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Spicy Bang Bang Shrimp Protein Bowls - A Fast, Flavor-Packed Meal

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1.5 pounds large raw shrimp, peeled and deveined (tails off)
  • Rice or base: 3 cups cooked jasmine rice, brown rice, or cauliflower rice
  • Veggies: 2 cups shredded cabbage or coleslaw mix, 1 large cucumber, 2 carrots, 2 green onions
  • Herbs and crunch: Fresh cilantro, sesame seeds, optional roasted peanuts
  • Bang bang sauce: 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 2–3 tablespoons sweet chili sauce, 1–2 tablespoons sriracha, 1 tablespoon lime juice, 1 teaspoon honey (optional), pinch of salt
  • Shrimp seasoning: 2 tablespoons cornstarch, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes (optional)
  • Cook oil: 1–2 tablespoons avocado or olive oil
  • Optional add-ins: Edamame, avocado, pickled onions, radishes, nori strips

Method
 

  1. Cook your base. Make jasmine or brown rice according to the package. For a lighter option, steam cauliflower rice in a skillet with a little oil and salt until tender.
  2. Mix the bang bang sauce. In a bowl, whisk mayonnaise, Greek yogurt, sweet chili sauce, sriracha, lime juice, and honey. Taste and adjust heat and sweetness. Set aside.
  3. Prep the veggies. Thinly slice cucumber, shred carrots, and chop green onions and cilantro. Toss cabbage with a squeeze of lime and a pinch of salt for a quick slaw.
  4. Pat shrimp dry. Dry shrimp with paper towels. This helps them crisp and brown instead of steaming.
  5. Season and coat. In a bowl, combine cornstarch, garlic powder, smoked paprika, salt, pepper, and red pepper flakes. Toss shrimp until lightly coated and no dry patches remain.
  6. Sear the shrimp. Heat oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1.5–2 minutes per side until opaque and lightly crisp. Do this in batches if needed so the pan isn’t crowded.
  7. Sauce the shrimp. Transfer cooked shrimp to a bowl and toss with just enough bang bang sauce to coat. Reserve extra sauce for drizzling.
  8. Assemble the bowls. Add rice to each bowl. Top with slaw, cucumbers, carrots, and sauced shrimp. Sprinkle with green onions, cilantro, and sesame seeds. Add peanuts for extra crunch if you like.
  9. Finish and serve. Drizzle with more sauce and a squeeze of lime. Serve immediately while the shrimp is warm and the veggies are crisp.