Bang Bang Coconut Shrimp Bowl
Looking to elevate your weeknight dinners? The Bang Bang Coconut Shrimp Bowl is a vibrant mix of crispy coconut shrimp, creamy avocado, and juicy mango, all tied together with a tangy and spicy Bang Bang sauce.
Whether you’re hosting friends or treating yourself, this bowl is the perfect balance of indulgence and freshness.
This recipe brings the tropics to your table with shredded coconut adding a crispy, nutty flavor to the shrimp. Paired with the creamy heat of the Bang Bang sauce, every bite is a burst of texture and flavor. The best part? It’s as versatile as it is delicious—swap out the rice for greens to make it low-carb or add your favorite veggies for extra crunch.
Ready in just 35 minutes, this dish is ideal for busy weeknights or a laid-back weekend treat. Make it your own by customizing the toppings and adjusting the heat of the sauce. One thing’s for sure: this recipe will have everyone coming back for seconds. Save it now for your next dinner inspiration!
Bang Bang Coconut Shrimp Bowl
Equipment
- Baking sheet, parchment paper, mixing bowls, whisk
Ingredients
- For the shrimp:
- 1 lb large shrimp peeled and deveined
- 1 cup shredded coconut
- ½ cup panko breadcrumbs gluten-free if needed
- ½ cup all-purpose flour or gluten-free alternative
- 2 large eggs beaten
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- For the bowl:
- 2 cups cooked jasmine rice
- 1 cup shredded red cabbage
- 1 cup diced mango
- 1 avocado sliced
- 2 green onions sliced
- 1 tbsp sesame seeds optional
- For the Bang Bang Sause
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha
- 1 tbsp lime juice
Instructions
- Prepare the shrimp:
- Preheat oven to 400°F (or heat 2 cups of vegetable oil in a skillet for frying).
- Set up a dredging station with 3 bowls: flour mixed with paprika, eggs, and coconut mixed with breadcrumbs.
- Coat shrimp in flour, dip in eggs, and press into the coconut mixture.
- Cook the shrimp:
- Place shrimp on a parchment-lined baking sheet and bake for 12–15 minutes (or fry for 2–3 minutes per side until golden brown).
- Make the sauce:
- Mix mayonnaise, sweet chili sauce, sriracha, and lime juice until smooth.
- Assemble the bowl:
- Divide rice into 4 bowls. Top with cabbage, mango, avocado, and green onions.
- Add shrimp and drizzle with Bang Bang sauce.
- Garnish with sesame seeds and serve.
Notes
Prep Time: 20 minutes
Cook Time: 15 minutes
