Bang Bang Shrimp Rice Bowl (2024)

Ingredients

Scale

Bang Bang Shrimp Sauce:

• 1 cup mayo
• 1 teaspoon chili garlic sauce (sub Sriracha)
• 2 tablespoons Thai sweet chili sauce

Bang Bang Shrimp:

• 1 pound large shrimp, (remove shell + tail)
• 3 tablespoons cornstarch
• 2/3 cup unsweetened almond milk
• 1 tablespoon lemon juice
• 1 large egg
• 1 1/4 cups panko breadcrumbs
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• avocado oil

Other Bowl Ingredients:

• 4 cups cooked rice of your choice
• 1 large avocado, sliced
• 1 cup edamame, shelled
• 1 cup carrot, julienned
• 1–2 cups English cucumber, sliced
• 1/4 cup fresh cilantro, chopped
• 4 lime wedges

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1. Sauce: Combine Bang Bang Shrimp Sauce ingredients in a small bowl; mix to combine. Set aside.
2. Prep: Add the avocado oil to a 12 inch cast iron skillet and set on the stove. Ensure your shrimp are thawed (if frozen prior) and that the shell/tail have been removed. Gather 3 shallow bowls: in one add the cornstarch, in the second whisk together the almond milk + lemon juice + egg, and in the third combine the panko breadcrumbs, kosher salt, pepper, onion powder and garlic powder.
3. Prepare Shrimp: Line up your bowls of cornstarch, milk, and panko mixture. Taking one shrimp at a time toss the shrimp in the cornstarch (fully coat, but shake off excess), then dip in the milk and finally coat in the panko mixture. Place on a large plate and repeat until all of the shrimp are prepared.
4. Cook: Heat oil to 375 degrees F (use a thermometer to ensure the correct temperature is reached and maintained). In batches, add shrimp and let cook approx. 2-3 minutes total, flipping halfway – or until they are golden brown and shrimp is cooked through. Use a slotted spoon to remove and place on a paper towel-lined plate.
5. Toss: Once all shrimp have been cooked, Place in a large bowl and toss with 1/2 the Sauce. Reserve the rest of adding on top or dipping.
6. Build Bowls: Divide rice, avocado, edamame, carrots and cucumber between 4 bowls. Divide shrimp and remaining sauce between bowls and garnish with cilantro and a lime wedge.

• Almond Milk + Lemon Juice: you can sub in 2/3 cup buttermilk.
• Oil Alternatives: you can sub in peanut oil or canola oil, if you wish for frying.
• Yield: make approx. 4 bowls with two servings per bowl.