By: Becky Hardin
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These Bang Bang Shrimp Bowls are filled with rice, avocado, cucumbers, and popcorn shrimp coated in a creamy sauce. It’s a flavor-packed and good-for-you bowl that makes a delicious lunch or dinner. If you love bang bang shrimp, you’re going to love this recipe that comes together in just about 30 minutes!
Table of Contents
What’s in a Bang Bang Shrimp Bowl?
Seasoned rice is topped with bang bang marinated shrimp, avocado, and cucumber to create a mouth-watering Asian-inspired rice bowl.
- I like using short-grain sushi rice in this recipe because it has great texture and sticks together so it’s easier to eat!
- Water helps cook and soften the rice.
- Sushi rice is traditionally seasoned with rice vinegar, salt, and sugar so we’re using those same flavors in our rice.
- I love the creaminess of avocado and the fresh crunch of cucumber with my bang bang shrimp– but feel free to use your favorite vegetables! Sliced carrot, edamame, etc. would all be delicious.
- Sweet chili sauce adds a sweet heat to the bang bang sauce. It’s available in the International aisle of most grocery stores.
- Mayonnaise adds a bit of creaminess to the bang bang sauce.
- Lime juice adds brightness and acidity to the shrimp.
- I’m using small popcorn shrimp because they’re easy to eat in a bowl, but feel free to use any size you like. Just keep in mind that they will need to cook longer if you use larger shrimp.
- Flour and cornstarch coat the shrimp and dry out the surface so it has a crisp exterior. Since we’re not battering and frying the shrimp, we want to make sure to get great texture while searing!
- Olive oil helps sear the shrimp. Feel free to use your favorite neutral cooking oil.
Pro Tip: For a spicier sauce, add 1 tablespoon of sriracha or ⅛ teaspoon of crushed red pepper flakes.
Variations on Bang Bang Shrimp Rice Bowls
There are so many fun and easy ways to change up these shrimp and rice bowls. Swap the white rice for brown rice, cauliflower rice, or quinoa for a healthier bowl. Or try pan-seared chicken, grilled ribeye, or air fryer miso salmon instead of shrimp. Every meat is delicious with bang bang sauce! And top your bowls with even more veggies, like bell peppers, snap peas, corn, or carrots!
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What is bang bang sauce?
Bang Bang Sauce is a sweet, creamy, spicy sauce made from sweet chili sauce and mayonnaise. It was made popular by Bonefish Grill.
Can I make bang bang shrimp bowls with frozen shrimp?
Yes, you can use frozen shrimp. Just be sure to let the shrimp thaw completely overnight in the refrigerator before using them.
How can I tell when shrimp are cooked through?
Raw shrimp are translucent gray in color. Cooked shrimp are an opaque white color with some pink and bright red accents and 120°F internally.
Can I air fry the shrimp instead?
You sure can! Spray the shrimp with olive oil cooking spray and air fry at 400°F for about 8 minutes, flipping halfway through.
Can I freeze bang bang shrimp bowls?
I do not recommend freezing these bowls, as the coating on the shrimp will turn soggy once thawed, and the cucumbers and avocados do not freeze well.
How to Store and Reheat
Store leftover bang bang shrimp bowls in airtight containers in the refrigerator for up to 3 days. I recommend storing extra cucumbers and avocado separately from the rice and shrimp.
Reheat the shrimp in a 350°F oven for about 5 minutes, and reheat the rice in the microwave in 30-second increments, stirring in between, until warmed through. Then assemble with fresh veggies and serve.
I do not recommend freezing these bowls.
Serving Suggestions
These bang bang shrimp and rice bowls are the perfect lunch all on their own. Pair them with some delicious Asian-inspired appetizers, like Asian cucumber salad, egg drop soup, or egg rolls for an at-home takeout experience!
A refreshing cosmo, summer shandy, or Thai iced coffee would be perfect to wash this down!
Recipe
Bang Bang Shrimp Bowls
5 from 1 vote
Author: Becky Hardin
Prep: 15 minutes minutes
Cook: 20 minutes minutes
Total: 35 minutes minutes
Serves4 bowls
These seared bang bang shrimp bowls are the perfect summer lunch. Sushi rice, seared shrimp in a sweet chili sauce, and plenty of fresh vegetables.
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Ingredients
For the Bowls
- 1 cup short-grain sushi rice
- 1¼ cups water
- 1 teaspoon rice wine vinegar
- ½ teaspoon kosher salt
- ½ teaspoon granulated sugar
- 1 avocado sliced or diced
- 1 Persian cucumber or English cucumber, sliced or diced
- Sesame seeds optional, for garnish
- Green onion optional, for garnish
For the Shrimp
- ⅓ cup sweet chili sauce
- ¼ cup mayonnaise store-bought or homemade
- 1 teaspoon fresh lime juice
- 1 pound popcorn shrimp
- ¼ cup all-purpose flour
- 2 tablespoons cornstarch
- 3 tablespoons olive oil
Instructions
For the Bowls
Rinse the sushi rice under cool water until it runs clear– about 1-2 minutes.
1 cup short-grain sushi rice
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.
1¼ cups water
When the rice is finished, remove it to a large bowl and sprinkle over the rice wine vinegar, kosher salt, and granulated sugar. Stir to combine and set the rice aside to cool to room temperature.
1 teaspoon rice wine vinegar, ½ teaspoon kosher salt, ½ teaspoon granulated sugar
For the Shrimp
Add the sweet chili sauce, mayonnaise, and lime juice to a large bowl and whisk to combine.
⅓ cup sweet chili sauce, ¼ cup mayonnaise, 1 teaspoon fresh lime juice
Add the shrimp, flour, and cornstarch to a large bowl and mix just until the shrimp are lightly coated in flour.
1 pound popcorn shrimp, ¼ cup all-purpose flour, 2 tablespoons cornstarch
Add the olive oil to a large sauté pan set over medium-high, making sure there is enough oil to cover the bottom of the pan.
3 tablespoons olive oil
When the oil is very very hot, add the shrimp (make sure not to crowd the pan– you may need to cook in batches). 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.
Remove the shrimp to the bowl with the bang bang sauce and toss to combine.
To assemble the bowls, first add the rice and then top with bang bang shrimp, avocado, and cucumber. Garnish with sesame seeds and green onion. Enjoy immediately.
1 avocado, 1 Persian cucumber, Sesame seeds, Green onion
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- If you have a rice cooker, cook the rice according to the instructions.
- You can use brown rice or riced cauliflower for a healthier swap.
- You can lighten up the bang bang sauce by substituting some or all of the mayonnaise for Greek yogurt.
- For a spicier sauce, add a tablespoon of sriracha or ⅛ teaspoon of crushed red pepper flakes.
- Be sure the shrimp is peeled and deveined before cooking.
- Take care not to overcook the shrimp. Properly cooked shrimp are 120°F internally.
- Nutritional information does not include optional ingredients.
Storage:Store bang bang shrimp bowls in airtight containers in the refrigerator for up to 3 days. I do not recommend freezing these bowls.
Nutrition Information
Serving: 1bowl Calories: 612kcal (31%) Carbohydrates: 64g (21%) Protein: 21g (42%) Fat: 30g (46%) Saturated Fat: 4g (25%) Polyunsaturated Fat: 9g Monounsaturated Fat: 15g Trans Fat: 0.04g Cholesterol: 149mg (50%) Sodium: 1245mg (54%) Potassium: 441mg (13%) Fiber: 5g (21%) Sugar: 11g (12%) Vitamin A: 302IU (6%) Vitamin C: 6mg (7%) Calcium: 80mg (8%) Iron: 2mg (11%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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