Description
This bang bang shrimp bowl is full of crispy shrimp in a creamy and spicy homemade boom boom sauce, perfectly cooked sushi rice, and crunchy cucumbers.
Ingredients
Scale
- 1 cup short grain sushi rice
- 1–1/4 cups water
- 1 teaspoon rice wine vinegar
- ½ teaspoon kosher salt
- ½ teaspoon granulated sugar
- 2 Persian cucumbers, sliced
- 1 avocado, sliced or diced
- Sesame seeds, for garnish
- Green onion, thinly sliced, for garnish
- 1 pound small shrimp, peeled and deveined
- ¼ cup all-purpose flour
- 2 tablespoons cornstarch
- 3 tablespoons olive oil
- ⅓ cup sweet chili sauce
- ¼ cup mayonnaise
- 1 clove garlic, grated
- 1 teaspoon fresh lime juice
- 1 teaspoon honey
Instructions
- Prepare Rice: Rinse the sushi rice under cool water until it runs clear. Cook in a rice cooker or a small saucepan with water for 12-15 minutes until tender. Remove from heat and stir in rice wine vinegar, kosher salt, and granulated sugar. Let cool to room temperature.
- Make Sauce: In a large bowl, whisk together the sweet chili sauce, mayonnaise, grated garlic, lime juice, and honey. Set aside.
- Prepare Shrimp: In a bowl, toss the shrimp with flour and cornstarch until lightly coated.
- Cook Shrimp: Heat olive oil in a large saute pan over medium-high heat. Add shrimp in batches to avoid crowding. Sear for 2 minutes, flip, and cook for another 1-2 minutes until pink.
- Combine: Remove shrimp from the pan and toss them in the bang bang sauce.
- Assemble: Divide rice into bowls and top with the sauce-coated shrimp, sliced cucumber, and avocado. Garnish with sesame seeds and green onion.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave-safe bowl covered loosely with a damp paper towel for 2-3 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 613 kcal
- Sugar: 17 g
- Sodium: 1414 mg
- Fat: 34 g
- Saturated Fat: 5 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 31 g
- Cholesterol: 245 mg
Keywords: bang bang shrimp, boom boom sauce, sushi rice bowl, asian shrimp recipe, quick dinner