Bang Bang Shrimp Rice Bowls

Crispy coated shrimp slathered with rich and sweet chilli sauce, these Bang bang Shrimp rice bowls are a delicious and perfect meal!

Course Main Course

Cuisine Asian

Keyword Asian, Rice Bowls, Seafood

Prep Time 20

Cook Time 20

Servings people

Calories 1083kcal

Author sanna

In a medium bowl, stir together mayonnaise, sweet chili sauce, hot sauce and honey until incorporated. Set aside.

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.

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.