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Bang Bang Shrimp Rice Bowl

Bang Bang Shrimp Rice Bowl

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  • Author: Riley Thompson
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: Serves 4
  • Category: Main
  • Method: Frying
  • Cuisine: Asian

Description

Discover the delightful Bang Bang Shrimp Rice Bowl, a vibrant and satisfying dish perfect for your next dinner. This recipe features crispy shrimp coated in a creamy, spicy sauce, served over a bed of fluffy rice and topped with fresh vegetables. With its quick preparation time and customizable ingredients, it’s ideal for busy weeknights or special occasions alike. Enjoy each bite filled with bold flavors, textures, and colors that are sure to please everyone at the table.

Ingredients

Scale
  • 1 cup mayo
  • 1 teaspoon chili garlic sauce (or Sriracha)
  • 2 tablespoons Thai sweet chili sauce
  • 1 pound large shrimp, (remove shell + tail)
  • 3 tablespoons cornstarch
  • 2/3 cup unsweetened almond milk
  • 1 tablespoon lemon juice
  • 1 large egg
  • 1 1/4 cups panko breadcrumbs
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • avocado oil
  • 4 cups cooked rice of your choice
  • 1 large avocado, sliced
  • 1 cup edamame, shelled
  • 1 cup carrot, julienned
  • 1–2 cups English cucumber, sliced
  • 1/4 cup fresh cilantro, chopped
  • 4 lime wedges

Instructions

  1. Prepare the Bang Bang sauce by mixing mayo, chili garlic sauce, and Thai sweet chili sauce in a bowl. Set aside.
  2. In a cast iron skillet, heat avocado oil on medium-high. Set up three bowls: one with cornstarch, another with whisked almond milk, lemon juice, and egg, and the last with panko breadcrumbs mixed with seasonings.
  3. Coat each shrimp in cornstarch, dip into the milk mixture, then coat in panko.
  4. Fry shrimp in batches until golden brown and crispy.
  5. Toss cooked shrimp in half of the Bang Bang sauce.
  6. Assemble bowls with rice as the base; top with shrimp, sliced avocado, edamame, carrots, cucumber slices, drizzle remaining sauce over everything and garnish with cilantro and lime wedges.

Nutrition

  • Serving Size: 1 bowl (approximately 500g)
  • Calories: 550
  • Sugar: 5g
  • Sodium: 680mg
  • Fat: 28g
  • Saturated Fat: 3g
  • Unsaturated Fat: 24g
  • Trans Fat: 0g
  • Carbohydrates: 56g
  • Fiber: 8g
  • Protein: 24g
  • Cholesterol: 170mg

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Find it online: https://plateperfectrecipes.com/bang-bang-shrimp-rice-bowl/