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shrimp coated in bang bang sauce over rice with sliced avocado and sliced cucumber

Bang Bang Shrimp Rice Bowls

Crispy shrimp coated in bang bang sauce, crunchy cucumbers, and creamy avocado on rice is what you'll find in this super simple, incredibly delicious Bang Bang Shrimp Bowl!
Course Dinner, lunch
Cuisine Asian, Thai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 635kcal


For the Bowls

  • 1 cup rice
  • 1 teaspoon rice wine vinegar
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 avocado diced
  • 1 English cucumber sliced
  • Green onions and/or sesame seeds garnish

For the Bang Bang Sauce

  • cup sweet chili sauce
  • ¼ cup mayonnaise
  • 1 teaspoon fresh lime juice

For the Shrimp

  • 1 pound small shrimp skinned and deveined
  • ¼ cup all-purpose flour
  • 2 tablespoons cornstarch
  • 3 tablespoons olive oil


Cook the rice

  • Rinse the rice under cool water for about a minute or until it runs clear.
    1 cup rice
  • Next cook the rice per the package directions, on the stove top or in a rice cooker.
  • After cooking the rice, place it in a large bowl and add the rice wine vinegar, sugar and salt and stir to combine.
    1 teaspoon rice wine vinegar, ½ teaspoon salt, ½ teaspoon sugar

Make the Bang Bang Sauce

  • In a large bowl, add the sweet chili sauce, mayonnaise, and lime juice and mix to combine.
    ⅓ cup sweet chili sauce, ¼ cup mayonnaise, 1 teaspoon fresh lime juice

Cook the Shrimp

  • Add the flour and cornstarch to a large bowl and then add the shelled shrimp and toss until the shrimp are lightly coated.
    1 pound small shrimp, ¼ cup all-purpose flour, 2 tablespoons cornstarch, 3 tablespoons olive oil
  • Add the oil to a large pan and heat over medium-high heat.
  • When the oil is hot, add the shrimp in a single layer so the pan is not crowded. Work in batches if necessary.
  • Cook the shrimp for 2 minutes and then flip and cook them for another 1-2 minutes or until they are pink and no longer limp.
  • Immediately add the cooked shrimp to the bowl of bang bang sauce and toss to combine.

Assemble the bowls

  • Divide the cooked rice between 4 serving bowls. Then top with shrimp, avocado, and cucumber.
    1 avocado, 1 English cucumber
  • Garnish with sesame seeds and green onion
    Green onions and/or sesame seeds


Use sushi rice, jasmine rice, basmati rice or brown rice
Use any favorite other vegetables such as sliced zucchini, carrots, and/or edamame.
Add a tablespoon of sriracha sauce if you'd like a little more spiciness.
Substitute ½ Greek yogurt and half Mayonnaise


Serving: 1serving | Calories: 635kcal | Carbohydrates: 65g | Protein: 29g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 188mg | Sodium: 735mg | Potassium: 719mg | Fiber: 5g | Sugar: 12g | Vitamin A: 162IU | Vitamin C: 8mg | Calcium: 106mg | Iron: 2mg