Bang Bang Shrimp Rice Bowls: Pressure Cooker Style
These bang bang shrimp rice bowls are fresh and delicious with lots of texture. Crunchy, creamy, saucy, sweet and tangy with a slight kick all in one. Prep ahead friendly!
Equipment
- 1 12-inch stainless steel pan or cast iron
- 1 Candy thermometer to measure oil temp
Ingredients
Main ingredients
- 1 cup Mayonnaise for bang bang sauce
- ⅓ cup Thai sweet chili sauce Mae Ploy brand
- 2 teaspoon Sriracha
- 3 cups Thinly sliced cabbage green and purple
- 3 Scallions thinly sliced diagonally
- ¼ cup Cilantro roughly chopped
- ¼ cup Mayonnaise for tangy dressing
- ¼ cup Sour cream for tangy dressing
- 1 Lime juice for tangy dressing
- 1 pound Jumbo shrimp peeled and deveined
- 1 cup Buttermilk
- to taste Salt
- to taste Pepper
- 1 ½ cups Cornstarch for coating shrimp
- 3 to 4 cups Cooked jasmine rice
- Vegetable oil for frying
- Japanese pickled cucumbers or sliced English cucumbers
- Shredded carrots
- Avocado slices
Instructions
Instructions
- Mix together 1 cup mayonnaise, ⅓ cup Thai sweet chili sauce, and 2 teaspoons Sriracha until smooth.
- Heat up your skillet with oil over medium heat and toss in the shrimp. Cook for about 3-4 minutes until pink and opaque.
- Take the shrimp off the heat and toss in the sauce mixture until well coated.
- In a separate bowl, combine sliced cabbage, scallions, and cilantro. Mix well.
- Scoop cooked rice into your bowls as the base for the dish.
- Top rice with the tangy cabbage salad, then add the bang bang shrimp. Drizzle with more sauce if desired.
- Squeeze fresh lime juice over everything. Enjoy!
Notes
Rice: For extra fragrance, make my easy Coconut Jasmine Rice! Use jumbo or XL shrimp as they shrink when cooked. Use oil with a high smoke point, such as vegetable oil. Make sure the oil reaches frying temperature. Prep Ahead: Prepare the bang bang sauce and toppings 1-2 days ahead and refrigerate. Storage: Keep in an airtight container and refrigerate up to 3 days. Reheat in the air fryer to restore crispiness. Substitutions: Quinoa, couscous, or farro for rice; Greek yogurt for sour cream; Chicken, salmon, or tofu for shrimp.