Extra Crispy Bang Bang Shrimp Rice Bowls
Recreate the restaurant-favorite Bang Bang Shrimp at home with this extra-crispy version! These bowls feature crunchy fried shrimp tossed in a creamy, sweet, and spicy sauce, served over fluffy rice with a cool, crunchy slaw.
Equipment
- Heavy-bottomed skillet or Dutch oven
- Shallow dishes
- Mixing Bowls
- Wire rack
- Slotted spoon
- Kitchen thermometer
Ingredients
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
- 1 lime juiced
Shrimp
- 1 pound jumbo or extra large shrimp deveined and peeled
- 1 cup buttermilk
- Salt and pepper about ½ tsp each
- 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
Instructions
Make the Sauces
- In a small bowl, whisk together the mayonnaise, Thai sweet chili sauce, and Sriracha for the Bang Bang sauce.
- In a separate, larger bowl, combine the sliced cabbage, scallions, cilantro, mayonnaise, sour cream, and lime juice for the creamy slaw. Mix well, then cover both bowls and place them in the refrigerator to chill while you prepare the shrimp.
Prep and Coat the Shrimp
- Pat the raw shrimp completely dry with paper towels. Season them with salt and pepper, then place them in a bowl and pour the buttermilk over them.
- Set up a 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 Panko breadcrumbs.
- 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 briefly, and finally, press it firmly into the Panko-cornstarch mixture until thickly coated. Place coated shrimp on a baking sheet.
Fry and Assemble the Bowls
- Pour about 1 inch of vegetable oil into a heavy-bottomed skillet and heat over medium-high heat to 360-370°F (182-188°C). A kitchen thermometer is recommended.
- Carefully place the coated shrimp into the hot oil in a single layer, working in batches to avoid overcrowding. Fry for 2-3 minutes per side, until deep golden brown and crisp.
- Use a slotted spoon to transfer the cooked shrimp to a wire rack to drain excess oil.
- Once all the shrimp are fried, place them in a large bowl. Pour about half of the prepared Bang Bang sauce over them and toss gently until each piece is coated.
- To build your bowls, start with a scoop of warm jasmine rice. Top with the saucy shrimp, a spoonful of creamy slaw, shredded carrots, pickled cucumbers, and fresh avocado slices. Drizzle with extra sauce and serve immediately.
Notes
Pro Tip: Have all your components (sauce, slaw, toppings) prepped and ready before you start frying. The shrimp cooks very quickly, and this ensures you can assemble and serve the bowls while the shrimp is at its crispiest. Storage Tip: For best results, store all components separately in airtight containers in the fridge for up to 3 days. Reheat the un-sauced shrimp in an air fryer or oven at 400°F (200°C) for a few minutes to restore crispiness before tossing with sauce. Lighter Variation: To make this in an air fryer, coat the shrimp as directed, arrange in a single layer in the basket, and spray with oil. Cook at 400°F (200°C) for 6-8 minutes, flipping halfway, until golden. Quick Pickles Tip: To make the quick pickled cucumbers and carrots, simply toss them in a bowl with a few splashes of rice vinegar and a pinch of sugar and salt. Let them sit for at least 5 minutes while you cook everything else. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 815kcalCarbohydrates: 75gProtein: 26gFat: 44gSaturated Fat: 7gCholesterol: 195mgSodium: 950mgPotassium: 450mgFiber: 6gSugar: 15gVitamin A: 550IUVitamin C: 15mgCalcium: 120mgIron: 3mg
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