Bang Bang Shrimp Rice Bowls

Bang Bang Shrimp Rice Bowls are a vibrant, satisfying fusion dish that brings together the bold flavors of spicy, creamy sauce with crispy shrimp, fresh vegetables, and fluffy rice. This bowl is not only a feast for the taste buds but also visually stunning, making it a favorite among home cooks and food lovers alike. Whether you’re looking for a quick weeknight dinner or an impressive meal to serve guests, these bowls deliver on every level—flavor, texture, and nutrition.

The History

The origins of “Bang Bang” shrimp trace back to American-Asian fusion cuisine, particularly popularized by restaurant chains in the early 2000s. The name “Bang Bang” is believed to come from the Thai phrase “phad phrik,” meaning “stir-fried with chili,” though over time, the term evolved in Western culinary contexts to describe a creamy, spicy sauce typically made with mayonnaise, chili sauce, and garlic. The dish gained widespread popularity after being featured on the menu at Bonefish Grill, where their version of Bang Bang Shrimp became iconic. Since then, home chefs have adapted the recipe into various forms, including tacos, salads, and rice bowls. The rice bowl format offers a balanced, hearty meal that combines protein, grains, and vegetables—a modern take on comfort food with global flair.

Ingredients Breakdown

To create the perfect Bang Bang Shrimp Rice Bowl, it’s essential to understand each ingredient’s role:

Shrimp: Large or extra-large shrimp (21–25 count per pound) are ideal. They cook quickly and have a sweet, delicate flavor that pairs well with the creamy-spicy sauce.
Panko Breadcrumbs: These provide a light, crispy crust when the shrimp are fried. Panko gives more volume and crunch than regular breadcrumbs.
Eggs and Flour: Used for dredging the shrimp before coating them in panko. The flour helps the egg adhere, and the egg helps the panko stick.
Bang Bang Sauce: A creamy blend of mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic. It balances sweetness, heat, tang, and umami.
Rice: Jasmine or sushi rice works best due to its slightly sticky texture and fragrant aroma. Brown rice can be used for a healthier option.
Vegetables: Cucumber, red cabbage, shredded carrots, avocado, and green onions add freshness, crunch, color, and nutrients.
Garnishes: Sesame seeds, cilantro, and a squeeze of lime elevate the dish with aromatic and citrusy notes.
Cooking Oil: For frying, use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.

Step-by-Step Recipe

Prepare the Rice: Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium pot, combine the rice with 1¾ cups of water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15–18 minutes until the water is absorbed and rice is tender. Remove from heat and let it sit covered for 10 minutes. Fluff with a fork and set aside.
Make the Bang Bang Sauce: In a small bowl, whisk together ½ cup mayonnaise, 3 tablespoons sweet chili sauce, 1 tablespoon sriracha (adjust to taste), 1 tablespoon honey, 1 teaspoon fresh lime juice, and 1 minced garlic clove. Taste and adjust seasoning—add more sriracha for heat, honey for sweetness, or lime for acidity. Refrigerate until ready to use.
Prep the Shrimp: Peel and devein 1 pound of large shrimp, leaving the tails on for presentation (optional). Pat dry with paper towels. Season lightly with salt and pepper.
Dredge the Shrimp: Set up three shallow bowls: one with all-purpose flour, one with 2 beaten eggs, and one with 1 cup panko breadcrumbs. Dredge each shrimp first in flour, shaking off excess; dip into egg; then coat thoroughly in panko, pressing gently to adhere. Place on a plate and repeat for all shrimp.
Fry the Shrimp: Heat ½ inch of oil in a deep skillet over medium-high heat (350°F if using a thermometer). Fry shrimp in batches for 2–3 minutes per side, turning once, until golden brown and cooked through. Do not overcrowd the pan. Transfer to a wire rack or paper towel-lined plate to drain. Sprinkle lightly with salt while warm.
Prepare Vegetables: While the shrimp cook, slice 1 cup cucumber into thin half-moons, shred 1 cup red cabbage, julienne 1 carrot, dice 1 ripe avocado, and thinly slice 2 green onions. Keep ingredients separate for visual appeal.
Assemble the Bowls: Divide the cooked rice among four serving bowls. Arrange shrimp on top, then layer with cucumber, cabbage, carrots, avocado, and green onions. Drizzle generously with Bang Bang Sauce. Garnish with chopped cilantro, sesame seeds, and a wedge of lime on the side.

Tips

Keep Oil Temperature Consistent: Use a thermometer to maintain oil around 350°F. Too cool, and the shrimp will absorb oil and become greasy; too hot, and they’ll burn before cooking through.
Avoid Soggy Shrimp: Don’t cover fried shrimp immediately—this traps steam. Let them rest on a wire rack instead of paper towels for maximum crispness.
Double-Coat for Extra Crunch: For an ultra-crispy texture, dip the shrimp in egg and panko a second time after the first coating.
Meal Prep Friendly: Cook rice and chop vegetables ahead of time. Store separately in airtight containers for up to 3 days. Sauce keeps for 1 week in the fridge.
Serve Immediately: Assemble bowls just before eating to prevent the rice from absorbing too much sauce and the veggies from wilting.
Use Frozen Shrimp? Yes! Thaw completely in cold water and pat very dry before breading to avoid splattering and soggy coating.

Variations and Customizations

Baked Option: For a lighter version, skip frying. Preheat oven to 425°F. Place breaded shrimp on a greased baking sheet, spray with olive oil, and bake 10–12 minutes, flipping halfway, until golden and cooked through.
Gluten-Free: Substitute gluten-free flour and gluten-free panko breadcrumbs. Use tamari instead of soy sauce if adding flavor enhancers.
Spice Level: Control the heat by adjusting sriracha—from ½ teaspoon for mild to 2 tablespoons for fiery. Add gochujang for a Korean twist.
Protein Swap: Replace shrimp with chicken tenders, tofu, or tempura-fried mushrooms for vegetarian or alternative protein options.
Rice Alternatives: Try cauliflower rice for a low-carb version, quinoa for added protein, or forbidden black rice for dramatic color.
Add-Ins: Include mango for sweetness, edamame for protein, pickled radishes for tang, or kimchi for fermentation depth.
Sauce Variations: Swap mayo with Greek yogurt for a tangier, lighter sauce. Add a dash of fish sauce or miso paste for umami complexity.

Health Considerations and Nutritional Value

Each Bang Bang Shrimp Rice Bowl (approx. 1 serving) contains roughly:

Calories: 650–750 kcal
Protein: 30–35g (from shrimp and rice)
Fat: 25–30g (mostly from healthy fats in avocado and oil; mayonnaise contributes saturated fat)
Carbohydrates: 70–80g (primarily from rice and panko)
Fiber: 5–7g (from vegetables and whole grains if using brown rice)
Sodium: 800–1,200mg (varies based on sauce ingredients and added salt)

Health Notes:

Shrimp is low in calories and rich in selenium, vitamin B12, and omega-3 fatty acids, supporting heart and brain health.
Avocado adds monounsaturated fats, which are heart-healthy and help absorb fat-soluble vitamins.
The dish can be high in sodium and sugar (from sweet chili sauce and honey), so those monitoring blood pressure or blood sugar should consume in moderation.
Frying increases calorie and fat content. Baking reduces fat by up to 50% and is recommended for those watching their intake.
Using brown rice or quinoa boosts fiber and provides sustained energy release.
For a dairy-free, nut-free, and kosher-friendly meal, ensure all ingredients meet dietary requirements.

Ingredients

1 cup jasmine rice (or brown rice)
1¾ cups water
Pinch of salt
1 pound large shrimp, peeled and deveined
1 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
Vegetable or peanut oil, for frying
½ cup mayonnaise (preferably Kewpie or real mayo)
3 tablespoons sweet chili sauce
1 tablespoon sriracha (adjust to taste)
1 tablespoon honey
1 teaspoon fresh lime juice
1 garlic clove, minced
1 cup cucumber, sliced
1 cup red cabbage, shredded
1 carrot, julienned
1 ripe avocado, diced
2 green onions, thinly sliced
Sesame seeds, for garnish
Fresh cilantro, chopped
Lime wedges, for serving

Directions

In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes. Remove from heat and let stand 10 minutes. Fluff with a fork.
While rice cooks, prepare Bang Bang sauce: Whisk together mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic in a small bowl. Chill until needed.
Pat shrimp dry and season lightly with salt and pepper.
Set up breading station: Place flour in one bowl, beaten eggs in another, and panko in a third. Dredge each shrimp in flour, dip in egg, then coat in panko. Press gently to adhere.
Heat ½ inch of oil in a deep skillet over medium-high heat (350°F). Fry shrimp in batches for 2–3 minutes per side until golden and cooked through. Drain on a wire rack.
Prepare vegetables: Slice cucumber, shred cabbage, julienne carrot, dice avocado, and slice green onions.
To assemble: Divide rice among four bowls. Top with shrimp, cucumber, cabbage, carrots, avocado, and green onions. Drizzle with Bang Bang sauce. Garnish with sesame seeds, cilantro, and lime wedges. Serve immediately.

FAQ

Can I make this ahead of time?
Yes, but best assembled fresh. Rice and chopped veggies can be prepped 1–2 days ahead. Sauce keeps for 1 week. Fry or bake shrimp just before serving.

Is Bang Bang Shrimp spicy?
It depends on your taste! The traditional sauce is mildly spicy with a sweet kick. Adjust sriracha to control heat.

Can I air fry the shrimp?
Absolutely. Preheat air fryer to 400°F. Spray breaded shrimp with oil and cook 8–10 minutes, flipping halfway, until golden and internal temperature reaches 145°F.

What can I use instead of mayonnaise?
Try Greek yogurt, vegan mayo, or a mix of sour cream and tahini for a tangy twist.

Are these bowls kid-friendly?
Yes! Kids love the sweet-spicy sauce and crunchy shrimp. Reduce sriracha or omit it entirely for milder flavor.

Can I freeze leftovers?
Fried shrimp don’t freeze well—the coating gets soggy. Store assembled bowls (without sauce) in the fridge for up to 2 days. Reheat rice and shrimp separately.

Is this dish gluten-free?
Only if you use certified gluten-free flour and panko. Always check labels on sauces like sweet chili and sriracha, as some brands contain gluten.

Summary

Bang Bang Shrimp Rice Bowls combine crispy, golden shrimp smothered in a creamy, spicy-sweet sauce with fluffy rice and fresh vegetables for a restaurant-worthy meal at home. Packed with flavor, texture, and customizable options, this dish satisfies cravings while offering room for healthy tweaks and creative variations.