This bang bang shrimp rice bowl brings bold flavor and weeknight simplicity into one delicious meal. Crispy shrimp get tossed in a creamy, sweet-meets-spicy sauce, then layered over a bed of rice with crunchy slaw and cucumber. It’s fast, filling, and seriously satisfying. I make this one a lot when I want something quick that still feels kind of fancy. Like, should we be eating this from a food truck in Hawaii right now? Maybe. But my kitchen will do. The sauce is just enough heat to keep things interesting without setting off alarms, and the texture play—crispy, creamy, fresh—is so addictive. If you’re like me and sometimes stare blankly into the fridge wondering what magic you can pull off in under 30 minutes, this is it. It checks all the right boxes: quick and easy recipes, air fryer friendly, just sweet enough, perfect for easy recipes for dinner or meal prep. Also? It’s a sneaky crowd-pleaser. Just don’t expect leftovers.

1) Key Takeaways
2) Easy Bang Bang Shrimp Rice Bowl Recipe
3) Ingredients for Bang Bang Shrimp Rice Bowl
4) How to Make Bang Bang Shrimp Rice Bowl
5) Tips for Making Bang Bang Shrimp Rice Bowl
6) Making Bang Bang Shrimp Rice Bowl Ahead of Time
7) Storing Leftover Bang Bang Shrimp Rice Bowl
8) Try these Dinners next!
9) Bang Bang Shrimp Rice Bowl
10) Nutrition

1) Key Takeaways

How to get that signature crispy texture without deep frying
Why the sauce makes or breaks the bang bang shrimp bowl
Best shortcuts for turning this into a weeknight go-to
How to adapt the recipe for dietary needs

2) Easy Bang Bang Shrimp Rice Bowl Recipe

We all have those days. You know, the ones where standing over the stove for an hour feels like climbing Everest. That’s when the easy shrimp recipes like this one come in and rescue dinner time. This Bang Bang Shrimp Rice Bowl pulls no punches—it’s quick, layered with flavor, and doesn’t ask much in return.

Here’s the magic. You crisp up shrimp in a pan (or air fryer if you’re feeling futuristic), toss them in a creamy sauce that swings sweet and spicy, then load up a bowl with rice, crunchy slaw, and those saucy bites. I keep it casual but crave-worthy, and I promise no fancy gadgets needed.

Best part? You can switch the heat level to your liking, and the bowl format means your picky eaters can build it their way. I use it as a weeknight weapon. It hits all the marks of quick and easy recipes without ever feeling like a compromise.

3) Ingredients for Bang Bang Shrimp Rice Bowl

Shrimp: You’ll want a pound of peeled and deveined shrimp. I usually go medium size—more sauce coverage per bite.

Mayonnaise: This gives the bang bang sauce its creamy base. I use regular mayo, nothing fancy.

Sweet Chili Sauce: It adds the sweet and tang. Don’t skip it, or the sauce will fall flat.

Sriracha: This brings the heat. I like mine bold, but if you’re heat-shy, start slow.

Honey: A little drizzle balances the spice. Just enough to round things out.

Rice Vinegar: A splash of acid cuts through the fat and keeps things snappy.

Cornstarch: Helps get that crispy outer layer on the shrimp. Way better than plain flour here.

Oil: A quick sear needs oil with a high smoke point. I grab avocado oil.

Jasmine Rice: Fragrant and fluffy, this is the rice I always reach for in bowls like these.

Slaw Mix: Shredded cabbage brings crunch and color. I use a pre-bagged one when short on time.

Cucumber: Thin slices of fresh cucumber cool things down and make it feel fresh.

Green Onions: Add a bit of bite and brighten the whole bowl when sprinkled on top.

Sesame Seeds: Optional, but they add a nice toasted finish.

4) How to Make Bang Bang Shrimp Rice Bowl

Step 1: Dry the shrimp well and coat them evenly in cornstarch. This is where the crispiness begins.

Step 2: In a hot pan with oil, cook the shrimp 2 to 3 minutes per side. They should be golden with a little curl.

Step 3: In a bowl, mix the mayo, sweet chili sauce, sriracha, honey, and vinegar. Taste and tweak the spice if needed.

Step 4: Toss the hot shrimp in the sauce while they’re still warm. That helps them soak in the flavor.

Step 5: Fill bowls with cooked jasmine rice, slaw, and cucumber. Top with the sauced shrimp.

Step 6: Sprinkle with green onions and sesame seeds. Grab a fork and dig in.

5) Tips for Making Bang Bang Shrimp Rice Bowl

Don’t skip patting the shrimp dry. If there’s moisture, you’ll get soggy instead of crisp. Trust me, that ruins the texture fast.

Play with the sauce. Want it sweeter? Add more honey. Like it bold? Go wild with sriracha. You get the drift. Recipes like this one flex well for different tastes.

Use the air fryer. If pan-frying isn’t your thing, the air fryer works like a charm and keeps the kitchen cleaner. Either way, it still qualifies as one of those air fryer easy recipes that doesn’t disappoint.

6) Making Bang Bang Shrimp Rice Bowl Ahead of Time

I get it—some nights you need dinner done before the chaos starts. You can cook the rice and chop the veggies ahead. Store the shrimp separately so they don’t get mushy in the sauce.

Mix the sauce in advance and keep it chilled. That way, when it’s time to eat, all you have to do is crisp the shrimp and build the bowl. Done in minutes.

This makes it a top choice for easy meal recipes that still feel fresh even if they’re prepped ahead. That’s a win for busy nights and even better for lunch leftovers.

7) Storing Leftover Bang Bang Shrimp Rice Bowl

Store everything separately. Trust me here. If you toss the shrimp and sauce early and leave them in the fridge together, they get soft fast.

Use airtight containers. The rice and slaw hold well for about 3 days. The shrimp are best within 24 hours for texture reasons, but they’re still tasty after a quick reheat.

If you need an easy rice recipe that makes lunch better the next day, this one pulls it off. Just don’t microwave the whole bowl at once—reheat parts separately.

8) Try these Dinners next!

9) Bang Bang Shrimp Rice Bowl