Description
This Bang Bang Shrimp Bowl offers a vibrant mix of crispy, spicy shrimp coated in a creamy and tangy Bang Bang sauce, served over fluffy rice with fresh mixed vegetables. It’s a quick and flavorful meal perfect for a satisfying lunch or dinner, combining sweet, spicy, and savory elements for a delightful taste experience.
Ingredients
Scale
Shrimp
- 1 lb shrimp, peeled and deveined
- Salt and pepper to taste
- 2 tbsp cooking oil
Rice
- 1 cup rice
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tbsp sriracha
Vegetables and Garnish
- 1 cup mixed vegetables (such as bell peppers and carrots)
- 2 tbsp green onions, chopped
Instructions
- Cook the rice: Prepare the rice according to the package instructions until fluffy and fully cooked.
- Make the Bang Bang sauce: In a bowl, thoroughly mix the mayonnaise, sweet chili sauce, and sriracha until smooth to create the signature creamy and spicy Bang Bang sauce.
- Heat the skillet: Warm 2 tablespoons of cooking oil in a skillet over medium heat to prepare for cooking the shrimp.
- Cook the shrimp: Season the peeled and deveined shrimp with salt and pepper. Add them to the hot skillet and cook for about 3-4 minutes per side until shrimp are pink, crispy, and cooked through.
- Toss shrimp in sauce: Remove the shrimp from the skillet and immediately toss them in the Bang Bang sauce until every piece is well coated.
- Assemble the bowl: In serving bowls, place a layer of cooked rice at the bottom, add the mixed vegetables on top, then arrange the Bang Bang shrimp over the vegetables.
- Garnish and serve: Sprinkle chopped green onions over each bowl for freshness and serve immediately while warm.
Notes
- You can use jasmine or basmati rice for best results.
- For extra crunch, lightly sauté the mixed vegetables or serve them raw depending on preference.
- Adjust the amount of sriracha to control the spice level in the Bang Bang sauce.
- To make it gluten-free, ensure the sweet chili sauce used is gluten-free.
- Leftover Bang Bang shrimp can be stored in an airtight container in the refrigerator for up to 2 days.
