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Bang Bang Shrimp Rice Bowls

Crispy panko-breaded shrimp tossed in a spicy creamy sauce, served over rice with fresh crunchy vegetables.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American, Asian Fusion
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

The Shrimp
  • 1 lb large shrimp peeled, deveined
  • 0.5 cup cornstarch
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs
  • 1 cup oil for frying
The Sauce
  • 0.5 cup mayonnaise
  • 0.25 cup sweet chili sauce
  • 1 tbsp Sriracha adjust to taste
The Bowl
  • 2 cups jasmine rice cooked
  • 1 cup purple cabbage shredded
  • 1 cup carrots shredded
  • 1 large cucumber sliced
  • 1 large avocado sliced

Equipment

  • Deep skillet or Dutch oven
  • Mixing bowls
  • Whisk
  • Tongs

Method
 

  1. Mix mayonnaise, sweet chili sauce, and Sriracha in a bowl. Refrigerate.
  2. Set up 3 bowls: cornstarch with spices, beaten eggs, and panko breadcrumbs.
  3. Dredge shrimp in cornstarch, dip in egg, then coat in panko.
  4. Heat oil in a skillet to 350°F. Fry shrimp in batches for 2-3 minutes until golden.
  5. Drain shrimp on paper towels, then toss lightly with half the sauce.
  6. Divide rice into bowls. Top with spicy shrimp, cabbage, carrots, cucumber, and avocado.
  7. Drizzle with remaining sauce and garnish with green onions.

Notes

For a lighter version, air fry the breaded shrimp at 400°F for 8-10 minutes instead of deep frying. Serve with a lime wedge for extra zest.