Bang Bang Shrimp Rice Bowl Recipe (Easy Spicy Lunch) 🦐🌶️
Bang Bang Shrimp Rice Bowl is a delightful, easy-to-make dish featuring crispy shrimp tossed in a creamy, spicy sauce, served over a bed of fluffy rice. This bowl combines flavors and textures, making it a perfect spicy lunch option that is both satisfying and quick to prepare.
Ingredients
- 1 pound large shrimp peeled and deveined
- 1 cup jasmine rice rinsed
- 1/2 cup mayonnaise preferably Japanese mayo
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha sauce adjust for spice preference
- 1 teaspoon rice vinegar
- 1 tablespoon cornstarch for crispy shrimp
- 2 tablespoons vegetable oil for frying
- 3 cloves garlic minced
Instructions
- Cook the jasmine rice according to package instructions. Typically, combine 1 cup of rice with 1 1/2 cups of water, bring to a boil, then simmer for 15-20 minutes until tender and fluffy.
- In a bowl, mix mayonnaise, sweet chili sauce, Sriracha, and rice vinegar until smooth. This will be your Bang Bang sauce.
- Toss the shrimp in cornstarch, ensuring they are evenly coated. Heat vegetable oil in a skillet over medium-high heat, then add shrimp and sauté for 2-3 minutes on each side until golden and crispy.
- Once shrimp are cooked, remove from heat and immediately toss them in the Bang Bang sauce until well coated.
- To assemble the bowl, place a serving of jasmine rice at the bottom, top with the sauced Bang Bang shrimp, and garnish with minced garlic and sliced green onions.
Notes
Tip 1: For extra crunch, double fry the shrimp by frying them a second time after letting them rest for a minute.
Tip 2: Store leftover shrimp in an airtight container in the fridge for up to 2 days.
Variation: Substitute shrimp with crispy tofu for a vegetarian option.
Tip 2: Store leftover shrimp in an airtight container in the fridge for up to 2 days.
Variation: Substitute shrimp with crispy tofu for a vegetarian option.