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.
Ingredients
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
Instructions
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Prepare Shrimp: Dredge shrimp in flour, dip into beaten egg, then coat with panko breadcrumbs.
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Cook Shrimp: Air fry at 400°F for 8–10 minutes or pan-fry in oil over medium heat until golden and crispy.
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Make Sauce: In a bowl, mix mayonnaise, sweet chili sauce, and sriracha until smooth. Toss cooked shrimp in sauce to coat.
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Assemble Bowls: Divide jasmine rice into 4 bowls. Top with bang bang shrimp, shredded lettuce, and sliced cucumbers.
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Serve: Enjoy immediately for best texture and flavor.
Notes:
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Adjust sriracha for more or less heat.
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Swap jasmine rice with cauliflower rice for a low-carb version.
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Add avocado or shredded carrots for more color and texture.