Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha sauce
- 2 cups cooked quinoa or rice
- 1 cup shredded lettuce
- 1/2 cup sliced cucumbers
- 1/2 cup diced tomatoes
- 1/4 cup chopped green onions
- Oil for frying (vegetable or canola)
If you’re looking to switch things up, try substituting the shrimp with chicken or tofu for a different take on this bowl.
Instructions
- Start by marinating the shrimp in buttermilk for about 15 minutes. This step, a trick I picked up from my grandmother, helps tenderize the shrimp and adds a layer of flavor.
- In a shallow dish, mix together the flour, panko breadcrumbs, paprika, garlic powder, salt, and pepper.
- Heat oil in a large skillet over medium-high heat until it reaches 350°F. You want enough oil to cover the bottom of the skillet generously.
- Remove the shrimp from the buttermilk, allowing excess to drip off, then dredge each piece in the breadcrumb mixture, pressing gently to coat.
- Fry the shrimp in batches, being careful not to overcrowd the pan, until they are golden brown and crispy, about 2-3 minutes per side. Place on a paper towel-lined plate to drain excess oil.
- In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha to create the bang bang sauce.
- Assemble the bowls by dividing the quinoa or rice among serving bowls. Top with shredded lettuce, cucumbers, tomatoes, and crispy shrimp.
- Drizzle the bang bang sauce over the shrimp and garnish with green onions. Serve immediately and enjoy the crunchy, spicy goodness!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International