There’s something magical about the perfect balance of crispy, saucy, and spicy, and trust me, this Bang Bang Shrimp Rice Bowl hits all the right notes. Picture this: golden, crispy shrimp coated in a creamy, slightly spicy sauce, nestled over a bed of fluffy rice, and finished with fresh toppings that add crunch and brightness. It’s a flavor explosion in every bite!
The best part? You don’t need a fancy restaurant to enjoy this dish—it’s incredibly easy to make at home. Whether you’re cooking for yourself, your family, or impressing a guest, this recipe will have everyone coming back for more.
Why You’ll Love Bang Bang Shrimp Rice Bowl
Versatile:
Perfect for busy weeknights or a fun weekend meal. Whether you’re craving something comforting or need an impressive dish for a gathering, this one’s got you covered.
Budget-Friendly:
Made with simple, everyday ingredients, so you won’t need to splurge to enjoy restaurant-quality flavors.
Quick and Easy:
You’ll have this dish ready in no time. No complicated techniques, just straightforward steps that anyone can follow.
Customizable:
Prefer it spicier? Add extra sriracha. Want a lighter version? Swap the mayo for Greek yogurt. It’s easy to tweak to your taste.
Crowd-Pleasing:
Crunchy, creamy, spicy, and savory—there’s something in this dish for everyone to love.
Ingredients in Bang Bang Shrimp Rice Bowl
Shrimp:
The star of the show! Use fresh or frozen shrimp, peeled and deveined, for the best results.
Cornstarch:
Gives the shrimp that irresistible crispy coating when fried.
Eggs:
Helps the cornstarch stick to the shrimp for the perfect texture.
Panko Breadcrumbs:
Adds extra crunch for a crispy bite every time.
Oil:
For frying—use a neutral oil like vegetable or canola for the best crisp.
Mayonnaise:
Creates the creamy base for the bang bang sauce.
Sweet Chili Sauce:
Adds a touch of sweetness and a hint of heat to balance the flavors.
Sriracha:
For that spicy kick! Adjust the amount based on your spice preference.
Honey:
Brings a slight sweetness to balance the heat in the sauce.
Soy Sauce:
Adds a savory umami depth to the sauce.
Rice:
A fluffy, neutral base that soaks up all the delicious flavors.
Green Onions:
For a fresh, mild onion flavor that complements the dish beautifully.
Sesame Seeds:
A finishing touch that adds nuttiness and texture.
Cucumber & Carrots:
Thinly sliced for a refreshing crunch.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Prepare the Shrimp:
Pat the shrimp dry, then coat them in cornstarch, dip in beaten eggs, and roll in panko breadcrumbs for a crispy texture.
Fry the Shrimp:
Heat oil in a pan over medium-high heat. Fry the shrimp in batches until golden and crispy, then drain on a paper towel-lined plate.
Make the Bang Bang Sauce:
In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and soy sauce until smooth.
Toss the Shrimp in Sauce:
Gently coat the crispy shrimp in the bang bang sauce, ensuring each piece is fully covered.
Assemble the Rice Bowls:
Scoop rice into bowls, top with the saucy shrimp, and add sliced cucumbers, carrots, and green onions.
Garnish and Serve:
Sprinkle with sesame seeds and serve immediately. Enjoy every flavorful bite!
How to Serve Bang Bang Shrimp Rice Bowl
- With a side salad: A fresh Asian-style slaw pairs beautifully.
- Extra heat: Drizzle with additional sriracha for spice lovers.
- Crunch factor: Add crushed peanuts or crispy wontons for texture.
- Low-carb option: Swap rice for cauliflower rice or shredded lettuce.
Additional Tips
Prep Ahead:
Save time by prepping the shrimp and sauce in advance.
Make It Healthier:
Use an air fryer instead of frying in oil.
Storage Tips:
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer to maintain crispiness.
Double the Batch:
Make extra sauce and store it in the fridge—it’s great on grilled chicken, tofu, or even as a salad dressing!
FAQ Section
Q1: Can I use frozen shrimp?
A1: Yes! Just make sure to thaw and pat them dry before coating.
Q2: How do I make this gluten-free?
A2: Use gluten-free panko and tamari instead of soy sauce.
Q3: Can I air-fry the shrimp instead of deep-frying?
A3: Absolutely! Air fry at 400°F for 8–10 minutes, flipping halfway through.
Q4: What can I substitute for mayo in the sauce?
A4: Greek yogurt is a great alternative for a lighter version.
Q5: Can I use chicken instead of shrimp?
A5: Yes! Follow the same coating and cooking method.
Q6: How do I keep the shrimp crispy longer?
A6: Serve immediately, or keep them warm in an oven at 200°F until ready to eat.
Q7: Can I use a different protein?
A7: Definitely! Try tofu, salmon, or even crispy cauliflower.
Q8: How can I make this even spicier?
A8: Add extra sriracha or a pinch of red pepper flakes to the sauce.
Q9: Can I prepare the sauce in advance?
A9: Yes, it stays fresh in the fridge for up to a week.
Q10: What’s the best way to reheat leftovers?
A10: Reheat in an oven at 350°F for 10 minutes or in an air fryer for 5 minutes to maintain crispiness.
Final Thoughts
This Bang Bang Shrimp Rice Bowl is the perfect mix of crispy, creamy, spicy, and satisfying. Whether you’re making it for a quick weeknight dinner or a fun weekend treat, it’s guaranteed to be a hit. Give it a try, and let me know how you like it—trust me, you’re going to love every bite!
Print
Bang Bang Shrimp Rice Bowl
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Description
This Bang Bang Shrimp Rice Bowl is a perfect blend of crispy shrimp, creamy spicy sauce, and fluffy rice, making it an irresistible quick dinner idea. The shrimp are coated in a crunchy batter, tossed in a sweet and spicy bang bang sauce, and served with fresh vegetables over rice. A high-protein meal that’s great for healthy recipes lunch or a flavorful healthy dinner recipe.
Ingredients
For the Shrimp:
- 1 lb shrimp (peeled & deveined)
- 1/2 cup buttermilk
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Vegetable oil (for frying)
For the Bang Bang Sauce:
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon honey (optional)
- 1 teaspoon lime juice
For the Bowl:
- 2 cups cooked jasmine or brown rice
- 1/2 cup shredded purple cabbage
- 1/2 cup cucumber (sliced)
- 1/2 cup carrots (julienned)
- 2 green onions (chopped)
- 1 teaspoon sesame seeds (for garnish)
Instructions
- Prepare the shrimp: Place shrimp in a bowl and coat with buttermilk. In another bowl, mix cornstarch, salt, black pepper, and paprika.
- Fry the shrimp: Heat vegetable oil in a pan over medium heat. Dredge each shrimp in the cornstarch mixture and fry for 2-3 minutes per side until golden and crispy. Drain on paper towels.
- Make the sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth.
- Coat the shrimp: Toss the fried shrimp in the bang bang sauce until well coated.
- Assemble the bowl: Divide the cooked rice into bowls, top with bang bang shrimp, and arrange cabbage, cucumber, and carrots on the side.
- Garnish and serve: Sprinkle with green onions and sesame seeds before serving.
Notes
- For a lighter option, air-fry or bake the shrimp instead of deep-frying.
- Adjust the spice level by adding more or less sriracha.
- Swap white rice for cauliflower rice to make it low-carb.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 8g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 180mg