This bang bang shrimp bowl is everything you want in a weeknight dinner! It has crispy fried shrimp tossed in a creamy, sweet, and spicy sauce, piled over rice with fresh crunchy toppings. The sauce alone is worth making on repeat.
Recipe Highlights
- The bang bang sauce comes together quickly with just three ingredients: mayo, sweet chili sauce, and a little sriracha for heat.
- Cornstarch gives the shrimp a light, crispy coating that holds up even after tossing in the sauce.
- This recipe is perfect for making it a easy weeknight dinner with just 2 servings!
- The bowl toppings are flexible, so you can swap in whatever you have on hand.
- Works with fresh or frozen shrimp, as long as they’re fully thawed and dried before frying.
What is Bang Bang Shrimp?
Bang bang shrimp is crispy fried shrimp tossed in a creamy, sweet, and spicy sauce made with mayo, sweet chili sauce, and sriracha. It’s bold, saucy, and a little addictive if I’m being honest. This bowl version turns it into a full meal by serving it over rice with fresh vegetables and toppings.
How to Make It
Follow these step-by-step instructions to make this rice bowl.
Step 1: Season the Shrimp
Pat the shrimp dry with paper towels, then season with 1/2 tsp salt, pepper, garlic powder, onion powder, and paprika. You’re going for an even coat on both sides — trust your eyes on the seasonings.
Step 2: Coat the Shirmp in Cornstarch
In a separate bowl, whisk together the cornstarch and remaining 1/2 tsp salt. Toss the shrimp in the cornstarch mixture and shake off any excess.
Step 3: Fry the Shrimp
Heat about 2 inches of vegetable oil in a large heavy-bottomed pan or skillet over medium-high heat. To test if the oil is ready, drop a small pinch of cornstarch in, it should sizzle immediately if it’s ready. Working in batches, lower the shrimp into the oil and fry until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate. Crowding the pan will drop the oil temperature and make the shrimp greasy instead of crispy, so give them space.
Step 4: Make the Bang Bang Sauce
Whisk together the mayo, sweet chili sauce, and sriracha in a small bowl. Start with 1 tsp of sriracha and add more from there depending on how much heat you want.
Step 5: Toss the Shrimp in Sauce
Gently toss the fried shrimp with most of the sauce, reserving a few spoonfuls for drizzling.
Step 6: Build the Bowl
Add a scoop of rice to a bowl, then arrange the edamame, cucumbers, carrots, and cabbage around it. Top with the sauced shrimp, drizzle with the reserved sauce, and finish with green onion and sesame seeds if you’d like.
Find the measurements and full recipe below in the recipe card!
Frequently Asked Questions (FAQs)
Can I use frozen shrimp?
Yes. Just make sure they’re fully thawed and patted dry before seasoning and coating. Any excess moisture will prevent the cornstarch from sticking and keep the shrimp from getting crispy.
Can I air fry the shrimp instead?
Yes, if you want to use less oil. Spray the coated shrimp lightly with oil and air fry at 400 degrees F for 8-10 minutes, flipping halfway through. The shrimp won’t be quite as crispy as shallow frying, but the sauce more than makes up for it.
How spicy is bang bang sauce?
The heat level is pretty mild with just 1 tsp of sriracha. Start there and add more to taste, 2 tsp gives it a noticeable kick without being overwhelming.
What size shrimp works best?
Medium to large shrimp (31/40 or 21/25 count) work best here. Smaller shrimp cook too fast and can get lost in the bowl.
Can I make this gluten-free?
Cornstarch is naturally gluten-free, so the shrimp coating is fine. Just double check your sweet chili sauce label, as some brands contain wheat.
Leftovers & Storage
This recipe makes 2 servings, which makes it perfect for packing the second bowl for lunch the next day. Store the shrimp, rice, and vegetables separately in airtight containers in the fridge for up to 2 days.
If you’re reheating at work, microwave the rice and shrimp together for about 60-90 seconds. The shrimp won’t be as crispy as fresh, but the sauce keeps them flavorful. Add the cold toppings and a drizzle of extra sauce after reheating and it still makes a great lunch.
If you’re eating at home, reheat the shrimp in the air fryer at 375 degrees F for 3-4 minutes or in the oven at 400 degrees F for about 5 minutes to get some of that crispiness back. Reheat the rice separately and add your toppings fresh.
Bang Bang Shrimp Bowl
Crispy fried shrimp tossed in a creamy, sweet, and spicy bang bang sauce, served over rice with fresh crunchy toppings. Ready in 30 minutes.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 2
Ingredients
Bowl Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 1/4 cup cornstarch
- 1 tsp salt, divided
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- Vegetable oil (for frying)
- 1 1/2 to 2 cups cooked rice
- 1/2 cup edamame (steamed or thawed if frozen)
- 1/2 cup baby cucumbers, sliced
- 1/2 cup shredded carrots
- 1 cup shredded purple cabbage
- Green onion (for garnish)
- Optional: 1 tsp sesame seeds
Sauce Ingredients:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1–2 tsp sriracha (to taste)
Instructions
- Pat shrimp dry and season with ½ tsp salt, pepper, garlic powder, onion powder, and paprika. In a separate bowl, whisk cornstarch with the remaining ½ tsp salt.
- Coat shrimp in the cornstarch mixture, shaking off excess. Set aside on a plate.
- Heat about 2 inches of vegetable oil in a large pan over medium-high heat. Working in batches, fry shrimp until golden brown and crispy (about 2–3 minutes per side). Transfer to a paper towel-lined plate.
- In a small bowl, whisk together mayo, sweet chili sauce, and sriracha. Adjust heat to taste.
- In a large bowl, gently toss fried shrimp with the sauce, reserving a few spoonfuls for drizzling.
- In each bowl, start with a bed of rice. Arrange edamame, cucumbers, carrots, and cabbage on top. Add sauced shrimp and drizzle with extra sauce. Garnish with green onion and sesame seeds if desired.
Notes
- Use fresh or frozen shrimp, just make sure they’re fully thawed and dried before frying.
- Customize your bowl with extras like avocado, pickled ginger, or crispy wonton strips.
