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Bang Bang Shrimp Rice Bowl for One is a flavor-packed, lighter twist on a restaurant classic. Juicy shrimp are cooked in a skillet until tender, then coated in a creamy, sweet-spicy sauce. Served over fluffy rice with crisp veggies, it’s a quick, satisfying meal ready in minutes.
Why You’ll Love This Recipe
- Big, bold flavor: Tender shrimp coated in a creamy, sweet-heat sauce that’s bursting with taste in every bite.
- Lighter take on a favorite: Pan-seared shrimp without breading or deep frying for a fresher, less heavy meal.
- Fast and easy: Ready in about 15 minutes, making it perfect for a quick lunch or dinner.
I really love this recipe because every bite bursts with flavor. The bang bang shrimp are tender and juicy, seasoned just right, and cooked quickly in a hot skillet.
The sauce is creamy with a perfect balance of sweet and spicy, and it clings to the shrimp in the best way.
Served over rice with fresh, crisp vegetables, it’s colorful, satisfying, and so quick to make. It always feels like a special meal, even on the busiest days.
Looking for more single serving shrimp recipes? Try our jambalaya for one, shrimp fettuccine for one, or quick baked shrimp.
Ingredients
If you have any ingredients leftover from this rice bowl recipe, check out our Leftover Ingredients Recipe Finder.
- Shrimp: Use 6–8 large peeled and deveined shrimp. Pat dry before seasoning so they sear well in the skillet. Extra shrimp? Use them in shrimp and grits for one or shrimp tacos for one.
Tip: How to Peel and Devein Shrimp
- Remove legs by gently pulling them off.
- Crack and peel away the shell from the underside.
- Pinch and pull off the tail.
- Use a paring knife to slice along the back.
- Lift and remove the dark vein with the knife tip.
- Avocado Oil: Works well for pan-searing shrimp. Olive oil or butter can also be used.
- Bang Bang Sauce Ingredients: Mayonnaise, sriracha, Thai sweet chili sauce, garlic powder, and paprika combine to create a creamy, slightly sweet, and mildly spicy sauce.
- For the Bowl: Rice, shredded red cabbage, shredded carrot, avocado. You can also add sliced cucumbers, edamame, or fresh herbs like cilantro for extra flavor and texture.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
There are so many simple ways to change up this shrimp bowl. Here are a few ideas to try:
- Top with toasted sesame seeds
- Use brown rice
- Add steamed broccoli or snap peas
- Swap avocado for sliced mango
- Serve in lettuce wraps
How To Make A Bang Bang Shrimp Rice Bowl
These photos and instructions help you visualize how make this bang bang shrimp bowl recipe. See the recipe card below for ingredient amounts and full recipe instructions.
- Make the Sauce: In a small bowl, stir together mayonnaise, sriracha, sweet chili sauce, garlic powder, and paprika.
- Season the Shrimp: In another bowl, toss shrimp with ½ teaspoon avocado oil, paprika, garlic powder, and salt.
- Cook the Shrimp: Heat ½ tablespoon avocado oil in a skillet over medium-high heat. Add shrimp and cook for 2–3 minutes per side, until pink and opaque.
- Add Sauce: Transfer shrimp to a bowl and toss with 1 or 2 tablespoons of the bang bang sauce.
- Spoon the cooked rice into a bowl and top with avocado, shredded carrots, sliced cabbage, and the shrimp coated in the bang bang sauce.
- Drizzle extra bang bang sauce over the top and enjoy right away.
Expert Tips
- Pat Dry: Remove excess moisture from the shrimp with paper towels so they sear instead of steam.
- Watch the Time: Shrimp cook quickly, about 2 to 3 minutes per side. Remove them as soon as they turn pink and opaque.
- Make the Rice Ahead: For an easy shortcut, try our single serving baked rice recipe. It’s a great make-ahead option and reheats beautifully for this bowl.
- Adjust the Sauce: Add more sweet chili sauce for sweetness or extra sriracha for heat.
Frequently Asked Questions
Try lettuce wraps, buttered noodles, or a simple salad.
It has a mild to medium spice level. You can adjust the heat by adding more or less sriracha.
It’s delicious either way. Enjoy it warm with freshly cooked shrimp and rice, or enjoy it chilled.
Yes, store the rice, vegetables, and shrimp separately, then assemble and drizzle with sauce just before eating. Leftover keep well for up to 2 days.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this Bang Bang Shrimp Rice Bowl For One recipe, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.
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Bang Bang Shrimp Rice Bowl
Equipment
Ingredients
For the Bang Bang Sauce
- ¼ cup mayonnaise
- 2 tablespoons sriracha (use less if you'd like a more mildly spiced version)
- 2 tablespoons Thai sweet chili sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
For the Shrimp
- 6-8 large shrimp -peeled and deveined
- 1 teaspoon avocado oil -divided
- ¼ teaspoon paprika
- ⅛ teaspoon garlic powder
- ⅛ teaspoon salt
For the Bowl
- ¾ cup cooked rice
- 1 cup shredded red cabbage
- 1 small carrot -ribboned with a vegetable peeler or thinly sliced
- ½ avocado -diced
- 2 tablespoons chopped green onions – optional, for topping
Instructions
- Make the Sauce: In a small bowl, stir together mayonnaise, sriracha, sweet chili sauce, garlic powder, and paprika. Set aside.
- Prepare the Shrimp: In another bowl, toss shrimp with ½ teaspoon avocado oil, paprika, garlic powder, and salt.
- Cook the Shrimp: Heat ½ tablespoon avocado oil in a skillet over medium-high heat. Add shrimp and cook for 2–3 minutes per side, until pink and opaque.
- Transfer shrimp to a bowl and toss with 1-2 tablespoons of the bang bang sauce.
- Assemble the Bowl: Spoon the cooked rice into a bowl and top with thinly sliced cabbage, carrots, avocado, and the shrimp coated in the sauce.Drizzle extra bang bang sauce over the top, add sliced green onions and enjoy right away.
Notes
- Pat Dry: Remove excess moisture from the shrimp with paper towels so they sear instead of steam.
- Watch the Time: Shrimp cook quickly, about 2 to 3 minutes per side. Remove them as soon as they turn pink and opaque.
- Make the Rice Ahead: For an easy shortcut, try our single serving baked rice recipe. It’s a great make-ahead option and reheats beautifully for this bowl.
Adjust the Sauce: Add more sweet chili sauce for sweetness or extra sriracha for heat.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This was so easy to make and delicious.
I only used half of the sriracha sauce and it was spicy enough for me!
I made the Bang Bang Shrimp Bowl tonight but I followed the recipe for your air fryer Shrimp first. Then I got the bang bang shrimp sauce together and put the rice and broccoli in the rice cooker. I avoid spice… usually, but I made this mild by adding 2 small drops of sriracha and added sweet Thai chili sauce and a drop of honey!!! I assembled the rice and broccoli and added the bang bang shrimp with sauce!!! It was banging!!!
I loved it! It was so easy and yasty. It’s a keeper.
Amazing flavor with great depth!! Love that this is a non-breaded shrimp dish.
This recipe is worthy of serving to guests!!
Good recipe.
Thank you!