Description
A quick and flavorful Bang Bang Shrimp Rice Bowl featuring crispy shrimp tossed in a creamy, spicy sauce, served with fresh toppings over rice.
Ingredients
- 1 pound large shrimp, shell and tail removed
- 1 cup mayo
- 1 teaspoon chili garlic sauce (or Sriracha)
- 2 tablespoons Thai sweet chili sauce
- 3 tablespoons cornstarch
- 2/3 cup unsweetened almond milk
- 1 tablespoon lemon juice
- 1 large egg
- 1 1/4 cups panko breadcrumbs
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Avocado oil for frying
- 4 cups cooked rice of your choice
- 1 large avocado, sliced
- 1 cup shelled edamame
- 1 cup julienned carrots
- 1-2 cups sliced English cucumber
- 1/4 cup fresh cilantro, chopped
- 4 lime wedges
Instructions
- In a small bowl, combine the mayo, chili garlic sauce, and Thai sweet chili sauce. Mix well and set aside.
- Heat avocado oil in a 12-inch cast iron skillet to 375 degrees F.
- Prepare the shrimp by setting out three shallow bowls: one with cornstarch, another with the whisked mixture of almond milk, lemon juice, and egg, and the third with panko breadcrumbs mixed with kosher salt, black pepper, onion powder, and garlic powder.
- Coat each shrimp in cornstarch, dip them into the milk mixture, then roll them in panko breadcrumbs. Repeat until all shrimp are coated.
- Fry the shrimp for about 2-3 minutes until golden brown and crispy. Transfer to a paper towel-lined plate.
- Toss the fried shrimp with half of the Bang Bang Sauce and set the rest aside.
- Assemble the rice bowls by dividing the rice into four bowls and topping with avocado, edamame, julienned carrots, and sliced cucumber.
- Add the shrimp on top of the vegetables and drizzle with the remaining sauce. Garnish with fresh cilantro and serve with lime wedges.
Notes
You can customize the toppings and use different grains like quinoa or cauliflower rice for a lighter option.