Easy grilled shrimp rice bowls

These grilled bang bang shrimp bowls bring together perfectly seasoned shrimp, fresh crisp vegetables, fluffy rice, and an irresistible creamy sauce that's both sweet and spicy. Unlike the traditional fried version you might find as an appetizer, this healthier grilled approach delivers all the flavor without the extra calories, creating a complete meal that's as beautiful as it is delicious.

I first created this recipe after taking my family to a popular seafood restaurant where we all fought over the bang bang shrimp appetizer. My youngest daughter kept stealing shrimp from everyone's plates! I decided to transform that appetizer into a complete meal we could enjoy at home, and after several tweaks and experiments, these bowls have become our Friday night tradition. Even my pickiest eater cleans her plate every time.

Ingredients

• 1½ pounds large shrimp: I prefer jumbo shrimp with shells and tails on for the best flavor, though you'll remove them before cooking
• 2 cups rice of choice: Plain white rice works beautifully, but feel free to use brown rice, jasmine rice, or even cauliflower rice for a lower-carb option
• 1 English cucumber, sliced: Provides a cool, crisp contrast to the warm shrimp and adds refreshing hydration to the bowl
• 1 red bell pepper, julienned: Adds a sweet crunch and beautiful pop of color that makes the bowl visually appealing
• 1 ripe avocado, sliced: Creates a creamy element that balances the spice of the sauce perfectly
• 4 scallions, thinly sliced: These add a mild onion flavor and fresh green color as a garnish
• 2 tablespoons cooking oil: Any neutral oil works – I use avocado oil for its high smoke point and mild flavor
• ½ teaspoon salt: Enhances the natural sweetness of the shrimp
• ¼ teaspoon black pepper: Adds a touch of heat and depth to the shrimp
• ½ teaspoon garlic powder: Provides savory notes that complement the shrimp perfectly

For the Bang Bang Sauce:

• ½ cup mayonnaise: Creates the creamy base for the signature sauce
• ¼ cup sweet chili sauce: Provides that perfect balance of sweetness with gentle heat
• 1 tablespoon sriracha: Kicks up the spice level and adds complexity to the sauce
• 1 teaspoon toasted sesame oil: My secret ingredient that adds incredible depth and that "what's in this?" quality
• ¼ teaspoon crushed red pepper flakes: For those little bursts of heat throughout the sauce

Step-by-Step Cooking Instructions

Step 1: Cook the rice:

Rinse 2 cups of rice under cold water until the water runs clear. This removes excess starch and helps the rice cook up fluffy and separate. Add the rice to a medium pot with 3½ cups water (or according to your package directions). Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.

Step 2: Prepare the shrimp:

While the rice cooks, peel and devein the shrimp if needed, leaving the tails on if you prefer (I find they make good handles when eating). Pat the shrimp completely dry with paper towels – this ensures they'll sear properly rather than steam. Place them in a bowl and drizzle with 1 tablespoon of oil, then sprinkle evenly with salt, pepper, and garlic powder. Toss gently to coat all sides.

Step 3: Grill the shrimp:

Heat a grill pan or large skillet over medium-high heat. Add the remaining tablespoon of oil and swirl to coat the surface. Once the oil is hot and shimmering, add the seasoned shrimp in a single layer, being careful not to overcrowd the pan (work in batches if necessary). Cook for 2-3 minutes per side until they turn pink, develop slight char marks, and are opaque all the way through. Transfer to a clean plate.

Step 4: Make the bang bang sauce:

While the shrimp cooks, whisk together the mayonnaise, sweet chili sauce, sriracha, toasted sesame oil, and red pepper flakes in a small bowl until completely smooth and well-combined. Taste and adjust the seasonings to your preference – add more sriracha for heat or more sweet chili sauce for sweetness. The sauce should be the consistency of thick salad dressing.

Step 5: Prepare the vegetables:

Slice the cucumber into thin rounds or half-moons. Cut the red bell pepper into thin strips or bite-sized pieces. Slice the scallions thinly on a diagonal. Wait until just before serving to slice the avocado to prevent browning.

Step 6: Assemble the bowls:

Set up a DIY bowl station with the cooked rice, grilled shrimp, prepared vegetables, sliced avocado, scallions, and bang bang sauce. Let everyone build their own bowl starting with a base of rice, followed by vegetables, topped with shrimp, and finished with a generous drizzle of the bang bang sauce and a sprinkle of scallions.

Step 7: Enjoy immediately:

These bowls are best enjoyed right away while the rice and shrimp are still warm and the vegetables are crisp and fresh. The contrast between the warm components and cool, crunchy vegetables is part of what makes this dish so satisfying.

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The Secret to Perfect Shrimp

The key to making these bowls exceptional lies in how you prepare and cook the shrimp. I've learned through much trial and error that there are three critical factors: drying the shrimp thoroughly, seasoning them well, and cooking them quickly over high heat.

When I first started making this recipe, I'd toss the shrimp straight from the package into the pan, and they'd release water, preventing that beautiful sear from developing. Now I always pat them completely dry with paper towels before adding any seasonings or oil.

Another game-changer was discovering that shrimp cook incredibly quickly – usually just 2-3 minutes per side. The first few times I made this dish, I overcooked them, resulting in tough, rubbery shrimp. Now I watch them like a hawk, removing them from the heat the moment they turn opaque. They continue cooking slightly from residual heat, resulting in perfectly tender, juicy shrimp every time.

My brother-in-law claims to hate seafood, but when he came for dinner last summer, he reluctantly tried these bowls to be polite. He ended up having seconds and asking for the recipe! The combination of flavors and textures is so compelling that it can win over even the most dedicated seafood skeptics.

Beyond the Basic Bowl

While the recipe as written creates a perfectly balanced meal, I love how adaptable it is to whatever ingredients I have on hand. Some of our favorite variations include:

During summer, I often add fresh corn cut straight from the cob for sweet pops of flavor. Sometimes I'll quickly char it in the same pan used for the shrimp for a deeper, smoky note that complements the sauce beautifully.

For added protein and fiber, edamame makes a wonderful addition. I keep a bag in the freezer and quickly steam some whenever we make these bowls. The bright green pods add beautiful color and a satisfying bite.

When we're craving extra crunch, I'll include some thinly sliced radishes or pickled red onions. The sharp, tangy flavor cuts through the creamy sauce and adds another dimension to the bowl.

I've been making some version of these bowls for nearly five years now, and they've evolved with our family's tastes. What started as an attempt to recreate a restaurant favorite has become something even better – a flexible, healthy meal that brings everyone to the table excited to eat. The DIY assembly makes everyone feel like they have control over their dinner, while the irresistible sauce ties everything together into a cohesive, crave-worthy meal.

Frequently Asked Questions

→ Can I use frozen shrimp for this recipe?

Yes, just thaw completely and pat dry before seasoning. Frozen shrimp works great as a time-saver.

→ How spicy is bang bang sauce?

The spice level is medium - you can adjust by reducing sriracha and red pepper flakes for milder taste or increasing for more heat.

→ Can I make this ahead of time?

Yes! Cook the rice and shrimp and prep vegetables up to 2 days ahead. Store separately and assemble with sauce just before serving.

→ What can I substitute for mayonnaise?

Greek yogurt makes a good substitute for a lighter version, though the sauce will be less creamy and have a tangier flavor.

→ What sides go well with bang bang shrimp bowls?

These bowls are complete meals, but edamame, miso soup, or a simple Asian slaw would make excellent additions.