Description
A flavorful Bang Bang Shrimp Bowl featuring crispy shrimp coated in a creamy, spicy Bang Bang sauce, served over a fresh rice and veggie base. This quick and customizable recipe offers a perfect balance of textures and bold flavors, ideal for lunch, dinner, or meal prep.
Ingredients
Scale
Shrimp
- 1 lb shrimp, peeled and deveined
- ½ cup panko breadcrumbs (or almond flour for low-carb)
- ½ tsp paprika
- ½ tsp garlic powder
- Salt & pepper, to taste
- 1–2 tbsp olive oil (or cooking spray for air fryer/bake)
Bang Bang Sauce
- ¼ cup mayonnaise
- 2–3 tbsp sweet chili sauce
- 1 tsp sriracha (adjust to taste)
- 1 tsp honey or maple syrup (optional, for extra sweetness)
Bowl Base
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 cup shredded cabbage or lettuce
- ½ cup sliced cucumber
- ½ cup carrots, shredded
- 2–3 green onions, sliced
- Optional: cilantro, lime wedges, sesame seeds
Instructions
- Prepare the shrimp: Toss the shrimp with paprika, garlic powder, salt, and pepper to season evenly. Then coat each shrimp with panko breadcrumbs or almond flour if low-carb. Heat olive oil in a skillet over medium heat, or preheat your air fryer to 400°F. Cook shrimp for 2–3 minutes per side in the skillet until golden and cooked through, or air fry for 8–10 minutes until crispy.
- Make the Bang Bang sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey or maple syrup until smooth and well combined. Adjust the heat by adding more sriracha if desired.
- Assemble the bowls: Start by placing the cooked rice of your choice as the base in each bowl. Layer shredded cabbage, sliced cucumber, shredded carrots, and green onions on top. Add the crispy shrimp coated with the Bang Bang sauce or drizzle the sauce over the assembled bowl. Garnish with optional cilantro, sesame seeds, and lime wedges for an extra burst of flavor.
Notes
- For a gluten-free option, use almond flour or gluten-free panko breadcrumbs.
- To make it grain-free, substitute cooked rice with cauliflower rice or quinoa.
- To increase the vegetable content, add edamame, bell peppers, or avocado.
- For extra heat, drizzle additional sriracha or sprinkle crushed red pepper flakes on top.
- For a lighter version, bake the shrimp at 425°F for 10–12 minutes instead of frying or air frying.
- Pat shrimp dry thoroughly before breading for extra crispiness.
- Cook shrimp in batches to avoid overcrowding and ensure crispy texture.
- Lightly toasting panko breadcrumbs in a dry skillet before coating adds crunch.
