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
Units
Scale
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