Bang Bang Shrimp Rice Bowls are about to become your new favorite weeknight obsession. Crispy golden shrimp, creamy spicy bang bang sauce, fluffy rice, and fresh crunchy toppings all come together in one bowl that tastes like it came straight from a restaurant. I make this on busy Tuesday nights and my teenagers fight over the last serving every single time.
I first fell in love with bang bang shrimp at Bonefish Grill years ago, then spent way too much money ordering it on repeat before I finally cracked the sauce at home. Turns out it is just four ingredients and five minutes to whisk together. These Bang Bang Shrimp Rice Bowls deliver that same sweet, spicy, creamy flavor with 25g of protein per bowl. The whole thing is on the table in about 18 minutes.
Table of Contents
Ingredients for Bang Bang Shrimp Rice Bowls
I have tested this recipe more times than I can count, and the two things that make or break it are dry shrimp and the right oil temperature. Get those right and everything else falls into place. Here is everything you need:
Bang Bang Sauce:
- 1/4 cup mayonnaise, I recommend full-fat Hellmann’s for the creamiest, most stable sauce
- 2 1/2 tbsp Sriracha, my preference is Huy Fong for that classic tangy heat
- 1 tbsp rice vinegar
- 2 tbsp granulated sugar
For the Shrimp:
- 1 lb medium/large pre-cooked shrimp, shells and tails removed, deveined, fully defrosted, in my experience, buying them already peeled saves a lot of time on busy nights
- 2 to 3 tbsp cornstarch, pro tip: coat the shrimp right before frying, not ahead of time, or the coating gets gummy
- 1 cup canola or vegetable oil
For the Rice Bowls:
- 2 cups cooked white or brown rice, I usually use jasmine rice because the slightly sticky texture holds up beautifully under the sauce
- 2 cups shredded cabbage blend (green and purple)
- 2 medium tomatoes, diced
- 2 stalks green onion, chopped
Step-by-Step Instructions
In my experience, the key to getting this recipe right is having everything prepped and ready before the oil hits temperature. Once the shrimp go in, things move quickly and you do not want to be chopping tomatoes while oil is smoking on the stove.
Step 1: Add mayonnaise, Sriracha, rice vinegar, and sugar to a jar or bowl. Whisk until completely smooth and no sugar granules remain. Cover and refrigerate until ready to use. The sauce can be made up to 5 days ahead.
Step 2: Pour oil into a heavy-bottomed pot and heat over medium heat. Use a kitchen thermometer to monitor the temperature. You are looking for a steady 375°F. The oil should shimmer and move fluidly but should never be smoking. Smoking oil means the temperature is too high and the shrimp will burn on the outside before heating through.
Step 3: While the oil heats, pat the defrosted shrimp completely dry with paper towels. This step is non-negotiable. Any surface moisture will cause the oil to splatter and will prevent a crispy coating. Once dry, toss the shrimp in cornstarch until evenly coated on all sides.
Step 4: Carefully lower the shrimp into the hot oil in a single layer or in small batches. Do not crowd the pot or the oil temperature will drop and the shrimp will steam instead of fry. Fry for 3 to 4 minutes, flipping or stirring gently if the shrimp are not fully submerged, until they are golden and the coating is set. Since the shrimp are pre-cooked, you are only crisping the outside, not cooking raw shrimp through. Do not go past 4 minutes or they will become rubbery. Remove with a slotted spoon and set on a paper towel-lined plate.
Step 5: Transfer the hot fried shrimp to a bowl and add 2 to 3 spoonfuls of the bang bang sauce. Toss gently to coat. Reserve the rest of the sauce for drizzling on top.
Step 6: Assemble your bowls. Add 1/2 cup of cooked rice to each bowl, then top with one quarter of the shrimp, 1/2 cup of the cabbage blend, one quarter of the diced tomatoes, and a sprinkle of green onion. Drizzle generously with the remaining bang bang sauce. Serve immediately while the shrimp is hot and the cabbage is still crisp.
What to Serve with Bang Bang Shrimp Rice Bowls
The bowls are a complete meal on their own, but a few simple sides take the whole spread to the next level if you are feeding a crowd or want to stretch it further.
Creamy Garlic Shrimp: If your table is full of shrimp lovers, this creamy garlic shrimp is the perfect starter or side. The rich garlic butter sauce is a completely different flavor profile that complements the spicy bang bang without competing with it.
Asian Chicken Fried Rice: A scoop of fried rice alongside the bowls adds extra carbs and a savory depth that works beautifully with the sweet heat of the bang bang sauce. Great for feeding hungry teenagers.
Cilantro Lime Shrimp Bowl: If you want to set up a shrimp bowl bar for a fun family dinner, this cilantro lime version pairs perfectly alongside the bang bang bowls so everyone can mix and match toppings.
Shrimp Egg Roll in a Bowl: This low-carb shrimp option is a great side if someone at your table is skipping the rice. The cabbage-forward base echoes the slaw topping in the bang bang bowls in the best way.
High Protein Shrimp Stir Fry Noodles: Add a small bowl of these saucy noodles on the side for a heartier, restaurant-style spread that keeps everything in the same Asian-inspired flavor lane.
Cucumber Salad with Rice Vinegar: A quick cucumber salad dressed with rice vinegar and a pinch of sesame oil takes only 3 minutes to throw together and cuts right through the richness of the bang bang sauce. It is my go-to when I want something light and fresh alongside the bowls.
Storage and Serving Tips
Store each component separately in airtight containers in the refrigerator. The rice and vegetables will keep for up to 3 days. The cooked shrimp is best within 2 days. The bang bang sauce keeps well on its own for up to 5 days and actually gets better after a night in the fridge as the flavors meld.
To reheat, warm the rice in the microwave with a splash of water to prevent it from drying out. For the shrimp, skip the microwave. A quick 2 to 3 minute run in the air fryer at 375°F brings back most of the crispiness. You can also reheat them in a dry skillet over medium-high heat for about 2 minutes per side.
For a lighter version, swap the fried shrimp for grilled shrimp to bring the meal to 361 calories and 36g carbs while keeping all 25g of protein. For a lower carb option, replace the rice with riced cauliflower to drop the bowl down to 289 calories and 19g carbs per serving.
Conclusion
Bang Bang Shrimp Rice Bowls are one of those recipes that feels special even on a random weeknight. The crispy shrimp, that addictive sauce, and the fresh crunchy toppings make every single bowl worth the 18 minutes it takes to pull together. Try it this week and do not be surprised when your family asks for it again by Thursday.
Bang Bang Shrimp Rice Bowls
Equipment
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Heavy-bottomed pot
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Kitchen thermometer
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Jar or bowl
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Whisk
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Slotted spoon
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Paper towels
Ingredients
- 0.25 cup mayonnaise full-fat recommended for creamiest texture
- 2.5 tbsp Sriracha
- 1 tbsp rice vinegar
- 2 tbsp granulated sugar
- 1 lb pre-cooked medium/large shrimp shells and tails removed, deveined, fully defrosted, patted completely dry
- 2 tbsp cornstarch use up to 3 tbsp for extra coating; coat right before frying
- 1 cup canola or vegetable oil for frying
- 2 cups cooked jasmine rice white or brown rice both work
- 2 cups shredded cabbage blend green and purple mixed
- 2 medium tomatoes diced
- 2 stalks green onion chopped
Instructions
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Add mayonnaise, Sriracha, rice vinegar, and sugar to a jar or bowl. Whisk until completely smooth with no sugar granules remaining. Cover and refrigerate until ready to use. Can be made up to 5 days ahead.
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Pour oil into a heavy-bottomed pot and heat over medium heat. Monitor with a kitchen thermometer until oil reaches a steady 375°F. The oil should shimmer but must not smoke.
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Pat defrosted shrimp completely dry with paper towels. Any surface moisture will cause splattering and prevent a crispy coating. Toss dried shrimp in cornstarch until evenly coated on all sides.
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Carefully lower shrimp into the 375°F oil in small batches. Do not crowd the pot. Fry 3 to 4 minutes, flipping or stirring gently if shrimp are not fully submerged, until golden. Since shrimp are pre-cooked, you are crisping the coating only. Do not exceed 4 minutes or shrimp will become rubbery. Remove with a slotted spoon and drain on a paper towel-lined plate.
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Transfer hot fried shrimp to a bowl and add 2 to 3 spoonfuls of the bang bang sauce. Toss gently to coat. Reserve remaining sauce for drizzling.
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Assemble bowls: add 1/2 cup cooked rice to each bowl, top with one quarter of the shrimp, 1/2 cup cabbage blend, one quarter of the diced tomatoes, and chopped green onion. Drizzle generously with remaining bang bang sauce. Serve immediately.
