If you love some bang-bang shrimp, you’re gonna love Bang-Bang Bowls! These plump, crispy bites are fresh from the sea and ready to blow you right out of the water! Swimming in a creamy, spicy sauce, you can count on this bowl, full of your favorite rice and all the fresh fixin’s, to come together like the most perfect beach day you dream of daily. Get your taste buds ready for a tidal wave of flavor, because these Bang-Bang Bowls are surfin’ up a good time!

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For the sauce:

  • 1/4 cup mayonnaise
  • 2 1/2 tablespoons sriracha
  • 1 tablespoon rice vinegar
  • 2 tablespoons sugar

For the bowls:

  • olive oil, to taste, for frying
  • 1 pound frozen medium shrimp, precooked, de-veined, shells and tails removed, defrosted
  • 2 tablespoons cornstarch
  • 2 cups white or brown rice, cooked and warm
  • 2 cups green and purple/red cabbage mix, shredded
  • 2 medium tomatoes, diced
  • 2 stalks green onion, chopped
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Step 1 –In a bowl, add the mayonnaise, the sriracha, the rice vinegar, and the sugar and whisk to completely combine.

Step 2 –Cover the bowl and refrigerate the sauce until ready to use.

Step 3 –In a heavy-bottomed pot over medium heat, heat the oil until it reaches 375 degrees F. It should not be smoking.

Step 4 –Pat the shrimp dry with paper towels.

Step 5 –Coat the shrimp with the cornstarch.

Step 6 –Place the coated shrimp in the oil and fry, while stirring, until they reach an internal temperature of 145 degrees F and are golden-brown, about 3-4 minutes.

Step 7 –Use a slotted spoon to transfer the fried shrimp to a paper-towel-lined plate to drain.

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Step 8 –Pour the shrimp into a large bowl, top with some of the sauce, and lightly toss to coat.

Step 9 –Serve the shrimp over the warm rice, topped with the cabbage, the tomatoes, the green onions, and more of the sauce.