Name: Bang Bang Shrimp Bowls
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 5 tbsp mayonnaise; 3 tbsp sweet chili sauce; 1 –2 tsp sriracha (to taste); 1 lb large shrimp (peeled and deveined); 1 tbsp olive oil; Cooked rice (for serving (white, jasmine, or 90-second microwave rice))

Jump to Recipe

This is one of the quickest, most crave-worthy meals I make and it tastes like something you’d order out, for a fraction of the effort.

Most bang bang shrimp recipes batter and deep-fry the shrimp, which is delicious but fussy (and a lot of cleanup). My version skips all that: I quickly sauté the shrimp instead, then toss them in a creamy, sweet-and-spicy bang bang sauce and pile it all over a bowl of rice. It comes together in about 10 minutes, and that sauce — mayo, sweet chili, and a kick of sriracha — is downright addictive.

Serve it over warm rice for a satisfying, takeout-style bowl that’s ready faster than delivery would even show up.

Why You’ll Love This Recipe

It’s lightning fast. Ready in about 10 minutes, start to finish.
That sauce. Creamy, sweet, and spicy — completely crave-worthy.
No deep-frying. A quick sauté means less mess and less fuss.
It’s a full meal. Over rice, it’s a satisfying takeout-style bowl.
It’s adjustable. Dial the heat up or down to suit your taste.

Ingredient Notes

Shrimp — Large shrimp, peeled and deveined. Fresh or frozen (thawed and rinsed) both work; pat them dry so they sear nicely.

Mayonnaise — The creamy base of the bang bang sauce.

Sweet chili sauce — Thai sweet chili sauce brings the signature sweetness and a mild tang.

Sriracha — For heat. Start with a little and add more to taste.

Olive oil — For quickly sautéing the shrimp.

Rice — For serving. White or jasmine rice is classic, but use whatever you love (more on a quick shortcut below).

How to Make Bang Bang Shrimp Bowls

Cook your rice. Start the rice first so it’s ready when the shrimp are (or use the quick shortcut below).
Make the sauce. In a small bowl, stir together the mayonnaise, sweet chili sauce, and sriracha. Taste and add more sriracha for extra heat. Set aside.
Sauté the shrimp. Heat a large skillet or wok over high heat. Add the olive oil, and once it’s hot, add the shrimp. Cook, tossing a few times, until pink and cooked through, about 3 minutes.
Sauce it. Turn off the heat and pour the sauce over the shrimp. Toss until every piece is coated.
Build your bowls. Spoon the shrimp and sauce over a bed of warm rice and serve right away.

Let’s Talk Rice

This dish is made to go over rice, and you’ve got options depending on how much time you have:

Regular rice: White, jasmine, or basmati rice is the classic choice and soaks up that bang bang sauce beautifully. Start it before you cook the shrimp so the timing lines up. Brown rice works too for a nuttier, heartier bowl.
In a rush? Use 90-second rice. Those microwavable pouches of ready rice are a lifesaver on busy nights. My little trick: add the warm rice to your bowl right after you pour the sauce over the shrimp. It helps warm everything through at once. Dinner’s on the table in minutes.
Lower-carb option: Cauliflower rice is a great swap if you’d like a lighter base.

Tips for the Best Bang Bang Shrimp

Don’t overcook the shrimp. They’re done the moment they turn pink and curl into a loose “C” which is about 3 minutes. Overcooked shrimp turn rubbery.
Pat the shrimp dry. Especially if using thawed frozen shrimp, so they sear instead of steam.
Add the sauce off the heat. This keeps the creamy sauce from breaking.
Adjust the heat to taste. Start with less sriracha, you can always add more.
Serve right away. This bowl is best fresh and warm.

Variations to Try

Add veggies: Toss in sautéed bell peppers, snap peas, or broccoli, or serve over a slaw for crunch.
Make it a lettuce wrap: Spoon the saucy shrimp into crisp lettuce cups instead of over rice.
Top it off: Sliced green onions, sesame seeds, or a squeeze of lime.
Switch the protein: This sauce is amazing on chicken bites or crispy tofu too.
Extra creamy or extra spicy: Adjust the mayo-to-sriracha ratio to your liking.

What to Serve With It

Round out the meal with:

Steamed broccoli, edamame, or sugar snap peas
An Asian-style cucumber salad
Steamed or roasted vegetables
A simple green salad

For more easy dinners, browse my Dinner recipes.

Storage & Reheating

Refrigerator: Store leftover shrimp in an airtight container for up to 2 days. Keep the rice separate if you can.

Reheating: Warm gently in a skillet or microwave just until heated through. Go easy so the shrimp don’t toughen.

A note: Bang bang shrimp is best fresh, since the sauce is creamiest right after making it. I don’t recommend freezing this one.

Frequently Asked Questions

What is bang bang sauce made of? It’s a simple, creamy blend of mayonnaise, sweet chili sauce, and sriracha … sweet, spicy, and totally addictive.

Can I use frozen shrimp? Yes, just thaw and rinse them, then pat dry before cooking so they sear well.

How spicy is it? That’s up to you. The sriracha controls the heat, so start with less and add more to taste.

What rice is best? White or jasmine rice is classic, but any rice works. 90-second microwave rice is perfect when you’re short on time, and cauliflower rice is a nice lower-carb option.

How do I know when shrimp are done? They turn pink and opaque and curl into a loose “C” shape which is about 3 minutes. Don’t overcook them.