Bang Bang Shrimp Rice Bowls

5 from 1 vote

These bang bang shrimp rice bowls are so fresh and delicious, with lots of texture. Crunchy, creamy, sauce, sweet and tangy with a slight kick all in one. They are prep ahead friendly too!

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: American

Servings: people

Calories: 1360kcal

Author: Tania

Equipment

12-inch stainless steel pan or cast iron
Candy thermometer to measure oil temp

Ingredients

Bang bang sauce

1 cup mayonnaise
⅓ cup Thai sweet chili sauce I use Mae Ploy brand
2 teaspoon Sriracha or to taste

Creamy slaw:

3 cups thinly sliced cabbage green and purple
3 scallions thinly sliced diagonally
¼ cup cilantro roughly chopped
¼ cup mayonnaise
¼ cup sour cream
Juice of 1 lime

Shrimp:

1 pound jumbo or extra large shrimp deveined and peeled
1 cup buttermilk
Salt and pepper
1 ½ cups cornstarch for coating
Vegetable oil for frying

Rice and other toppings:

Japanese pickled cucumbers or sliced English cucumbers
3 to 4 cups Cooked jasmine or long grain rice see note
Shredded carrots
Avocado slices

Instructions

Make the sauce: In a bowl, combine the bang bang sauce ingredients. Mix until evenly combined. Set aside.
Make the coleslaw: In a bowl, combine all the creamy slaw until evenly mixed. Set aside.
Prep your other toppings as needed.
Pat dry shrimp and season with ½ teaspoon salt and ground black pepper. Add the buttermilk and toss to coat. Set aside.
Heat oil, about a 1 inch layer, in a large pan until it reaches 360 to 370 degrees F. Use a candy thermometer to measure.
In a shallow bowl, generously coat the prepared shrimp with cornstarch on both sides, pressing to adhere (the buttermilk helps to adhere).
Cook shrimp in batches for about 3-4 minutes per side until golden brown and crispy. Transfer to a plate lined with paper towel. Repeat with the remaining shrimp.
In a large bowl, toss the fried shrimp with about ½ of the prepared bang bang sauce. Save the rest of the sauce for serving.
Assemble the rice bowls: Arrange the cooked rice, the saucy shrimp, and all your prepared toppings. Drizzle with the reserved sauce. Enjoy!

Notes

Rice: For extra fragrance, make my easy Coconut Jasmine Rice!
Use jumbo or XL shrimp. Shrimp tends to shrink when cooked.
Use oil with a high smoke point, such as vegetable oil. Don't use olive oil.
Make sure the oil reaches frying temperature, to ensure the outside is golden brown without overcooking. Shrimp cooks fast.
Prep Ahead: Prepare the bang bang sauce and toppings 1-2 days ahead and refrigerate.
You can cook the shrimp the day before and reheat later. Do not toss with the sauce until ready to serve. To restore crispiness, reheat in the air fryer at 385F until warm and crunchy. Do not microwave (it will get soggy).
Storage: Place in an airtight container and refrigerate up to 3 days.

Substitutions and variations:

Rice: Quinoa, couscous, farro.
Sour cream: Greek yogurt.
Shrimp: Chicken, salmon, tofu
Thai sweet chili sauce: Mix sriracha and honey to taste.
Add ins: Lettuce, pickled cucumbers, carrots, avocado slices or edamame

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition