Bang Bang Shrimp Rice Bowls are the perfect balance of crispy shrimp, creamy slaw, fluffy rice, and sweet-spicy sauce. This homemade version of Bang Bang Shrimp Rice Bowls is bold, satisfying, and completely halal-friendly, making it ideal for family dinners or weekend comfort meals.
Why You’ll Love This Recipe
• Crispy golden shrimp with creamy, sweet heat
• Fresh crunchy slaw for balance
• Customizable toppings for every taste
• Restaurant-style flavor made at home
• Perfect for meal prep or family bowls
Ingredients
Bang Bang Sauce
- 1 cup mayonnaise
- ⅓ cup Thai sweet chili sauce
- 2 teaspoons sriracha (or to taste)
Creamy Slaw
- 3 cups thinly sliced green and purple cabbage
- 3 scallions, thinly sliced diagonally
- ¼ cup cilantro, roughly chopped
- ¼ cup mayonnaise
- ¼ cup sour cream
- Juice of 1 lime
Shrimp
- 1 pound jumbo or extra-large shrimp, deveined and peeled
- 1 cup buttermilk
- Salt and black pepper
- 1 ½ cups cornstarch (for coating)
- Vegetable oil (for frying)
Rice and Toppings
- Japanese pickled cucumbers or sliced English cucumbers
- 3 to 4 cups cooked jasmine or long-grain rice
- Shredded carrots
- Avocado slices
Instructions
- Make the sauce: In a bowl, combine mayonnaise, Thai sweet chili sauce, and sriracha. Mix until smooth and set aside.
- Make the slaw: In another bowl, combine cabbage, scallions, cilantro, mayonnaise, sour cream, and lime juice. Toss until evenly coated and refrigerate.
- Pat the shrimp dry and season with ½ teaspoon salt and black pepper. Add buttermilk and toss to coat.
- Heat about 1 inch of vegetable oil in a large pan to 360–370°F.
- Coat each shrimp generously in cornstarch, pressing to adhere.
- Fry shrimp in batches for 3–4 minutes per side until golden and crispy. Transfer to a paper towel-lined plate.
- Toss the fried shrimp with half of the bang bang sauce.
- Assemble Bang Bang Shrimp Rice Bowls by layering rice, saucy shrimp, creamy slaw, cucumbers, carrots, and avocado. Drizzle with reserved sauce and serve immediately.
Tips & Tricks
• Keep oil temperature steady for ultra-crispy shrimp.
• Use an air fryer at 400°F for 8–10 minutes for a lighter option.
• Add extra sriracha for more heat.
• Substitute Greek yogurt for sour cream for a lighter slaw.
• Use brown rice for added fiber.
Details
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 4–6 servings
Category: Main Course
Method: Frying
Cuisine: Asian-inspired
Difficulty: Medium
Dietary Notes: Halal-friendly, pescatarian
Notes
• Assemble just before serving to keep shrimp crispy.
• The sauce can be made up to 3 days ahead.
• Add sesame seeds or chopped peanuts for texture.
Nutrition (Approximate per serving)
Calories: 620
Protein: 28g
Carbohydrates: 65g
Fat: 30g
FAQ
Can I bake the shrimp instead of frying?
Yes, bake at 425°F for 12–15 minutes until crispy.
How spicy are Bang Bang Shrimp Rice Bowls?
They are mildly spicy, but you can adjust the sriracha level.
Can I make these ahead of time?
Prepare components separately and assemble before serving.
What rice works best?
Jasmine rice offers the best aroma and texture.
Can I use frozen shrimp?
Yes, just thaw and pat dry before coating.
Storage
Refrigerator: Store components separately for up to 3 days.
Freezer: Fried shrimp can be frozen for up to 2 months.
Reheating: Reheat shrimp in oven or air fryer to maintain crispiness.
Similar Recipes
Bang Bang Shrimp Rice Bowls – Crispy & Creamy
Ingredients
Bang Bang Sauce
- 1 cup mayonnaise
- ⅓ cup Thai sweet chili sauce
- 2 teaspoons sriracha or to taste
Creamy Slaw
- 3 cups thinly sliced green and purple cabbage
- 3 scallions thinly sliced diagonally
- ¼ cup cilantro roughly chopped
- ¼ cup mayonnaise
- ¼ cup sour cream
- Juice of 1 lime
Shrimp
- 1 pound jumbo or extra-large shrimp deveined and peeled
- 1 cup buttermilk
- Salt and black pepper
- 1 ½ cups cornstarch for coating
- Vegetable oil for frying
Rice and Toppings
- Japanese pickled cucumbers or sliced English cucumbers
- 3 to 4 cups cooked jasmine or long-grain rice
- Shredded carrots
- Avocado slices
Instructions
Make the sauce: In a bowl, combine mayonnaise, Thai sweet chili sauce, and sriracha. Mix until smooth and set aside.
Make the slaw: In another bowl, combine cabbage, scallions, cilantro, mayonnaise, sour cream, and lime juice. Toss until evenly coated and refrigerate.
- Pat the shrimp dry and season with ½ teaspoon salt and black pepper. Add buttermilk and toss to coat.
- Heat about 1 inch of vegetable oil in a large pan to 360–370°F.
- Coat each shrimp generously in cornstarch, pressing to adhere.
- Fry shrimp in batches for 3–4 minutes per side until golden and crispy. Transfer to a paper towel-lined plate.
- Toss the fried shrimp with half of the bang bang sauce.
- Assemble Bang Bang Shrimp Rice Bowls by layering rice, saucy shrimp, creamy slaw, cucumbers, carrots, and avocado. Drizzle with reserved sauce and serve immediately.
Notes
Conclusion
Bang Bang Shrimp Rice Bowls combine crispy seafood, creamy sauce, and fresh toppings into one irresistible meal. Whether you’re serving guests or prepping lunch bowls for the week, this flavorful dish delivers restaurant-quality taste right at home.