Description
This Bang Bang Shrimp Rice Bowl Recipe is a delicious and easy-to-make dish that combines crispy shrimp coated in a creamy and spicy Bang Bang sauce with fluffy rice and fresh vegetables. It’s a perfect blend of flavors and textures that will satisfy your cravings for a flavorful meal.
Ingredients
Scale
For the Bang Bang sauce:
- 1/3 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 teaspoon honey
- juice of 1/2 lime
For the shrimp:
- 1 pound shrimp (peeled and deveined, tails removed)
- 1/2 cup cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
For the bowl:
- 2 cups cooked white or jasmine rice
- 1 cup shredded purple cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 1 tablespoon sesame seeds (optional)
Instructions
- Prepare the Bang Bang sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice. Set aside.
- Coat the shrimp: Pat the shrimp dry and toss with cornstarch, garlic powder, paprika, and salt until evenly coated.
- Cook the shrimp: Heat vegetable oil in a skillet, cook the shrimp until crispy and pink. Toss with Bang Bang sauce.
- Assemble the bowls: Divide rice between 4 bowls, top with cabbage, carrots, and shrimp. Drizzle with sauce, garnish with green onions and sesame seeds.
- Serve: Enjoy your Bang Bang Shrimp Rice Bowls immediately!
Notes
- You can substitute shrimp with crispy tofu or chicken.
- Add sliced avocado or cucumber for extra texture.
- Adjust the sauce to taste by adding more sriracha for extra heat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 rice bowl
- Calories: 460
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 145 mg
