Bang Bang Shrimp Rice Bowl Recipe

I’m so excited to share this Bang Bang Shrimp Rice Bowl Recipe with you because it’s one of those meals that hits all the right notes—crispy, creamy, tangy, and fresh all in one bowl. The first time I made this, I was blown away by how restaurant-worthy it tasted, but way easier to pull off at home. Plus, it’s a complete meal that feels fancy but comes together without any fuss, making it perfect for weeknight dinners or casual weekend get-togethers.

You’ll find that this Bang Bang Shrimp Rice Bowl Recipe is a fantastic way to enjoy bold flavors with wholesome ingredients. The crispy shrimp tossed in that spicy-sweet sauce paired with fresh veggies and fluffy rice is just magic. If you love shrimp but want to keep things interesting, this recipe will quickly become one of your go-tos—I promise your family and friends will be asking for seconds!

Ingredients You’ll Need

Each ingredient in this Bang Bang Shrimp Rice Bowl Recipe plays a part: from the crispy coating on the shrimp to the fresh, vibrant veggies that bring brightness to every bite. Don’t worry about fancy or hard-to-find items—it’s a straightforward list that’s easy to shop for at most grocery stores.

• Mayo: The creamy base for the bang bang sauce; use full-fat for the best flavor and texture.
• Chili Garlic Sauce: Adds heat and a garlicky punch; Sriracha is a great substitute if you can’t find this.
• Thai Sweet Chili Sauce: Brings sweetness and balancing acidity; look for the kind with visible chili flakes for extra kick.
• Large Shrimp: Peeled and deveined, tail removed for easier eating; large size holds up well to frying.
• Cornstarch: Essential for that crispy coating; try not to substitute or the texture won’t be the same.
• Unsweetened Almond Milk: Helps create the batter without overpowering the shrimp’s natural flavor.
• Lemon Juice: Brightens up the batter and adds a mild tang.
• Egg: Binds the coating so it sticks perfectly.
• Panko Breadcrumbs: Gives the shrimp its signature crunch; plain or seasoned both work.
• Kosher Salt: Seasonal seasoning and enhances all flavors.
• Ground Black Pepper: Keeps it balanced with subtle spice.
• Onion Powder & Garlic Powder: Add depth and savoriness to the coating.
• Avocado Oil: Great for frying because it has a high smoke point.
• Cooked Rice: Any kind you like; jasmine or brown rice both offer delicious results.
• Avocado: Adds creaminess and richness when sliced on top.
• Edamame: Provides a fresh, slightly nutty protein-packed bite.
• Carrot: Julienned for crunch and a splash of color.
• English Cucumber: Light and refreshing; cools down the heat in the sauce.
• Fresh Cilantro: Bright, herbaceous garnish that really elevates the bowl.
• Lime Wedges: For a fresh squeeze at the table—never skip this!

Variations

I like to switch things up sometimes depending on what we have on hand or dietary needs. This Bang Bang Shrimp Rice Bowl Recipe is super adaptable, so don’t hesitate to make it your own. You can easily swap veggies or even make it vegetarian if that’s what you need.

• Protein Swap: I’ve replaced shrimp with crispy tofu or chicken tenders for different textures and flavors—both work surprisingly well!
• Spice Level: If you like it hotter, add extra chili garlic sauce or a dash of cayenne to the bang bang sauce.
• Grain Choices: Try quinoa or cauliflower rice if you want a lower-carb option or a different texture.
• Veggie Boost: Feel free to toss in chopped bell peppers, radishes, or even steamed broccoli for added nutrients.

How to Make Bang Bang Shrimp Rice Bowl Recipe

Step 1: Whip Up That Irresistible Bang Bang Sauce

Start by mixing the mayo, chili garlic sauce, and Thai sweet chili sauce in a small bowl until smooth. This sauce is where all the magic happens, balancing creamy, spicy, and sweet flavors. I usually make this first and set it aside so it’s ready when the shrimp are cooked—trust me, it saves time and keeps your workflow smooth.

Step 2: Prep Your Shrimp and Coatings

Once your shrimp are peeled and tails removed, set up three shallow bowls: one with cornstarch, one with a mixture of almond milk, lemon juice, and egg, and one with panko seasoned with salt, pepper, onion powder, and garlic powder. Dredging the shrimp this way—cornstarch first, then the wet batter, then panko—creates that perfect crispy coating. I learned the hard way that skipping the cornstarch leaves the coating soggy, so don’t skip this step!

Step 3: Fry to Golden Perfection

Heat avocado oil in a deep pan to 375°F—it’s worth using a thermometer here to get the temperature right. Fry the shrimp in batches, about 2-3 minutes, flipping halfway through until they’re a gorgeous golden brown and cooked through. Avoid overcrowding the pan so the shrimp stay crispy instead of steaming.

Step 4: Toss and Toss Some More

After draining the shrimp on paper towels, toss them in half of your bang bang sauce. This step ensures every bite is coated but not drenched, keeping that crunch alive. Reserve the rest of the sauce for drizzling on top or dipping—you’ll thank me later.

Step 5: Build Your Bowls

Layer cooked rice, sliced avocado, edamame, carrot sticks, and cucumber slices into your bowls. Top with your sauced shrimp, a sprinkle of chopped cilantro, and a wedge of lime for squeezing. I like to let everyone assemble their own garnish level to keep it fun and customizable.

How to Serve Bang Bang Shrimp Rice Bowl Recipe

Garnishes

I love topping my bowl with fresh cilantro and a good squeeze of lime—it adds a zing that really wakes up the rich flavors. Sometimes, I’ll sprinkle some toasted sesame seeds or thinly sliced green onions for an extra layer of texture. These little touches make it feel like a real treat.

Side Dishes

On the side, I often serve steamed edamame or a simple miso soup to keep the meal light and balanced. A crisp Asian cucumber salad also pairs beautifully here, bringing a cool contrast to the spicy shrimp.

Creative Ways to Present

For special occasions, I like to serve this Bang Bang Shrimp Rice Bowl Recipe in pretty glass bowls layered for a visually stunning effect. You can also turn it into a shareable platter by arranging the shrimp, veggies, and rice separately and letting everyone build their own bowls at the table—it always sparks fun conversation and makes dinner interactive.

Make Ahead and Storage

Storing Leftovers

I like to store leftover shrimp and rice in separate airtight containers in the fridge for up to two days. Keeping them apart helps preserve the shrimp’s crispiness a bit longer, though the coating softens inevitably. When you’re ready to eat, the shrimp still tastes delicious!

Freezing

While I don’t usually freeze the fully assembled bowls, the uncooked coated shrimp freeze well on a parchment-lined tray before frying. Once frozen, transfer them to a zip-top bag to maintain freshness. This tip is a lifesaver for busy nights when you want to skip prep!

Reheating

Reheat leftover shrimp in a hot oven or air fryer for a few minutes to crisp them back up, rather than microwaving, which tends to make the coating soggy. I usually spread them on a baking sheet at 375°F for about 5-7 minutes—caution, they heat fast! The rice can be microwaved gently or steamed until warm.

FAQs

Final Thoughts

This Bang Bang Shrimp Rice Bowl Recipe holds a special place in my kitchen because it manages to feel indulgent and wholesome all at once. It’s one of those meals that you can serve fancy enough for guests but simple enough to make any night of the week. I really hope you try it soon—you might find yourself making it again and again like I do whenever I want a delicious, satisfying dinner that’s bursting with flavor.

Print