Crispy Shrimp Rice Bowl

This Bang Bang Shrimp Rice Bowl brings restaurant-quality Asian fusion right to your dinner table with minimal fuss. The crispy breaded shrimp coated in spicy-sweet sauce balances perfectly with fresh vegetables and creamy avocado, all served over a bed of steaming rice for a complete meal that satisfies every craving.

I first made these bowls when craving my favorite restaurant version but didn't want to leave the house. My family now requests these bowls weekly, and I love watching them devour every last morsel while fighting over the last crispy shrimp.

Ingredients

• Mayonnaise forms the creamy base of the signature sauce that gives this dish its name
• Chili garlic sauce provides the perfect heat level without overwhelming the other flavors
• Sweet chili sauce adds that essential balance of sweetness to counter the spice
• Large shrimp are ideal as they remain juicy inside while getting crispy outside when fried
• Cornstarch creates that initial light coating that helps the breading adhere perfectly
• Almond milk combined with lemon juice creates a dairy-free buttermilk alternative
• Large egg helps bind the coating to ensure it stays put during frying
• Panko breadcrumbs give that signature extra-crispy texture that regular breadcrumbs cannot match
• Kosher salt enhances all the flavors without being too harsh
• Black pepper adds subtle heat throughout the coating
• Onion and garlic powders infuse the coating with aromatic flavor
• Avocado oil has a high smoke point perfect for frying to a golden crisp
• Cooked rice serves as the hearty base that soaks up all the delicious sauce
• Avocado adds a creamy richness that balances the spicy elements
• Edamame provides protein and a pop of bright color and texture
• Julienned carrots offer sweetness and crunch
• Cucumber brings refreshing coolness that tempers the heat
• Cilantro adds that fresh herbal note that ties everything together
• Lime wedges provide a bright acidic finish that wakes up all the flavors

Step-by-Step Instructions

Prepare the Bang Bang Sauce

Combine mayonnaise, chili garlic sauce, and sweet chili sauce in a small bowl until completely smooth. The sauce should have a light orange-pink color with visible red specks from the chili. Set aside to allow flavors to meld while preparing the shrimp.

Set Up Your Breading Station

Place cornstarch in the first shallow bowl. In the second bowl, whisk together almond milk, lemon juice, and egg until well combined. In the third bowl, mix panko breadcrumbs with salt, pepper, onion powder, and garlic powder. Arrange your stations in order for efficient breading.

Coat the Shrimp

Pat shrimp completely dry with paper towels first for better adhesion. Dredge each shrimp thoroughly in cornstarch, shaking off excess. Dip into the milk mixture, allowing excess to drip off. Finally, press firmly into the seasoned panko, ensuring each shrimp is completely coated with breadcrumbs.

Fry to Golden Perfection

Heat avocado oil in a cast iron skillet to exactly 375°F, checking with a thermometer for accuracy. Gently place shrimp in the oil without crowding, working in batches if necessary. Fry for 2-3 minutes, turning once halfway through, until the coating turns a deep golden brown and the shrimp curl into a C shape.

Sauce the Shrimp

Transfer fried shrimp to a paper towel-lined plate briefly to drain excess oil. While still hot, toss them gently in a bowl with half the bang bang sauce until evenly coated. The warm shrimp will slightly thin the sauce, helping it cling better.

Assemble the Bowls

Divide cooked rice among four serving bowls. Arrange edamame, carrots, cucumber slices, and avocado in sections around the bowl. Place the sauced shrimp in the center. Drizzle remaining bang bang sauce over everything. Garnish with fresh cilantro and serve with lime wedges for squeezing.

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The sweet chili sauce is truly the secret weapon in this recipe. I discovered its magic years ago when experimenting with Asian-inspired recipes, and now I keep a bottle permanently stocked in my refrigerator. Something about its sticky-sweet heat transforms ordinary ingredients into crave-worthy dishes that have my family hovering around the kitchen asking when dinner will be ready.

Storage Tips

For the best experience, enjoy this dish immediately after assembly when the shrimp are at their crispiest. If you must store leftovers, keep all components separate. Refrigerate the cooked shrimp and sauce separately for up to 2 days. The rice and vegetables can be stored for 3-4 days. When reheating, place the shrimp in a 350°F oven for 5-7 minutes to recrisp before assembling your bowl. The sauce may thicken in the refrigerator, so thin with a splash of water if needed.

Make It Your Own

This versatile bowl adapts beautifully to what you have on hand. Swap the shrimp for chicken or tofu for a different protein option. The vegetables are entirely customizable too. Try thinly sliced bell peppers, shredded cabbage, or steamed broccoli. For the base, brown rice, quinoa, or even cauliflower rice work wonderfully for different dietary needs. The sauce itself can be adjusted for heat level by increasing or decreasing the chili garlic sauce according to your preference.

Serving Suggestions

Transform this meal into an interactive dinner experience by setting up a build-your-own bowl bar. Place all components in separate serving dishes and let everyone customize their creation. This approach works wonderfully for family dinners or casual entertaining. Pair these bowls with a light miso soup starter or spring rolls for a complete Asian-inspired feast. For a refreshing beverage pairing, try an iced green tea with mint or a cucumber-lime spritzer.

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Recipe FAQs

→ Can I bake the shrimp instead of frying?

Yes, you can bake the breaded shrimp on a parchment-lined baking sheet at 400°F for 10-12 minutes, flipping halfway through. While the texture won't be quite as crispy as fried, it's a healthier alternative that still delivers great flavor.

→ What can I substitute for almond milk?

Regular milk, buttermilk, or any plant-based milk will work. The recipe notes that buttermilk can directly replace the almond milk and lemon juice combination. Coconut milk will add a slight sweetness that complements the Asian flavors.

→ How spicy is the bang bang sauce?

The sauce has a moderate heat level from the chili garlic sauce balanced by the sweetness of the sweet chili sauce. You can easily adjust the spiciness by increasing or decreasing the amount of chili garlic sauce to suit your preference.

→ Can I prepare components ahead of time?

Yes! The sauce can be made up to 3 days ahead and stored in the refrigerator. The vegetables can be prepped a day in advance. For best results, bread and fry the shrimp just before serving to maintain their crispy texture.

→ What other vegetables work well in this bowl?

This bowl is versatile and works well with many vegetables. Try adding shredded cabbage, bell peppers, snap peas, radishes, or pickled vegetables for different textures and flavors. You can also add mango for a sweet counterpoint to the spicy shrimp.

→ Can I use pre-cooked shrimp?

While fresh raw shrimp is recommended for the best texture, you can use pre-cooked shrimp in a pinch. Skip the frying process and instead lightly bread the cooked shrimp and bake at 375°F for 5-7 minutes until warm, then toss with the sauce.