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Crispy and creamy Bang Bang Shrimp Rice Bowl topped with greens and sauce

Bang Bang Shrimp Rice Bowls

A fun and flavorful dish featuring crispy shrimp, creamy slaw, and fluffy rice, perfect for cozy dinners with family and friends.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 600
Ingredients Method Notes

Ingredients
  

For the slaw
  • 3 cups thinly sliced green and purple cabbage
  • 3 pieces scallions (thinly sliced diagonally)
  • ¼ cup cilantro (roughly chopped)
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 piece Juice of 1 lime Freshly squeezed
For the shrimp
  • 1 pound jumbo or extra-large shrimp (deveined and peeled)
  • 1 cup buttermilk
  • 1.5 cups cornstarch (for coating)
  • Salt and black pepper to taste
  • vegetable oil (for frying) For frying the shrimp
For the sauce
  • 1 cup mayonnaise
  • ⅓ cup Thai sweet chili sauce
  • 2 teaspoons sriracha Or to taste
For serving
  • 3 to 4 cups cooked jasmine or long-grain rice
  • shredded carrots
  • avocado slices
  • Japanese pickled cucumbers or sliced English cucumbers For a refreshing crunch

Method
 

Make the slaw
  1. 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
  1. In a separate bowl, soak the shrimp in buttermilk. Season with salt and black pepper.
  2. 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
  1. 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
  1. 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
  1. Once the shrimp are cooked, drain on paper towels. Toss the crispy shrimp in the sauce until coated.
Serve
  1. 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.

Notes

Store leftovers 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.