Name: Bang Bang Crispy Shrimp & Jasmine Rice Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 bowls
Ingredients: 1 cup (240 ml) jasmine rice, rinsed; 1 1/4 cups (300 ml) water; 1 1/4 lb (565 g) large shrimp, peeled and deveined; 1/3 cup (80 ml) cornstarch; 1/2 teaspoon (3 ml) kosher salt; 3 tablespoons (45 ml) neutral oil; 3 tablespoons (45 ml) plain Greek yogurt; 3 tablespoons (45 ml) mayonnaise; 3 tablespoons (45 ml) Thai sweet chili sauce; 1 teaspoon (5 ml) sriracha; 2 cups (480 ml) green cabbage, shredded; 2 scallions, sliced

Bang Bang Crispy Shrimp & Jasmine Rice Bowl

Crispy shrimp in creamy sweet chili bang bang sauce over jasmine rice with cabbage.

By the Bowlyra kitchen Updated November 11, 2026

Prep

15 min

Cook

15 min

Total

30 min

Makes

4 bowls

Bang bang shrimp is a restaurant appetizer of crispy shrimp in a creamy sweet chili sauce. This version shallow-fries cornstarch-coated shrimp and makes the sauce with half Greek yogurt and half mayonnaise.

Why this recipe works

Cornstarch fries up light and crisp and holds onto the creamy sauce.

Ingredient notes

For a dairy-free version, use all mayonnaise.

Common mistakes

Saucing too early, which softens the coating.
Crowding the pan.

What to serve with it

Lime wedges.

Meal prep

Not ideal; the coating softens.

More bowls like this

Cooking tips

Toss in sauce right before serving. Fry in batches.

Swaps and variations

Air-fry the shrimp at 400°F (200°C) for 8 minutes. Use chicken pieces (165°F / 74°C).

Storing and reheating

Refrigerate within 2 hours for up to 2 days. Re-crisp in an air fryer.

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