Bang Bang Shrimp Bowl (Ready in 30 Minutes)

This bang bang shrimp bowl combines pan-seared shrimp, creamy spicy-sweet sauce, rice, crunchy cabbage, and cool cucumbers for a dinner that’s full of flavor and texture.

Unlike traditional bang bang shrimp from Bonefish Grill, which is made with deep-fried shrimp, this version uses a quick skillet method with just a little olive oil. You get the same creamy, spicy-sweet flavor with less mess.

Ingredient Notes

• Shrimp: Medium works best, but you can size up or down; just adjust the cook time – shrimp cooks fast!

• Mayonnaise: Is the base of the sauce, and any type of mayonnaise works. I like to use avocado or olive oil mayo. You can also swap half mayo for plain Greek yogurt if you want it lighter and a little more protein.

• Hot sauce: Use whatever you keep on hand; sriracha sauce is my favorite for bang bang sauce but any hot sauce will do.

• Sweet chili sauce: This is what makes the sauce; don’t skip it. Find it in the Asian Aisle. You can also use sweet chili sauce as a dip for coconut

  shrimp, chicken, or French fries. It also works well as a marinade for poultry or pork.

• Flour: All-purpose is fine. Swap in cornstarch or a gluten-free blend if needed.

• Olive oil: Any neutral or light oil works if that’s what you have.

• Cabbage: Green cabbage or purple cabbage both work. You can also use a bag of pre-shredded to save time.

• Cucumbers: English has smaller seeds and less moisture, but small regular ones work too. Just pat them dry just before adding them to the bowl if they seem watery.

• Rice: Brown, jasmine, or white rice all work. My preference is brown rice but use whatever you keep stocked. Cauliflower rice works too for a lower-carb bowl. Try This: Mix rice with cauliflower rice for a lighter bowl that still has that satisfying rice-like texture.

• Soy sauce: Optional finishing drizzle if you want extra savoriness.

How to Make Bang Bang Shrimp Bowls

1. Peel and pat the shrimp dry, then dust with flour.
2. Shred the cabbage, slice the cucumbers, and cook the rice (do this first or ahead of time).
3. Heat a skillet with olive oil.
4. Add shrimp to the hot skillet and cook 2 to 3 minutes per side.
5. Remove shrimp and toss in bang bang sauce.
6. Build the bowls: rice, shredded cabbage, cucumbers, and shrimp.

Tip: Cook the rice and shred the cabbage ahead of time to save time on a weeknight.

Other Ways to Cook the Shrimp

Pan-frying isn’t the only option here. Dust the shrimp with flour and bake at 375°F for 6 to 8 minutes, flipping halfway, until opaque.

You can also steam them for 3 to 4 minutes until they turn pink. Add the shrimp to a pan with enough water to cover them halfway. Cover, bring to a boil and turn the heat off. Let the shrimp sit for a few minutes until it turns pink.

Grilling is also an option; thread the shrimp on skewers and grill for 2 to 3 minutes per side.

Once the shrimp are cooked, toss them in the sauce.

Make It Your Way

Most recipes follow a simple combination of ingredients that I call a formula: protein, vegetables, carb, sauce, and something to finish it off. Change one ingredient or a few, and you’ve got a different dinner without touching the method. It’s a simple way to keep dinner from getting boring.

• Protein: Swap the shrimp for chicken or tofu. Chicken needs a few extra minutes in the skillet; tofu should be pressed and pan-fried the same way as the shrimp.
• Vegetables: Swap the cabbage for broccoli slaw, sliced bell peppers or thin slices of zucchini.
• Carb: Rice is the base, but quinoa or cauliflower rice or pasta all work.
• Sauce/Flavor: Bang bang sauce adds a lot of flavor, but a squeeze of lime, olive oil, garlic, and cilantro makes a completely different bowl. Salsa works too if you want something brighter. Or try tossing the shrimp in a mixture of soy sauce, rice vinegar, and a little bit of sesame oil.
• Finish (optional): I usually finish this with a handful of chopped cilantro or a sprinkle of sesame seeds if I have them on hand.

If you like flexible dinners, swapping proteins, changing up the veggies, and working with what’s on hand, How to Build a Dinner Bowl breaks down the formula bowls are built on.

How to Store Bang Bang Shrimp Bowls

Leftovers keep in the fridge for up to 3 days. Store the shrimp, rice, and vegetables separately if you want the cabbage and cucumbers to stay crisp, or combine them if that doesn’t bother you. Serve cold, or reheat the shrimp and rice in the microwave.

No freezing -This bang bang shrimp bowl is not recommended. Cooked shrimp can become rubbery when thawed, and fresh vegetables like cabbage and cucumbers lose their crisp texture and turn watery.

How to Serve

Skip the cucumbers and serve this with a side of zucchini ribbon salad instead if you want a warmer-weather plate.