you can swap dairy milk if preferred.
• Lemon juice: Adds a subtle tang to balance the richness of the coating liquid.
• Egg: Acts as a binder for the panko breadcrumbs to stick perfectly.
• Panko breadcrumbs: Go for Japanese-style panko for maximum crunch.
• Kosher salt, black pepper, onion powder, garlic powder: These seasonings punch up the flavor beautifully in the breadcrumb mix.
• Avocado oil: Ideal for frying because of its high smoke point and neutral taste.
• Cooked rice: Any type works, but jasmine or short-grain rice gives a nice sticky texture that holds the toppings well.
• Avocado: Ripe and creamy, slices add richness and mellow out the spice.
• Edamame: Shelled for a fresh pop of protein and texture.
• Julienned carrot: Adds crunch and a touch of sweetness.
• English cucumber: Sliced thin for cool freshness.
• Fresh cilantro: Brightens up the whole bowl with a juicy herbal note.
• Lime wedges: Essential for squeezing over the finished bowl to add a zesty lift.

Variations

One of my favorite things about this Bang Bang Shrimp Rice Bowl Recipe is how adaptable it is. I’ve tweaked it plenty depending on the season or what s in my pantry – you can easily make it your own.

• Gluten-Free Version: I ve swapped panko breadcrumbs with gluten-free alternatives, and honestly, the shrimp still get that satisfying crunch without a hitch.
• Heat Levels: Depending on your spice tolerance, you can dial up or down the chili garlic sauce or swap in milder sauces for a gentle kick.
• Protein Swap: If you re not into shrimp, crispy tofu or chicken works well with this sauce-I tested tofu once, and it was surprisingly delicious!
• Veggie Mix-Up: Sometimes I throw in shredded cabbage or roasted sweet corn instead of cucumber for extra texture variety.

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 smooth. This is the magic sauce that makes the whole dish come alive. I like to make it first and set it aside so the flavors can meld while I prep the shrimp and veggies.

Step 2: Prep Your Shrimp Coatings

Heat your avocado oil in a cast iron skillet over medium-high heat-using a thermometer here is super helpful to keep the oil at about 375°F. Then set up three shallow bowls: one with cornstarch, one with the almond milk, lemon juice, and whisked egg mixture, and the last with seasoned panko breadcrumbs. This setup keeps the breading process clean and efficient.

Step 3: Coat Each Shrimp Thoroughly

One shrimp at a time, coat with cornstarch first, shaking off the extra, then dip into the almond milk mixture, and finally press into the panko breadcrumb mix until well coated. Placing the coated shrimp on a plate helps keep your station organized. This triple-step is what gives the shrimp its incredible crunch.

Step 4: Fry Until Golden and Crispy

Once your oil hits 375°F, fry the shrimp in batches for 2 to 3 minutes per batch, turning halfway through. You want them crispy and golden but don’t overcook or they get rubbery – trust me, I learned that the hard way! Use a slotted spoon to transfer shrimp to paper towels to drain excess oil.

Step 5: Toss Shrimp in Sauce and Assemble

Place the hot shrimp in a bowl and toss with half of the bang bang sauce-this coats them in that irresistible flavor without overwhelming the crunch. Then, layer cooked rice in bowls, top with shrimp, avocado slices, edamame, carrots, cucumber, and cilantro. Finish with a lime wedge on the side for that bright citrus squeeze before eating.

How to Serve Bang Bang Shrimp Rice Bowl Recipe

Garnishes

I love finishing the bowls with freshly chopped cilantro and a squeeze of lime-it adds such an amazing brightness. Sometimes I also sprinkle sesame seeds for a little extra nutty crunch. If you like things spicy, a few thin slices of fresh red chili or a drizzle of extra chili garlic sauce on top really wakes things up.

Side Dishes

For sides, my family enjoys simple steamed greens like broccoli or bok choy lightly tossed in garlic oil. A light seaweed salad or pickled ginger also complements the bold flavors beautifully. If you want something heartier, crispy spring rolls are always a crowd-pleaser alongside this dish.

Creative Ways to Present

For special occasions, I like to serve this recipe in individual mini cast iron skillets or bamboo steamers to keep everything warm and looking extra inviting. A drizzle of the bang bang sauce on top in a neat zigzag pattern always impresses guests. You can also place the shrimp on crispy crunchy lettuce leaves for a fun hand-held twist.

Make Ahead and Storage

Storing Leftovers

After making this Bang Bang Shrimp Rice Bowl Recipe, I store leftover shrimp and veggies separately from the rice and sauce in airtight containers in the fridge. This helps keep the shrimp s crunch from sogging up and the rice fluffy. I usually enjoy leftovers within 2 days for the best texture.

Freezing

I ve found that freezing cooked shrimp works okay if you freeze them plain (no sauce) on a baking sheet first, then transfer to freezer bags. But the crispy texture loses some crispness after thawing, so I prefer making fresh shrimp for this recipe when possible.

Reheating

To reheat, I pop leftover shrimp on a baking sheet and warm them in a hot oven (about 400°F) for 5-7 minutes to crisp them back up. Rice reheats well in the microwave with a damp paper towel to keep moisture. I add fresh avocado and veggies last to keep the textures fresh.

FAQs

Final Thoughts

I’ve made this Bang Bang Shrimp Rice Bowl Recipe so many times, and it never fails to impress both family and guests. It s the kind of meal where the flavors, textures, and colors come together beautifully, yet it s totally achievable in a home kitchen. Give it a try on your next cozy night in-you ll love how the crisp shrimp and that flavorful sauce elevate your bowl game to a whole new level.

Bang Bang Shrimp Rice Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 127 reviews

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

Print Recipe

Pin Recipe

---

Description

A flavorful Bang Bang Shrimp Rice Bowl featuring crispy fried shrimp coated in a spicy, creamy Bang Bang sauce, served over a bed of rice with fresh vegetables like avocado, edamame, carrots, and cucumber. This dish combines crunchy textures with a tangy, sweet heat perfect for a satisfying meal.

---

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 and 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

Cook Mode Prevent your screen from going dark

---

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 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.
3. Coat the Shrimp: One shrimp at a time, fully coat it with cornstarch, shaking off excess. Dip it into the almond milk mixture, then thoroughly coat with the panko breadcrumb mixture. Place coated shrimp on a large plate. Repeat until all shrimp are coated.
4. Fry the Shrimp: Heat avocado oil to 375°F (190°C) using a thermometer. Fry shrimp in batches for 2-3 minutes total, flipping halfway, until golden brown and cooked through. Use a slotted spoon to transfer shrimp to paper towel-lined plate to drain excess oil.
5. Toss Shrimp in Sauce: Place all cooked shrimp in a large bowl and toss with half of the Bang Bang sauce. Reserve remaining sauce for topping or dipping.
6. Assemble the Bowls: Divide cooked rice evenly among four bowls. Top each bowl with sliced avocado, edamame, julienned carrots, sliced cucumber, and sauced shrimp. Garnish with fresh cilantro and a lime wedge. Serve immediately.

---

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.

---

Nutrition

• Serving Size: 1 bowl
• Calories: 600
• Sugar: 6g
• Sodium: 650mg
• Fat: 32g
• Saturated Fat: 5g
• Unsaturated Fat: 25g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 7g
• Protein: 30g
• Cholesterol: 195mg