Bang Bang Shrimp Bowl

5 from 2 votes

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.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Asian

Keyword: bang bang shrimp, boom boom shrimp, boom boom shrimp bowl, shrimp and rice bowl, shrimp bowl, spicy shrimp bowl, sushi rice bowl, yum yum sauce, yum yum shrimp bowl

Servings: servings

Author: Brandy O'Neill - Nutmeg Nanny

Equipment

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