Bang Bang Shrimp Bowls

These bang bang shrimp bowls have crispy pan-fried shrimp tossed in a creamy, sweet, and spicy sauce over fluffy rice. ♡

The bang bang sauce is a three-ingredient mix of mayo, sweet chili sauce, and sriracha that comes together in 30 seconds. The shrimp gets a quick cornstarch coat for crunch, then pan-fried until golden before getting tossed in the sauce. Pile it over rice with crunchy cabbage and you’ve got a restaurant-quality bowl in under 20 minutes.

Coat, fry, toss, and bowl. Let’s make it together.

Ingredients

Bang Bang Shrimp Bowls

For the shrimp:

• 1 lb large shrimp, peeled and deveined
• 1/3 cup cornstarch
• 2 tablespoons vegetable oil
• Salt and pepper to taste

For the bang bang sauce:

• 1/3 cup mayonnaise
• 3 tablespoons sweet chili sauce
• 1 to 2 teaspoons sriracha (adjust to taste)

For the bowls:

• 3 cups cooked jasmine rice
• 1 cup shredded purple cabbage
• 1 cucumber, sliced
• 2 green onions, sliced
• Sesame seeds
• Lime wedges

Optional add-ins:

• Sliced avocado
• Edamame
• Pickled ginger
• Mango chunks

How to Make Bang Bang Shrimp Bowls

1. Mix the sauce. Stir together mayo, sweet chili sauce, and sriracha until smooth.
2. Coat. Pat shrimp dry. Toss in cornstarch with salt and pepper until evenly coated.
3. Fry. Heat oil in a skillet over medium-high. Cook shrimp 2 to 3 min per side until golden and crispy.
4. Toss. Transfer shrimp to a bowl and add bang bang sauce. Toss until coated.
5. Build. Divide rice among bowls. Top with cabbage, cucumber, sauced shrimp, green onions, sesame seeds.

Tips

• Pat the shrimp very dry before coating in cornstarch. Wet shrimp won’t crisp up properly and the cornstarch will turn gummy.
• Use a hot pan and don’t move the shrimp around. Let them sit undisturbed to build a golden crust before flipping.
• Toss the shrimp in sauce right before serving. If they sit in the sauce too long, they lose their crunch.
• Jasmine rice is the best base for this bowl. Its slightly sticky texture holds the sauce well.
• Adjust the sriracha to your heat tolerance. Start with 1 teaspoon and add more.

Variations

• Air fryer version: Air fry the cornstarch-coated shrimp at 400°F for 8 to 10 minutes, flipping halfway.
• Bang bang chicken: Use bite-sized chicken pieces instead of shrimp.
• Cauliflower bang bang bowls: Coat cauliflower florets in cornstarch and bake or fry for a vegetarian version.
• Lettuce wraps: Skip the rice. Serve the sauced shrimp in butter lettuce cups for a low-carb option.

FAQ

Bang Bang Shrimp Bowls

Crispy cornstarch-coated shrimp tossed in a creamy sweet chili and sriracha sauce served over jasmine rice with fresh toppings.

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Ingredients Method Notes

Ingredients

  

• - 1 lb large shrimp peeled and deveined
• - 1/3 cup cornstarch
• - 2 tablespoons vegetable oil
• - Salt and pepper to taste
• - 1/3 cup mayonnaise
• - 3 tablespoons sweet chili sauce
• - 1 to 2 teaspoons sriracha
• - 3 cups cooked jasmine rice
• - 1 cup shredded purple cabbage
• - 1 cucumber sliced
• - 2 green onions sliced
• - Sesame seeds
• - Lime wedges

Method

 

1. **Mix.** Stir together mayo, sweet chili sauce, and sriracha until smooth.
2. **Coat.** Pat shrimp dry and toss in cornstarch with salt and pepper.
3. **Fry.** Cook shrimp in hot oil over medium-high heat, 2 to 3 minutes per side until golden and crispy.
4. **Toss.** Transfer shrimp to a bowl and coat in bang bang sauce.
5. **Build.** Divide rice among bowls and top with cabbage, cucumber, sauced shrimp, green onions, and sesame seeds.

Notes

- Pat shrimp completely dry before coating for maximum crunch.
- Toss shrimp in sauce right before serving so they stay crispy.
- Start with 1 teaspoon sriracha and add more to taste.

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