Go Back
Crispy shrimp tossed in spicy cream sauce over jasmine rice with green onions and sesame seeds

Bang Bang Shrimp Rice Bowls

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.