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Bang Bang Shrimp with Rice

Bang bang shrimp with rice is a dish of breaded, fried shrimp coated in a creamy, sweet and slightly spicy sauce, served with rice and lettuce. This easy recipe takes 35 minutes for 4 people, at a cost of €4.60 per person. The key is to toss the shrimp in the sauce only at the very last moment so the coating stays crispy.

Tonight, crispy bang bang shrimp coated in a creamy, sweet and slightly spicy sauce, served with rice and salad.

Bang Bang Shrimp with Rice
Total time
35 min
Difficulty
Easy
Cost per person
€4.60
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Winter, Summer, Spring, Fall
The kids
They generally like it

Bang bang shrimp plays on contrast, a light, crispy coating on the outside and tender shrimp inside, all covered in a creamy sauce that blends the sweetness of chili sauce and honey with a mild kick from sriracha. A squeeze of lime brightens the whole dish with a touch of acidity. It is a nice change from classic fish dinners without making your evening complicated.

This recipe is perfect for a weeknight when you want something a little special without spending hours in the kitchen, but it also works well for guests, served as an appetizer or as a main with rice. Kids generally love the crunch and the mild sweet sauce, and you can always dial back the sriracha for them. Mon Chou likes this dish for how quick it is and the little wow effect it gives despite being so simple.

The ingredients

4 people

Fish counter

  • Peeled shrimp 500 g

Pantry

  • Cornstarchoften in the pantry 5 tbsp
  • Mayonnaise 5 tbsp
  • Sweet chili sauce 4 tbsp
  • Sriracha 1 tsp
  • Honeyoften in the pantry 1 tbsp
  • Riceoften in the pantry 280 g
  • Frying oiloften in the pantry 30 cl
  • Saltoften in the pantry 1 pinch

Dairy

  • Egg 1

Fruits and vegetables

  • Lettuce 1
  • Lime 1

Allergens Shellfish, Eggs, Gluten

The step by step recipe

  1. Mix the mayonnaise, chili sauce, sriracha, honey and a splash of lime juice in a bowl.

    Taste the sauce and reduce the sriracha for kids.

  2. Cook the rice in salted water, drain it and keep it warm. 12 min

    A fragrant rice like basmati works great here.

  3. Pat the shrimp dry, dip them in beaten egg, then coat them in salted cornstarch.

    Shake off the excess cornstarch, a thin coating gives a light crunch.

  4. Fry the shrimp in oil at 180°C in two batches until golden. 6 min

    If the coating browns too fast, lower the heat slightly.

  5. Drain the shrimp, toss them in sauce in a large bowl and serve with the rice and shredded lettuce.

    Keep a bit of sauce on the side to drizzle over the rice.

Our tips to get it right

  • Pat the shrimp completely dry before breading them, any moisture keeps the cornstarch from sticking properly and makes the coating less crispy.
  • Don't crowd the pan or fryer, cook the shrimp in two batches so they brown evenly and stay crispy instead of steaming each other.
  • Make the sauce ahead and keep it chilled, it actually tastes better after resting and you save time when it's dinner time.

The variations

  • Swap the shrimp for small pieces of chicken for a version that's just as crispy and just as popular with kids.
  • For a vegetarian version, bread and fry cauliflower florets or firm tofu instead of shrimp.
  • To save time, bread the shrimp and pan fry them in a bit of oil instead of deep frying, the result is lighter and still pretty crispy.

What to serve it with

  • Cucumber salad with cilantro
  • Jasmine rice or rice noodles
  • Lemon water or homemade iced tea

Storage

Cooked shrimp keep for 2 days in the fridge in a sealed container, but they lose their crunch once coated in sauce. Reheat them in the oven or a skillet without the sauce, then toss with sauce right before serving. This dish does not freeze well because of the coating and the sauce.

Questions about this dish

Can you make bang bang shrimp ahead of time?

You can bread the shrimp and make the sauce a few hours ahead, but fry the shrimp and toss them in sauce right before serving. That's the only way to keep the coating crispy.

What type of shrimp works best for this recipe?

Medium peeled shrimp work great, whether fresh or frozen and well thawed and dried. Avoid very large shrimp, they need more cooking time and the coating can burn before they're done.

Can you bake the shrimp instead of frying them?

Yes, arrange the breaded shrimp on a baking sheet with a drizzle of oil and bake at 200°C for about 10 minutes, flipping halfway through. The result is less crispy than frying but lighter.

How do you make the sauce kid friendly?

Reduce or skip the sriracha and keep the sweet chili sauce and honey, the sauce stays creamy and sweet without the heat. You can also serve some sauce on the side so everyone can adjust to taste.

How long does it take to make bang bang shrimp with rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in bang bang shrimp with rice?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does bang bang shrimp with rice cost?

About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, eggs, gluten. Always check the labels of the products you buy.

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