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Bang Bang Shrimp Rice Bowls
5 from 51 votes

Bang Bang Shrimp Rice Bowls

Bang Bang Shrimp Rice Bowls feature crispy shrimp coated with a light flour and cornstarch mixture, quickly fried and tossed in a tangy sweet chili lime mayonnaise sauce. Served atop seasoned rice with fresh diced avocado, sliced cucumber, green onions, and sesame seeds, these bowls offer a balance of crunchy shrimp, creamy sauce, and fresh vegetables.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 635 kcal
Course: Lunch, Dinner
Cuisine: Asian, Thai

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
    Cup of Yum
  1. Rinse the rice under cool water for about a minute or until it runs clear.
  2. Next cook the rice per the package directions, on the stove top or in a rice cooker.
  3. 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
  1. In a large bowl, add the sweet chili sauce, mayonnaise, and lime juice and mix to combine.
Cook the Shrimp
  1. Add the flour and cornstarch to a large bowl and then add the shelled shrimp and toss until the shrimp are lightly coated.
  2. Add the oil to a large pan and heat over medium-high heat.
  3. When the oil is hot, add the shrimp in a single layer so the pan is not crowded. Work in batches if necessary.
  4. 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.
  5. Immediately add the cooked shrimp to the bowl of bang bang sauce and toss to combine.
Assemble the bowls
  1. Divide the cooked rice between 4 serving bowls. Then top with shrimp, avocado, and cucumber.
  2. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 635

% 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.