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Bang Bang Shrimp Rice Bowl



Get ready to jazz up your routine in the kitchen! This Bang Bang Shrimp Rice Bowl is bringing the perfect balance of sweet, spicy, and crunchy goodness to the table—and when paired with a chilled glass of 2023 Rosé, it’s a match made in foodie heaven. Whether you're cooking to impress or treating yourself (because you deserve it), this recipe is the ultimate combo of bold flavors and good vibes. Let’s dive in! 🍤🍷✨



Bang Bang Shrimp Rice Bowl


Serves: 4

Recipe by Tanya Miller

Suggested wine pairing: 2023 Rosé


INGREDIENTS:


 For the marinated shrimp:

  • 16 large 20/25 shrimp, deveined (we love Trader Joe’s Wild Argentinian Red Shrimp)

  • 3 Tbsp buttermilk or mayo

  • 2-3 Tbsp chili garlic sauce, check for heat/flavor before adding shrimp

  • ½ tsp Montreal seasoning

  • ½ tsp garlic salt

 

For the fry coating:

  • ½ c flour (also excellent made with gluten-free flour)

  • ½ corn starch

  • 1 tsp garlic salt

  • Peanut or vegetable oil for frying, about 1 inch deep in pan

 

For the bang bang sauce:

  • ½ c mayonnaise

  • 2-3 Tbsp chili garlic sauce

  • Sweet chili sauce

  • ~ 1 Tbsp rice wine vinegar

  • 1-2 cloves garlic, grated

  • Salt to taste

 

For the bowl:

  • Marinated & fried shrimp (see above)

  • 1 pkg frozen jasmine rice

  • ~ 1 c shelled edamame, thawed

  • 1 large carrot, grated

  • 2-3 Persian cucumbers, sliced

  • 2-3 green onion, thinly sliced

  • 3-4 radishes, thinly sliced

  • 1 avocado, sliced ⅛-¼ inch

  • Bang bang sauce (see above)

  • For garnish (any or all): Fresno chili, Thai basil, furikake and/or black sesame seeds

 

OPTIONAL SPECIAL TOOL:

Candy thermometer



INSTRUCTIONS:

 

  1. Add the ingredients for the marinade in a medium bowl and toss in shrimp to coat, refrigerate until ready to use. In a pie pan or shallow bowl, add ingredients for the fry coating and stir to incorporate. In a small bowl, mix up the ingredients for the bang bang sauce and set aside.

  2. Prep all veggies and garnishes and assemble on a platter. 

  3. In a heavy bottomed or cast iron pan, heat approx 1 inch of oil to 350-375°. A candy thermometer is extremely helpful for this. While the oil heats, dredge the shrimp in the fry coating and toss to coat. Once the oil is at temp, place 6 shrimp at a time in the pan and cook for about 1 min per side, check the temp at this time. The internal temperature should be 145°. Repeat with the second batch. While the shrimp is frying, microwave the edamame and rice separately.

  4. Assemble the bowls by layering the rice, veggies and shrimp. Drizzle with bang bang sauce, garnish and serve immediately. Enjoy with a chilled glass of Rosé!

 


 

 




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