Bang Bang Shrimp Bowls
These Bang Bang Shrimp Bowls feature crispy shrimp tossed in a creamy sweet-and-spicy bang bang sauce and served over fluffy rice with avocado, lettuce, and green onions. This easy shrimp dinner is ready in about 30 minutes and tastes even better than takeout.
- Prep Time: 15 MINUTES
- Cook Time: 15 MINUTES
- Total Time: 30 minutes
- Yield: 4 SERVINGS 1x
- Category: Dinner
- Method: STOVETOP
- Cuisine: American, copycat recipe
- Diet: Pescatarian
Ingredients
Scale
For the Shrimp
- 1 pound medium shrimp, peeled and deveined
- 1 cup cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil, for frying
For the Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup sweet Thai chili sauce
- 2 tablespoons Sriracha
- 1 tablespoon creamy peanut butter
- 1 to 2 tablespoons water, if needed
For the Bowls
- 4 cups cooked jasmine rice
- 2 avocados, sliced
- 2 cups shredded lettuce
- 4 green onions, sliced
Instructions
- Heat 2 inches of oil in a large skillet over medium-high heat.
- In a shallow bowl, combine cornstarch, salt, and pepper.
- Pat the shrimp dry and toss in the cornstarch mixture until evenly coated.
- Fry the shrimp in batches for 2 to 3 minutes or until golden brown and crispy. Transfer to a paper towel-lined plate.
- In a medium bowl, whisk together mayonnaise, sweet Thai chili sauce, Sriracha, and peanut butter until smooth.
- Add water a tablespoon at a time if needed to thin the sauce.
- Place the fried shrimp in a large bowl and toss with half of the bang bang sauce.
- Divide the rice among four bowls.
- Top with shredded lettuce, avocado slices, and the sauced shrimp.
- Drizzle with the remaining bang bang sauce and garnish with green onions.
- Serve immediately.
Notes
Make It Your Own
- Air fry the shrimp for a lighter option.
- Use cauliflower rice for a low-carb version.
- Add shredded carrots, cucumbers, or edamame for extra vegetables.
- Increase the Sriracha for more heat.
- Substitute chicken for the shrimp if desired.
Storage
Store leftover shrimp, rice, and toppings separately in airtight containers in the refrigerator for up to 3 days.