Description
There is something truly magical about creating a meal that is both comforting and exciting at the same time. I still remember the first time I tasted a Bang Bang Shrimp Rice Bowl, and how the explosion of flavors instantly captivated me. Ever since that day, I’ve been hooked and determined to recreate it perfectly at home.
Ingredients
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1 lb shrimp, peeled and deveined
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1/4 cup flour
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1 egg, beaten
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1/2 cup panko breadcrumbs
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1/4 cup mayonnaise
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2 tablespoons sweet chili sauce
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1 tablespoon sriracha
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2 cups cooked jasmine rice
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Shredded lettuce, for garnish
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Sliced cucumbers, for garnish
Instructions
Start by preparing your dredging station with three shallow bowls: one for flour, one for beaten egg, and one for panko breadcrumbs. Coat each shrimp first in flour, then dip into the egg, and finally roll in panko until fully coated.
If using an air fryer, preheat it to 400°F. Arrange the shrimp in a single layer and cook for about 8 minutes, flipping halfway through, until they are crispy and golden.
If pan-frying, heat a thin layer of oil in a large skillet over medium-high heat. Fry the shrimp in batches, about 2 minutes per side, until they are golden and cooked through.
While the shrimp cook, prepare the sauce by whisking together mayonnaise, sweet chili sauce, and sriracha in a small bowl. Toss the cooked shrimp gently in the sauce until fully coated.
To assemble, divide the cooked jasmine rice among serving bowls. Top with the saucy shrimp, shredded lettuce, and sliced cucumbers. Serve immediately for the best taste and texture.
