Description
A delightful combination of crispy shrimp, fresh vegetables, and hearty rice, drizzled with a spicy bang bang sauce.
Ingredients
Scale
- 1.5 lbs (680g) large shrimp, peeled & deveined
- 1 cup (240ml) buttermilk
- 1.5 cups (180g) all-purpose flour
- ½ cup (60g) cornstarch
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt (for shrimp coating)
- ½ tsp black pepper, freshly ground
- 4–5 cups (approx. 1L) neutral oil for frying
- ¾ cup (180ml) full-fat mayonnaise
- ½ cup (120ml) sweet chili sauce
- 2–4 tbsp (30-60ml) Sriracha
- 1 tbsp (15ml) honey or maple syrup
- 1 tbsp (15ml) rice vinegar
- Pinch of salt (for sauce, to taste)
- 3 cups (approx. 500g) cooked jasmine or basmati rice
- 1 large cucumber, finely diced
- 2 medium carrots, shredded or julienned
- 4 green onions (scallions), thinly sliced
- ¼ cup fresh cilantro, chopped (optional)
- Lime wedges, for serving
- Toasted sesame seeds, for garnish
Instructions
- Prepare Bang Bang Sauce: Combine mayonnaise, sweet chili sauce, 2 tbsp Sriracha, honey/maple syrup, and rice vinegar in a bowl. Whisk until smooth. Taste and adjust Sriracha, honey, rice vinegar, and salt. Chill for 15-20 minutes.
- Prepare Shrimp Dredging Stations: Thaw and pat shrimp very dry. Set up two shallow bowls: one with 1 cup buttermilk; the second with a mixture of 1.5 cups flour, ½ cup cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Dredge Shrimp: Working in small batches, dip shrimp in buttermilk, letting excess drip off. Dredge in seasoned flour, pressing to coat completely. Shake off excess and place on a wire rack. Repeat for all shrimp.
- Fry Shrimp: Heat 4-5 cups of neutral oil in a deep pot to 350-375°F (175-190°C). Fry shrimp in small batches for 2-3 minutes per batch, turning once, until golden brown and crispy. Do not overcrowd. Drain on a wire rack lined with paper towels. Lightly season with salt if desired.
- Prepare Bowl Components: Cook rice according to package directions; keep warm. Finely dice cucumber, shred carrots, slice green onions, and chop cilantro if using. Prepare lime wedges and measure toasted sesame seeds.
- Assemble Bowls: In a large bowl, toss fried shrimp with 2/3 to 3/4 of the chilled Bang Bang sauce until evenly coated. Spoon warm rice into serving bowls. Arrange diced cucumber and shredded carrots over rice. Top with sauced shrimp. Garnish with sliced green onions, toasted sesame seeds, cilantro, and a lime wedge. Drizzle with reserved sauce. Serve immediately.
Notes
Store leftovers in an airtight container, keeping shrimp and rice separate to maintain textures.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 150mg
Keywords: bang bang shrimp, shrimp bowl, spicy shrimp, fried shrimp, Asian cuisine