Description
Discover the delightful Bang Bang Shrimp Rice Bowl, a culinary treasure that transports you to vibrant markets filled with enticing aromas. This dish combines crispy shrimp coated in panko with a creamy, tangy sauce and a medley of fresh veggies served over a comforting bed of rice. Each bite offers a satisfying crunch, cool creaminess from avocado, and zesty bursts of lime, creating an unforgettable flavor experience. Perfect for family dinners or cozy nights in, this recipe will soon become your go-to dish.
Ingredients
Scale
- 1 cup mayo
- 2 tablespoons Thai sweet chili sauce
- 1 teaspoon chili garlic sauce (or Sriracha)
- 1 pound large shrimp (peeled and deveined)
- 3 tablespoons cornstarch
- 4 cups cooked rice
- 1 large avocado (sliced)
- 1 cup edamame (shelled)
- 1 cup carrots (julienned)
- 1–2 cups English cucumber (sliced)
- ¼ cup fresh cilantro (chopped)
- 4 lime wedges
Instructions
- Prepare the Bang Bang Sauce by mixing mayo, sweet chili sauce, and chili garlic sauce in a bowl; set aside.
- In three shallow bowls, place cornstarch in one, whisk almond milk with lemon juice and egg in another, and mix panko breadcrumbs with spices in the third.
- Coat each shrimp first in cornstarch, then dip into the milk mixture followed by panko breadcrumbs.
- Heat avocado oil in a skillet to 375°F and fry the shrimp until golden brown; drain on paper towels.
- Toss fried shrimp with half of the Bang Bang Sauce for flavor infusion.
- Assemble bowls by layering rice, topped with sautéed shrimp, avocado slices, edamame, carrots, cucumbers, cilantro, and lime wedges.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 487
- Sugar: 5g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 205mg