Bang Bang Shrimp Rice Bowl – Easy Shrimp Recipes for Dinner
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.
Servings: 4 bowls
Ingredients
- 1 lb shrimp, peeled and deveined
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1-2 tablespoons sriracha (to taste)
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1/2 cup cornstarch
- 1 tablespoon avocado oil (or neutral oil)
- 3 cups cooked jasmine rice
- 1 cup shredded cabbage or slaw mix
- 1/2 cucumber, sliced thin
- Green onions, chopped (for garnish)
- Sesame seeds (optional)
Instructions
- Pat shrimp dry and toss them in cornstarch until coated.
- In a skillet or air fryer, cook shrimp with a splash of oil until golden and crispy (about 2-3 minutes per side).
- In a small bowl, mix mayo, sweet chili sauce, sriracha, honey, and rice vinegar to make the bang bang sauce.
- Toss the hot shrimp in the sauce until evenly coated.
- In bowls, layer rice, slaw, cucumber, and the saucy shrimp.
- Top with green onions and sesame seeds. Serve warm.