Bang Bang Shrimp Bowls

Total Time 40 mins
Difficulty: Beginner
Cooking Temp: 360  F
Servings: 4
Description

Crispy panko-coated shrimp served over seasoned jasmine rice with avocado, edamame, cucumber and carrots, finished with a creamy sweet chili bang bang sauce. Everything comes together in about 40 minutes, and the sauce is served on the side so each person can set their own heat level.

Ingredients
    Bang Bang Sauce
  • 3/4 cup mayonnaise
  • 1/4 cup plain whole-milk Greek yogurt
  • 3 tablespoons Thai sweet chili sauce
  • 1 1/2 teaspoons chili garlic sauce
  • 2 teaspoons fresh lime juice
    • Shrimp and Coating
  • 1 1/4 lb large shrimp, peeled, deveined, tails removed
  • 1/3 cup cornstarch
  • 1/2 cup whole milk
  • 1 tablespoon lemon juice
  • 1 large egg
  • 1 1/2 cups panko breadcrumbs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 4 cups avocado oil, for frying
    • Rice
  • 4 cups cooked jasmine rice
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon toasted sesame oil
  • 1/4 teaspoon kosher salt
    • Vegetables and Garnish
  • 1 1/2 cups English cucumber, thinly sliced
  • 1 cup carrots, cut into matchsticks
  • 1 1/2 cups shelled edamame, thawed
  • 1 large avocado, sliced
  • 3 scallions, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 4 lime wedges
Instructions
    Make the Sauce
  1. 1
    In a small mixing bowl, whisk together the mayonnaise, Greek yogurt, Thai sweet chili sauce, chili garlic sauce and lime juice. The sauce should look smooth, glossy and pale pink with no streaks of mayonnaise remaining. Taste it and add more chili garlic sauce 1/2 teaspoon at a time if you would like more heat. Cover and refrigerate while you prepare the rest of the meal, which lets the flavors settle and softens the heat slightly.
    2. Season the Rice
  2. 2
    Cook the jasmine rice according to the package directions, then fluff it gently with a fork while it is still warm. Stir in the rice vinegar, sesame oil and salt until evenly distributed. Cover the pot and set it aside; the rice will stay warm for the 15 minutes or so you need to fry the shrimp.
    3. Prepare the Vegetables
  3. 3
    While the rice cooks, slice the cucumber thinly and cut the carrots into fine matchsticks. If the edamame is frozen, place it in a colander and run warm water over it until thawed, then drain well. Slice the scallions, chop the cilantro and cut the lime into wedges. Wait to slice the avocado until just before serving so it stays green and fresh.
    4. Set Up the Coating Station
  4. 4
    Arrange three shallow bowls in a row on your counter. Place the cornstarch in the first bowl. In the second bowl, whisk together the milk, lemon juice and egg, then let it sit for 1 minute; it will thicken very slightly and may look a little curdled, which is normal and helps the coating cling. In the third bowl, stir together the panko, garlic powder, onion powder, smoked paprika, salt and pepper until the seasoning is evenly mixed through the crumbs.
    5. Coat the Shrimp
  5. 5
    Pat the shrimp completely dry with paper towels, as any surface moisture will cause the coating to slide off during frying. Working with one shrimp at a time, roll it in the cornstarch and shake off the excess, dip it into the milk mixture and let the extra drip away, then press it firmly into the seasoned panko on all sides. Place each coated shrimp in a single layer on a large plate or sheet pan. If you can, use one hand for the dry bowls and the other for the wet bowl to keep your fingers from clumping with breading.
    6. Fry the Shrimp
  6. 6
    Pour the avocado oil into a 12 inch cast iron skillet to a depth of about 1 inch and heat over medium-high until it reaches 360°F, using a thermometer rather than estimating. Add 6 or 7 shrimp at a time so the oil temperature does not drop, and fry for 2 to 3 minutes total, turning once, until the coating is deep golden and crisp and the shrimp reach an internal temperature of 145°F. Remove them with a slotted spoon to a paper towel-lined plate. Allow the oil to return to 360°F between batches, which keeps every batch as crisp as the first.
    7. Toss and Assemble
  7. 7
    Place about half the fried shrimp in a large bowl and toss gently with roughly 1/3 of the bang bang sauce, using just enough to coat lightly. Divide the seasoned rice between 4 bowls, then arrange the cucumber, carrots, edamame and sliced avocado around the edges. Add the shrimp to the center, keeping sauced and plain shrimp separate if people prefer different heat levels. Finish with scallions, cilantro and a lime wedge, and serve the remaining sauce at the table for spooning or dipping.
Note

The bang bang sauce can be made up to 5 days in advance and stored in an airtight container in the refrigerator. It thickens slightly as it chills and tastes even better on the second day.

Fried shrimp are at their crispest within the first few minutes of leaving the pan, so fry them last and assemble the bowls immediately. Do not toss shrimp in sauce if you plan to save leftovers, as the coating softens within about an hour.

Store leftover components separately. Cooked rice keeps for up to 4 days, prepared vegetables for up to 3 days, and plain fried shrimp for up to 2 days. Reheat the shrimp in a 375°F oven or air fryer for 3 to 5 minutes to restore the crisp coating. A microwave will make the crust soft.

If the coating falls away during frying, the shrimp were likely still damp before coating or the oil was below temperature. Pat them thoroughly dry and always check the oil with a thermometer before adding the next batch.

To prepare ahead, coat the raw shrimp, freeze them in a single layer on a sheet pan until firm, then transfer to a freezer bag for up to 1 month. Fry directly from frozen, adding about 1 extra minute of cooking time.

Keywords: shrimp
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