Bang Bang Shrimp Rice Bowls Recipe

There are some restaurant dishes that are so memorable, you want to recreate them at home. For me, that’s always been the sweet, spicy, and creamy Bang Bang Shrimp. I wanted to develop a version where the shrimp wasn’t just coated, but extra crispy, and these bang bang shrimp rice bowls are the result.

This recipe uses a special double-coating technique so the shrimp stays incredibly crunchy even after being tossed in the signature sauce. It’s a great weeknight dinner that feels like a treat.

Why You’ll Love This Recipe

Extra-Crispy Shrimp: We use a double-dredge technique with cornstarch and Panko breadcrumbs that creates a very crunchy texture. This coating stays crisp even when tossed in the creamy bang bang sauce.

Balanced Flavors: Every bite offers a mix of creamy, sweet, and spicy sauce, savory shrimp, fluffy rice, and the cool crunch from the slaw and pickled cucumbers.

Completely Customizable: This bowl is your canvas. You can easily adjust the heat in the sauce, swap in your favorite toppings, or use an air fryer for the crispy shrimp. It’s a versatile recipe for any palate.

Great for Home Cooking: Making these bowls at home is an affordable way to enjoy a popular dish, with a focus on fresh flavor and texture. This may quickly become a go-to recipe in your dinner rotation.

Ingredients Needed

These simple ingredients come together to create a bowl packed with delicious flavors. The secret to the crunch lies in the specific coating for the shrimp.

Bang bang sauce

• 1 cup mayonnaise
• ⅓ cup Thai sweet chili sauce
• 2 teaspoon Sriracha, or to taste

Creamy slaw

• 3 cups thinly sliced cabbage, green and purple
• 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 pepper
• 1 ½ cups cornstarch, for coating
• ½ cup Panko breadcrumbs
• Vegetable oil, for frying

Rice and other toppings

• 3 to 4 cups cooked jasmine or long grain rice
• Japanese pickled cucumbers, or sliced English cucumbers
• Shredded carrots
• Avocado slices
• Rice vinegar, for quick pickles
• Sugar, for quick pickles

Ingredient Notes & Substitutions

Shrimp: It’s best to use raw shrimp for this recipe, not pre-cooked. Jumbo or extra-large shrimp (about 16-20 per pound) work well as they stay plump and juicy. If you buy shell-on shrimp, just peel and devein them before starting. This method also works wonderfully for bite-sized chicken pieces or cubes of firm tofu.

Mayonnaise: For a lighter sauce, you can substitute half of the mayonnaise with plain Greek yogurt. We use this technique to make creamy sauces in other recipes, like our popular Greek yogurt dressing.

Thai Sweet Chili Sauce: This is a key component for the signature sweet and tangy flavor. If you can’t find it, you can create a quick substitute by simmering rice vinegar, a few tablespoons of sugar, minced garlic, and red chili flakes until slightly thickened.

Panko Breadcrumbs: For the best texture, use Panko. Panko crumbs are larger and absorb less oil, leading to a lighter, crispier coating than regular breadcrumbs.

How to Make Bang Bang Shrimp Rice Bowls

Make the Sauces

1. In a small bowl, whisk together the mayonnaise, Thai sweet chili sauce, and Sriracha for the Bang Bang sauce.
2. In a separate, larger bowl, combine the sliced cabbage, scallions, cilantro, mayonnaise, sour cream, and lime juice for the creamy slaw. Mix it well, then cover both bowls and place them in the refrigerator to chill while you prepare the shrimp.

Prep and Coat the Shrimp

1. Pat your raw shrimp completely dry with paper towels. This is a key step for helping the coating stick and get crispy. Season them with about ½ teaspoon each of salt and pepper, then place them in a bowl and pour the buttermilk over them.
2. Next, set up your dredging station with two shallow dishes. In the first dish, add 1 cup of the cornstarch. In the second dish, whisk together the remaining ½ cup cornstarch and the ½ cup of Panko breadcrumbs.
3. Working one shrimp at a time, lift it out of the buttermilk, letting any excess drip off. First, coat it completely in the plain cornstarch. Then, dip it back into the buttermilk for a second, and finally, press it firmly into the Panko-cornstarch mixture. Ensure it has a thick coating all over and place it on a baking sheet.

Fry and Assemble the Bowls

1. Pour about 1 inch of vegetable oil into a heavy-bottomed skillet or Dutch oven and heat it over medium-high heat to 360-370°F (182-188°C). A kitchen thermometer is helpful for getting the temperature right.
2. Carefully place the coated shrimp into the hot oil in a single layer. Don’t overcrowd the pan; work in batches if needed. Fry for 2-3 minutes per side, until they are deep golden brown and crisp.
3. Use a slotted spoon to transfer the cooked shrimp to a wire rack to drain any excess oil. This keeps them from getting greasy.
4. Once all the shrimp are fried, place them in a large bowl. Pour about half of your prepared Bang Bang sauce over them and toss gently until each piece is coated.
5. To build your bowls, start with a scoop of warm jasmine rice. Add a portion of the saucy, crispy shrimp, a spoonful of the creamy slaw, and top with shredded carrots, pickled cucumbers, and fresh avocado slices. Drizzle with extra sauce and serve immediately.

Secrets to a Perfect Bowl

Why The Double Dredge Creates a Crispier Coating

The texture comes from the layers. The first coating of plain cornstarch creates a dry layer that helps seal moisture inside the shrimp. The second dip in buttermilk acts as a binder for the final coating. That final layer, a mix of cornstarch and Panko, creates the crisp crust. Because Panko crumbs are larger and absorb less oil, the coating fries up lighter and crunchier, holding its texture well against the creamy sauce.

How to Cook Fluffy Rice

Great bowls start with great rice. For fluffy jasmine rice, use a 1-to-1.5 ratio of rice to water. First, rinse the rice in a fine-mesh sieve until the water runs clear to remove excess starch. Bring the rice and water to a boil, then immediately reduce to a low simmer, cover, and cook for 15 minutes. Turn off the heat and let it steam, still covered, for 10 more minutes before fluffing with a fork.

For a different flavor, try making coconut rice. Simply replace the water with one can of full-fat coconut milk and a pinch of salt. The fragrant, slightly sweet rice is an amazing base for the spicy shrimp.

5-Minute Quick Pickled Cucumbers & Carrots

This tangy element provides a nice contrast to the rich sauce. Just thinly slice some English cucumbers and shredded carrots into a bowl. Add a few splashes of rice vinegar, a pinch of sugar, and a pinch of salt. Toss everything together and let it sit for at least 5 minutes while you cook the shrimp.

Pro Tips & Troubleshooting

Pro Tips for Success

• Prep is Everything: The shrimp cooks in just a few minutes. Have your slaw made, sauce mixed, and all toppings chopped and ready to go before you start heating the oil.
• Don’t Crowd the Pan: Frying in batches is crucial. Overcrowding the pan will drop the oil temperature, which can make the shrimp oily and soggy instead of light and crispy.
• Oil Matters: Use a neutral oil with a high smoke point, like canola, vegetable, or peanut oil. Olive oil is not suitable for this kind of high-heat frying.
• The Final Toss: Only toss the cooked shrimp with the sauce right before you are ready to assemble the bowls and serve. This maintains maximum crispiness.

Troubleshooting Common Issues

Why is my shrimp soggy? This usually happens if your oil wasn’t hot enough, you overcrowded the pan, or you let the shrimp sit in the sauce for too long before serving. Use a thermometer to monitor your oil temp for best results.

Why is my shrimp tough or rubbery? You may have used pre-cooked shrimp or overcooked it. Raw shrimp needs only 2-3 minutes per side. It cooks very fast, so watch it closely.

My sauce seems too thick/thin? This is an easy fix. If the sauce is too thick, whisk in a teaspoon of water or lime juice at a time until it reaches your desired consistency. If it’s too thin, a bit more mayonnaise will thicken it.

Variations, Serving, and Storage

Lighter Twists & Recipe Variations

For a lighter option, you can make Air Fryer Bang Bang Shrimp. Coat the shrimp as directed, place them in a single layer in the air fryer basket, and spray lightly with oil. Cook at 400°F (200°C) for 6-8 minutes, flipping halfway, until golden. For a non-fried version, simply season and grill or sauté the shrimp until pink, then toss with the sauce.

To make low-carb bowls, serve the saucy shrimp and toppings over a bed of cauliflower rice or fresh mixed greens. If you enjoy low-carb shrimp meals, another great option to try is this easy keto shrimp skillet. These bowls are also a great template for other proteins, and if you enjoy this flavor profile, you might like this hot honey chicken version. For a heartier meal, a savory beef rice bowl is another excellent weeknight choice.

Serving & Storage

Beyond rice bowls, this bang bang shrimp is great in tacos with warm corn tortillas, tucked into lettuce wraps, or served on its own as an appetizer. For meal prep, store all the components separately. The rice, slaw, and sauce can be kept in airtight containers in the fridge for up to 3 days. Cook the shrimp fresh right before serving for the best texture.

Leftover sauced shrimp will lose its crispiness. When storing leftovers, it is best to keep cooked, un-sauced shrimp and the sauce in separate containers. To bring back some crunch, reheat the plain shrimp in an air fryer or a 400°F oven for a few minutes until warm and crisp, then toss with the sauce.

Frequently Asked Questions