If you’re craving takeout-level flavor with a fraction of the effort, these Bang Bang Shrimp Rice Bowls are about to become your new obsession. Juicy shrimp coated in a creamy, spicy-sweet sauce, nestled on a bed of tangy rice and topped with fresh veggies — it’s a weeknight dinner that feels ultra-special, yet comes together in just 30 minutes!
Why You’ll Love This Recipe
- Fast and Family-Friendly: From stovetop to table in 30 minutes, these bowls are a lifesaver for busy nights and picky eaters alike.
- Unbeatable Flavor Combo: The crispy, saucy shrimp with cool cucumbers, creamy avocado, and punchy rice delivers restaurant-style flavor in your own kitchen.
- Endlessly Customizable: Swap in your favorite veggies, adjust the spice, or use whatever rice you love — you truly can make these bowls your own!
- Great for Meal Prep: Leftovers store beautifully, so you can enjoy Bang Bang Shrimp Rice Bowls all week long.
Ingredients You’ll Need
One of my favorite things about Bang Bang Shrimp Rice Bowls is how approachable the ingredient list is. Each component is thoughtfully chosen to add crunch, creaminess, tang, or that irresistible sauciness — no specialty shopping trip required!
- Rice: The warm, fluffy base for your bowl — stick with sushi, jasmine, basmati, or even brown rice for extra fiber.
- Rice wine vinegar, salt & sugar: This trio transforms plain rice into a subtly seasoned, almost sushi-style foundation.
- Avocado: Creamy, cooling, and oh-so-satisfying next to spicy shrimp.
- English cucumber: Brings a refreshing crunch to balance the richness.
- Green onions & sesame seeds: A pop of color and a toasty, nutty finish on top.
- Sweet chili sauce: The star of the Bang Bang sauce — it’s sweet, tangy, and has just a whisper of heat.
- Mayonnaise: Makes the sauce irresistible and creamy; feel free to sub half with Greek yogurt for a lighter twist.
- Fresh lime juice: Adds brightness and an essential zesty kick to the Bang Bang sauce.
- Small shrimp: Peeled and deveined so you’re ready for quick, even cooking; any size works but little ones get beautifully coated.
- All-purpose flour & cornstarch: The dynamic duo for a crisp, golden crust on your shrimp.
- Olive oil: Just enough to sear the shrimp and give them a craveable texture.
Variations
Don’t be afraid to riff on these Bang Bang Shrimp Rice Bowls! Whether you’re working with what’s on hand or adapting for dietary needs, this recipe welcomes swaps and creative additions — go wild and make it truly your own.
- Spice It Up: Add a swirl of sriracha or a pinch of red chili flakes to the sauce if you crave more heat.
- Change Up the Protein: Try crispy tofu cubes or chicken breast for a delicious, pescatarian or meat-lover’s alternative.
- Veggie-Heavy Variation: Toss in sliced zucchini, shredded carrots, or steamed edamame for extra crunch and color.
- Go Lighter: Replace half (or all) of the mayo with Greek yogurt for a tangy, lighter bang bang sauce.
- Grain Swap: Use quinoa or cauliflower rice if you’re craving something a little different or gluten free.
How to Make Bang Bang Shrimp Rice Bowls
Step 1: Cook and Season Your Rice
Start by rinsing your rice under cool water until it runs clear — this little extra step guarantees fluffy, non-sticky grains. Cook according to package instructions, whether that’s on the stove or in a rice cooker. Once it’s steaming and tender, scoop the rice into a big bowl and toss gently with rice wine vinegar, a sprinkle of sugar, and salt. This lifts the flavor and echoes your favorite sushi rice — subtly sweet and tangy.
Step 2: Whip Up the Bang Bang Sauce
In a medium bowl, whisk together the sweet chili sauce, mayonnaise, and fresh lime juice until smooth and creamy. You want it silky with just the right balance of sweet, zippy, and rich. Adjust with extra lime or chili sauce, if you like it extra tangy or spicy!
Step 3: Coat and Cook the Shrimp
Combine flour and cornstarch in a large bowl. Toss in your peeled shrimp and stir until each piece is lightly coated. Heat olive oil in a large skillet over medium-high, then add the shrimp in a single layer. Cook just until they turn pink and start to curl, about 2 minutes per side — they should be lightly golden, not overcooked.
Step 4: Sauce, Toss, and Assemble
While the shrimp are still hot, immediately add them to your Bang Bang sauce bowl. Toss everything together so each shrimp is glossy and coated. To assemble, divide your seasoned rice among bowls, then load on saucy shrimp, creamy avocado, and crisp cucumber slices. Shower with green onions and sesame seeds to finish that takeout look and flavor!
Pro Tips for Making Bang Bang Shrimp Rice Bowls
- Shrimp Sizing: Use smaller shrimp to maximize that crispy coating-to-shrimp ratio and ensure every bite is packed with flavor.
- Batch Cooking: Give your shrimp plenty of space in the skillet — overcrowding leads to steaming, not searing, so cook in batches if needed!
- Sauce Timing: Toss the shrimp in the Bang Bang sauce right when they’re fresh from the pan for the ultimate creamy, glossy finish.
- Rice Perfection: Let your cooked rice cool just a bit before seasoning so it absorbs the vinegar mixture evenly and doesn’t get mushy.
How to Serve Bang Bang Shrimp Rice Bowls
Garnishes
Don’t skip the finishing touches! Freshly sliced green onions and a sprinkle of sesame seeds add crunch and visual appeal to your Bang Bang Shrimp Rice Bowls. For extra vibrancy, toss on a few cilantro leaves, a squeeze of lime, or even thin-sliced red chili for some jazzy heat.
Side Dishes
Bounce your bowls into a full meal by pairing them with a simple miso soup, a tangy Asian cucumber salad, or crisp steamed edamame. A handful of pickled ginger alongside adds a sushi bar vibe (and a pop of pink to your plate!).
Creative Ways to Present
Take things to the next level by making Bang Bang Shrimp Rice Bowls “deconstructed” on a platter for build-your-own fun at parties. You can also spoon them into lettuce cups for an appetizer twist, or layer everything into mason jars for an Instagram-worthy lunch-on-the-go!
Make Ahead and Storage
Storing Leftovers
Leftover Bang Bang Shrimp Rice Bowls hold up well for up to two days if stored separately: keep rice, shrimp, and fresh toppings in separate airtight containers to preserve textures and flavors.
Freezing
For best quality, freeze only the cooked (un-sauced) shrimp in a single layer, then transfer to a freezer bag — they’ll keep up to 2 months. Fresh veggies aren’t freezer friends, but you can prep the rice ahead and freeze it in individual portions for quick assembly later.
Reheating
Reheat shrimp gently in a skillet over low heat or in the microwave until just warmed — avoid overcooking. Rice revives beautifully with a splash of water and a quick zap in the microwave. Add fresh toppings just before serving for best taste and crunch!
FAQs
-
Can I use frozen shrimp for Bang Bang Shrimp Rice Bowls?
Absolutely! Just thaw the shrimp overnight in the fridge or place them in a bowl of cold water for about 10 minutes, then pat dry thoroughly before dredging in flour and cornstarch. This prevents sogginess and ensures a crisp finish.
-
Can I make Bang Bang Shrimp Rice Bowls ahead of time?
Definitely. Prep the rice, veggies, and even the Bang Bang sauce the day before. Cook and sauce the shrimp just before serving, or reheat gently and add fresh toppings to keep things tasting vibrant.
-
Is there a dairy-free option for the sauce?
Yes! Substitute your favorite vegan mayo (most are dairy-free) for the traditional mayo, and you’ll still get the creamy, luscious texture in every bite.
-
What’s the best rice to use for Bang Bang Shrimp Rice Bowls?
Choose anything you love — jasmine, basmati, sushi rice, or brown rice all work wonderfully. The short-grain stickier varieties soak up sauce best, while long-grain options keep it light and fluffy.
Final Thoughts
I truly hope you give these Bang Bang Shrimp Rice Bowls a try — they’re that rare blend of super easy and seriously show-stopping. Whether you’re part of the weeknight dinner hustle or planning an epic lunch prep, this playful, flavor-packed bowl will never disappoint. Grab your chopsticks (or a big spoon!) and dive in!
Print
Bang Bang Shrimp Rice Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
Description
Bang Bang Shrimp Rice Bowls are a delicious and flavorful meal option that combines crispy shrimp coated in a creamy, spicy sauce with fluffy rice, avocado, and fresh cucumber. This recipe is perfect for a quick and satisfying dinner.
Ingredients
For the Bowls
- 1 cup rice
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 avocado, diced
- 1 English cucumber, sliced
- Green onions and/or sesame seeds, for garnish
For the Bang Bang Sauce
- 1/3 cup sweet chili sauce
- 1/4 cup mayonnaise
- 1 teaspoon fresh lime juice
For the Shrimp
- 1 pound small shrimp, skinned and deveined
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 3 tablespoons olive oil
Instructions
- Cook the rice – Rinse the rice, then cook according to package directions. Add rice wine vinegar, sugar, and salt.
- Make the Bang Bang Sauce – Mix sweet chili sauce, mayonnaise, and lime juice in a bowl.
- Cook the Shrimp – Coat shrimp with flour and cornstarch. Cook in olive oil until pink, then toss in the bang bang sauce.
- Assemble the bowls – Divide rice among bowls, top with shrimp, avocado, and cucumber. Garnish with sesame seeds and green onion.
Notes
- Use sushi rice, jasmine rice, basmati rice, or brown rice
- Try adding other vegetables like zucchini, carrots, or edamame
- For extra spiciness, mix in a tablespoon of sriracha sauce
- Substitute half Greek yogurt and half mayonnaise for a lighter sauce option
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 150mg
