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
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
