Bang Bang Shrimp Bowl

Highlighted under: Classic Comfort Cooking

For something this simple, it has no right being this good. You wouldn’t believe how quickly this Bang Bang Shrimp Bowl comes together, but it really does feel like a restaurant dish. We made it one night after a long day, using some frozen shrimp from the back of the freezer and a few pantry staples. Honestly, every bite felt indulgent, yet I didn't have to spend hours cooking. Plus, it uses ingredients I typically have on hand and comes together in under 30 minutes.

Created by

The Meals By Sophia Team

Last updated on 2026-06-05T22:54:19.259Z

I was craving something zesty yet satisfying one weeknight, and after rummaging through my freezer came across some shrimp. I thought, why not make a Bang Bang Shrimp Bowl? It was a complete hit! The crunch of the shrimp paired with the creamy sauce just felt right after a long day.

Why I Keep Making This

The shrimp gets beautifully crispy without a lot of hassle
You likely have the ingredients already
The sauce is simple yet packs a punch
It’s ridiculously quick, even on a busy weeknight

Choosing Your Ingredients

When picking out shrimp, I usually go for large shrimp because they hold up well during cooking and give that satisfying texture. If you're frozen, just make sure they're fully thawed before you start. You want them as dry as possible, so patting them down with a paper towel is a must. Trust me, this little step makes a difference.

For the sauce, I always use Hellmann's mayonnaise because it has that creamy richness that plays so nicely with the sweetness of the chili sauce and the heat from the sriracha. If you're feeling a little wild, you could swap in Greek yogurt for a lighter twist. Just know that it might alter the flavor a bit.

A Quick Note on Bang Bang Shrimp Bowl

This dish really shines because it comes together so quickly. If you’re in a pinch, you can even prep the shrimp in advance and keep them in the fridge until you’re ready to fry. Just remember, they should be cooked right before serving for the best texture. Who wants soggy shrimp, right?

Also, I like to make extra sauce because it’s great for dipping veggies or drizzling over other dishes later. And just a quick tip—if you find yourself with leftover cooked shrimp, they can be enjoyed as lunch the next day, but I find they lose that crispy goodness, so maybe consider heating them in the oven to revitalize them a bit.

Ingredients

Here's what you'll need:

Shrimp Bowl Ingredients

1 pound large shrimp, peeled and deveined
3/4 cup cornstarch
2 teaspoons Diamond Crystal kosher salt
1/2 teaspoon black pepper
1/4 cup mayonnaise, preferably Hellmann's
1 tablespoon sweet chili sauce
1 teaspoon sriracha (adjust for spice level)
2 cups cooked jasmine rice
1 cup chopped green onions
1 avocado, sliced
Lime wedges, for serving

Feel free to add any additional toppings you like!

Instructions

Here's how to make it:

Prepare the shrimp

Start by patting the shrimp dry with a paper towel, then season them with salt and pepper. Toss them in cornstarch until they are well coated; this will help them get that nice crispy outside. Make sure to shake off any excess cornstarch to avoid clumping.

Fry the shrimp

Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the shrimp in batches. Fry them for about 2-3 minutes per side, or until they turn golden and crispy. Don’t overcrowd the pan, or they won’t fry evenly. Transfer to a plate lined with paper towels to drain.

Make the sauce

In a small bowl, mix together the mayonnaise, sweet chili sauce, and sriracha. Taste it, and if you like more heat, just add a dash more sriracha. This sauce truly makes the dish—don't skip it!

Assemble the bowls

Start with a scoop of jasmine rice in each bowl. Then layer on the crispy shrimp, drizzle generously with the sauce, and top with the chopped green onions and avocado slices. Serve with lime wedges on the side for that refreshing squeeze.

Enjoy the deliciousness!

Pro Tips

If you're in a rush, frozen shrimp works perfectly here; just thaw them out before cooking.
Adjust the spice level in the sauce by playing with the amount of sriracha - you do you!
Make sure to keep the oil hot while frying, or the shrimp will turn out greasy instead of crispy.
Leftovers can be reheated in the oven, but I recommend enjoying them fresh for the best texture.

How to Store Bang Bang Shrimp Bowl

If you have leftovers, I suggest storing the shrimp and rice separately from the sauce and toppings. The shrimp can get a bit soggy in the fridge, so keep them in an airtight container. They should last for about 2 days. For the rice, just seal it up tightly and it’ll hold on for a couple of days too. When you reheat, I like to pop the shrimp in the oven for a few minutes to get them crispy again.

As for the sauce, you can store that in a mason jar in the fridge for about a week. It's so versatile—you'll find yourself wanting to drizzle it on just about everything!

Ways to Switch It Up

Feel free to play around with the toppings. Sometimes I add shredded carrots or cucumber for a refreshing crunch, which really compliments the shrimp nicely. If you're feeling adventurous, you could even swap the jasmine rice for quinoa or brown rice for a different texture and a bit more nutrition.

For the sauce, if you want to kick up the flavor even more, a splash of rice vinegar or some chopped garlic may work wonders. Just keep tasting as you go. Cooking should feel relaxed, so don’t stress about measuring every single ingredient perfectly!

Questions About Recipes

→ Can I use other types of shrimp?

Absolutely! Just make sure they're peeled and deveined. I've used frozen ones and they turn out great.

→ What if I don’t have sweet chili sauce?

That’s okay! You can substitute with honey or a bit of sugar mixed with some hot sauce instead.

→ Is it necessary to fry the shrimp?

Honestly, I know a lot of people bake shrimp these days, but frying gives it that irresistible crunch.

→ How long will leftovers last?

They should be good in the fridge for 2-3 days; just don’t expect the shrimp to be as crispy after reheating.

→ Can I make this sauce ahead of time?

Definitely! Just store it in an airtight container for up to a week; it gets even better after sitting a day in the fridge.