Description
Bang Bang Shrimp Bowl: Crispy fried shrimp tossed in a creamy, spicy Bang Bang sauce, served over fluffy jasmine or basmati rice with fresh veggies, cilantro, and lime wedges for a quick, flavor-packed meal.
Ingredients
- 1.5 lbs (680g) large shrimp, peeled & deveined
- 1 cup (240ml) buttermilk (or 1 tbsp vinegar/lemon juice + 1 cup milk)
- 1.5 cups (180g) all-purpose flour
- ½ cup (60g) cornstarch
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt (for shrimp coating)
- ½ tsp black pepper, freshly ground
- 4-5 cups (approx. 1L) neutral oil for frying
- ¾ cup (180ml) full-fat mayonnaise
- ½ cup (120ml) sweet chili sauce
- 2-4 tbsp (30-60ml) Sriracha
- 1 tbsp (15ml) honey or maple syrup
- 1 tbsp (15ml) rice vinegar
- Pinch of salt (for sauce, to taste)
- 3 cups (approx. 500g) cooked jasmine or basmati rice
- 1 large cucumber, finely diced
- 2 medium carrots, shredded or julienned
- 4 green onions (scallions), thinly sliced
- ¼ cup fresh cilantro, chopped (optional)
- Lime wedges, for serving
- Toasted sesame seeds, for garnish
Instructions
- Combine mayonnaise, sweet chili sauce, 2 tbsp Sriracha, honey/maple syrup, and rice vinegar. Whisk until smooth. Adjust seasoning and chill 15-20 minutes.
- Pat shrimp dry. Prepare two shallow bowls: one with buttermilk, one with flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
- Dip shrimp in buttermilk, then dredge in flour mixture. Shake off excess. Repeat for all shrimp.
- Heat oil to 350-375°F (175-190°C). Fry shrimp in small batches 2-3 minutes until golden and crispy. Drain on wire rack. Lightly season with salt.
- Cook rice according to package directions. Dice cucumber, shred carrots, slice green onions, chop cilantro, and prepare lime wedges and sesame seeds.
- Toss fried shrimp with 2/3–3/4 of Bang Bang sauce. Spoon rice into bowls, arrange vegetables, top with shrimp. Garnish with green onions, sesame seeds, cilantro, and lime wedge. Drizzle reserved sauce and serve.
Notes
- Adjust Sriracha amount to control heat.
- Use fresh or frozen shrimp; just ensure they’re fully thawed and patted dry.
- Can be made ahead by preparing shrimp and sauce separately, then assembling bowls before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Fried / Bowl
- Cuisine: Asian-Inspired