Bang Bang Shrimp Bowl

These easy Gluten-Free Bang Bang Shrimp Bowls are the perfect mix of crispy, creamy, spicy, and fresh. Made with gluten-free breaded shrimp, fluffy jasmine rice, homemade bang bang sauce, quick-pickled carrots, avocado, cucumber, and green onions, this bowl is packed with flavor and texture. It’s an easy gluten-free dinner recipe that tastes restaurant-worthy but is simple enough to make at home. Perfect for a weeknight meal, meal prep, or whenever you’re craving a spicy shrimp rice bowl!

Prep Time: 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings: 4 bowls

Ingredients

Here are the ingredients you will need:

  • Jasmine Rice

  • Trader Joe’s Gluten Free Breaded Shrimp

  • Kewpie Mayo

  • Sweet Chili Sauce

  • Sriracha or Red chili flakes

  • Lime juice 

  • Rice vinegar

  • Sesame oil

  • Cane sugar

  • Shredded Carrots

  • Warm Water

  • Salt

  • Avocado

  • Green onion

  • Spring Mix

  • Cucumber

  • Soy sauce or tamari (optional)

  • Japanese BBq Sauce (optional)

  • Trader Joe’s Chili Onion Crunch (optional)

Bang Bang Sauce Ingredients:

  • ½ cup Kewpie mayo

  • 2 tbsp sweet chili sauce

  • 1 tbsp sriracha or red chili pepper flakes, to taste

  • 1 tsp lime juice

  • 1 tsp rice vinegar

  • ½ tsp sesame oil

  • ½ tsp sugar

  • Trader Joe’s Chili Onion Crunch, to taste (optional)

Pickled Carrots Ingredients:

  • 1 cup shredded carrots

  • ½ cup rice vinegar

  • ½ cup warm water

  • 1 ½ tbsp sugar

  • 1 tsp salt

 

Recipe

  1. Make the pickled carrots.
    In a bowl, combine the rice vinegar, warm water, sugar, and salt. Sit until dissolved. Add the shredded carrots and let them soak for 1-2 hours in the refrigerator. Drain before serving.

  2. Make the bang bang sauce.
    In a separate bowl, mix together the mayo, sweet chili sauce, sriracha or red chili flakes, lime juice, rice vinegar, sesame oil, sugar, and Trader Joe’s Chili Onion Crunch, if using. Set Aside.

  3. Cook the jasmine rice.
    Rinse 2 cups of uncooked jasmine rice under cold water until mostly clear water remains. Cook according to package. Fluff with fork and keep warm until ready.

  4. Cook the shrimp.
    Cook 1 bag of Trader Joe’s Gluten Free Breaded Shrimp according to package directions.

  5. Sauce the shrimp.
    Add a small amount of sauce into the bottom of a medium to large bowl. As soon as the shrimp are out of the oven, gently toss them in the bowl until lightly coated. Do not overdo the sauce!

  6. Assemble the bowls.
    Divide the cooked rice between 4 bowls. Top each bowl with bang bang shrimp, drained pickled carrots, cucumber, avocado, spring mix, and sliced green onions.

  7. Finish and serve.
    Add any optional toppings such as Japanese BBQ sauce, soy sauce or tamari, chili crunch oil, or even a squeeze of fresh lime!

RecipesKatelyn RickertComment