Bang Bang Shrimp Bowl

This Bang Bang Shrimp Bowl recipe features crispy fried shrimp coated in a creamy, spicy-sweet sauce, served over warm rice with fresh vegetables and garnished with cilantro, sesame seeds, and lime. A vibrant and flavorful meal perfect for a weeknight dinner or entertaining.

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Prep Time 40

Cook Time 35

Chill Time 20

Total Time 1 30

Servings: 4 bowls

Course: Dinner, Main Dish

Cuisine: American, Asian

Ingredients Equipment Method Notes

Ingredients

1.5 lbs large shrimp, peeled & deveined Thaw completely if frozen and pat very dry.
1 cup buttermilk Or make your own with 1 tbsp vinegar/lemon juice + 1 cup milk.
1.5 cups all-purpose flour For the crispy shrimp coating.
0.5 cup cornstarch Helps achieve extra crispiness.
1 tsp smoked paprika Adds a lovely smoky depth.
1 tsp garlic powder Essential for seasoning the shrimp.
0.5 tsp onion powder Complements the garlic powder flavor.
1 tsp salt For seasoning the shrimp coating.
0.5 tsp black pepper, freshly ground Freshly ground pepper offers the best flavor.
4 cups neutral oil for frying Such as canola, vegetable, or peanut oil.
0.75 cup full-fat mayonnaise Forms the creamy base of the sauce.
0.5 cup sweet chili sauce For a delightful sweet and tangy kick.
2 tbsp Sriracha Adjust from 2-4 tbsp to suit your preferred spice level.
1 tbsp honey or maple syrup To balance the heat and add sweetness.
1 tbsp rice vinegar Adds a subtle acidity to the sauce.
1 pinch salt For seasoning the Bang Bang sauce to taste.
3 cups cooked jasmine or basmati rice Serve warm as the base for your bowls.
1 large cucumber, finely diced Adds a refreshing and crisp texture.
2 medium carrots, shredded or julienned For color, sweetness, and crunch.
4 stalks green onions (scallions), thinly sliced For garnish and a mild onion flavor.
0.25 cup fresh cilantro, chopped Optional, for a fresh herby note.
1 wedge Lime wedges For serving, adds a burst of citrusy brightness.
1 tsp Toasted sesame seeds For nutty flavor and a pleasing crunch.

Equipment

Deep Pot
Wire Rack
Shallow Bowls

Method

Combine mayonnaise, sweet chili sauce, 2 tbsp Sriracha, honey/maple syrup, and rice vinegar in a bowl. Whisk until smooth. Taste and adjust Sriracha (add more for desired heat), honey, rice vinegar, and salt. Chill for 15-20 minutes.
Thaw and pat shrimp very dry. Set up two shallow bowls: one with 1 cup buttermilk; the second with a whisked mixture of 1.5 cups flour, ½ cup cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp onion powder, 1 tsp salt, and ½ tsp black pepper.
Working in small batches, dip shrimp in buttermilk, letting excess drip off. Then dredge in seasoned flour, pressing to coat completely. Shake off excess and place on a wire rack. Repeat for all shrimp.
Heat 4-5 cups neutral oil in a deep pot to 350-375°F (175-190°C). Fry dredged shrimp in small batches for 2-3 minutes per batch, turning once, until golden brown and crispy. Do not overcrowd. Drain cooked shrimp on a wire rack lined with paper towels. Lightly season with salt if desired.
Cook 3 cups rice according to package directions; keep warm. Finely dice 1 large cucumber. Shred 2 medium carrots. Thinly slice 4 green onions. Chop ¼ cup fresh cilantro (optional). Prepare lime wedges and measure toasted sesame seeds.
In a large bowl, toss fried shrimp with 2/3 to 3/4 of the chilled Bang Bang sauce until evenly coated; reserve remaining sauce. Spoon warm rice into serving bowls. Arrange diced cucumber and shredded carrots over rice. Pile sauced shrimp on top. Garnish with sliced green onions, toasted sesame seeds, cilantro (optional), and a lime wedge. Drizzle with reserved sauce. Serve immediately.

Notes

For best results, ensure shrimp are thoroughly patted dry before dredging to help the coating adhere better and ensure crispiness. Don't overcrowd the pot when frying to maintain oil temperature and ensure crispy, evenly cooked results. Adjust Sriracha and honey in the Bang Bang sauce to perfectly suit your taste preference.