Bang Bang Shrimp Rice Bowls – Crispy & Creamy
Bang Bang Shrimp Rice Bowls feature crispy fried shrimp tossed in creamy sweet chili sauce.
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
• Assemble just before serving to keep shrimp crispy.