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0 from 6 votes

Bang Bang Shrimp Bowl

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. 

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 servings
Calories: 613 kcal
Course: Main Course
Cuisine: Asian

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

Instructions

For bowls:
    Cup of Yum
  1. Rinse the sushi rice under cool water until it runs clear, about 1-2 minutes.
  2. Next, add the sushi rice and water to a rice cooker and cook according to the manufacturer’s instructions. 
  3. 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. 
  4. 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.
  5. Stir to combine and set the rice aside to cool to room temperature. 
For shrimp:
  1. Add the shrimp, flour, and cornstarch to a large bowl and mix just until the shrimp are lightly coated in flour. 
  2. 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. 
  3. 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.
  4. 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. 
  5. Remove the shrimp to the bowl with the bang bang sauce and toss to combine. 
  6. To assemble the bowls, first, add the rice and then top with bang bang shrimp, cucumber, and avocado.
  7. Garnish with sesame seeds and green onion. Enjoy immediately. 
  8. Storage: I recommend enjoying these bowls immediately after they are made as the shrimp will have the best texture. 
For sauce:
  1. Add the sweet chili sauce, mayonnaise, garlic, lime juice, and honey to a large bowl and whisk to combine. 
  2. Set aside until ready to use.

Nutrition Information

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

% 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.