Description
This Bang Bang Shrimp Rice Bowl brings together crispy shrimp coated in a spicy-sweet sauce with fresh vegetables and fluffy jasmine rice. It’s a restaurant-style Asian-fusion dish made in just 35 minutes—perfect for weeknights or meal prep.
Ingredients
Scale
- 1 cup mayonnaise (or Greek yogurt)
- ⅓ cup Thai sweet chili sauce
- 2–4 teaspoons Sriracha
- 1 teaspoon rice vinegar or lime juice
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1½ pounds large shrimp, peeled and deveined
- 1 cup buttermilk (or coconut milk)
- 1½ cups cornstarch or all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil for frying
- 3–4 cups cooked jasmine rice
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- 2 cups thinly sliced cabbage
- 1 large English cucumber, thinly sliced
- 2 medium carrots, julienned
- 1 ripe avocado, sliced
- 3 green onions, diagonally sliced
- ¼ cup fresh cilantro, chopped
- 2 tablespoons black sesame seeds
- 1 lime, cut into wedges
Instructions
- Whisk together mayonnaise, Thai sweet chili sauce, Sriracha, vinegar, garlic powder, and paprika to create bang bang sauce. Set aside ¼ cup for drizzling.
- Cook jasmine rice if not already prepared. Season warm rice with rice vinegar, sugar, and salt. Fold gently to combine.
- Prep vegetables: thinly slice cabbage, cucumber, and green onions; julienne carrots; slice avocado just before serving.
- In a bowl, mix cornstarch, paprika, garlic powder, onion powder, salt, and pepper. Place buttermilk in a separate bowl.
- Dip shrimp in buttermilk, then dredge in cornstarch mixture, pressing to coat. Heat oil to 365-375°F and fry shrimp in batches 2-3 minutes per side. Drain on paper towels.
- Toss hot shrimp in prepared bang bang sauce until evenly coated.
- To assemble, divide rice into bowls, arrange vegetables, top with shrimp, drizzle with reserved sauce, and garnish with sesame seeds, green onions, cilantro, and lime wedges.
Notes
For extra crunch, pat shrimp dry before coating. Fry in small batches to avoid overcrowding. Swap shrimp for tofu or cauliflower for a vegetarian version.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 6g
- Sodium: 1300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 210mg