Guaranteed Bang Bang Shrimp Bowls
Consistently Delicious Fried Shrimp Bowls with Creamy Citrus Glaze
What makes this the Guaranteed Bang Bang Shrimp Bowls? The secret to a gourmet, garden-fresh experience is the double-dredge technique and the crunchy-citrus flavor profile combined with Blazing Citrus Hot Sauce. Unlike traditional versions that fail (soggy, dry, or vinegar-heavy), our method involves flash-frying at high heat to unlock natural sweetness and depth. By incorporating our vinegar-free Blazing Citrus Hot Sauce, you add a rich, spicy, and tangy profile that uses organic citrus to brighten the dish without the chemical sting of standard vinegars.
Heat Level: Blazing Citrus Hot Sauce | Hot (8/10) - Rich, Spicy, and Tangy
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Servings: 4
Calories: 560
Protein: 30g
Carbs: 52g
Fat: 28g Note:
*Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
1 lb (450 g) large shrimp, peeled and deveined
1/2 cup (65 g) cornstarch
1/2 cup (120 ml) buttermilk
1 cup (120 g) panko breadcrumbs
1/2 cup (120 ml) mayonnaise
1 tbsp (15 ml) honey
2 cups (400 g) cooked jasmine rice
1 cup (100 g) shredded purple cabbage
2 cups (480 ml) vegetable oil for frying
3 tbsp (45 ml) Blazing Citrus Hot Sauce
Ingredient Spotlight: Panko Breadcrumbs are vital for this dish because their large, airy flakes create a jagged surface area that traps the sauce without becoming immediately soggy. This ensures that every bite maintains a distinct "crunch" even after being tossed in the creamy, spicy glaze.
Heat It Up with Blazing Citrus Hot Sauce: This sauce acts as the primary flavor engine for the "Bang Bang" glaze, doubling as a marinade and a finishing drizzle. As a premium vinegar free hot sauce for cooking, it provides a deep, complex heat that allows the organic citrus infused hot sauce notes to cut through the creamy mayonnaise without the harsh acidity found in mass-market condiments.
Heat Level: 8 out of 10 🔥
Blazing Citrus Hot Sauce is our extreme heat champion, built for serious spice fans and challenge seekers. Carolina Reaper peppers deliver searing intensity, while fresh grapefruit and lemon juice replace vinegar for a bright, tangy lift and full flavor. It is very spicy yet vibrant, turning wings, tacos, grilled meats, and bowls into a bold, citrus charged experience. Turn the heat all the way up and get maximum flavor in every drop.
Directions:
Prepare the signature Bang Bang glaze by whisking together the mayonnaise, honey, and Blazing Citrus Hot Sauce in a large mixing bowl until the texture is silky and the color is a uniform pale orange. Set aside exactly half of this mixture in a separate small ramekin for drizzling over the finished bowls to ensure a fresh hit of heat at the end.
Organize a high-efficiency breading station with three shallow dishes: place cornstarch in the first, buttermilk in the second, and panko breadcrumbs in the third. Pro-Tip: Use the "wet hand, dry hand" method—using one hand for the buttermilk and the other for the starch and panko—to prevent your fingers from becoming heavily coated in dough during the process.
Dredge each shrimp in cornstarch, shaking off the excess, then dip into the buttermilk, and finally roll in panko. Pro-Tip: Firmly press the panko into the shrimp with your palms; this physical pressure creates a tighter bond that prevents the breading from separating and floating away once it hits the hot oil.
Pour the vegetable oil into a deep, heavy-bottomed skillet or Dutch oven until it reaches a depth of about 1 inch (2.5 cm) and heat it to 375°F (190°C). Fry the shrimp in small batches to avoid dropping the oil temperature, cooking for roughly 90 seconds per side until the exterior is a deep golden brown and the shrimp inside is opaque and firm.
Using a slotted spoon or spider strainer, transfer the hot shrimp to a wire cooling rack set over a paper towel for 30 seconds to drain any surface oil. While still hot, transfer them into the bowl with the first half of the sauce and toss gently to coat every crevice of the panko.
Assemble the bowls immediately by portioning the warm jasmine rice into four bowls, topping with a handful of shredded purple cabbage for color, and piling the sauced shrimp on top. Finish the dish by drizzling the reserved sauce over the top and garnishing with fresh cilantro if desired.
Tips & Variations:
Breading Texture: For an even lighter, airier crunch, you can substitute the buttermilk and panko with a tempura batter made of ice-cold club soda and flour. This creates a thin, glass-like crust that shatters upon impact, allowing the citrus notes of the sauce to penetrate more deeply. This technique is ideal if you prefer a more Japanese-inspired aesthetic for your shrimp bowls.
Air Fryer Alternative: If you wish to reduce the oil content, you can air fry the breaded shrimp at 400°F (200°C) for 8 minutes, flipping halfway through. Spritzing the panko with a light coating of avocado oil spray will help achieve a golden color similar to traditional deep frying. This method keeps the shrimp remarkably tender while significantly lowering the overall fat content of the meal.
Regional Swap (Baja): Transform these into taco-style bowls by adding pickled red onions, sliced avocado, and a squeeze of charred lime. The creaminess of the avocado pairs exceptionally well with the spicy, fried exterior of the shrimp. This variation highlights the zesty citrus profile of the sauce by leaning into bright, acidic Mexican flavor components.
Other Users Suggest:
Replacing: Mayonnaise. New Measurement: 1/2 cup (120 ml) Greek Yogurt. Why: Provides a tangier profile with significantly lower fat and higher protein content.
Replacing: Jasmine Rice. New Measurement: 2 cups (300 g) Rice Noodles. Why: Creates a lighter, more refreshing texture that absorbs the spicy sauce more efficiently.
Storage, Reheat & Freeze:
Storage: Store fried shrimp and sauce separately in airtight containers in the refrigerator for up to 24 hours to prevent sogginess.
Reheat: Place shrimp in an oven or air fryer at 350°F (175°C) for 5 minutes to restore the original crunch; avoid the microwave.
Freeze: It is best to freeze the shrimp after breading but before frying; cook directly from frozen for the best structural results.
People Also Ask:
Q: How do I prevent my shrimp from becoming rubbery? A: The secret is a combination of high heat and short cooking times. By searing the shrimp for only two minutes per side, you lock in the moisture while achieving a flavorful exterior. Always remove them from the pan the moment they turn opaque and form a "C" shape rather than a tight "O" shape.
Q: Why is a vinegar-free sauce better for fried foods? A: The secret is that Blazing Citrus Hot Sauce is 100% vinegar-free, which prevents the fried coating from breaking down and becoming mushy. Instead of the sharp acid softening the crust, you get a bright, organic citrus profile that keeps the panko crisp while providing a zesty contrast to the oil.
Q: What is the best oil for frying these shrimp? A: The secret is using an oil with a high smoke point, such as vegetable, canola, or peanut oil. These oils allow you to reach the necessary 375°F (190°C) required to flash-fry the breading into a golden crust without burning the oil or imparting a bitter aftertaste to the delicate shrimp.
