Bang Bang Shrimp Bowl
This Bang Bang Shrimp Bowl is a fast, crunchy, and satisfying meal with crispy panko shrimp, tangy-sweet sauce, and fresh vegetables, perfect for weeknights.
Ingredients
For the Bang Bang Sauce
- 1/2 cup mayonnaise Can be substituted with Greek yogurt for lower calories.
- 3 tablespoons sweet chili sauce
- 1 tablespoon sriracha Adjust to taste.
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Shrimp
- 1 lb shrimp, peeled and deveined Large or extra-large shrimp work best.
- 1 cup cornstarch For a light, crisp coating.
- 1 large egg, beaten
- 1 cup panko breadcrumbs Use gluten-free panko for gluten-free option.
- 1/4-1/2 inch neutral oil (canola or vegetable) For frying.
For Serving
- Fresh vegetables (lettuce, cucumbers, carrots) Thinly sliced or shredded.
- Chopped green onions For garnish.
Instructions
Sauce Preparation
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, garlic powder, and a pinch of salt and pepper. Taste and adjust heat or sweetness. Set aside in the fridge while you bread the shrimp.
Breading the Shrimp
- Set up three shallow bowls — beaten egg, cornstarch, and panko.
- Pat shrimp dry. Dip a shrimp into egg, shake off excess, dredge in cornstarch (tap off extra), then press into panko until fully coated.
Frying the Shrimp
- Heat about 1/4–1/2 inch of oil in a large skillet over medium-high heat.
- When a breadcrumb tests sizzles, fry shrimp in batches for 2–3 minutes per side until golden and cooked through.
- Transfer to a paper towel-lined plate to drain.
Assemble the Bowls
- Place warm rice or noodles in bowls.
- Add a bed of fresh vegetables.
- Top with crispy shrimp.
Finish
- Drizzle with the prepared Bang Bang sauce and sprinkle with chopped green onions. Serve immediately.
Notes
Store leftovers in an airtight container for up to 2 days, keeping the sauce separate if possible. Reheat grilled shrimp at 375°F (190°C) for 6–8 minutes.