Bang Bang Shrimp Bowls

Course: Dinner

Cuisine: American, asian

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: bowls

Calories: 612kcal

These seared bang bang shrimp bowls are the perfect summer lunch. Sushi rice, seared shrimp in a sweet chili sauce, and plenty of fresh vegetables.

Rinse the sushi rice under cool water until it runs clear– about 1-2 minutes.
1 cup short-grain sushi rice
Place the rice and water in a small saucepan and bring it to a gentle boil over medium heat. Reduce the heat to low (just barely simmering) and cover with a lid. Cook for 12-15 minutes, or until the rice is tender.
1¼ cups water
When the rice is finished, remove it to a large bowl and sprinkle over the rice wine vinegar, kosher salt, and granulated sugar. Stir to combine and set the rice aside to cool to room temperature.
1 teaspoon rice wine vinegar, ½ teaspoon kosher salt, ½ teaspoon granulated sugar

Add the sweet chili sauce, mayonnaise, and lime juice to a large bowl and whisk to combine.
⅓ cup sweet chili sauce, ¼ cup mayonnaise, 1 teaspoon fresh lime juice
Add the shrimp, flour, and cornstarch to a large bowl and mix just until the shrimp are lightly coated in flour.
1 pound popcorn shrimp, ¼ cup all-purpose flour, 2 tablespoons cornstarch
Add the olive oil to a large sauté pan set over medium-high, making sure there is enough oil to cover the bottom of the pan.
3 tablespoons olive oil
When the oil is very very hot, add the shrimp (make sure not to crowd the pan– you may need to cook in batches). Sear the shrimp for 2 minutes and then flip the shrimp and cook them for another 1-2 minutes or until they are pink and no longer limp.
Remove the shrimp to the bowl with the bang bang sauce and toss to combine.
To assemble the bowls, first add the rice and then top with bang bang shrimp, avocado, and cucumber. Garnish with sesame seeds and green onion. Enjoy immediately.
1 avocado, 1 Persian cucumber, Sesame seeds, Green onion

If you have a rice cooker, cook the rice according to the instructions.
You can use brown rice or riced cauliflower for a healthier swap.
You can lighten up the bang bang sauce by substituting some or all of the mayonnaise for Greek yogurt.
For a spicier sauce, add a tablespoon of sriracha or ⅛ teaspoon of crushed red pepper flakes.
Be sure the shrimp is peeled and deveined before cooking.
Take care not to overcook the shrimp. Properly cooked shrimp are 120°F internally.
Nutritional information does not include optional ingredients.

Storage: Store bang bang shrimp bowls in airtight containers in the refrigerator for up to 3 days. I do not recommend freezing these bowls.