A rich, creamy celebration of Alaska’s prized catch, straight from the sea to your table.

Bang Bang Shrimp Bowl

When it comes to summer meals, I love combining fresh ingredients with bold flavors. That’s how my Bang Bang Shrimp Bowl came to be—a delightful mix of healthy grains, fruits, and vegetables, brought to life with the vibrant greens from my own Alaska garden.


But first, you might be wondering: where does the term “bang bang” come from? The origins of “bang bang” in culinary terms can be traced back to a popular dish in Chinese cuisine called “Bang Bang Chicken.”

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 The name comes from the way the chicken is tenderized by banging it with a wooden stick. However, in modern American cuisine, “bang bang” has come to signify a spicy, creamy sauce that packs a punch. It’s a flavor explosion that perfectly complements the sweet and savory components of the dish.

 

This bowl allows you to use whatever fresh ingredients you have on hand. Don’t feel obligated to use what I have suggested. Put your own twist on this fresh bowl with your faves!

 

Bang Bang Shrimp Bowl

 

This Bang Bang Shrimp Bowl is not just a treat for your taste buds but also a nod to the bountiful harvest from my Alaska garden. The kale, radishes, mint, and cilantro add a fresh, local touch that makes this dish truly special. Enjoy the explosion of flavors, and happy eating!

Ingredients

For the Shrimp:

  • 20 medium size shrimp, peeled and deveined
  • 1/4 cup flour
  • 1 egg
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp granulated garlic
  • 1/2 cup avocado oil
  • For the Bang Bang Sauce:
  • 1/2 cup mayonnaise
  • 2 tbsp sweet chili sauce
  • 1 tbsp sriracha (adjust to taste)
  • 1 tsp rice vinegar

For the Bowl:

  • 2 cups cooked quinoa or brown rice
  • 1 cup kale, finely chopped (from my Alaska garden)
  • 1/2 cup radishes (from my Alaska garden)
  • 1/4 cup fresh mint leaves (from my Alaska garden)
  • 1/4 cup fresh cilantro (from my Alaska garden)
  • 1 avocado, sliced
  • 1 mango, sliced
  • 1/2 cup edamame, shelled
  • 1/2 cucumber, sliced
  • 2 tsp sesame seeds
  • 1/4 cup crispy wonton strips
  • Lime wedges, for serving

Instructions

Prepare the Shrimp:

  1. In medium size bowl, add egg and 1 tbsp water. Whisk thoroughly.
  2. In seperate medium size bowl, mix flour, salt, pepper and granulated garlic.
  3. Dredge the shrimp in egg wash, then transfer to flour.
  4. Lay dredged shrimp on baking rack, over a baking sheet.
  5. Place shrimp in refrigerator for 20-30 minutes. The coating will adhere to shrimp better this way.
  6. Heat sauté pan to medium high heat with 1/2 cup avocado oil.
  7. In batches, sauté shrimp until golden brown and cooked through. Turn heat down to medium if the oil splatters too much. Remove and place on clean baking rack.

Make the Bang Bang Sauce:

  1. In a small bowl, mix together the mayonnaise, sweet chili sauce, sriracha, and vinegar. Adjust the sriracha to your desired level of spiciness.

Assemble the Bowls:

  1. Divide the cooked quinoa or brown rice between four bowls.
  2. Top with kale, radishes, mint, cilantro, avocado, edamame, cucumber and mango.
  3. Place the shrimp in a bowl with the Bang Bang sauce, coat generously and add to bowl.
  4. Top with sesame seeds and wonton strips.
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