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Bang Bang Shrimp Bowl

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Bright, bold, and bursting with flavor, this Bang Bang Shrimp Rice Bowl features crispy, sweet, and spicy shrimp tossed in a creamy sauce, layered over fluffy rice with fresh cucumbers, avocado, pickled red onions, edamame, and crispy nori — the ultimate vibrant and satisfying meal. #bangbangshrimp #shrimpbowl

Ingredients

For the Shrimp:

  • 300g shrimp, peeled and deveined

  • 1/2 cup buttermilk

  • 1/2 cup cornstarch

  • 1/2 cup all-purpose flour

  • Oil for frying

For the Bang Bang Sauce:

  • 1/4 cup mayonnaise

  • 2 tablespoons sweet chili sauce

  • 1 tablespoon sriracha sauce

  • 1 teaspoon honey

For the Bowl:

  • 1 cup cooked jasmine rice

  • 1/2 cup sliced cucumber

  • 1/2 avocado, sliced

  • 1/4 cup pickled red onions

  • 1/4 cup edamame, shelled

  • 3 sheets roasted nori

  • Salt and pepper, to taste

Instructions

  1. Marinate shrimp in buttermilk for 15 minutes.

  2. In a bowl, mix cornstarch and flour. Dredge the shrimp in the mixture, coating evenly.

  3. Heat oil in a pan over medium-high heat and fry the shrimp until golden and crispy. Drain on paper towels.

  4. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey to create the bang bang sauce.

  5. Toss the fried shrimp in the sauce until well coated.

  6. To assemble, place jasmine rice in bowls and arrange cucumber slices, avocado, pickled onions, and edamame around the edges.

  7. Pile the bang bang shrimp in the center.

  8. Season vegetables lightly with salt and pepper.

  9. Add sheets of roasted nori on the side and serve immediately.

Notes

  • For extra crunch, double-fry the shrimp by frying once at lower heat and then briefly again at higher heat.

  • Swap jasmine rice for sushi rice or brown rice if preferred.

  • Make it spicier by adding extra sriracha to the sauce.

Find it online: https://yumfoodusa.com/bang-bang-shrimp-bowl/