This bang bang shrimp bowl features crispy, perfectly cooked shrimp tossed in a creamy, slightly spicy homemade sauce, served over warm sushi rice with crisp cucumber, creamy avocado, and a sprinkle of sesame seeds. It’s an easy, flavorful weeknight dinner that comes together with minimal effort.
Craving a simple, satisfying dinner? This bowl balances sweet, tangy, and spicy flavors: crunchy shrimp coated in a light flour-cornstarch crust, a creamy sweet-chili sauce, sticky seasoned sushi rice, and fresh toppings. It’s a great alternative to takeout and finishes quickly enough for busy evenings.
Ingredients for Bang Bang Shrimp Bowl
Shrimp ingredients:
- 1 pound small shrimp (peeled and deveined) – available prepped at most grocery stores.
- All-purpose flour and cornstarch – create a light, crispy coating for the shrimp.
Sauce ingredients:
- Sweet chili sauce – the base for the sweet-spicy flavor.
- Mayonnaise – adds creaminess to the sauce.
- Fresh lime juice – brightens the sauce; fresh is best.
- Garlic – a small amount for depth of flavor.
- Honey – optional, for extra sweetness.
Rice ingredients:
- Short-grain sushi rice – sticky rice works best for bowls.
- Seasonings – rice wine vinegar, kosher salt, and a little granulated sugar to flavor the rice.
Toppings:
- Sesame seeds – for garnish and texture.
- Veggies – sliced avocado, Persian cucumber, and thinly sliced green onion.
What is the difference between boom boom shrimp and bang bang shrimp?
The two names are often used interchangeably, but there’s a subtle difference. Boom boom sauce typically combines mayonnaise, sweet chili sauce, and garlic. Bang bang sauce is similar but leans sweeter, often with honey added. Both are delicious and work beautifully with crispy shrimp.
Alternative proteins
If you prefer something other than shrimp, this bowl adapts well to other proteins. Try diced or grilled chicken breast or thighs, seared salmon, or pan-fried tofu for a vegetarian option. Adjust cooking times accordingly.
Using fresh or frozen shrimp
Both fresh and frozen shrimp work. If using frozen, thaw completely before breading and frying. Fresh shrimp can be used immediately. Pat shrimp dry before coating to help the flour/cornstarch adhere and to achieve a crisp finish.
What is sushi rice?
Sushi rice is a short-grain Japanese rice known for its higher starch content, which makes it sticky and easy to eat with chopsticks. It’s usually seasoned with rice wine vinegar, a touch of sugar, and salt to give it that slightly sweet and tangy flavor. You can find it at Asian markets or in many grocery stores.
Storage and leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave covered with a damp paper towel for 2–3 minutes, or until warmed through. Keep in mind the shrimp are crispest when served immediately.
More shrimp recipes
- Herbed Shrimp Orzo Salad
- Chipotle Shrimp Fajita Bowls
- Garlic Shrimp Pesto Zoodles
- Spicy Shrimp Egg Roll Skillet
Bang Bang Shrimp Bowl
Equipment
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Seasoned Rice Vinegar (optional)
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Short Grain Sushi Rice
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Sweet Chili Sauce
Ingredients
For bowls:
- 1 cup short grain sushi rice
- 1-1/4 cups water
- 1 teaspoon rice wine vinegar
- ½ teaspoon kosher salt
- ½ teaspoon granulated sugar
- 2 Persian cucumbers, sliced
- 1 avocado, sliced or diced
- Sesame seeds, for garnish
- Green onion, thinly sliced, for garnish
For shrimp:
- 1 pound small shrimp
- ¼ cup all-purpose flour
- 2 tablespoons cornstarch
- 3 tablespoons olive oil
For sauce:
- ⅓ cup sweet chili sauce
- ¼ cup mayonnaise
- 1 clove garlic, grated
- 1 teaspoon fresh lime juice
- 1 teaspoon honey (optional)
Instructions
For bowls:
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Rinse sushi rice under cool water until the rinse runs clear, about 1–2 minutes.
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Cook rice with water in a rice cooker following manufacturer instructions, or simmer covered on the stove for 12–15 minutes until tender.
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Transfer hot rice to a large bowl and season with rice wine vinegar, kosher salt, and granulated sugar. Stir to combine and let cool to room temperature.
For shrimp:
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Toss shrimp with flour and cornstarch until lightly coated.
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Heat olive oil in a large sauté pan over medium-high heat. When the oil is very hot, add shrimp in a single layer without crowding; cook in batches if needed.
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Sear shrimp about 2 minutes, flip, and cook another 1–2 minutes until opaque and firm. Remove from pan and toss with the prepared sauce.
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To assemble bowls: place rice in bowls, top with bang bang shrimp, cucumber, and avocado. Garnish with sesame seeds and green onion and serve immediately.
For sauce:
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Whisk sweet chili sauce, mayonnaise, grated garlic, lime juice, and honey together in a bowl until smooth. Set aside until ready to toss with the cooked shrimp.
Nutrition
Nutrition information is an approximation.
Additional Info
