I had to follow up the viral Crispy Salmon Rice Bowls with a shrimp version. And since bang bang shrimp is one of my favorite Thai appetizers – blam! Thanks to that crusty shrimp and sweet sauce we got a winner here too!
For the shrimp, I like to leave on the tails since they assist in dipping the shrimp into the batter without getting the hands all messy. If you don’t have panko you can use regular breadcrumbs. In addition, you can substitute in buttermilk for the canned, full fat coconut milk. I used arrowroot powder instead of corn starch, since that’s what was on hand in my pantry.
Hands down, the best part of this dish is the bang bang sauce. So sweet, delicious and creamy. If you don’t have the Sweet Thai Chili Sauce bottle, go get one! If you really can’t then just make some spicy mayo and that will taste great too.
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Bang Bang Shrimp Bowls
- 1 large avocado, sliced
- 1 carrot, julienned
- 3 Persian cucumbers, sliced thin
- 4 oz salmon roe
- 1 tbs black sesame seeds
- Cook your rice according to the package instructions. In a small pot, warm your rice vinegar, sugar and salt until just about to boil, stir and remove from the burner. Evenly pour the mixture over your rice and fluff with a fork.
- In a medium bowl, whisk together the coconut milk, flour, arrowroot powder, egg, hot sauce and salt and pepper to taste.
- In a shallow dish, whisk together the panko, garlic powder, onion powder, oregano, salt and pepper to taste.
- Dip the shrimp into the batter and then dredge in the panko, gently pressing down to adhere.
- Heat your oil in a large skillet and cook your shrimp in TWO batches, about 2 minutes per side, depending on the size of your shrimp. Transfer to a paper towel lined plate.
- Whisk all ingredients together until smooth. Taste and adjust if needed.