Bang Bang Shrimp Bowl
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
613 kcal
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Course
Main Course
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Cuisine
Asian
Bang Bang Shrimp Bowl
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This bang bang shrimp bowl is full of crispy shrimp in a creamy and spicy homemade boom boom sauce, perfectly cooked sushi rice, and crunchy cucumbers.
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Ingredients
For bowls:
- 1 cup short grain sushi rice
- 1-1/4 cups water
- 1 teaspoon rice wine vinegar
- ½ teaspoon kosher salt
- ½ teaspoon granulated sugar
- 2 Persian cucumbers sliced
- 1 avocado sliced or diced
- sesame seeds for garnish
- green onion thinly sliced, for garnish
For shrimp:
- 1 pound small shrimp
- ¼ cup all-purpose flour
- 2 tablespoons cornstarch
- 3 tablespoons olive oil
For sauce:
- ⅓ cup Sweet chili sauce
- ¼ cup mayonnaise
- 1 clove garlic grated
- 1 teaspoon fresh lime juice
- 1 teaspoon honey
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Instructions
For bowls:
- Rinse the sushi rice under cool water until it runs clear, about 1-2 minutes.
- Next, add the sushi rice and water to a rice cooker and cook according to the manufacturer’s instructions.
- If you don’t have a rice cooker, place the rice and water in a small saucepan and bring it to a gentle boil over medium heat. Reduce the heat to low (just barely simmering) and cover with a lid. Cook for 12-15 minutes or until the rice is tender.
- When the rice is finished, remove it from the heat and add it to a large bowl and sprinkle it with rice wine vinegar, kosher salt, and granulated sugar.
- Stir to combine and set the rice aside to cool to room temperature.
For shrimp:
- Add the shrimp, flour, and cornstarch to a large bowl and mix just until the shrimp are lightly coated in flour.
- Add the olive oil to a large saute pan set over medium-high, making sure there is enough oil to cover the bottom of the pan.
- When the oil is very very hot, add the shrimp to the pan making sure not to crowd the pan. This means you may need to cook in batches.
- Sear the shrimp for 2 minutes and then flip the shrimp and cook them for another 1-2 minutes or until they are pink and no longer limp.
- Remove the shrimp to the bowl with the bang bang sauce and toss to combine.
- To assemble the bowls, first, add the rice and then top with bang bang shrimp, cucumber, and avocado.
- Garnish with sesame seeds and green onion. Enjoy immediately.
- Storage: I recommend enjoying these bowls immediately after they are made as the shrimp will have the best texture.
For sauce:
- Add the sweet chili sauce, mayonnaise, garlic, lime juice, and honey to a large bowl and whisk to combine.
- Set aside until ready to use.
Equipments used:
Nutrition Information
Show Details
Serving
1g
Calories
613kcal
(31%)
Carbohydrates
48g
(16%)
Protein
31g
(62%)
Fat
34g
(52%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
27g
Cholesterol
245mg
(82%)
Sodium
1414mg
(59%)
Fiber
5g
(20%)
Sugar
17g
(34%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 613 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 613kcal | 31% |
| Carbohydrates | 48g | 16% |
| Protein | 31g | 62% |
| Fat | 34g | 52% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 27g | 159% |
| Cholesterol | 245mg | 82% |
| Sodium | 1414mg | 59% |
| Fiber | 5g | 20% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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