Description
This Bang Bang Shrimp Bowl features crispy fried shrimp tossed in a creamy, spicy sauce served over jasmine or basmati rice with fresh vegetables and garnishes for a restaurant-style meal at home.
Ingredients
- 1.5 lbs large shrimp, peeled & deveined
- 1 cup buttermilk (or 1 tbsp vinegar/lemon juice + 1 cup milk)
- 1.5 cups all-purpose flour
- ½ cup cornstarch
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt (for shrimp coating)
- ½ tsp black pepper, freshly ground
- 4–5 cups neutral oil for frying
- ¾ cup full-fat mayonnaise
- ½ cup sweet chili sauce
- 2–4 tbsp Sriracha
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- Pinch of salt (for sauce)
- 3 cups cooked jasmine or basmati rice
- 1 large cucumber, finely diced
- 2 medium carrots, shredded or julienned
- 4 green onions, thinly sliced
- ¼ cup fresh cilantro, chopped (optional)
- Lime wedges, for serving
- Toasted sesame seeds, for garnish
Instructions
- Whisk together mayonnaise, sweet chili sauce, 2 tbsp Sriracha, honey/maple syrup, and rice vinegar. Adjust heat, sweetness, and salt. Chill 15–20 minutes.
- Pat shrimp dry. Set up two bowls: one with buttermilk, one with flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
- Dip shrimp in buttermilk, then dredge in flour mixture. Shake off excess. Repeat for all shrimp.
- Heat oil to 350–375°F. Fry shrimp in batches 2–3 minutes until golden and crispy. Drain on wire rack. Season lightly with salt.
- Cook rice as directed. Dice cucumber, shred carrots, slice green onions, chop cilantro, prepare lime wedges, and measure sesame seeds.
- Toss fried shrimp with 2/3–3/4 of chilled sauce. Spoon rice into bowls, top with cucumber, carrots, sauced shrimp. Garnish with green onions, sesame seeds, cilantro, lime wedge, and drizzle remaining sauce. Serve immediately.
Notes
- Adjust Sriracha for desired spice level.
- Can substitute shrimp with chicken for variation.
- Make sauce ahead and chill for convenience.