If you love vibrant flavors, satisfying textures, and a dish that feels like a celebration in every bite, you are going to adore this Bang Bang Shrimp Bowls Recipe. It’s the perfect balance of crispy popcorn shrimp coated in a spicy-sweet bang bang sauce, nestled atop fluffy sushi rice and fresh, crisp veggies. This bowl is colorful, fresh, and absolutely bursting with flavor, making it an ideal meal for lunch or dinner that feels both indulgent and wholesome. Whether you’re serving it for a casual weeknight or impressing friends, this recipe delivers on every level.
Ingredients You’ll Need
These ingredients are simple but absolutely essential to create the perfect harmony of flavors and textures in your Bang Bang Shrimp Bowls Recipe. Each item has a purpose, from the tender sushi rice to the creamy avocado and the crispy shrimp, all coming together for a bowl that’s a feast for the senses.
- 1 cup short-grain sushi rice: Provides the soft, sticky base that soaks up all the delicious sauce perfectly.
- 1¼ cups water: For perfectly cooking the rice to fluffy perfection without any fuss.
- 1 teaspoon rice wine vinegar: Adds a subtle tang that gives the sushi rice that signature bright flavor.
- ½ teaspoon kosher salt: Enhances the natural flavors of the rice and shrimp.
- ½ teaspoon granulated sugar: Balances the acidity in the rice vinegar for a well-rounded taste.
- 1 avocado (sliced or diced): Brings creamy richness and buttery texture to each bite.
- 1 Persian cucumber (or English cucumber, sliced or diced): Offers a cool, refreshing crunch to offset the spicy shrimp.
- Sesame seeds (optional, for garnish): Adds a subtle nutty flavor and a pretty touch.
- Green onion (optional, for garnish): Gives a fresh, mild onion bite and vibrant color.
- ⅓ cup sweet chili sauce: The sweet-spicy star of the bang bang sauce, giving it that iconic kick.
- ¼ cup mayonnaise (store-bought or homemade): Adds creaminess to the sauce, balancing out the heat.
- 1 teaspoon fresh lime juice: Injects brightness and a citrus zing to the sauce.
- 1 pound popcorn shrimp: The crispy, bite-sized shrimp that make the bowl irresistible.
- ¼ cup all-purpose flour: To coat the shrimp lightly for a golden crispiness.
- 2 tablespoons cornstarch: Helps give the shrimp that perfect crunch and light texture.
- 3 tablespoons olive oil: For frying the shrimp to crispy perfection without greasiness.
How to Make Bang Bang Shrimp Bowls Recipe
Step 1: Cook the Sushi Rice
Start by rinsing the sushi rice under cold water until the water runs clear to remove excess starch. Combine the cleaned rice with 1¼ cups of water in a pot and bring to a boil. Then reduce the heat, cover, and simmer for about 15 minutes until the rice is tender and all the water is absorbed. Remove from heat and let it sit, covered, for another 10 minutes. Stir in rice wine vinegar, salt, and sugar gently while the rice is still warm. This extra step gives your rice its perfect sushi flavor base, which is essential to balance the bold bang bang shrimp topping.
Step 2: Prepare the Bang Bang Sauce
In a small bowl, whisk together the sweet chili sauce, mayonnaise, and fresh lime juice until smooth and creamy. This sauce is what makes the shrimp “bang bang” with its lovely sweet-spicy zing and refreshing citrus notes. Adjust the lime juice to your liking if you want more brightness, or add a touch more chili sauce if you prefer it spicier. Setting this aside lets the flavors meld beautifully while you prepare the shrimp.
Step 3: Coat and Cook the Shrimp
In another bowl, combine flour and cornstarch. Pat the popcorn shrimp dry, then toss them in the flour-cornstarch mixture until well coated. Heat olive oil in a large skillet over medium-high heat. Fry the shrimp in batches to avoid overcrowding, cooking each side for 2 to 3 minutes until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil. The combination of flour and cornstarch is the secret to shrimp that stay crunchy without feeling greasy.
Step 4: Toss Shrimp in Bang Bang Sauce
While the shrimp are still warm, gently toss them in the prepared bang bang sauce until they are coated evenly. This step brings everything together—the crunch from the shrimp against the creamy, spicy sauce is pure magic. Don’t be shy with the sauce because it’s the heart of the Bang Bang Shrimp Bowls Recipe’s irresistible flavor.
Step 5: Assemble Your Bowls
Start by dividing the sushi rice evenly among four bowls. Top with the bang bang shrimp, then add sliced avocado and cucumber for that fresh, cooling contrast. This layering is not just visually appealing but designed to give you a perfect bite every time — crispy, creamy, tangy, and fresh all in one spoonful.
How to Serve Bang Bang Shrimp Bowls Recipe
Garnishes
Fresh garnishes bring a lovely finishing touch. Sprinkle toasted sesame seeds over the top for a subtle nutty crunch and scatter sliced green onions for a burst of color and a mild onion bite. These simple touches elevate the bowls and add extra dimension to each serving.
Side Dishes
Serving your Bang Bang Shrimp Bowls Recipe alongside a light side salad or steamed edamame beans can round out the meal nicely. The freshness from leafy greens or the natural saltiness of edamame pairs well with the rich shrimp and creamy avocado, ensuring your meal isn’t just tasty but balanced.
Creative Ways to Present
If you want to impress, consider serving the bowls in hollowed-out avocado halves or small bamboo steamers for a charming presentation. You could also offer additional bang bang sauce on the side for those who want to drizzle extra. These creative twists make the meal feel special, perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Bang Bang Shrimp Bowls Recipe leftovers can be stored in airtight containers in the refrigerator for up to two days. Keep the crispy shrimp separate from the rice and veggies if possible to prevent sogginess. This makes it easier to reheat the shrimp quickly and maintain their crunch.
Freezing
The cooked shrimp themselves can be frozen before tossing in the sauce, stored in a freezer-safe container for up to one month. However, freezing the assembled bowls is not recommended, as the fresh vegetables and rice will lose their texture and freshness.
Reheating
For reheating, warm the shrimp in a hot skillet for a few minutes to regain their crispiness. Rice can be reheated in the microwave with a sprinkle of water to restore moisture. Add fresh avocado and cucumber after reheating to keep their texture vibrant and fresh.
FAQs
Can I use frozen shrimp for this Bang Bang Shrimp Bowls Recipe?
Absolutely! Just make sure to thaw and pat them dry thoroughly before coating and frying to achieve that perfect crispy texture.
Is it possible to bake the shrimp instead of frying?
Yes, baking is a lighter alternative. Coat the shrimp as usual, then bake at 425°F (220°C) for about 10-12 minutes, flipping halfway, until golden and crispy.
What’s the best way to make the mayonnaise from scratch?
You can whip up a simple homemade mayo with egg yolk, mustard, lemon juice, and oil, but store-bought mayo works perfectly well in this recipe if you’re short on time.
Can I add other vegetables to the bowls?
Definitely! Feel free to add shredded carrots, radishes, or even some pickled ginger for an extra burst of flavor and crunch.
How spicy is the bang bang sauce, and can I adjust it?
The sauce has a nice balance of sweetness and mild heat, but you can definitely tweak the amount of sweet chili sauce or add a bit of sriracha to increase the spice level to your liking.
Final Thoughts
This Bang Bang Shrimp Bowls Recipe is truly one of those dishes that impresses every single time. It’s got all the components you want in a meal: crispy shrimp, bold and creamy sauce, fresh veggies, and perfectly seasoned rice. I can’t wait for you to try it and see how easily it comes together while delivering maximum flavor and satisfaction. Trust me, this bowl will quickly become a favorite in your recipe collection!
Print
Bang Bang Shrimp Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 bowls
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
Description
These Bang Bang Shrimp Bowls are a flavorful and vibrant meal featuring crispy popcorn shrimp tossed in a creamy, spicy sweet chili sauce served over a bed of perfectly cooked sushi rice, fresh avocado, and crisp cucumber. Garnished with sesame seeds and green onions, this dish combines rich textures and bold flavors in an easy-to-make bowl that’s perfect for lunch or dinner.
Ingredients
Rice Base
- 1 cup short-grain sushi rice
- 1¼ cups water
- 1 teaspoon rice wine vinegar
- ½ teaspoon kosher salt
- ½ teaspoon granulated sugar
Fresh Toppings
- 1 avocado, sliced or diced
- 1 Persian cucumber or English cucumber, sliced or diced
- Sesame seeds (optional, for garnish)
- Green onion (optional, for garnish)
Sauce
- ⅓ cup sweet chili sauce
- ¼ cup mayonnaise (store-bought or homemade)
- 1 teaspoon fresh lime juice
Shrimp
- 1 pound popcorn shrimp
- ¼ cup all-purpose flour
- 2 tablespoons cornstarch
- 3 tablespoons olive oil
Instructions
- Cook the Sushi Rice. Rinse the short-grain sushi rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rice and 1¼ cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and rice is tender. Remove from heat and let it sit, covered, for 10 minutes. Mix in rice wine vinegar, kosher salt, and granulated sugar gently to season the rice.
- Prepare the Bang Bang Sauce. In a small bowl, whisk together the sweet chili sauce, mayonnaise, and fresh lime juice until smooth. Set aside.
- Coat the Shrimp. In a shallow dish, combine the all-purpose flour and cornstarch. Pat the popcorn shrimp dry, then toss them in the flour mixture until evenly coated.
- Cook the Shrimp. Heat olive oil in a large skillet over medium-high heat. Add the coated shrimp in a single layer and cook for 2-3 minutes on each side until golden brown and crispy. Remove shrimp and drain on paper towels.
- Toss Shrimp with Sauce. Place cooked shrimp in a large bowl and drizzle the prepared Bang Bang sauce over them. Toss gently to coat the shrimp evenly.
- Assemble the Bowls. Divide the seasoned sushi rice among four bowls. Top each bowl with avocado slices, cucumber, and the sauced shrimp. Garnish with sesame seeds and chopped green onions if desired.
Notes
- You can substitute popcorn shrimp with regular shrimp cut into bite-sized pieces.
- For a spicier version, add a dash of sriracha into the Bang Bang sauce.
- If you don’t have rice wine vinegar, use apple cider vinegar or white vinegar as a substitute.
- For a gluten-free option, substitute all-purpose flour with gluten-free flour blend.
- This dish is best served immediately to maintain shrimp crispiness.
