Bang Bang Shrimp Rice Bowl Recipe
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
- 2 tablespoons Thai sweet chili sauce
- 1 teaspoon chili garlic sauce sub Sriracha
Bang Bang Shrimp:
- avocado oil
- 1 pound large shrimp remove shell + tail
- 3 tablespoons cornstarch
- ⅔ cup unsweetened almond milk sub regular milk
- 1 tablespoon lemon juice
- 1 large egg
- 1 ¼ cups panko breadcrumbs
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
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
- ¼ 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 1 pound large shrimp are thawed (if frozen prior) and that the shell/tail have been removed. Gather 3 shallow bowls: in one add 3 tablespoons cornstarch, in the second whisk together ⅔ cup unsweetened almond milk+ 1 tablespoon lemon juice + 1 large egg, and in the third combine 1 ¼ cups panko breadcrumbs, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon kosher salt and ⅛ teaspoon ground black pepper.
- Prepare Shrimp: Line up the 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℉ (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
Calories: 697kcal | Carbohydrates: 88g | Protein: 29g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 193mg | Sodium: 1794mg | Potassium: 867mg | Fiber: 8g | Sugar: 8g | Vitamin A: 5877IU | Vitamin C: 16mg | Calcium: 232mg | Iron: 3mg
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