Bang Bang Shrimp Rice Bowls

The Boat Shed Kitchen

These Bang Bang Shrimp Rice Bowls are a flavor explosion — crispy shrimp tossed in a creamy-spicy sauce, served over fluffy rice with fresh cabbage, tomatoes, and green onions. They’re quick, crave-worthy, and perfect for an easy lunch or weeknight dinner.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4

Calories: 420

Ingredients Method Notes

Ingredients

Bang Bang Sauce:

¼ cup mayonnaise
2½ tablespoons Sriracha
1 tablespoon rice vinegar
2 tablespoons sugar

Shrimp:

2 –3 tablespoons cornstarch
1 lb medium/large pre-cooked shrimp shells and tails removed, deveined, defrosted
1 cup canola or vegetable oil

Rice Bowls:

2 cups cooked rice white or brown
2 cups shredded cabbage blend green and purple/red
2 medium tomatoes diced
2 stalks green onion chopped

Method

Whisk mayonnaise, Sriracha, rice vinegar, and sugar until smooth. Refrigerate.
Heat oil in a pot to 375°F.
Pat shrimp dry, coat in cornstarch, and fry 3–4 minutes until golden. Drain on paper towels.
Toss shrimp with a little sauce.
Assemble bowls with ½ cup rice, shrimp, ½ cup cabbage, tomatoes, and green onions.
Drizzle with sauce. Serve immediately.
See full steps with tips & photos → https://theboatshedcafe.com/bang-bang-shrimp-rice-bowls/

Notes

Using pre-cooked shrimp speeds up cooking, but raw shrimp can be used — simply fry until pink and opaque.
Adjust Sriracha for more or less heat.
Leftover sauce keeps in the fridge for up to 3 days.