Go Back
–+ servings
Bang Bang Shrimp Bowl

Bang Bang Shrimp Bowl: Customizable, Flavor-Packed Delight

This Bang Bang Shrimp Bowl is a delightful explosion of flavors and customizable options for everyone.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 20 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Large Shrimp Peeled and deveined
  • 1 cup Buttermilk Can substitute with vinegar or lemon juice with milk
  • 1 cup All-Purpose Flour Can use gluten-free flour
  • 1/4 cup Cornstarch Essential for crunch
For the Seasoning
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Garlic Powder Can use fresh garlic
  • 1 teaspoon Onion Powder
  • 1 teaspoon Salt Adjust to taste
  • 1/2 teaspoon Black Pepper Adjust to taste
For the Sauce
  • 1/2 cup Mayonnaise Can substitute with vegan mayonnaise
  • 1/4 cup Sweet Chili Sauce Gluten-free versions available
  • 1 tablespoon Sriracha Adjust for spice level
  • 1 tablespoon Honey or Maple Syrup
  • 1 tablespoon Rice Vinegar Lime juice can be a substitute
For Serving
  • 2 cups Cooked Rice (Jasmine or Basmati)
  • 1 cup Vegetables (Cucumber, Carrots) Can customize with other veggies
  • 1/4 cup Green Onions For garnish
  • 1/4 cup Cilantro For garnish
  • 2 lime Wedges For garnish
  • 2 tablespoons Toasted Sesame Seeds For garnish

Equipment

  • Deep skillet or frying pan
  • Medium bowl
  • wire rack
  • Kitchen thermometer

Method
 

Preparation
  1. Prepare the Bang Bang Sauce by whisking together mayonnaise, sweet chili sauce, Sriracha, honey or maple syrup, and rice vinegar. Refrigerate for 15-20 minutes.
  2. Set up dredging stations with buttermilk in one bowl and a mixture of flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper in another.
  3. Dredge each shrimp in buttermilk, then coat with the seasoned flour mixture and rest on a rack.
  4. Heat oil in a pan to 350-375°F and fry the shrimp in batches for 2-3 minutes until golden brown. Drain on paper towels.
  5. Prepare the bowl components by cooking rice and dicing veggies like cucumber and shredding carrots.
  6. Assemble the bowls with rice as the base, top with crispy shrimp coated in the sauce, and add cucumbers, carrots, and garnishes.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 8mgCalcium: 100mgIron: 2mg

Notes

For best results, ensure shrimp are well dried before dredging and use a thermometer for oil temperature. Allow sauce to chill to enhance flavors.

Tried this recipe?

Let us know how it was!