These Thai inspired crispy sweet chili shrimp rice bowls are full of fresh flavors and crunchy textures. Made with jasmine rice, veggies, breaded shrimp and homemade bang bang sauce, they are a great option for lunch or dinner.
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Made with my crispy sweet chili shrimp and creamy bang bang sauce, these rice bowls are perfect for lunch or dinner. Loaded with fresh ingredients, and with just the right amount of spice, every forkful is hands down delicious.
Cooked rice is topped with fresh vegetables and crispy breaded shrimp and finished with the delicious bang bang sauce. Full of texture and freshness, this meal will leave you feeling full and satisfied.
Be sure to check out my Shrimp Rice Bowls with Lemon and Tarragon too!
Why you will love this recipe!
- So flavorful: This Thai inspired rice bowl is sweet, spicy and creamy with a lot of crunch.
- Make ahead: Great for meal prep for lunches in the week as well as hearty dinners.
- Full meal: With a good balance of carbs, fresh veggies and protein, this is a great hearty meal in one bowl.
What You Will Need
Ingredients
For the shrimp
- Shrimp: I used medium sized shrimp, but jumbo shrimp will work well too. Avoid smaller shrimp as they are trickier to handle. If using frozen they should be fully thawed before use. They should be deveined with tails and shells removed.
- Dredging: Flour, egg and panko breadcrumbs.
- Oil: For frying (whether air frying or deep frying). Use a neutral flavored oil with a high smoke point. Canola, vegetable and sunflower all work well.
- Thai Sweet Chili Sauce: Once the breaded shrimp are fried, they are tossed in a store-bought sweet chili sauce for a sweet and spicy taste.
- Sesame Seeds: For garnish.
For the bowls
- Rice: Jasmine rice is perfect for these bowls. Cook according to package instructions.
- Vegetables: Carrot, avocado, cucumber, bell pepper, edamame beans.
For the bang bang sauce
- Mayonnaise: This is the most prominent ingredient, so choose your favorite good-quality mayo.
- Thai Sweet Chili Sauce: This sauce is very versatile and gives this creamy dip the perfect balance of sweetness and Asian flavors.
- Sriracha: This famous Thai hot sauce will add some spiciness to this dipping sauce, so add as much as you like.
- Lime juice: Use freshly squeezed lime juice rather than bottled.
Equipment
- Air fryer for the crispy shrimp. They can also be deep fried if you prefer.
How to make Thai shrimp rice bowls
Be sure to scroll down for the full recipe!
- Cook the rice and allow to cool.
- Make the bang bang sauce.
- Chop the vegetables and cook the edamame beans if using frozen.
- Bread the shrimp and cook (either air fry or deep fry).
- Toss the fried shrimp in sweet chili sauce.
- Build the bowls with the cooked rice, topped with veggies and crispy shrimp and serve with bang bang sauce.
Recipe Variations
It's easy to make these crispy sweet chili shrimp rice bowls your own with substitutions and add ins.
- Use different veggies like red cabbage, green onion and radishes make great additions.
- You can use basmati rice instead of jasmine if that's what you have to hand. Wild or brown rice add a great nutty flavor. Cauliflower rice is also a great alternative to keep it low carb.
- If shrimp isn't your thing, use a different protein. Chicken, pork and tofu all work great. You can also try this with my sweet chili salmon.
- Add some fruitiness with some diced mango.
- Swap the bang bang sauce for Thai peanut sauce.
- Garnish the bowls with peanuts, cilantro and some jalapeno.
Make Ahead and Storage
The rice, vegetables and bang band sauce can all be made a day ahead of time and stored separately in the fridge in airtight containers. For the crispiest shrimp, they can be breaded an hour or two ahead of time, but should be cooked just before serving.
Leftovers will keep well for 2 to 3 days in the fridge.
Crispy Sweet Chili Shrimp Rice Bowls
These Thai inspired crispy sweet chili shrimp rice bowls are full of fresh flavors and crunchy textures. Made with jasmine rice, veggies, breaded shrimp and homemade bang bang sauce, they are a great option for lunch or dinner.
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RateServings: 4 servings
Calories: 813kcal
Equipment
Ingredients
Rice and Vegetables
- 1 cup jasmine rice (210g)
- ¾ cup frozen edamame beans (75g)
- 1 carrot grated
- 1 avocado diced
- ½ English cucumber diced
- 1 bell pepper (any color) diced
Bang Bang Sauce
- ½ cup mayonnaise (115g)
- 3 tablespoons Thai sweet chili sauce
- 1 tablespoon sriracha
- juice of 1 lime
Crispy Sweet Chili Shrimp
- 12 ounces medium shrimp (340g) peeled and deveined. If using frozen, defrost fully.
- 1 cup all-purpose flour (70g)
- ½ teaspoon salt
- 1 egg beaten
- 1 cup panko breadcrumbs (50g)
- oil for frying
- ½ cup Thai sweet chili sauce
- 1 teaspoon sesame seeds (optional)
Instructions
Cook the Rice and Prep the Vegetables
- Cook the rice according to package instructions. Set aside to cool.
- Cook the edamame in boiling water for a few minutes, drain and let cool.
- Grate the carrot and dice the avocado, cucumber and bell pepper.
Crispy Sweet Chili Shrimp
- Thaw and peel the shrimp if needed. Pat dry with kitchen paper to remove excess moisture.12 ounces medium shrimp
- In a bowl, mix together the salt and flour.1 cup all-purpose flour, ½ teaspoon salt
- In another bowl, break and beat the egg.1 egg beaten
- Place the panko breadcrumbs in another bowl.1 cup panko breadcrumbs
- One at a time, dip the shrimp into the flour, then into the egg and then last into the breadcrumbs to coat evenly. Shake off any excess at each stage. Place on parchment paper until ready to cook.
- To air fry: Dip the breaded shrimp in oil and place in the air fryer basket in a single layer. Cook for 8 to 10 minutes at 400F / 200c, flipping them over halfway through cooking.oil for frying
- To deep fry: Heat 2 to 3 inches of oil in a large pot - enough to cover the shrimp so that they are not resting on the bottom of the pan. Once hot enough, fry the shrimp on both sides until golden brown, flipping with tongs if needed. This will take about 2 to 3 minutes on each side. Cook in batches and place on kitchen paper to drain excess oil.
- While still hot, place the breaded shrimp into a bowl, pour over the sweet chili sauce and gently coat the shrimp in the sauce. Sprinkle with sesame seeds.½ cup Thai sweet chili sauce
Build the Bowls
- Divide the rice over 3 or 4 bowls and top with the vegetables and crispy shrimp. Serve with the bang bang sauce.
Notes
- Pat the shrimp dry before dredging them, this will help them to get super crispy.
- For best results, cook the shrimp just before serving, but they can be stored and reheated.
- Only toss in the sauce when you are ready to serve.
- Rice, vegetables and sauce can be made ahead of time and stored separately.
- For lunches, you could easily make this recipe stretch to serve 6.
- Nutritional values are based on 1 of 4 servings and based on the air fryer method.
Nutrition
Calories: 813kcal | Carbohydrates: 90g | Protein: 29g | Fat: 38g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 190mg | Sodium: 1191mg | Potassium: 877mg | Fiber: 7g | Sugar: 26g | Vitamin A: 3677IU | Vitamin C: 49mg | Calcium: 140mg | Iron: 4mg
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