Have you ever eaten something from a restaurant and thought, I wish I could make this at home? This Bang Bang Shrimp and Rice is that recipe and you can totally make it at home. A combination of a little sweet and a hint of spice makes this killer combo.
Bang Bang Shrimp and Rice is a family favorite and super easy. You only need 6 ingredients to make you feel like a chef. Plus, I’ve made it even easier by cutting down on some of the steps.
Y’all, I love shrimp any which way it’s prepared. It’s probably, hands down, my favorite seafood. Sometimes I don’t want to take the time to peel, devein, or bread the shrimp. You want to know how I skip those steps? Frozen popcorn shrimp! It’s such a time saver and my family gobbles it up. I even question if the restaurants don’t use the same.
Bang Bang Shrimp is usually an appetizer at your favorite restaurant but I’ve combined it with a great grain like Riceland Extra Long Grain Rice to make a complete main dish.
With this recipe you’ll get a subtle hint of spiciness that’s easily cooled down with the addition of a rice bite. Honestly, I can’t handle to much spice but this Bang Bang Shrimp and Rice it’s just perfect for my palette and the kiddos palette.
Now the hubby is a different story. He likes things spicy. If you have a family member who wants to punch up the spice factor, do what I do...let them drizzle a little extra sriracha over their individual portion.
I like to serve the whole dish family style on one platter. Then I let everyone fill their plates with individual portions. Set the bottle of sriracha on the table and let them go to town to kick up the spicy to their liking.
Bang Bang Shrimp and Rice
- 1 cup Riceland Long Grain Rice
- 1 package frozen popcorn shrimp, 18 ounces
- 1/4 cup Thai Chili Sauce
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
- 1 green onion, chopped for garnish
Preheat oven and cook shrimp according to package directions. Cook rice according to package directions. Meanwhile, using a whisk, combine the Thai chili, mayo, honey, and sriracha in a medium bowl until well combined. Toss the cooked shrimp in the Thai mixture while it’s still hot. Spoon the shrimp over rice. Garnish with chopped green onions. Eat and enjoy!
Blog post and recipe provided by Riceland blogger Lacie Ring of EasyPeasyPleasy.com