Bang Bang Shrimp Rice Bowls
User Reviews
5
Bang Bang Shrimp Rice Bowls
Description
The recipe begins with cooking rice rinsed until clear, then seasoning it with rice wine vinegar, sugar, and salt, lending a sushi-rice style tang. Shrimp are lightly coated in flour and cornstarch, then fried in hot olive oil until pink and crisp. The cooked shrimp are immediately mixed with a creamy bang bang sauce made from sweet chili sauce, mayonnaise, and fresh lime juice, which provides sweetness, creaminess, and acidity.
Bowls are assembled by layering the seasoned rice with diced avocado and sliced English cucumber for freshness and texture contrast. Garnishes of green onion and sesame seeds add visual appeal and slight nuttiness. This combination creates a multi-textured bowl with sweet-spicy shrimp at the center, complemented by mild, crisp, and creamy components.
Adjust the heat by adding sriracha if desired. Various rice types and additional vegetables like zucchini, carrots, or edamame can be included to suit preference. The sauce marries the richness of mayonnaise with the brightness of lime and the sweetness of chili sauce to enliven the shrimp and rice. This dish works well for lunch or casual dinners.
Ingredients
For the Bowls
- 1 cup rice
- 1 teaspoon rice wine vinegar
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 avocado diced
- 1 English cucumber sliced
- green onion garnish
- sesame seed garnish
For the Bang Bang Sauce
- ⅓ cup sweet chili sauce
- ¼ cup mayonnaise
- 1 teaspoon lime juice fresh
For the Shrimp
- 1 pound Shrimp skinned and deveined, small
- ¼ cup all-purpose flour
- 2 tablespoons cornstarch
- 3 tablespoons olive oil
Instructions
Cook the rice
- Rinse the rice under cool water for about a minute or until it runs clear.
- Next cook the rice per the package directions, on the stove top or in a rice cooker.
- After cooking the rice, place it in a large bowl and add the rice wine vinegar, sugar and salt and stir to combine.
Make the Bang Bang Sauce
- In a large bowl, add the sweet chili sauce, mayonnaise, and lime juice and mix to combine.
Cook the Shrimp
- Add the flour and cornstarch to a large bowl and then add the shelled shrimp and toss until the shrimp are lightly coated.
- Add the oil to a large pan and heat over medium-high heat.
- When the oil is hot, add the shrimp in a single layer so the pan is not crowded. Work in batches if necessary.
- Cook the shrimp for 2 minutes and then flip and cook them for another 1-2 minutes or until they are pink and no longer limp.
- Immediately add the cooked shrimp to the bowl of bang bang sauce and toss to combine.
Assemble the bowls
- Divide the cooked rice between 4 serving bowls. Then top with shrimp, avocado, and cucumber.
- Garnish with sesame seeds and green onion
Notes
- Use jasmine, basmati, sushi, or brown rice depending on preference.
- Add extra vegetables such as sliced zucchini, carrots, or edamame for variety.
- Include sriracha to the sauce for a spicier flavor profile.
- For a lighter sauce, substitute half the mayonnaise with Greek yogurt.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 635 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 635kcal | 32% |
| Carbohydrates | 65g | 22% |
| Protein | 29g | 58% |
| Fat | 30g | 46% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 188mg | 63% |
| Sodium | 735mg | 31% |
| Potassium | 719mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 162IU | 3% |
| Vitamin C | 8mg | 9% |
| Calcium | 106mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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