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
- 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