By Becky Hardin
Published Aug 21, 2023
These Bang Bang Shrimp Bowls are filled with rice, avocado, cucumbers, and popcorn shrimp coated in a creamy sauce. It’s a flavor-packed and good-for-you bowl that makes a delicious lunch or dinner. If you love bang bang shrimp , you’re going to love this recipe that comes together in just about 30 minutes!
What’s in a Bang Bang Shrimp Bowl?
Seasoned rice is topped with bang bang marinated shrimp, avocado, and cucumber to create a mouth-watering Asian-inspired rice bowl.
- I like using short-grain sushi rice in this recipe because it has great texture and sticks together so it’s easier to eat!
- Water helps cook and soften the rice.
- Sushi rice is traditionally seasoned with rice vinegar , salt , and sugar so we’re using those same flavors in our rice.
- I love the creaminess of avocado and the fresh crunch of cucumber with my bang bang shrimp– but feel free to use your favorite vegetables! Sliced carrot, edamame , etc. would all be delicious.
- Sweet chili sauce adds a sweet heat to the bang bang sauce. It’s available in the International aisle of most grocery stores.
- Mayonnaise adds a bit of creaminess to the bang bang sauce.
- Lime juice adds brightness and acidity to the shrimp.
- I’m using small popcorn shrimp because they’re easy to eat in a bowl, but feel free to use any size you like. Just keep in mind that they will need to cook longer if you use larger shrimp.
- Flour and cornstarch coat the shrimp and dry out the surface so it has a crisp exterior. Since we’re not battering and frying the shrimp, we want to make sure to get great texture while searing!
- Olive oil helps sear the shrimp. Feel free to use your favorite neutral cooking oil.
Pro Tip: For a spicier sauce, add 1 tablespoon of sriracha or ⅛ teaspoon of crushed red pepper flakes.
Variations on Bang Bang Shrimp Rice Bowls
There are so many fun and easy ways to change up these shrimp and rice bowls. Swap the white rice for brown rice, cauliflower rice, or quinoa for a healthier bowl. Or try pan-seared chicken , grilled ribeye , or air fryer miso salmon instead of shrimp. Every meat is delicious with bang bang sauce! And top your bowls with even more veggies, like bell peppers, snap peas, corn, or carrots!
Bang Bang Sauce is a sweet, creamy, spicy sauce made from sweet chili sauce and mayonnaise. It was made popular by Bonefish Grill.
Yes, you can use frozen shrimp. Just be sure to let the shrimp thaw completely overnight in the refrigerator before using them.
Raw shrimp are translucent gray in color. Cooked shrimp are an opaque white color with some pink and bright red accents and 120°F internally.
You sure can! Spray the shrimp with olive oil cooking spray and air fry at 400°F for about 8 minutes, flipping halfway through.
I do not recommend freezing these bowls, as the coating on the shrimp will turn soggy once thawed, and the cucumbers and avocados do not freeze well.
How to Store and Reheat
Store leftover bang bang shrimp bowls in airtight containers in the refrigerator for up to 3 days. I recommend storing extra cucumbers and avocado separately from the rice and shrimp.
Reheat the shrimp in a 350°F oven for about 5 minutes, and reheat the rice in the microwave in 30-second increments, stirring in between, until warmed through. Then assemble with fresh veggies and serve.
I do not recommend freezing these bowls.
Serving Suggestions
These bang bang shrimp and rice bowls are the perfect lunch all on their own. Pair them with some delicious Asian-inspired appetizers, like Asian cucumber salad , egg drop soup , or egg rolls for an at-home takeout experience!
A refreshing cosmo , summer shandy , or Thai iced coffee would be perfect to wash this down!
Ingredients1x2x3x
For the Bowls
- ▢ 1 cup short-grain sushi rice
- ▢ 1¼ cups water
- ▢ 1 teaspoon rice wine vinegar
- ▢ ½ teaspoon kosher salt
- ▢ ½ teaspoon granulated sugar
- ▢ 1 avocado sliced or diced
- ▢ 1 Persian cucumber or English cucumber, sliced or diced
- ▢ Sesame seeds optional, for garnish
- ▢ Green onion optional, for garnish
For the Shrimp
- ▢ ⅓ cup sweet chili sauce
- ▢ ¼ cup mayonnaise store-bought or homemade
- ▢ 1 teaspoon fresh lime juice
- ▢ 1 pound popcorn shrimp
- ▢ ¼ cup all-purpose flour
- ▢ 2 tablespoons cornstarch
- ▢ 3 tablespoons olive oil
Instructions
For the Bowls
- Rinse the sushi rice under cool water until it runs clear– about 1-2 minutes. 1 cup short-grain sushi rice
- 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. 1¼ cups water
- When the rice is finished, remove it to a large bowl and sprinkle over the rice wine vinegar, kosher salt, and granulated sugar. Stir to combine and set the rice aside to cool to room temperature. 1 teaspoon rice wine vinegar, ½ teaspoon kosher salt, ½ teaspoon granulated sugar
For the Shrimp
- Add the sweet chili sauce, mayonnaise, and lime juice to a large bowl and whisk to combine. ⅓ cup sweet chili sauce, ¼ cup mayonnaise, 1 teaspoon fresh lime juice
- Add the shrimp, flour, and cornstarch to a large bowl and mix just until the shrimp are lightly coated in flour. 1 pound popcorn shrimp, ¼ cup all-purpose flour, 2 tablespoons cornstarch
- Add the olive oil to a large sauté pan set over medium-high, making sure there is enough oil to cover the bottom of the pan. 3 tablespoons olive oil
- When the oil is very very hot, add the shrimp (make sure not to crowd the pan– 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, avocado, and cucumber. Garnish with sesame seeds and green onion. Enjoy immediately. 1 avocado, 1 Persian cucumber, Sesame seeds, Green onion
Becky’s Tips
- If you have a rice cooker, cook the rice according to the instructions.
- You can use brown rice or riced cauliflower for a healthier swap.
- You can lighten up the bang bang sauce by substituting some or all of the mayonnaise for Greek yogurt.
- For a spicier sauce, add a tablespoon of sriracha or ⅛ teaspoon of crushed red pepper flakes.
- Be sure the shrimp is peeled and deveined before cooking.
- Take care not to overcook the shrimp. Properly cooked shrimp are 120°F internally.
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
More Bowl Recipes We Love
- California Sushi Roll Bowl
- Egg Roll in a Bowl
- Buddha Bowl
- Barbacoa Burrito Bowls
- Tuna Poke Bowl
Bang Bang Shrimp Bowls
Ingredients
For the Bowls
- 1 cup short-grain sushi rice
- 1¼ cups water
- 1 teaspoon rice wine vinegar
- ½ teaspoon kosher salt
- ½ teaspoon granulated sugar
- 1 avocado sliced or diced
- 1 Persian cucumber or English cucumber, sliced or diced
- Sesame seeds optional, for garnish
- Green onion optional, for garnish
For the Shrimp
- ⅓ cup sweet chili sauce
- ¼ cup mayonnaise store-bought or homemade
- 1 teaspoon fresh lime juice
- 1 pound popcorn shrimp
- ¼ cup all-purpose flour
- 2 tablespoons cornstarch
- 3 tablespoons olive oil
Instructions
For the Bowls
- Rinse the sushi rice under cool water until it runs clear– about 1-2 minutes. 1 cup short-grain sushi rice
- 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. 1¼ cups water
- When the rice is finished, remove it to a large bowl and sprinkle over the rice wine vinegar, kosher salt, and granulated sugar. Stir to combine and set the rice aside to cool to room temperature. 1 teaspoon rice wine vinegar, ½ teaspoon kosher salt, ½ teaspoon granulated sugar
For the Shrimp
- Add the sweet chili sauce, mayonnaise, and lime juice to a large bowl and whisk to combine. ⅓ cup sweet chili sauce, ¼ cup mayonnaise, 1 teaspoon fresh lime juice
- Add the shrimp, flour, and cornstarch to a large bowl and mix just until the shrimp are lightly coated in flour. 1 pound popcorn shrimp, ¼ cup all-purpose flour, 2 tablespoons cornstarch
- Add the olive oil to a large sauté pan set over medium-high, making sure there is enough oil to cover the bottom of the pan. 3 tablespoons olive oil
- When the oil is very very hot, add the shrimp (make sure not to crowd the pan– 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, avocado, and cucumber. Garnish with sesame seeds and green onion. Enjoy immediately. 1 avocado, 1 Persian cucumber, Sesame seeds, Green onion
Notes
- If you have a rice cooker, cook the rice according to the instructions.
- You can use brown rice or riced cauliflower for a healthier swap.
- You can lighten up the bang bang sauce by substituting some or all of the mayonnaise for Greek yogurt.
- For a spicier sauce, add a tablespoon of sriracha or ⅛ teaspoon of crushed red pepper flakes.
- Be sure the shrimp is peeled and deveined before cooking.
- Take care not to overcook the shrimp. Properly cooked shrimp are 120°F internally.
- Nutritional information does not include optional ingredients.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
