Bang Bang Shrimp Rice Bowl Recipe

If you’ve ever wondered how to bring a restaurant favorite right into your kitchen, this Bang Bang Shrimp Rice Bowl Recipe is exactly what you need. I absolutely love how this recipe balances crispy, spicy shrimp with fresh veggies and fluffy rice—it’s like a flavor party in every bite. Whether you’re making a quick weeknight dinner or impressing friends on the weekend, it always hits the spot.

When I first tried this recipe, I was hooked by the creamy, tangy Bang Bang sauce that coats the shrimp so perfectly. Plus, the contrast with the crunchy panko and refreshing cucumber and avocado makes it feel both indulgent and light. I’m excited to share it with you because once you get the hang of it, this Bang Bang Shrimp Rice Bowl Recipe becomes your go-to for something tasty and satisfying.

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Ingredients You’ll Need

Each ingredient is chosen to bring out the best in this Bang Bang Shrimp Rice Bowl Recipe—from the crispy shrimp coating to the creamy sauce and refreshing veggie toppings. When you shop, look for fresh shrimp and high-quality sauces to get that authentic flavor.

• Mayonnaise: A creamy base for the legendary Bang Bang sauce, pick a good quality mayo for best results.
• Chili garlic sauce: This gives the sauce a perfect kick; Sriracha works well as a substitute if you prefer.
• Thai sweet chili sauce: Adds a subtle sweetness and tang that balances the heat beautifully.
• Large shrimp: Peeled and deveined, these form the heart of the dish—look for fresh or thawed frozen shrimp.
• Cornstarch: Helps achieve that irresistible crispiness when frying the shrimp.
• Unsweetened almond milk: Used in the batter for a lighter touch; you can swap for dairy milk if you prefer.
• Lemon juice: Adds freshness and helps tenderize the shrimp a bit.
• Egg: Acts as the glue in the dredging process.
• Panko breadcrumbs: The star of the crunch—make sure to use fresh panko for maximum crispness.
• Kosher salt, black pepper, onion powder, garlic powder: These seasonings bring layers of flavor to the shrimp coating.
• Avocado oil: Great for frying thanks to its high smoke point and neutral flavor.
• Cooked rice: Use your favorite kind—jasmine, basmati, or even brown rice, depending on your preference.
• Avocado: Sliced fresh, it adds creaminess and richness to the bowl.
• Edamame: Shelled and cooked, these provide a nice protein boost and pop of color.
• Carrot: Julienned for crunch and sweetness.
• English cucumber: Thinly sliced to add coolness and balance.
• Cilantro: Freshly chopped for brightness and herbal notes.
• Lime wedges: Served on the side to squeeze over for added zest.

Variations

I like to switch things up depending on what I have on hand or to cater to different tastes. Feel free to customize this Bang Bang Shrimp Rice Bowl Recipe to make it your own—cooking should always be fun and flexible!

• Vegetarian Version: Swap shrimp for crispy tofu or cauliflower bites—tossed in the same sauce, they’re surprisingly delicious!
• Spice Level: Adjust the amount of chili garlic sauce or add a dash of cayenne if you like it hotter, or tone it down for milder palates.
• Grain Swaps: I’ve used quinoa or cauliflower rice instead of white rice for a healthier twist with great results.
• Veggie Mix: Add thinly sliced radishes, bell peppers, or snap peas for extra color and crunch—variety keeps it exciting.

How to Make Bang Bang Shrimp Rice Bowl Recipe

Step 1: Whip Up That Signature Sauce

Start by combining the mayo, chili garlic sauce, and Thai sweet chili sauce in a small bowl. This sauce is what takes your shrimp from tasty to unforgettable—it’s creamy, spicy, and sweet all at once. Stir it well and set it aside because you’ll use it to toss the shrimp later and drizzle over your final bowls.

Step 2: Prep Your Shrimp and Breading Station

Remove shells and tails from your shrimp if needed, and make sure they’re thawed completely. Set up three shallow bowls side by side: one with cornstarch, one with the almond milk mixed with lemon juice and egg (this makes a smooth batter), and one with panko breadcrumbs combined with salt, pepper, onion powder, and garlic powder. This triple-dip method ensures every shrimp has a crunchy coating that sticks perfectly.

Step 3: Coat and Fry Shrimp to Golden Perfection

Toss each shrimp first in the cornstarch, shaking off any excess, then dip into your milky egg mixture, and finally coat thoroughly with the seasoned panko. Lay them out on a large plate while you heat the avocado oil in a pan to 375°F (using a thermometer here helps keep consistent heat). Fry the shrimp in batches for about 2-3 minutes, flipping halfway through—keep an eye out for a golden crust and just-cooked shrimp (they’ll turn pink and opaque). Drain on paper towels so they stay crisp and not greasy.

Step 4: Toss Shrimp in Sauce and Assemble Your Bowls

Place your crispy shrimp in a large bowl and toss with half the Bang Bang sauce—you’ll have plenty left over to spoon on later or for dipping. Then build your bowls by dividing cooked rice, avocado slices, edamame, julienned carrots, and cucumber slices among four bowls. Top each with shrimp, drizzle with the remaining sauce, sprinkle with fresh cilantro, and serve with a lime wedge for squeezing. It looks beautiful and tastes even better!

How to Serve Bang Bang Shrimp Rice Bowl Recipe

Garnishes

I love topping my bowls with fresh cilantro because it adds such a bright, herbaceous note that cuts through the richness. Lime wedges are a must—they bring a fresh zing that wakes up every bite. Sometimes I sprinkle toasted sesame seeds on top for a subtle nuttiness and extra crunch.

Side Dishes

On the side, I usually serve a light Asian-style slaw or a quick cucumber salad with rice vinegar. Steamed dumplings or miso soup complement this Bang Bang Shrimp Rice Bowl Recipe beautifully if you’re aiming for a heartier meal.

Creative Ways to Present

For special occasions, I’ve plated this recipe in glass bowls layered to show each colorful component. Sometimes I drizzle the sauce in a zig-zag pattern over the finished bowl and top with edible flowers for a touch of elegance. It’s simple but impressive enough to wow guests!

Make Ahead and Storage

Storing Leftovers

I usually store leftover shrimp and rice separately in airtight containers to keep the shrimp from getting soggy. They’ll keep nicely in the fridge for up to two days. The veggies are best fresh, so I add those when serving leftovers.

Freezing

I haven’t had great luck freezing the shrimp once sauced because the coating loses its crunch. Instead, I freeze the plain cooked shrimp separately if needed and toss with fresh sauce after reheating.

Reheating

To reheat, I gently warm the shrimp in a skillet over medium heat to maintain the crisp texture, then toss with fresh sauce. Rice can be microwaved or steamed quickly. Adding fresh avocado and veggies at serving time freshens up the whole bowl.

FAQs

Final Thoughts

This Bang Bang Shrimp Rice Bowl Recipe quickly became a favorite in my kitchen because it’s fun to make and full of layers of flavor and texture. I love sharing it with friends because it’s impressive but totally approachable—and you’ll enjoy how customizable it is based on what you like or have on hand. Trust me, once you try this, it’ll become one of your top recipe picks for sharing good food and good times.

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