This bang bang shrimp bowl is full of crispy shrimp in a creamy and spicy homemade boom boom sauce, perfectly cooked sushi rice, and crunchy cucumbers.
Looking for an easy and delicious dinner for this week?
This bang bang shrimp bowl has crispy and succulent shrimp, covered in a creamy mayonnaise and sweet chili sauce, served over hot and fluffy sushi rice, alongside some crunchy cucumber, and creamy avocado, and topped with sesame seeds.
The combination of sweet, tangy, and spicy flavors is simply irresistible.
And everything cooks up with minimal effort, making this dish a perfect option for a quick and easy weeknight dinner.
Next time you think about getting take-out, stay in instead and make your family this delicious bang bang shrimp bowl!
Table of Contents
Ingredients for Bang Bang Shrimp Bowl
Shrimp ingredients:
- 1 pound small-sized shrimp (peeled and deveined) – You can find shrimp already peeled and deveined in most major grocery stores.
- All-purpose flour and cornstarch – These will create a crunchy exterior for the shrimp.
Sauce ingredients:
- Sweet chili sauce – This sweet and slightly spicy sauce can be found in the international foods aisle of most major grocery stores, or online.
- Mayonnaise – Mayonnaise will add a creaminess to the boom boom sauce.
- Fresh lime juice – Fresh is best! The lime juice will add a burst of freshness.
- Garlic – Just a touch to add extra flavor!
- Honey – I like to use a little add in some extra sweetness but it’s optional!
Rice ingredients:
- Short grain sushi rice – Sushi rice is perfect as the bed for our boom boom shrimp.
- Seasonings – Traditionally, sushi rice is seasoned with a combination of rice wine vinegar, kosher result, and granulated sugar.
For topping:
- Sesame seeds – These will add a nice crunchy top.
- Veggies – I’ve chosen a combination of creamy, sliced avocado, crunchy Persian cucumbers, and savory green onion.
What is the difference between boom boom shrimp and bang bang shrimp?
Boom boom shrimp and bang bang shrimp are very similar, but they are slightly different!
Boom boom shrimp is a creamy sauce made with typical mayo, sweet chili sauce, and garlic, whereas bang bang shrimp is sweeter, and is usually made with honey.
If you ask me, both are absolutely delicious!
Alternative proteins
This bang bang shrimp bowl would work well with your favorite proteins!
Chicken (breast or thigh meat,) salmon, or even tofu would work well here.
Using fresh or frozen shrimp
Using either fresh or frozen shrimp work well in this bowl. If you’re using fresh shrimp you can start making your recipe right away.
If your shrimp is frozen let it defrost before breading and frying.
What is sushi rice?
Sushi rice is short-grained Japanese rice.
It has a higher starch content than long-grained white rice, so it’s extra sticky and easy to pick up with chopsticks.
It’s also flavored with rice vinegar and sugar, to give it a unique taste.
You can find bags of sushi rice at Asian markets, in the international foods aisle at some major grocery store chains, and online.
Storage and leftovers
Any leftover shrimp bowls can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, simply place in a microwave-safe bowl covered loosely with a damp paper towel and heat for 2-3 minutes or until heated thoroughly.
However, I do think this dish is best served right away.
More shrimp recipes
- Looking for a great lunch idea? Try my Herbed Shrimp Orzo Salad
- Want something with a little kick? Try my Chipotle Shrimp Fajita Bowls
- Need something healthy? Try my Garlic Shrimp Pesto Zoodles
- Craving something Asian-inspired? Try my Spicy Shrimp Egg Roll Skillet
Bang Bang Shrimp Bowl
Ingredients
For bowls:
- 1 cup short grain sushi rice
- 1-1/4 cups water
- 1 teaspoon rice wine vinegar
- ½ teaspoon kosher salt
- ½ teaspoon granulated sugar
- 2 Persian cucumbers sliced
- 1 avocado sliced or diced
- Sesame seeds for garnish
- Green onion thinly sliced, for garnish
For shrimp:
- 1 pound small shrimp
- ¼ cup all-purpose flour
- 2 tablespoons cornstarch
- 3 tablespoons olive oil
For sauce:
- ⅓ cup sweet chili sauce
- ¼ cup mayonnaise
- 1 clove garlic grated
- 1 teaspoon fresh lime juice
- 1 teaspoon honey
Instructions
For bowls:
- Rinse the sushi rice under cool water until it runs clear, about 1-2 minutes.
- Next, add the sushi rice and water to a rice cooker and cook according to the manufacturer’s instructions.
- If you don’t have a rice cooker, place the rice and water in a small saucepan and bring it to a gentle boil over medium heat. Reduce the heat to low (just barely simmering) and cover with a lid. Cook for 12-15 minutes or until the rice is tender.
- When the rice is finished, remove it from the heat and add it to a large bowl and sprinkle it with rice wine vinegar, kosher salt, and granulated sugar.
- Stir to combine and set the rice aside to cool to room temperature.
For shrimp:
- Add the shrimp, flour, and cornstarch to a large bowl and mix just until the shrimp are lightly coated in flour.
- Add the olive oil to a large saute pan set over medium-high, making sure there is enough oil to cover the bottom of the pan.
- When the oil is very very hot, add the shrimp to the pan making sure not to crowd the pan. This means you may need to cook in batches.
- Sear the shrimp for 2 minutes and then flip the shrimp and cook them for another 1-2 minutes or until they are pink and no longer limp.
- Remove the shrimp to the bowl with the bang bang sauce and toss to combine.
- To assemble the bowls, first, add the rice and then top with bang bang shrimp, cucumber, and avocado.
- Garnish with sesame seeds and green onion. Enjoy immediately.
- Storage: I recommend enjoying these bowls immediately after they are made as the shrimp will have the best texture.
For sauce:
- Add the sweet chili sauce, mayonnaise, garlic, lime juice, and honey to a large bowl and whisk to combine.
- Set aside until ready to use.
Nutrition
