Description

This Bang Bang Shrimp Rice Bowl is a vibrant and flavorful dish featuring crispy, spicy shrimp coated in a crunchy panko crust and tossed in a tangy, creamy Bang Bang sauce. Served over a bed of fluffy rice and topped with fresh avocado, edamame, carrots, cucumber, cilantro, and lime, this recipe offers a perfect balance of textures and bold flavors, making it a satisfying meal for shrimp lovers.

Ingredients

Sauce

1 cup mayo
2 tablespoons Thai sweet chili sauce
1 teaspoon chili garlic sauce (substitute Sriracha)

Shrimp Coating

1 pound large shrimp, shell and tail removed
3 tablespoons cornstarch
⅔ cup unsweetened almond milk (substitute regular milk)
1 tablespoon lemon juice
1 large egg
1 ¼ cups panko breadcrumbs (substitute gluten-free breadcrumbs)
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon kosher salt
⅛ teaspoon ground black pepper
Avocado oil (enough for a 1 inch deep layer in the pan for frying)

Bowl Ingredients

4 cups cooked rice
1 large avocado, sliced
1 cup shelled edamame
1 cup carrots, julienned or matchsticks
1-2 cups English cucumber, sliced
¼ cup fresh cilantro, chopped
4 lime wedges

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Instructions

Make the sauce: In a small bowl, combine 1 cup mayo, 2 tablespoons Thai sweet chili sauce, and 1 teaspoon chili garlic sauce (or Sriracha). Mix thoroughly to blend all ingredients well. Set this Bang Bang sauce aside for later use.
Prepare for cooking: Pour avocado oil into a 12-inch cast iron skillet to about 1 inch depth and place on the stove for heating. Make sure the shrimp are thawed if previously frozen and have been deveined with shells and tails removed. Arrange three shallow bowls for breading: one with 3 tablespoons cornstarch, the second with a whisked mixture of ⅔ cup almond milk, 1 tablespoon lemon juice, and 1 large egg, and the third with 1 ¼ cups panko breadcrumbs mixed with ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon kosher salt, and ⅛ teaspoon black pepper.
Bread the shrimp: Working one shrimp at a time, coat each shrimp fully first in the cornstarch shaking off excess, then dip into the milk and egg mixture, and finally coat completely with the seasoned panko breadcrumb mixture. Arrange all breaded shrimp on a large plate, ready for frying.
Fry the shrimp: Heat the avocado oil to 375°F using a thermometer to maintain consistent temperature. Fry shrimp in batches for about 2 to 3 minutes total, flipping halfway through, until shrimp are golden brown and cooked through. Remove shrimp using a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Toss shrimp with sauce: Place all the cooked shrimp in a large bowl, add half of the prepared Bang Bang sauce, and toss gently until shrimp are evenly coated. Reserve the remaining sauce for topping or dipping.
Assemble the bowls: Divide 4 cups cooked rice evenly among 4 bowls. Top each with sliced avocado, shelled edamame, julienned carrots, and sliced English cucumber. Add the Bang Bang shrimp on top and spoon remaining sauce as desired. Garnish each bowl with chopped cilantro and a lime wedge for an extra burst of freshness. Serve immediately.

Notes

Maintaining the oil temperature at 375°F is crucial for crispy shrimp and proper cooking; use a thermometer for best results.
Substitute regular milk if unsweetened almond milk is not available.
Gluten-free breadcrumbs can be used as an alternative to panko for gluten-free diets.
For extra heat, increase the amount of chili garlic sauce or add more Sriracha to the sauce mixture.
Ensure shrimp are not overcrowded in the pan during frying to keep the oil temperature steady and avoid soggy coating.
Cooked rice can be prepared ahead to save time when assembling the bowls.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Frying
Cuisine: Asian Fusion