This Bang Bang Shrimp Rice Bowl is about to become your new favorite dinner idea. Crunchy, golden shrimp are tossed in a creamy, sweet-heat bang bang sauce, then piled over fluffy rice with avocado, cucumber, edamame, carrots, fresh cilantro, and lime. It’s everything you love about bang bang shrimp, turned into a satisfying, colorful bowl that’s perfect for busy weeknights or a fun at-home “takeout” night. With simple steps and big flavor, this recipe is ideal for anyone who loves easy, flavor-packed shrimp dinners and customizable rice bowls. Make it once and it’ll slide straight into your regular dinner rotation.
table of contents
Time Breakdown
- Prep Time: 40 minutes (includes coating shrimp & bowl prep)
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Servings: 4 bowls
Ingredients List
Bang Bang Shrimp Sauce
- 1 cup mayonnaise
- 1 tsp chili garlic sauce (or Sriracha)
- 2 tbsp Thai sweet chili sauce
Bang Bang Shrimp
- 1 lb large shrimp, peeled and deveined (shell + tail removed)
- 3 tbsp cornstarch
- ⅔ cup unsweetened almond milk
- 1 tbsp lemon juice
- 1 large egg
- 1¼ cups panko breadcrumbs
- ½ tsp kosher salt
- ⅛ tsp ground black pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- Avocado oil, for frying (or other neutral oil)
For the Rice Bowls
- 4 cups cooked rice of your choice (white, brown, jasmine, etc.)
- 1 large avocado, sliced
- 1 cup shelled edamame
- 1 cup carrot, julienned
- 1–2 cups English cucumber, sliced
- ¼ cup fresh cilantro, chopped
- 4 lime wedges
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- 12-inch cast iron skillet or deep frying pan
- tongs or slotted spoon
- 3 shallow bowls (for dredging)
- Mixing bowls (for sauce and toppings)
- Paper towels
- Instant-read or frying thermometer (for oil temp)
- Cutting board & sharp knife
Step-by-Step Beginner-Friendly Instructions
1. Make the Bang Bang Sauce
In a small bowl, whisk together:
- 1 cup mayonnaise
- 1 tsp chili garlic sauce (or Sriracha)
- 2 tbsp Thai sweet chili sauce
Set aside in the fridge so the flavors meld while you prep the shrimp.
2. Set Up Your Coating Station
Pour avocado oil into a large cast iron skillet, enough for shallow frying, and set it aside (don’t heat yet).
Prepare 3 shallow bowls:
- Bowl 1: Add 3 tbsp cornstarch.
- Bowl 2: Whisk together ⅔ cup almond milk, 1 tbsp lemon juice, and 1 egg.
- Bowl 3: Combine 1¼ cups panko, ½ tsp kosher salt, ⅛ tsp black pepper, ½ tsp onion powder, ½ tsp garlic powder.
Pat shrimp dry with paper towels.
3. Coat the Shrimp
Working one shrimp at a time:
- Toss in cornstarch, coating fully, then shake off excess.
- Dip into the almond milk–egg mixture, letting extra drip off.
- Press into the panko mixture until fully coated.
Place coated shrimp on a large plate or tray. Repeat until all shrimp are breaded. 😊
4. Fry the Shrimp
Heat the avocado oil to 375°F (190°C) over medium-high heat (use a thermometer for accuracy).
- Fry shrimp in batches so you don’t crowd the pan.
- Cook for 2–3 minutes total, flipping halfway, until golden brown and cooked through.
Transfer cooked shrimp to a paper towel–lined plate to drain.
5. Toss Shrimp in Sauce
Add all the crispy shrimp to a large bowl.
- Pour in half of the bang bang sauce and gently toss until the shrimp are coated.
- Reserve the remaining sauce for drizzling over bowls or dipping.
6. Build Your Bowls
Divide evenly between 4 bowls:
- 4 cups cooked rice
- Sliced avocado
- Edamame
- Julienned carrots
- Sliced cucumber
Top each bowl with a portion of bang bang shrimp. Drizzle with remaining sauce, sprinkle with chopped cilantro, and finish with a lime wedge for squeezing. Serve immediately. 🥢
Pro Tips
- Marinate the flavor: You can marinate shrimp briefly with a little salt, pepper, and lemon juice before breading if you’d like extra flavor.
- Keep shrimp crispy: Fry in batches and avoid overcrowding. Place cooked shrimp on a wire rack if you have one.
- Make it lighter: Use light mayonnaise or Greek yogurt in the sauce and air-fry the shrimp instead of deep-frying.
- Prep ahead: Cook the rice and chop veggies earlier in the day to make assembly super fast at dinnertime.
Nutrition Table (Estimated)
Per 1 bowl (including rice, shrimp, sauce & toppings):
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bowl | 650 | 28g | 63g | 30g | 5g | 9g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your specific ingredients, brands, and portion sizes. Please consult a nutritionist or use your own calculator for precise dietary advice.
ang Bang Shrimp Rice Bowl
Ingredients
Equipment
Method
- In a small bowl, whisk together mayonnaise, chili garlic sauce, and Thai sweet chili sauce. Set aside.
- Set up three shallow bowls: one with cornstarch; one with almond milk, lemon juice, and egg whisked together; and one with panko, salt, pepper, onion powder, and garlic powder.
- Coat each shrimp in cornstarch, dip in the milk mixture, then coat in the panko mixture. Place on a plate.
- Heat avocado oil in a large skillet to 375°F (190°C). Fry shrimp in batches for 2–3 minutes, flipping halfway, until golden brown and cooked through. Drain on paper towels.
- Add cooked shrimp to a large bowl and toss with half of the bang bang sauce. Reserve remaining sauce for drizzling.
- Divide cooked rice between 4 bowls and top with avocado, edamame, carrots, and cucumber. Add shrimp, drizzle with remaining sauce, and garnish with cilantro and lime wedges.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Conclusion
This Bang Bang Shrimp Rice Bowl takes everything you love about the classic appetizer and turns it into a satisfying, colorful meal-in-a-bowl. With crispy shrimp, a creamy sweet-heat sauce, fluffy rice, and fresh crunchy veggies, it hits all the textures and flavors you crave. It’s fun, customizable, and surprisingly simple—perfect for shrimp lovers, weeknight dinners, or a special at-home “takeout” night your family will request again and again.