Bang Bang Shrimp Rice Bowl

This Bang Bang Shrimp Rice Bowl is everything you want in a meal—crispy shrimp, creamy-spicy sauce, and fresh toppings, all on a bed of fluffy rice.

It’s quick, family-friendly, and absolutely packed with flavor. If you love takeout-style shrimp but want something homemade and a little healthier, this recipe is for you!

Plus, the sauce? It’s so good you’ll want to put it on everything.

Let’s get cooking!

this recipe!

What You’ll Need

For the Shrimp:

• 1 lb shrimp, peeled and deveined
• ½ cup cornstarch
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp smoked paprika
• 1 egg, beaten
• ½ cup panko breadcrumbs
• ½ cup vegetable oil (for frying)

For the Bang Bang Sauce:

• ½ cup mayonnaise
• 2 tbsp sweet chili sauce
• 1 tbsp Sriracha (adjust to taste)
• 1 tbsp honey
• 1 tsp lime juice

For the Rice Bowl:

• 2 cups cooked jasmine rice
• ½ cup shredded purple cabbage
• ½ cup shredded carrots
• 1 green onion, sliced
• 1 tbsp sesame seeds
• ¼ cup chopped cilantro
• 1 small avocado, sliced

Pro Tips

1. Extra Crispy Shrimp – Make sure the shrimp are dry before coating them so the breading sticks better.
2. Customize the Heat – Add more or less Sriracha to the sauce depending on your spice tolerance.
3. Prep Ahead – Chop the veggies and make the sauce in advance to save time.
4. Air Fryer Option – Instead of frying, air fry the shrimp at 400°F for 8-10 minutes, flipping halfway.
5. Double the Sauce – This sauce is amazing on everything—drizzle extra over your bowl or save some for later!

Tools You’ll Need

• Mixing bowls
• Whisk
• Tongs
• Large skillet
• Paper towels
• Measuring spoons & cups
• Cutting board & knife

Substitutions & Variations

• Shrimp Swap – Use chicken or tofu for a different protein.
• Low-Carb Option – Serve over cauliflower rice instead of jasmine rice.
• Gluten-Free – Use gluten-free panko and check your sauces for hidden gluten.
• Mild Version – Skip the Sriracha or replace it with a little extra sweet chili sauce.

Make Ahead Tips

• The Bang Bang sauce can be made up to 3 days in advance and stored in the fridge.
• Chop the veggies and cook the rice ahead of time so assembly is quick.
• Bread the shrimp a few hours before cooking and keep them in the fridge until ready to fry.

How to Make It

1. Make the Bang Bang Sauce

In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice until smooth.

2. Coat the Shrimp

Pat the shrimp dry. Coat each one in cornstarch, then dip in beaten egg, and finally coat in panko breadcrumbs.

3. Fry the Shrimp

Heat vegetable oil in a skillet over medium-high heat. Fry shrimp in batches for about 2 minutes per side until golden and crispy. Transfer to a paper towel-lined plate.

4. Toss Shrimp in Sauce

Place the crispy shrimp in a bowl and drizzle with the Bang Bang sauce. Toss gently until fully coated.

5. Assemble the Bowl

Divide cooked jasmine rice into bowls. Top with Bang Bang shrimp, shredded cabbage, carrots, sliced avocado, green onions, sesame seeds, and cilantro.

Leftovers & Storage

• Shrimp: Best eaten fresh! If you have leftovers, store in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to keep them crispy.
• Rice & Veggies: Store separately in airtight containers for up to 3 days.
• Sauce: Keep in the fridge for up to a week—it’s great on other dishes too!

Final Thoughts

This Bang Bang Shrimp Rice Bowl is a total game-changer. It’s crunchy, creamy, spicy, and fresh—all in one bowl. Perfect for a quick dinner or meal prep! If you try it, I’d love to hear what you think. Leave a comment and let me know how it turned out for you! 🍤🥑🍚