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
Scale
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
- â…“ 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.
