The Bang Bang Shrimp Rice Bowl is a vibrant and flavorful dish that combines crispy shrimp with a creamy, spicy sauce, served over jasmine rice with fresh, crunchy vegetables. Inspired by the popular restaurant-style appetizer, this homemade version is just as satisfying but made with simple ingredients and minimal prep—perfect for lunch, dinner, or even meal prep.

Why You’ll Love This Recipe

This recipe delivers a restaurant-quality meal at home in under 30 minutes. The shrimp are crispy on the outside, tender on the inside, and coated in a bold, creamy bang bang sauce that strikes the perfect balance of sweet and spicy. Paired with fluffy jasmine rice and fresh garnishes, it’s a complete and satisfying dish that’s easy to prepare and full of texture and flavor.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 lb shrimp, peeled and deveined

• ¼ cup flour

• 1 egg, beaten

• ½ cup panko breadcrumbs

• ¼ cup mayonnaise

• 2 tablespoons sweet chili sauce

• 1 tablespoon sriracha

• 2 cups cooked jasmine rice

• Shredded lettuce (for garnish)

• Sliced cucumbers (for garnish)

Directions

1. Coat the Shrimp:
   Dredge each shrimp in flour, dip in the beaten egg, then coat with panko breadcrumbs. Ensure the shrimp are evenly coated for a crispy finish.

2. Cook the Shrimp:
   Air fry at 400°F for about 8–10 minutes or pan-fry in a lightly oiled skillet over medium heat until golden and cooked through. Set aside on a paper towel-lined plate.

3. Prepare the Bang Bang Sauce:
   In a bowl, mix together mayonnaise, sweet chili sauce, and sriracha. Taste and adjust spice level if needed.

4. Toss the Shrimp:
   Once cooked, toss the shrimp in the bang bang sauce until evenly coated.

5. Assemble the Bowls:
   Divide the cooked jasmine rice among four bowls. Top with the bang bang shrimp, shredded lettuce, and sliced cucumbers. Serve immediately.

Servings and timing

Servings: 4
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

• Make it low-carb: Substitute jasmine rice with cauliflower rice or a bed of shredded cabbage.

• Add vegetables: Include shredded carrots, edamame, or avocado for extra texture and nutrition.

• Adjust spice: Reduce or omit sriracha for a milder version, or add more for extra heat.

• Make it dairy-free: Use a dairy-free mayonnaise alternative.

• Try a grilled version: Skip the breading and grill the shrimp for a lighter option.

Storage/Reheating

Store shrimp and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice in the microwave and warm the shrimp briefly before tossing again in sauce. For best texture, shrimp are best enjoyed freshly cooked. Do not freeze once the shrimp are coated in sauce.

FAQs

Can I use frozen shrimp?

Yes, just make sure they are fully thawed and patted dry before breading.

Is the bang bang sauce spicy?

It has a mild to moderate heat from the sriracha, but you can adjust the spice level to your taste.

What type of rice works best?

Jasmine rice is preferred for its fragrance and soft texture, but white, brown, or even sushi rice can be used.

Can I bake the shrimp?

Yes, bake in a preheated oven at 425°F for 10–12 minutes, flipping halfway, until golden and cooked through.

Can I make the sauce in advance?

Yes, prepare the bang bang sauce up to 3 days ahead and store it in the refrigerator.

What can I use instead of panko?

Regular breadcrumbs or crushed cornflakes can be used, though panko gives the crispiest result.

Is this dish suitable for meal prep?

Yes, prepare all components in advance and assemble just before serving. Store sauce separately for best texture.

Can I use a different protein?

Absolutely—try chicken, tofu, or even crispy cauliflower as a substitute.

Do I need to peel the shrimp?

Yes, for ease of eating in a bowl format, the shrimp should be peeled and deveined.

Can I make it gluten-free?

Yes, use gluten-free flour, gluten-free panko, and ensure your sweet chili sauce is gluten-free.

Conclusion

The Bang Bang Shrimp Rice Bowl is a fast, easy, and incredibly satisfying meal that brings bold flavors and textures to your table. With crispy shrimp coated in creamy, spicy sauce and paired with jasmine rice and fresh garnishes, it’s a perfect fusion of comfort and freshness. Whether for a quick weeknight dinner or an impressive lunch, this dish is sure to become a favorite.

Bang Bang Shrimp Rice Bowl

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• Author: Emma Delaney
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Cuisine: Dinner, Lunch
• Diet: Vegetarian

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Description

This Bang Bang Shrimp Rice Bowl is crispy, spicy, and creamy all in one bite. Tossed in a homemade bang bang sauce, crunchy shrimp are served over jasmine rice with fresh lettuce and cucumbers—perfect for a quick, flavorful weeknight dinner.

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Ingredients

Scale 1x2x3x

1 lb shrimp, peeled and deveined
▢ 1/4 cup flour
▢ 1 egg, beaten
▢ 1/2 cup panko breadcrumbs
▢ 1/4 cup mayonnaise
▢ 2 tbsp sweet chili sauce
▢ 1 tbsp sriracha
▢ 2 cups cooked jasmine rice
▢ Shredded lettuce, for garnish
▢ Sliced cucumbers, for garnish

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Instructions

1. Prepare Shrimp: Dredge shrimp in flour, dip into beaten egg, then coat with panko breadcrumbs.

2. Cook Shrimp: Air fry at 400°F for 8–10 minutes or pan-fry in oil over medium heat until golden and crispy.

3. Make Sauce: In a bowl, mix mayonnaise, sweet chili sauce, and sriracha until smooth. Toss cooked shrimp in sauce to coat.

4. Assemble Bowls: Divide jasmine rice into 4 bowls. Top with bang bang shrimp, shredded lettuce, and sliced cucumbers.

5. Serve: Enjoy immediately for best texture and flavor.

Notes:

• Adjust sriracha for more or less heat.

• Swap jasmine rice with cauliflower rice for a low-carb version.

• Add avocado or shredded carrots for more color and texture.

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