If you are craving a dish that bursts with flavor, texture, and a little bit of spice, the Bang Bang Shrimp Rice Bowl Recipe is your new best friend. This bowl combines crispy, perfectly fried shrimp coated in a creamy, tangy, and mildly spicy bang bang sauce with fresh vegetables and fluffy rice for a satisfying meal that feels indulgent but is surprisingly simple to pull together. From the crunchy panko coating to the cool slices of avocado and the hint of lime juice that brightens every bite, this bowl hits all the right notes and is guaranteed to become a favorite in your recipe collection.
Ingredients You’ll Need
Getting the right ingredients for this Bang Bang Shrimp Rice Bowl Recipe is crucial because each one plays a vital role in flavor, texture, or overall balance. From the crispy coating to the creamy sauce and refreshing veggies, every element adds something special.
- Mayo: The creamy base for the signature bang bang sauce, bringing richness and smoothness.
- Chili garlic sauce: Adds a tangy, spicy kick that wakes up your taste buds.
- Thai sweet chili sauce: Provides the perfect touch of sweetness to balance the heat.
- Large shrimp (peeled and deveined): The star ingredient, tender and juicy after frying.
- Cornstarch: Helps create the crispiness in the coating.
- Unsweetened almond milk: Used to bind the coating and offers a lighter alternative to regular milk.
- Lemon juice: Brightens the coating mixture with acidity.
- Large egg: Acts as the glue that holds the panko breadcrumbs on the shrimp.
- Panko breadcrumbs: For that irresistible crunch in the shrimp’s coating.
- Kosher salt: Essential seasoning to bring out all the flavors.
- Ground black pepper: Adds subtle heat and depth.
- Onion powder: Infuses a mild savory note in the breading.
- Garlic powder: Adds aromatic warmth to the shrimp coating.
- Avocado oil: Perfect for frying thanks to its high smoke point and mild flavor.
- Cooked rice: Forms the comforting base of the bowl.
- Avocado: Adds creaminess and healthy fats for balance.
- Shelled edamame: Provides protein and a delightful pop of color and texture.
- Julienned carrot: Brings crunchy sweetness and vibrant color.
- English cucumber: Cool, fresh slices add a refreshing crunch.
- Fresh cilantro: Offers a bright herbal finish.
- Lime wedges: For sprinkling a zingy acidity on the finished bowl.
How to Make Bang Bang Shrimp Rice Bowl Recipe
Step 1: Make the Bang Bang Sauce
Start by creating that irresistible bang bang sauce that gives this rice bowl its legendary flavor. Simply whisk together the mayo, chili garlic sauce, and Thai sweet chili sauce in a small bowl until perfectly smooth and creamy. Set this aside for later use — the sauce is where the magic happens!
Step 2: Prepare the Ingredients
Next, get ready for the shrimp by heating avocado oil in a large skillet over medium heat. Make sure your shrimp are fully thawed, peeled, and deveined to ensure an even cook and no surprises when biting into the crispy coating. You’ll also want to organize your dredging station with three shallow bowls: one with cornstarch, one with the whisked almond milk, lemon juice, and egg mixture, and one with the panko breadcrumbs blended with kosher salt, pepper, onion powder, and garlic powder. This set-up guarantees each shrimp is coated perfectly, every time.
Step 3: Coat the Shrimp
Now comes the satisfying part — coating the shrimp. Take each shrimp and dip it first into the cornstarch, shaking off any excess for a light dusting. Then, dunk it into the almond milk mixture, allowing it to soak in just enough to help the breadcrumbs stick. Finally, press the shrimp into the seasoned panko breadcrumb mixture, ensuring an even, crispy jacket ready to fry up beautifully. Lay the coated shrimp on a plate while you prep the rest.
Step 4: Fry the Shrimp
Heat your avocado oil to 375 degrees Fahrenheit using a thermometer to maintain perfect frying temperature. Fry the shrimp in batches — crowding the pan will steam them rather than crisp them — cooking each side for about 2 to 3 minutes until they turn an irresistible golden brown. Use a slotted spoon to transfer them to paper towels to drain off excess oil. This step is where the crunch forms, so patience pays off!
Step 5: Toss with Sauce
Once all your shrimp are fried and crispy, pour half of the bang bang sauce into a large bowl and gently toss the shrimp until they are completely coated in that flavorful, creamy sauce. The remaining sauce is reserved for drizzling over the bowls or serving as a dip on the side — either way, you won’t want to waste a drop.
Step 6: Assemble the Bowls
Finally, it’s time to bring everything together. Divide your cooked rice evenly among four bowls as the filling foundation. Top the rice with slices of creamy avocado, the vibrant shelled edamame, crunchy julienned carrots, and cool cucumber slices. Nestle your bang bang shrimp lovingly over the veggies, then drizzle the rest of the sauce on top. Garnish with chopped fresh cilantro and a lime wedge to squeeze over for a bright finishing touch that elevates every mouthful.
How to Serve Bang Bang Shrimp Rice Bowl Recipe
Garnishes
Fresh garnishes truly make the Bang Bang Shrimp Rice Bowl Recipe shine. I love adding chopped cilantro for its refreshing herbal note and sprinkling a squeeze of lime juice to brighten every bite. Some extra chili flakes or sliced green onions work beautifully too if you want a little more kick and color.
Side Dishes
Since this bowl is packed with flavor and texture, lighter sides complement it well. A simple cucumber salad or pickled veggies can cut through the richness, while steamed or stir-fried greens like bok choy add a nourishing balance. If you’re serving guests, small bowls of edamame or miso soup make the meal feel extra special without stealing the spotlight.
Creative Ways to Present
For a fun twist on presentation, serve the Bang Bang Shrimp Rice Bowl Recipe in individual mason jars layered with rice, veggies, and shrimp — perfect for picnics or on-the-go meals. Another idea is to build the bowls with colorful rice varieties like jasmine or black rice or add a fried egg on top for extra indulgence and protein that turns this dish into a comforting brunch treat.
Make Ahead and Storage
Storing Leftovers
Leftover Bang Bang Shrimp Rice Bowls store beautifully in an airtight container in the fridge for up to three days. Keep the shrimp and sauce separate from the avocado and fresh veggies if possible to avoid sogginess. When ready to eat, reassemble the bowl for the best texture and flavor experience.
Freezing
While the shrimp can be frozen after frying and before tossing in the sauce, freezing the fully assembled rice bowl is not recommended due to the fresh vegetables and avocado. Freeze the shrimp in a single layer on a tray first, then transfer to a sealed container or bag for up to two months. Thaw completely before reheating and finishing with sauce and fresh toppings.
Reheating
The best way to reheat leftovers is to warm the shrimp gently in an oven or air fryer to help maintain the crispiness. Microwave tends to make the coating soggy, so if you must, use short bursts and finish with a quick oven crisp to restore texture. Reheat rice separately or with a splash of water to keep it fluffy, then add fresh vegetables and sauce last for that freshly made feel.
FAQs
Can I use regular milk instead of almond milk?
Absolutely! Regular dairy milk works just fine in the coating mixture. Almond milk is a great dairy-free alternative but feel free to use what you have on hand.
What can I substitute for Thai sweet chili sauce?
If you don’t have Thai sweet chili sauce, a mix of honey or brown sugar with a little hot sauce can mimic the sweet and spicy balance nicely. Adjust to taste for sweetness and heat.
Is it possible to bake the shrimp instead of frying?
You can bake the shrimp coated in panko at 425 degrees Fahrenheit for about 10-15 minutes, flipping halfway through. The texture will be a bit different—not as crispy as frying—but still tasty and less oily.
Can I prepare the sauce ahead of time?
Yes! The bang bang sauce actually tastes better after chilling for a few hours as the flavors meld together nicely. Just be sure to store it in an airtight container in the refrigerator.
What type of rice works best for this recipe?
Long-grain white rice, jasmine, or brown rice all work wonderfully here. Choose based on your preference and dietary needs. The key is to cook it fluffy and let it act as a neutral base for all those vibrant toppings.
Final Thoughts
There’s something truly comforting and exciting about the Bang Bang Shrimp Rice Bowl Recipe that makes it a go-to for weeknight dinners or special occasions. It’s easy enough to make with accessible ingredients but feels like a restaurant-quality meal when plated. Once you try this recipe, I’m sure it will earn a permanent spot in your rotation for quick, delicious, and satisfying meals. So grab your skillet, gather those ingredients, and get ready to enjoy a bowl that’s bursting with texture, flavor, and love!
Print
Bang Bang Shrimp Rice Bowl Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American with Asian influences
Description
This Bang Bang Shrimp Rice Bowl is a flavorful and satisfying dish featuring crispy fried shrimp tossed in a spicy and tangy Bang Bang sauce. Served over a bed of rice with fresh avocado, edamame, carrot, cucumber, and garnished with cilantro and lime wedges, it offers a delicious balance of textures and bold flavors, perfect for a hearty lunch or dinner.
Ingredients
Shrimp and Coating
- 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
Bang Bang Sauce
- 1 cup mayo
- 1 teaspoon chili garlic sauce (substitute Sriracha if desired)
- 2 tablespoons Thai sweet chili sauce
Rice Bowl Assembly
- 4 cups cooked rice of your choice
- 1 large avocado, sliced
- 1 cup shelled edamame
- 1 cup julienned carrot
- 1–2 cups sliced English cucumber
- 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 thoroughly until well blended and set aside for serving.
- Prepare Ingredients: Heat avocado oil in a 12-inch cast iron skillet over the stove to 375°F. Make sure shrimp are thawed, peeled, and deveined. Set up three shallow bowls: one with cornstarch, the second 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 at a time, thoroughly coat each shrimp in cornstarch, shaking off excess, then dip into the almond milk mixture, and finally coat evenly with the panko breadcrumb mixture. Place coated shrimp on a large plate and repeat with all shrimp.
- Fry the Shrimp: Heat avocado oil to 375°F in the skillet, using a thermometer to maintain temperature. Fry shrimp in batches to avoid overcrowding. Cook each side for 2 to 3 minutes or until golden brown and cooked through. Remove shrimp using a slotted spoon and drain on paper towels to remove excess oil.
- Toss with Sauce: Place all fried shrimp in a large bowl and toss with half of the Bang Bang sauce until well coated. Reserve the remaining sauce for serving or dipping.
- Assemble Bowls: Divide the cooked rice evenly among four bowls. Top each bowl with sliced avocado, edamame, julienned carrot, and sliced cucumber. Place the tossed shrimp over the vegetables, drizzle with the remaining sauce, then garnish with chopped cilantro and a lime wedge for squeezing over the top.
Notes
- For a spicier sauce, increase the amount of chili garlic sauce or substitute with Sriracha as desired.
- Use a thermometer to maintain the oil temperature at 375°F for perfect frying and to avoid soggy shrimp.
- To make this recipe gluten free, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Leftover shrimp can be refrigerated and gently reheated, but they are best enjoyed immediately for optimal crispiness.
- Adjust the quantity of vegetables according to your preference or what you have on hand.
