Bang Bang Shrimp Bowls [NEW]
If you love a good sweet, spicy and creamy combo, these Bang Bang Shrimp Bowls need to be added to your dinner rotation. They’re packed with protein, full of flavor and have the perfect mix of warm, crispy shrimp and fresh, crunchy veggies.
This is a revamped version of one of my older bang bang shrimp recipes, and I have to say, the glow-up was necessary. The shrimp gets coated in a simple seasoned cornstarch mixture and air fried until semi-crispy, while the bang bang sauce gets an upgrade with sweet chili sauce, sriracha, lime and a little toasted sesame oil.
Serve everything over jasmine rice with roasted broccoli and crunchy slaw, then drizzle with plenty of bang bang sauce. It tastes like something you’d order for takeout but is easy enough to throw together at home!
RECIPE:
Makes 4 servings
For the crispy shrimp:
1 1/4 lbs large raw shrimp, peeled and deveined
2 tbsp cornstarch
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp salt
Black pepper, to taste
Cooking spray
For the bang bang sauce:
1/4 cup nonfat Greek yogurt
2 tbsp light mayonnaise
3 tbsp sweet chili sauce
1–2 tsp sriracha, depending on desired spice level
1 tsp rice vinegar
1 tsp fresh lime juice
1/2 tsp toasted sesame oil
Pinch of garlic powder
For the creamy lime slaw:
1 cup thinly sliced purple cabbage
1 cup thinly sliced green or white cabbage
1/2 cup shredded carrots
1/4 cup chopped fresh cilantro
2 tbsp nonfat Greek yogurt
1 tbsp light mayonnaise
1 tbsp rice wine vinegar
1 tbsp fresh lime juice
Salt and pepper, to taste
For the bowls:
2 cups cooked jasmine rice
4 cups broccoli florets
Green onions, sliced
Lime wedges, for serving
Optional: sesame seeds or furikake
Instructions
1. Make the creamy lime slaw.
Add the purple cabbage, white cabbage, shredded carrots and cilantro to a large bowl. In a small bowl, whisk together the Greek yogurt, light mayo, rice wine vinegar, lime juice, salt and pepper.
Pour the dressing over the vegetables and toss until everything is lightly coated. Refrigerate while you prepare the rest of the bowls.
2. Prepare the rice and broccoli.
Cook the jasmine rice according to package directions. Roast or air fry the broccoli with cooking spray, salt and pepper until tender with slightly crispy edges.
3. Make the bang bang sauce.
Whisk together the Greek yogurt, light mayo, sweet chili sauce, sriracha, rice vinegar, lime juice, sesame oil and garlic powder until smooth and creamy. Set aside.
4. Prep the shrimp.
Pat the shrimp very dry with paper towels. Add to a bowl with the cornstarch, garlic powder, smoked paprika, salt and pepper. Toss until the shrimp are evenly coated.
5. Air fry the shrimp.
Arrange the shrimp in a single layer in the air fryer basket, working in batches if needed. Spray generously with cooking spray.
Air fry at 400°F for 7–9 minutes, flipping or shaking halfway through, until the shrimp are cooked through and the outside is golden and crispy.
6. Add the bang bang sauce.
Toss the hot shrimp with about half of the bang bang sauce, reserving the rest for drizzling.
7. Assemble the bowls.
Divide the jasmine rice between four bowls, about 1/2 cup cooked rice per serving. Add roasted broccoli, a generous scoop of creamy lime slaw and the crispy bang bang shrimp.
Drizzle with the remaining bang bang sauce and finish with green onions, a squeeze of lime and sesame seeds or furikake, if desired.
Estimated Macros
Per serving, based on 4 servings:
Approximately 400 calories | 35g protein | 51g carbs | 8g fat
Macros will vary slightly depending on the brands and exact amounts used. Optional toppings are not included.
Meal Prep Tip
If you're meal prepping these, keep the creamy slaw and extra bang bang sauce separate from the warm ingredients. Reheat the shrimp in the air fryer for a few minutes to bring back some of that crispiness, then assemble everything right before eating.
