Crispy Bang Bang Shrimp Bowls with Jasmine Rice and Spring Vegetables
Crispy golden shrimp tossed in a creamy, sweet and spicy bang bang sauce served over fluffy jasmine rice with fresh spring vegetables. This restaurant-favorite bowl comes together in under 20 minutes for an easy weeknight dinner that's bursting with flavor.
Ingredients
- 450g large raw shrimp, peeled and deveined
- 60g cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons vegetable oil
- 120g mayonnaise
- 3 tablespoons sweet chilli sauce
- 1 tablespoon sriracha sauce
- 1 teaspoon rice vinegar
- 300g jasmine rice, cooked according to package directions
- 150g shredded purple cabbage
- 1 large cucumber, sliced
- 2 medium carrots, julienned or shredded
- 100g edamame beans, shelled
- 2 spring onions, thinly sliced
- 1 tablespoon sesame seeds
Instructions
In a small bowl, whisk together mayonnaise, sweet chilli sauce, sriracha, and rice vinegar to make the bang bang sauce. Set aside.
Pat shrimp completely dry with paper towels. In a medium bowl, combine cornstarch, garlic powder, salt, and pepper. Toss shrimp in the mixture until evenly coated.
Heat vegetable oil in a large non-stick frying pan or wok over medium-high heat until shimmering.
Add coated shrimp in a single layer and cook for 2-3 minutes per side until golden, crispy, and cooked through to an internal temperature of 63°C (145°F). The shrimp should be pink and opaque throughout.
Transfer crispy shrimp to a clean bowl and drizzle with half of the bang bang sauce, tossing gently to coat.
Divide cooked jasmine rice among 4 serving bowls. Arrange purple cabbage, cucumber slices, julienned carrots, and edamame beans in sections around the rice.
Top each bowl with the saucy crispy shrimp and drizzle with remaining bang bang sauce.
Garnish with sliced spring onions and sesame seeds. Serve immediately while shrimp is still crispy.
Did you make this?
Upload your photo and show how it turned out.
