Bang Bang Shrimp Rice Bowls are a simple and easy recipe, but for sure have that restaurant quality food at home vibe.
I could eat this homemade bang bang sauce on just about anything!
My daughter and I decided to go big or go home with this dish and deep fry the shrimp.
If you prefer, use this recipe for Air Fryer Bang Bang Shrimp.
You’ll cut a few calories, but the crispy deep fried shrimp was SOOOO worth it for me 😉
How to Make Bang Bang Shrimp Rice Bowls
Start with a pound of jumbo shrimp that have been peeled and deveined.
Then add a cup of buttermilk.
The thick buttermilk will help the breading stick really well.
The shrimp will get coated in cornstarch right before frying.
Cornstarch creates a light, thin, crisp that brings a gorgeous texture.
Fill a pan about 2 to 3 inches deep with vegetable oil.
Set it over medium heat for several minutes.
Once it’s at 350 degrees, coat 6 of the the buttermilk soaked shrimp with the cornstarch and gently place them in the oil.
They will fry for 2 to 3 minutes total.
Remove them from the oil with tongs and place on paper towels to soak up the extra oil.
Then repeat cooking the remaining shrimp.
While the shrimp were frying, I made a homemade bang bang sauce by simply combining 1/2 cup mayo, 1/2 cup sweet chili sauce, and a few Tablespoons sriracha.
Use more or less sriracha depending on how you prefer spice.
Toss the fried shrimp with the bang bang sauce and serve over cooked jasmine rice.
The rice I used was Ben’s microwave rice, done in only 90 seconds. For 4 servings you’ll need 3 pouches.
Serve Bang Bang Shrimp Rice Bowls with sesame seeds and chives for garnish 🙂
A little extra bang bang sauce mixed in with the rice and you will be in absolute heaven eating this amazing meal!
If you like Bang Bang Shrimp Rice Bowls, you might also like these recipes…
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Bang Bang Shrimp Rice Bowls
Bang Bang Shrimp Rice Bowls have deep fried shrimp with a light, crisp coating tossed in homemade bang bang sauce served over rice
- 1 pound jumbo shrimp peeled and deveined
- 1 cup buttermilk
- 1 cup cornstarch
- vegetable oil (enough to fill a saucepan 2 to 3 inches deep)
- 1/2 cup mayo
- 1/2 cup sweet chili sauce
- 2 to 3 Tbsps sriracha (more or less according to spice preference)
- 4 cups cooked jasmine rice (I used Ben's microwave rice pouches)
- Optional: chives, sesame seeds
Put the shrimp in a bowl with the buttermilk. Put the cornstarch in a separate bowl. Fill a saucepan with vegetable oil 2 to 3 inches deep over medium heat.
While the oil heats up, put the mayo, sweet chili sauce, and sriracha in a bowl and mix until combined. Set another plate out with paper towels to put the shrimp after they are fried.
Once the oil reaches 350 degrees put 6 shrimp in the cornstarch and toss to coat them. Then gently place them in the oil. Fry for 2 to 3 minutes and put them on the plate lined with paper towels. Repeat frying the remaining shrimp.
Coat the shrimp with the bang bang sauce and serve over the rice. Garnish with chives and sesame seeds if desired.