Bang Bang Shrimp Rice Bowl Recipe
A delicious Bang Bang Shrimp Rice Bowl is your new favorite dinner, made with crunchy shrimp, creamy sauce, rice and so many fresh ingredients!
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 enough for a 1 inch deep layer in the pan
- 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 sub gluten-free 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
- 1 large avocado sliced
- 1 cup edamame shelled
- 1 cup carrots julienned or matchstix
- 1-2 cups English cucumber sliced
- ¼ cup fresh cilantro chopped
- 4 lime wedges
Instructions
- Sauce: In a small bowl, add 1 cup mayo, 2 tablespoons Thai sweet chili sauce, and 1 teaspoon chili garlic sauce; mix to combine. Set aside.
- Prep: Add 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 and 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 them in a large bowl and toss with ½ the Bang Bang Sauce. Reserve the rest for adding on top or dipping.
- Build Bowls: Divide 4 cups cooked rice, 1 large avocado, 1 cup edamame, 1 cup carrots and 1-2 cups English 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.
- Avocado Oil Alternatives: sub in peanut oil or canola oil, if you wish for frying.
- Gluten-Free: simply use gluten-free breadcrumbs.
- Other Cooking Methods: if you don't want to mess with the oil and breading shrimp, feel free to make pan fried shrimp or grilled shrimp skewers. Toss in half the bang bang sauce and build the bowl with all the same fresh ingredients!
Nutrition
Calories: 818kcal | Carbohydrates: 88g | Protein: 29g | Fat: 39g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 18g | 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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