Crispy Sweet Chili Shrimp Rice Bowls

Crispy sweet chili rice bowl mixed together with a spoon.

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.

Course dinner, lunch

Cuisine American, Thai

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 813kcal

Author Slow The Cook Down

Equipment

Air Fryer

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