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Bang Bang Shrimp Rice Bowl with crispy golden shrimp, avocado, edamame, carrots and bang bang sauce

Bang Bang Shrimp Rice Bowl

A vibrant and satisfying Bang Bang Shrimp Rice Bowl featuring golden crispy panko-coated shrimp, creamy homemade sweet-and-spicy bang bang sauce, fluffy rice, and fresh colorful toppings. Ready in under one hour.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 697
Ingredients Equipment Method Notes

Ingredients
  

  • BANG BANG SAUCE
  • 0.5 cup mayonnaise full-fat recommended
  • 0.25 cup Thai sweet chili sauce
  • 1 tsp sriracha adjust to taste, up to 2 tsp for more heat
  • SHRIMP COATING
  • 1 lb large shrimp peeled, deveined, tails removed, fully thawed and patted dry
  • 3 tbsp cornstarch
  • 0.67 cup unsweetened almond milk or substitute 2/3 cup buttermilk and omit lemon juice
  • 1 tbsp lemon juice skip if using buttermilk
  • 1 large egg
  • 1.25 cup panko breadcrumbs
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.125 tsp ground black pepper
  • avocado oil for frying; peanut oil or canola oil also work
  • BOWL BASE AND TOPPINGS
  • 2 cup cooked white rice brown rice or cauliflower rice also work
  • 1 avocado sliced
  • 0.5 cup edamame shelled
  • 1 cup shredded carrots
  • 1 English cucumber sliced
  • fresh cilantro for garnish
  • lime wedges for serving

Equipment

  • 12-inch cast iron skillet
  • 3 shallow bowls
  • Tongs
  • Paper towels

Method
 

  1. Make the Sauce: Combine mayonnaise, Thai sweet chili sauce, and sriracha in a small bowl. Stir well, taste, and adjust heat level. Set aside.
  2. Cook Rice: Prepare white rice or your preferred alternative according to package directions. Keep warm until ready to serve.
  3. Set Up Dredging Station: Arrange three shallow bowls. Bowl 1: cornstarch. Bowl 2: whisk together almond milk, lemon juice, and egg. Bowl 3: combine panko breadcrumbs, onion powder, garlic powder, kosher salt, and black pepper.
  4. Coat the Shrimp: Working one shrimp at a time, dredge in cornstarch and shake off the excess, dip in the milk-egg mixture, then press firmly into the panko on both sides. Set on a plate and repeat with remaining shrimp.
  5. Fry the Shrimp: Heat avocado oil in a 12-inch cast iron skillet over medium-high heat. Once shimmering, fry shrimp in a single layer without overcrowding, working in batches. Cook until golden brown and crispy on both sides. Transfer to a paper towel-lined plate to drain.
  6. Build the Bowls: Divide cooked rice evenly among 4 bowls. Top each with sliced avocado, edamame, shredded carrots, and sliced cucumber.
  7. Finish and Serve: Place crispy shrimp over the toppings in each bowl. Drizzle generously with bang bang sauce and reserve extra for dipping. Garnish with fresh cilantro and a lime wedge. Serve immediately.

Notes

Pat shrimp completely dry before coating for the best crust adhesion. Fry in batches and never overcrowd the pan or the shrimp will steam instead of fry. The bang bang sauce can be made up to 3 days ahead and stored covered in the refrigerator. For a lower-carb version, swap white rice for cauliflower rice. For baked shrimp, place on a wire rack over a baking sheet, spray with cooking spray, and bake at 400 degrees F for 12 to 15 minutes, flipping once halfway through.
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