Our quick and easy Bang Bang Shrimp Rice Bowl is a delicious dinner that is packed with so much flavor! Made with tender, crispy shrimp, fresh avocado, fluffy rice, and the best bang bang shrimp sauce. Top them anyway you want for an easy weeknight dinner!
The Best Bang Bang Shrimp Rice Bowls
A delicious rice bowl is an easy dinner that the whole family can get on board with eating all week long! Everyone can create their rice bowl any way they want. When you combine our crispy bang bang shrimp in our slightly spicy shrimp sauce with the light and refreshing toppings of this bowl, you have a combination that is out of this world! It is definitely a new family favorite that is going to be on regular rotation at our house!
Looking for another rice bowl recipe? You have to try our Cilantro Lime Shrimp Rice Bowl or Soy Ginger Salmon Rice Bowl!
What You Will Need
- bang bang shrimp sauce – it only takes 3 simple ingredients to make this flavorful and creamy sauce.
- bang bang shrimp – pick-up some large raw shrimp from your local grocery store and coat with cornstarch, egg mixture, and panko mixture for the most crispy and delicious shrimp!
- cooked rice – any type of rice will work great – white rice, brown rice, even cauliflower rice!
- avocado, edamame, carrots, & English cucumber – fresh veggies that bring lots of flavor, color, and freshness.
- fresh cilantro – a fresh herb that is always good on top of just about anything!
- lime wedges – perfect for adding a fresh squeeze of lime juice.
How To Make Bang Bang Shrimp Bowls
The first steps to making this easy recipe are to mix-up the spicy bang bang shrimp sauce in a small bowl.
Now set-up prep bowls for making the bang bang shrimp. You will need 3 shallow bowls. One with the cornstarch, one with almond milk, lemon juice, and egg, and then one more with the panko breadcrumbs and seasonings.
Next, take one shrimp at a time and toss in the cornstarch, then the egg mixture, and then finally in the breadcrumb mixture. Continue with this process until they are all coated and set them aside on a plate.
Then bring a large skillet of oil to a medium high heat of 375 degrees F and begin cooking the breaded shrimp for about 2-3 minutes on each side. This can be done in batches and once they are golden brown set them aside on a plate lined with paper towel.
Place the shrimp in a large bowl with the creamy shrimp sauce and toss to coat.
Finally, build the rice bowls and top them any way you want.
Best Ways To Serve Bang Bang Shrimp Rice Bowls
We chose avocado slices, edamame, carrots, and cucumbers for our fresh vegetables, but feel free to use anything you have on hand. Fresh chopped cilantro on top also adds a light and refreshing flavor! Just make sure you have plenty of that amazing bang bang shrimp sauce for drizzling on top!
Love Bang Bang Shrimp – try our Bang Bang Shrimp Tacos!
Made this delicious recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Other Rice Bowl Recipes You Might Like
Bang Bang Shrimp Rice Bowl
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 4 bowls 1x
- Category: Dinner/Entree
- Method: Stove Top
- Cuisine: American
Description
A delicious Bang Bang Shrimp Rice Bowl is your new favorite dinner idea! Crunchy Shrimp, creamy sauce + rice and all the add-ins!
Ingredients
Bang Bang Shrimp Sauce:
- 1 cup mayo
- 1 teaspoon chili garlic sauce (sub Sriracha)
- 2 tablespoons Thai sweet chili sauce
Bang Bang Shrimp:
- 1 pound large shrimp, (remove shell + tail)
- 3 tablespoons cornstarch
- 2/3 cup unsweetened almond milk
- 1 tablespoon lemon juice
- 1 large egg
- 1 1/4 cups panko breadcrumbs
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- avocado oil
Other Bowl Ingredients:
- 4 cups cooked rice of your choice
- 1 large avocado, sliced
- 1 cup edamame, shelled
- 1 cup carrot, julienned
- 1–2 cups English cucumber, sliced
- 1/4 cup fresh cilantro, chopped
- 4 lime wedges
Instructions
- Sauce: Combine Bang Bang Shrimp Sauce ingredients in a small bowl; mix to combine. Set aside.
- Prep: Add the avocado oil to a 12 inch cast iron skillet and set on the stove. Ensure your shrimp are thawed (if frozen prior) and that the shell/tail have been removed. Gather 3 shallow bowls: in one add the cornstarch, in the second whisk together the almond milk + lemon juice + egg, and in the third combine the panko breadcrumbs, kosher salt, pepper, onion powder and garlic powder.
- Prepare Shrimp: Line up your bowls of cornstarch, milk, and panko mixture. Taking one shrimp at a time toss the shrimp in the cornstarch (fully coat, but shake off excess), then dip in the milk and finally coat in the panko mixture. Place on a large plate and repeat until all of the shrimp are prepared.
- Cook: Heat oil to 375 degrees F (use a thermometer to ensure the correct temperature is reached and maintained). In batches, add shrimp and let cook approx. 2-3 minutes total, flipping halfway – or until they are golden brown and shrimp is cooked through. Use a slotted spoon to remove and place on a paper towel-lined plate.
- Toss: Once all shrimp have been cooked, Place in a large bowl and toss with 1/2 the Sauce. Reserve the rest of adding on top or dipping.
- Build Bowls: Divide rice, avocado, edamame, carrots and cucumber between 4 bowls. Divide shrimp and remaining sauce between bowls and garnish with cilantro and a lime wedge.
Notes
- Almond Milk + Lemon Juice: you can sub in 2/3 cup buttermilk.
- Oil Alternatives: you can sub in peanut oil or canola oil, if you wish for frying.
- Yield: make approx. 4 bowls with two servings per bowl.
Nutrition
- Serving Size: 6 oz
- Calories: 399
- Sugar: 3.1 g
- Sodium: 583.6 mg
- Fat: 14 g
- Carbohydrates: 49.4 g
- Protein: 18.4 g
- Cholesterol: 111.2 mg
Suzan says
Great recipe. I made it with cauliflower rice. Even though my husband is a Louisiana man who grew up on rice, he didn’t even notice! The sauce is to die for. We are only a family of two now so he has lunches for 2 days!
Erin says
So happy to hear that, Suzan!!
Leisha says
SO GOOD. Made these tonight in taco form and my husband and I agreed this will be going in the weekly rotation. We left the spicy chili sauce out because I’m a bit of a wimp, but didn’t feel it was missing anything.
Annie says
Delicious! The crunch of the shrimp was superb! I jazzed up the bang bang sauce a bit with toasted sesame oil and some rice vinegar, but everything else as the recipe stated.
David says
Hi, can I use whole milk instead of almond or buttermilk?
Erin says
Hi David – yes, whole milk should work just fine, but I will probably add in the lemon juice just so it tastes a bit more like a buttermilk.
Ingrid says
You don’t mention egg in list of ingredients but it’s listed in the wet ingredients
Erin says
Ah sorry about that – just added it to the ingredient list! Thank you!