Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Top down shot of a bang bang shrimp rice bowl with avocado, cucumber, carrots, edamame and cilantro.

Bang Bang Shrimp Rice Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Erin Jensen
  • 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

Scale

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
  • 12 cups English cucumber, sliced
  • 1/4 cup fresh cilantro, chopped
  • 4 lime wedges 

Instructions

  1. Sauce: Combine Bang Bang Shrimp Sauce ingredients in a small bowl; mix to combine. Set aside.
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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