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
Scale
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.
