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Bang Bang Coconut Shrimp Bowl

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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.

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

Servings: 4
Prep Time: 20 minutes
Cook Time: 15 minutes