Bang Bang Shrimp Bowl
If you need a fast lunch or dinner that still feels exciting, this Bang Bang Shrimp Bowl is a great one to keep in rotation. It is creamy, a little spicy, fresh, and easy to portion out for meal prep.This bowl brings together crisp shrimp, fluffy rice, and crunchy vegetables with a bold, creamy sauce. It tastes restaurant-inspired, but it is simple enough to make on a busy weeknight.You can prep the parts ahead of time, then assemble bowls in minutes. That makes it a smart option for lunches, dinners, or anytime you want something satisfying without extra fuss.
Ingredients
- 1 pound shrimp peeled and deveined
- ½ cup cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 egg beaten
- 1 cup panko breadcrumbs
- 2 cups cooked rice white or brown
- 2 cups shredded cabbage or coleslaw mix
- 1 cup shredded carrots
- 1 cucumber sliced
- 2 green onions sliced
- 1 tablespoon sesame seeds optional
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 to 2 teaspoons hot sauce to taste
- 1 tablespoon lime juice
Instructions
- Pat the shrimp dry, then season them with salt, pepper, and garlic powder. Lightly coat the shrimp in cornstarch, dip them in beaten egg, and press them into panko breadcrumbs.
- Arrange the shrimp on a baking sheet or cook them in a lightly oiled skillet until golden and crisp. If baking, flip halfway through so both sides get nicely browned.
- In a small bowl, stir together mayonnaise, sweet chili sauce, hot sauce, and lime juice. Taste and adjust the heat or tang to your liking.
- Add rice to each bowl, then top with cabbage, carrots, cucumber, and crispy shrimp. Drizzle generously with the sauce and finish with green onions and sesame seeds.
- If you are making these ahead, store the rice, vegetables, shrimp, and sauce in separate containers. Assemble right before eating for the best texture.
Notes
Dry shrimp help the coating stick better, so do not skip that step. If you want extra crunch, use a wire rack while baking so air can circulate around the shrimp.
For meal prep, keep the sauce separate until serving. That keeps the vegetables fresh and the shrimp crisp.
Store the shrimp, rice, vegetables, and sauce in separate airtight containers in the refrigerator. Most parts will keep well for up to 3 days.
Reheat the shrimp and rice gently in the microwave or in a skillet over low heat. Add the sauce after reheating so the shrimp stays as crisp as possible.