Crispy Bang Bang Shrimp Rice Bowls (Better Than Takeout!)

Tired of boring chicken? You need these Bang Bang Shrimp Rice Bowls right now.

This recipe brings the heat and the crunch in every bite. It is the ultimate summer weeknight dinner for busy people.

Why You’ll Love These Bang Bang Shrimp Rice Bowls

These Bang Bang Shrimp Rice Bowls are a total game changer for your routine. You get that addictive creamy heat without spending hours in the kitchen.

It is the perfect way to impress on a casual date night. Plus, it feels much lighter than heavy takeout options. You will love the crunchy texture of the cornstarch coating.

Simple Method

Making this dish is faster than waiting for a delivery driver. You just whisk the sauce and coat the shrimp. A quick sear in the pan gives you restaurant-style results every time. Even if you are new to seafood, this is foolproof. You will have dinner on the table in under 30 minutes.

Ingredients You’ll Need

Most of these items are pantry staples you already have at home.

• 1 lb large shrimp, peeled, deveined, and tails removed
• 1/2 cup cornstarch
• 1/2 cup mayonnaise
• 1/4 cup Thai sweet chili sauce
• 1 tablespoon Sriracha
• 1 teaspoon honey
• 2 tablespoons vegetable oil
• 3 cups cooked jasmine rice
• 2 cups shredded red cabbage
• 1/4 cup sliced green onions
• 1 teaspoon toasted sesame seeds

Step-by-Step

1. In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and honey until smooth. Set aside.
2. Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with cornstarch until evenly coated, shaking off any excess.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
4. Add shrimp to the skillet in a single layer and sear for 2-3 minutes per side until golden brown and cooked through. Work in batches if necessary to avoid overcrowding.
5. Transfer cooked shrimp to a clean bowl and toss with half of the prepared sauce until well coated.
6. Divide the cooked jasmine rice among four bowls.
7. Top each bowl with shredded cabbage and the sauced shrimp.
8. Drizzle the remaining sauce over the bowls.
9. Garnish with sliced green onions and toasted sesame seeds before serving.

Best Ways to Enjoy It

Pile that crispy shrimp high over a bed of fluffy jasmine rice. The shredded red cabbage adds a fresh, cooling crunch to every bite. Drizzle plenty of extra sauce over the top for maximum flavor. This is a complete meal in a bowl that looks beautiful. Pair it with a cold lime seltzer for the ultimate summer vibe.

Storage & Reheating

Store the shrimp and rice in separate airtight containers. This keeps the shrimp from getting soggy in the fridge. It stays fresh for up to two days. Reheat the shrimp in an air fryer for the best texture. Avoid the microwave if you want to keep that signature crunch. The sauce stays good in a jar for a week.

Recipe Tips

• Pat the shrimp completely dry before coating them.
• Use a high-heat oil like vegetable or avocado oil.
• Do not overcrowd the pan while searing the shrimp.
• Shake off excess cornstarch for a light, crispy coating.
• Whisk the sauce until it is completely smooth and creamy.
• Use fresh green onions for a bright, sharp finish.

Ways to Switch It Up

• Swap rice for quinoa for a protein boost.
• Use cauliflower rice for a low-carb alternative.
• Add extra Sriracha if you love intense heat.
• Try it with crispy tofu for a vegetarian twist.

FAQs

Can I use frozen shrimp?

Yes, just thaw them completely and pat them dry first.

Is this dish very spicy?

It has a gentle kick that most people really enjoy.

You are going to love how fast this comes together!

— Jasmine

Bang Bang Shrimp Rice Bowls

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 580

Ingredients Method

Ingredients

  

• 1 lb large shrimp, peeled, deveined, and tails removed
• 1/2 cup cornstarc h
• 1/2 cup mayonnais e
• 1/4 cup Thai sweet chili sauce
• 1 tablespoon Srirach a
• 1 teaspoon hone y
• 2 tablespoons vegetable oil
• 3 cups cooked jasmine rice
• 2 cups shredded red cabbage
• 1/4 cup sliced green onions
• 1 teaspoon toasted sesame seeds

Method

 

1. In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and honey until smooth. Set aside.
2. Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with cornstarch until evenly coated, shaking off any excess.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
4. Add shrimp to the skillet in a single layer and sear for 2-3 minutes per side until golden brown and cooked through. Work in batches if necessary to avoid overcrowding.
5. Transfer cooked shrimp to a clean bowl and toss with half of the prepared sauce until well coated.
6. Divide the cooked jasmine rice among four bowls.
7. Top each bowl with shredded cabbage and the sauced shrimp.
8. Drizzle the remaining sauce over the bowls.
9. Garnish with sliced green onions and toasted sesame seeds before serving.