Crispy coated shrimp slathered with rich and sweet chilli sauce, these Bang bang Shrimp Rice Bowls are a delicious and perfect meal!
If you love crispy protein together with some fresh veggies, rice and delicious sauce in a single bowl, then you will love Bang Bang Shrimp Rice Bowls!
I was smitten by Bang Bang Chicken and love it over rice, so this shrimp version has easily became a favorite. Everyone in the family gobbled them up!
What is Bang Bang Shrimp?
Derived from the the chicken version, the shrimp is coated in a light, crisp batter and covered with panko bread crumbs. They are fried to golden perfection and then slathered with a rich sweet chili sauce.
This recipe combines the crisp entrée with fresh vegetables and rice. You have a complete, satisfying meal that is also fun to eat.
- The Sweet Chili Sauce. This is the Bang bang signature sauce made with mayo, chili sauce, hot sauce and honey. There are lots of variations of this sauce so it is actually fully adaptable. You can omit the hot sauce if you prefer, or omit the honey if you prefer it without the sweet touch.
- Shrimp. I recommend moderately large size shrimp ( count 31-40 per lb). This is just the perfect size to yield bite size pieces for the rice bowls.
- The Batter. The shrimps are initially coated in a batter made with flour, cornstarch, salt, pepper, garlic powder, onion powder, egg and buttermilk. This ensures a light and crisp coating, making the shrimp still nice and soft inside. This mixture also provides the base flavor of the shrimp.
- Panko Breadcrumbs. This is the final coating of the shrimp. It gives it that ultimate crispy exterior. If you cannot find this alongside the regular bread crumbs in the grocery shelves, it is most likely in the Asian aisle.
- The Veggies. I used diced cucumber, cubed avocados and lettuce. You can fully customize the elements in your bowl. Try broccoli, bean sprouts and carrots. You can also add fresh fruit. I tried mangoes in Salmon Poke Bowl and it was delicious!
- Rice. You can vary the base as well. Try brown rice or quinoa.
Let’s Make it!
Make the Sauce. Combine mayo, sweet chili sauce, hot sauce and honey. Mix well and adjust the flavor as desired. Set this aside while you make the shrimp.
Make the Batter. Whisk together flour, cornstarch, onion powder, garlic powder, salt, and pepper in medium bowl. Add the egg and buttermilk and stir well to make a smooth batter.
Coat the Shrimp. Add the shrimp to the bowl and toss to coat. Next, transfer the shrimp a few pieces at a time to a plate filled with panko using a slotted spoon or fork to drain the batter slightly. Toss the shrimp in panko to coat.
Fry. Heat about 2 inches of oil in a heavy- bottomed pan. Fry the shrimp in batches, turning once, until they are crispy and golden.
Drain them on a wire rack that is set on top of a baking pan.
Assemble and Serve the Rice Bowls. Divide rice among 4 bowls. Arrange the veggies and shrimp over the rice. Generously drizzle the sauce on top of everything. All this things together are so delicious.
Do not forget to garnish with some chopped scallions and even some sesame seeds. Enjoy!
Pointers and Tips for Success
- If you do not have buttermilk, combine ¾ cup milk and ½ tbsp. vinegar.
- I suggest that you coat the all the shrimp in panko first before you start frying. Shrimps cook easily so you need to watch closely. Do not walk away 🙂
- Store leftover shrimps in a covered container in the fridge for up to days. Reheat them in the oven at 375 for 2 minutes or less.
- Assembled rice bowls with the veggies must be served immediately for the ultimate freshness.
Also, try these:
- Spiced Salmon with Lemon Quinoa
- Instant Pot Korean Beef Rice Bowls
- Instant Pot Korean Beef
- Salted Fish Chicken Fried Rice
- Chicken Rice and Vegetable Casserole
Bang Bang Shrimp Rice Bowls
For the Sauce
- 3/4 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tbsp hot sauce or sriracha
- 2 tbsp honey
For the Shrimp
- 1 lb shrimp (size 31-40) peeled
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1/4 tsp pepper
- 1 egg large
- 3/4 cup buttermilk
- 1 cup panko bread crumbs
For the Rice bowls
- 3-5 cups cooked rice
- 1-2 avocados cubed
- 1 large cucumber diced
- 2 cups shredded lettuce
- sliced green onions for garnish
Make the Sauce
- In a medium bowl, stir together mayonnaise, sweet chili sauce, hot sauce and honey until incorporated. Set aside.
For the Shrimp
- In a large bowl, whisk together the flour, cornstarch, salt, pepper, onion powder and garlic powder until combined.
- Add the egg and buttermilk. Stir everything together until a smooth batter is formed.
- Add the shrimp to the batter and toss them well until they are coated. Using a slotted spoon or a fork, transfer the coated shrimp a few pieces at a time to a rimmed plate with panko crumbs. Toss the shrimp so that they are coated with the bread crumbs.
- Arrange the breaded shrimp in a large plate. Repeat the process with the remaining shrimps. Heat about 2 inches of canola oil in a heavy bottomed pan.
- Fry the shrimp in batches, turning once, until they are crisp and golden. Shrimps cook easily so watch closely. Drain them on a wire rack that is set above a baking pan.
Make the Bang Bang Shrimp Rice Bowls
- Divide rice among 4 bowls. Arrange the avocado, lettuce, cucumber and shrimp on top of the rice. Drizzle everything generously with the sauce. Serve immediately.
- You can use any fresh vegetables that you want in the rice bowls. Sliced onions, Cooked bean sprouts and broccoli are good options.
- Leftover shrimps can be stored in the fridge for up to 2 days, covered in a container. To reheat, pop them in the air fryer or oven for 375 for 1-2 minutes.
- I do not recommend storing assembled rice bowls in the fridge as the veggies will not be as fresh.
- No buttermilk? Combine ¾ cup of milk and ½ tbsp. vinegar.
- I recommend coating all the shrimp in panko before you start frying. Shrimps cook easily so you need to watch it closely. They are done within 2 minutes.