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Single serving bang bang shrimp bowl with spicy sauce on white plate

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.