Bang Bang Shrimp Rice Bowl (Printable Version)
Crispy breaded shrimp in spicy sauce served with rice, avocado, edamame, carrots, cucumber, and cilantro.
# Ingredients:
→ Bang Bang Sauce
01 -
1 cup mayonnaise
02 -
1 teaspoon chili garlic sauce
03 -
2 tablespoons sweet chili sauce
→ Crispy Shrimp
04 -
1 pound large shrimp, peeled and deveined
05 -
3 tablespoons cornstarch
06 -
2/3 cup almond milk
07 -
1 tablespoon lemon juice
08 -
1 large egg
09 -
1¼ cups panko breadcrumbs
10 -
½ teaspoon kosher salt
11 -
⅛ teaspoon black pepper
12 -
½ teaspoon onion powder
13 -
½ teaspoon garlic powder
14 -
Avocado oil for frying, sufficient amount
→ Bowl Components
15 -
4 cups cooked rice
16 -
1 large avocado, sliced
17 -
1 cup edamame, shelled
18 -
1 cup carrots, julienned
19 -
1-2 cups cucumber, sliced
20 -
¼ cup fresh cilantro, chopped
21 -
4 lime wedges, for serving
# Steps:
01 -
In a mixing bowl, combine mayonnaise, chili garlic sauce and sweet chili sauce until smooth. Set aside.
02 -
Arrange three shallow bowls: first with cornstarch, second with almond milk mixed with lemon juice and egg, third with panko breadcrumbs seasoned with salt, pepper, onion powder and garlic powder.
03 -
Dredge each shrimp first in cornstarch, then dip in milk mixture, and finally coat thoroughly with seasoned panko breadcrumbs.
04 -
Heat avocado oil in a cast iron skillet to 375°F. Fry shrimp in batches for 2-3 minutes until golden brown and crispy. Transfer to paper towels to drain excess oil.
05 -
Toss the fried shrimp in half of the prepared bang bang sauce, ensuring they're evenly coated.
06 -
Divide cooked rice among four serving bowls. Arrange edamame, julienned carrots, cucumber slices, and avocado around the rice. Place sauced shrimp on top, drizzle with remaining sauce, and garnish with chopped cilantro and lime wedges.
# Notes:
01 -
You can substitute buttermilk for the almond milk and lemon juice combination.
02 -
Alternative frying oils such as canola or vegetable oil can be used instead of avocado oil.