Homemade Bang Bang Shrimp Bowls

I didn’t try Bang Bang Shrimp until I was in my thirties, at a chain restaurant during a work lunch. One bite and I was hooked—crispy shrimp coated in that creamy, sweet, spicy sauce. I kept ordering it every time we went out, until my husband finally said, “You know you could just make this at home, right?”

He was right. Turns out, Bang Bang Shrimp is way easier to make than I thought. No deep fryer needed, just a regular skillet and ingredients you probably already have. Now I make these shrimp bowls at least twice a month. They’re quick enough for a weeknight dinner, but they taste like something you’d order at a restaurant. My kids will actually eat them without complaining, which is a win in my book.

What Kind of Shrimp Should I Use?

For this recipe, you’ll want to use medium to large shrimp that have been peeled and deveined – it saves you time and makes eating so much easier. Fresh shrimp is great if you can find it, but frozen shrimp works just as well and is usually more budget-friendly. If you’re buying frozen, just thaw them in the fridge overnight or run them under cold water for a quick thaw. Look for shrimp that’s labeled 21-25 count or 31-40 count per pound, which gives you a nice bite-sized piece that crisps up perfectly when cooked.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Shrimp: If shrimp isn’t your thing or you can’t find it, try using cubed chicken breast or firm white fish like cod. Cook chicken thoroughly until it reaches 165°F, and be gentle with fish since it’s more delicate.
• Rice: White rice works great here, but you can use brown rice, jasmine rice, or even cauliflower rice for a low-carb option. Just adjust cooking times accordingly – brown rice takes longer, while cauliflower rice cooks much faster.
• Mayonnaise: Greek yogurt or sour cream can replace mayo if you prefer. The sauce will be slightly tangier, but it still tastes great.
• Chili sauce: Sweet chili sauce is traditional, but sriracha mixed with a bit of honey works in a pinch. Start with less sriracha since it’s spicier than sweet chili sauce.
• Cornstarch: You can use all flour instead of the cornstarch-flour combo, but cornstarch gives you that extra crispy coating. If you skip it, just use 1/3 cup total flour.
• Avocado: If avocados aren’t available or ripe, try edamame or sliced radishes for some crunch and freshness.

Watch Out for These Mistakes While Cooking

The biggest mistake when making bang bang shrimp is overcrowding the pan, which causes the shrimp to steam instead of getting that crispy coating you want – cook them in batches if needed, leaving space between each piece.

Another common error is not patting the shrimp completely dry before coating them in the flour mixture, which leads to a gummy texture rather than a light, crispy crust.

To avoid rubbery shrimp, watch the clock closely and pull them from the heat as soon as they turn pink and opaque – they’ll continue cooking slightly after you remove them from the pan, so slightly underdone is better than overdone.

For the best texture, toss the shrimp with the bang bang sauce right before serving rather than letting them sit in it, which keeps the coating from getting soggy.

What to Serve With Bang Bang Shrimp Bowls?

These bowls are pretty filling on their own, but I love adding some extra veggies on the side to round out the meal. A simple seaweed salad or edamame sprinkled with sea salt makes a great starter and keeps with the Asian-inspired vibe. If you want something crunchy, try some homemade wonton chips or store-bought rice crackers for dipping into any leftover bang bang sauce. For drinks, an ice-cold beer or a refreshing iced green tea pairs perfectly with the spicy, creamy flavors of the shrimp.

Storage Instructions

Store: Keep the components separate for best results. Store the cooked shrimp and rice in airtight containers in the fridge for up to 3 days. The bang bang sauce will last about a week in a sealed jar. Wait to slice the avocado and cucumber until you’re ready to eat, since they don’t keep as well once cut.

Make Ahead: This is a great meal prep recipe! Cook your rice and make the sauce a day or two ahead to save time. You can even bread the shrimp in advance and keep them in the fridge until you’re ready to cook. Just wait to fry them up until serving time so they stay crispy.

Serve: If you’ve stored leftovers, the shrimp tastes best at room temperature or gently warmed in the oven at 350°F for about 5 minutes to crisp them back up. The rice can be microwaved with a splash of water to freshen it up, then just assemble your bowl with fresh veggies.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1450-1650
• Protein: 48-58 g
• Fat: 70-80 g
• Carbohydrates: 150-170 g

Ingredients

For the seasoned rice:

• 1/2 tsp salt
• 1 tsp vinegar
• 1 cup rice (I always use Mahatma jasmine rice for better aroma)
• 1/2 tsp sugar

For the shrimp and sauce:

• 1 tsp lime juice
• 2 tbsp cornstarch (makes the coating extra crispy and light)
• 1 lb shrimp (peeled and deveined with tails removed)
• 1/3 cup chili sauce (I use Mae Ploy for the perfect balance of heat and sweet)
• 3 tbsp olive oil
• 1/4 cup flour
• 1/4 cup mayonnaise (I prefer Hellmann’s for a creamier sauce)

For the assembly and garnish:

• green onions
• 1 cucumber
• 1 avocado (sliced into 1/4-inch thick wedges)

Step 1: Cook the Jasmine Rice Base

• 1 cup jasmine rice
• 1 tsp vinegar
• 1/2 tsp sugar
• 1/2 tsp salt

Rinse the rice under cold water until the water runs clear, then cook according to package directions (typically about 15-20 minutes).

While the rice cooks, you’ll have time to prep your other components.

Once cooked, transfer to a bowl and while still warm, drizzle with vinegar, sugar, and salt, then fluff gently with a fork to distribute the seasonings evenly.

The warm rice will absorb these flavors beautifully.

Step 2: Prepare the Bang Bang Sauce and Fresh Components

• 1/3 cup chili sauce
• 1/4 cup mayonnaise
• 1 tsp lime juice
• 1/4 cup flour
• 2 tbsp cornstarch
• 1 cucumber, sliced
• 1 avocado, sliced into wedges
• green onions, chopped

While the rice cooks, whisk together the chili sauce, mayonnaise, and lime juice in a bowl until smooth and well combined—this creates that signature creamy, spicy sauce.

In a separate shallow dish, combine the flour and cornstarch; I use this ratio because the cornstarch creates an incredibly light and crispy coating that doesn’t get heavy or greasy.

Slice your cucumber into rounds, cut your avocado into 1/4-inch wedges, and chop your green onions.

Having everything prepped and ready means you can move quickly once the shrimp hits the pan.

Step 3: Coat and Fry the Shrimp Until Golden and Crispy

• 1 lb shrimp, peeled and deveined
• 3 tbsp olive oil
• flour and cornstarch mixture from Step 2

Heat the olive oil in a large skillet over medium-high heat until shimmering (about 1-2 minutes).

While the oil heats, pat the shrimp dry with paper towels and toss them in the flour-cornstarch mixture from Step 2, ensuring each piece is evenly coated.

Once the oil is hot, carefully add the shrimp in a single layer and fry for about 2 minutes until the bottom is golden, then flip and cook for another 1-2 minutes until the shrimp are pink and the coating is crispy.

Don’t overcrowd the pan—work in batches if needed so they fry rather than steam.

Step 4: Toss Shrimp in Bang Bang Sauce

• fried shrimp from Step 3
• bang bang sauce from Step 2

Transfer the hot, crispy shrimp directly into the bowl with the bang bang sauce from Step 2 and toss gently until every piece is coated.

The residual heat from the shrimp will slightly warm and thin the sauce, helping it cling beautifully to the coating.

Don’t let it sit too long or the coating will soften—you want to serve it immediately while everything is still crispy outside and creamy inside.

Step 5: Assemble and Serve the Bowls

• seasoned rice from Step 1
• bang bang shrimp from Step 4
• cucumber and avocado from Step 2
• green onions from Step 2

Divide the seasoned rice from Step 1 among serving bowls, creating a bed for the toppings.

Arrange the bang bang shrimp on top, then distribute the cucumber slices and avocado wedges around the bowl in a visually appealing way.

Scatter the chopped green onions over everything as a fresh garnish.

Serve immediately so the shrimp coating stays crispy and the overall temperature is warm and inviting.

Homemade Bang Bang Shrimp Bowls

Delicious Homemade Bang Bang Shrimp Bowls recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 4 servings

Calories 1550 kcal

Ingredients

  

For the seasoned rice:

• 1/2 tsp salt
• 1 tsp vinegar
• 1 cup rice (I always use Mahatma jasmine rice for better aroma)
• 1/2 tsp sugar

For the shrimp and sauce:

• 1 tsp lime juice
• 2 tbsp cornstarch (makes the coating extra crispy and light)
• 1 lb shrimp (peeled and deveined with tails removed)
• 1/3 cup chili sauce (I use Mae Ploy for the perfect balance of heat and sweet)
• 3 tbsp olive oil
• 1/4 cup flour
• 1/4 cup mayonnaise (I prefer Hellmann's for a creamier sauce)

For the assembly and garnish:

• green onions
• 1 cucumber
• 1 avocado (sliced into 1/4-inch thick wedges)

Instructions

 

• Rinse the rice under cold water until the water runs clear, then cook according to package directions (typically about 15-20 minutes). While the rice cooks, you'll have time to prep your other components. Once cooked, transfer to a bowl and while still warm, drizzle with vinegar, sugar, and salt, then fluff gently with a fork to distribute the seasonings evenly. The warm rice will absorb these flavors beautifully.
• While the rice cooks, whisk together the chili sauce, mayonnaise, and lime juice in a bowl until smooth and well combined—this creates that signature creamy, spicy sauce. In a separate shallow dish, combine the flour and cornstarch; I use this ratio because the cornstarch creates an incredibly light and crispy coating that doesn't get heavy or greasy. Slice your cucumber into rounds, cut your avocado into 1/4-inch wedges, and chop your green onions. Having everything prepped and ready means you can move quickly once the shrimp hits the pan.
• Heat the olive oil in a large skillet over medium-high heat until shimmering (about 1-2 minutes). While the oil heats, pat the shrimp dry with paper towels and toss them in the flour-cornstarch mixture from Step 2, ensuring each piece is evenly coated. Once the oil is hot, carefully add the shrimp in a single layer and fry for about 2 minutes until the bottom is golden, then flip and cook for another 1-2 minutes until the shrimp are pink and the coating is crispy. Don't overcrowd the pan—work in batches if needed so they fry rather than steam.
• Transfer the hot, crispy shrimp directly into the bowl with the bang bang sauce from Step 2 and toss gently until every piece is coated. The residual heat from the shrimp will slightly warm and thin the sauce, helping it cling beautifully to the coating. Don't let it sit too long or the coating will soften—you want to serve it immediately while everything is still crispy outside and creamy inside.
• Divide the seasoned rice from Step 1 among serving bowls, creating a bed for the toppings. Arrange the bang bang shrimp on top, then distribute the cucumber slices and avocado wedges around the bowl in a visually appealing way. Scatter the chopped green onions over everything as a fresh garnish. Serve immediately so the shrimp coating stays crispy and the overall temperature is warm and inviting.