Warm, Personal Introduction
When I think of cozy dinners at home, the vibrant flavors and textures of Bang Bang Shrimp Rice Bowls come to mind. I remember the first time I tried this dish; the crunchy shrimp paired with creamy sauces made my taste buds dance. It’s a recipe that holds a special place in my heart, not just for its deliciousness but for the memories of sharing it with family and friends. Preparing this meal is not just about eating; it’s about connecting and enjoying good moments together. What makes this recipe truly special is how it combines crispy shrimp, fresh slaw, and fluffy rice into one perfect bowl.
Why Make This Recipe
Bang Bang Shrimp Rice Bowls are a fun and flavorful dish that brings excitement to any dinner table. The crispy shrimp, combined with the creamy slaw and perfectly cooked rice, create a satisfying meal that everyone will love. It’s easy to prepare and can be enjoyed on a busy weeknight or served at a gathering with friends. Plus, the colorful ingredients and textures make it visually appealing. Making this dish is a great way to impress loved ones while enjoying a delicious homemade dinner.
How to Make Bang Bang Shrimp Rice Bowls
Ingredients
- 1 cup mayonnaise
- ⅓ cup Thai sweet chili sauce
- 2 teaspoons sriracha (or to taste)
- 3 cups thinly sliced green and purple cabbage
- 3 scallions (thinly sliced diagonally)
- ¼ cup cilantro (roughly chopped)
- ¼ cup mayonnaise
- ¼ cup sour cream
- Juice of 1 lime
- 1 pound jumbo or extra-large shrimp (deveined and peeled)
- 1 cup buttermilk
- Salt and black pepper
- 1 ½ cups cornstarch (for coating)
- Vegetable oil (for frying)
- Japanese pickled cucumbers or sliced English cucumbers
- 3 to 4 cups cooked jasmine or long-grain rice
- Shredded carrots
- Avocado slices
Directions
- Make the slaw: In a big bowl, mix the cabbage, scallions, cilantro, ¼ cup mayonnaise, sour cream, and lime juice. Toss until everything is evenly coated and then put it in the fridge to chill.
- Prepare the shrimp: In a separate bowl, soak the shrimp in buttermilk. Season with salt and black pepper. In another bowl, place the cornstarch. Take the shrimp out of the buttermilk, letting excess drip off, and coat them in cornstarch.
- Fry the shrimp: Heat vegetable oil in a large pan over medium-high heat. Fry the shrimp in batches until they are golden, about 3-4 minutes each side.
- Make the sauce: While the shrimp fry, combine mayonnaise, Thai sweet chili sauce, and sriracha in a large bowl. Mix until well combined.
- Toss shrimp in the sauce: Once the shrimp are cooked, drain on paper towels. Toss the crispy shrimp in the sauce until coated.
How to Serve Bang Bang Shrimp Rice Bowls
To serve, dish out some cooked jasmine or long-grain rice into bowls. Top with the crispy bang bang shrimp, a scoop of the chilled slaw, and garnish with shredded carrots and avocado slices. Add cucumber pickles on the side for a refreshing crunch.
How to Store Bang Bang Shrimp Rice Bowls
If you have leftovers, store the shrimp, slaw, and rice separately in airtight containers. The shrimp is best eaten fresh but can be kept in the fridge for up to 2 days. The slaw can last for about 3 days, while the rice can be stored for up to a week.
Tips to Make Bang Bang Shrimp Rice Bowls
- Make sure the oil is hot enough before frying the shrimp to get that crispy texture.
- If you want extra flavor, marinate the shrimp for a little while in the buttermilk with spices before coating them.
- You can adjust the amount of sriracha in the sauce to suit your heat preference.
Variation
You can easily customize this dish by adding your favorite vegetables, such as bell peppers or snap peas, or replacing shrimp with chicken or tofu for a different protein option.
FAQs
- Can I use frozen shrimp for this recipe?
- Yes, you can use frozen shrimp. Just ensure they are completely thawed before cooking.
- What can I substitute for mayonnaise?
- You can use Greek yogurt or a vegan mayo as a substitute for a lighter option.
- Can I make the slaw ahead of time?
- Absolutely! The slaw can be made a few hours in advance, making this recipe quick and easy on busy nights.
Bang Bang Shrimp Rice Bowls
Ingredients
Method
- In a big bowl, mix the cabbage, scallions, cilantro, ¼ cup mayonnaise, sour cream, and lime juice. Toss until everything is evenly coated and then put it in the fridge to chill.
- In a separate bowl, soak the shrimp in buttermilk. Season with salt and black pepper.
- In another bowl, place the cornstarch. Take the shrimp out of the buttermilk, letting excess drip off, and coat them in cornstarch.
- Heat vegetable oil in a large pan over medium-high heat. Fry the shrimp in batches until they are golden, about 3-4 minutes each side.
- While the shrimp fry, combine mayonnaise, Thai sweet chili sauce, and sriracha in a large bowl. Mix until well combined.
- Once the shrimp are cooked, drain on paper towels. Toss the crispy shrimp in the sauce until coated.
- To serve, dish out some cooked jasmine or long-grain rice into bowls. Top with the crispy bang bang shrimp, a scoop of the chilled slaw, and garnish with shredded carrots and avocado slices. Add cucumber pickles on the side for a refreshing crunch.
