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Dynamite Shrimp Bowl Recipe
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Dynamite Shrimp Bowl

Crispy or quick-fried shrimp tossed in a creamy, spicy "dynamite" sauce and served over a bed of rice and vegetables.
Course Salad
Cuisine Japanese
Keyword Recipe, Rice bow, Shrimp
Cook Time 40 minutes
Servings 4 people

Equipment

Ingredients

  • 2 cups Cooked rice May use quinoa, or cauliflower rice.
  • 1 lb Large Shrimp peeled and deveined
  • For frying shrimp:
  • 1/2 Cup 1/2 cornstarch May use arrowroot
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil for frying
  • Toppings choose your favorites:
  • 1 avocado sliced or diced
  • 1 cup edamame shelled and cooked
  • 1 cucumber diced or cut into ribbons 1 carrot, shredded or julienned
  • 1/4 cup green onions chopped
  • 1/4 cup seaweed salad or nori torn
  • 1/2 cup mango diced (optional)
  • 1/4 cup corn kernels optional
  • 2 tbsp Garnish: Sesame seeds to taste
  • Creamy base:
  • 1/2 Cup Japanese Mayonnaise Mayonnaise or plain Greek yogurt for a healthier version
  • 1 1/2 tbsp Sriracha
  • 1 1/2 tsp Honey or agave
  • 1 tsp soy sauce Tamari/coconut aminos

Instructions

  • Prepare the base. Cook your rice or grain according to package directions. For a healthier option, use quinoa or cauliflower rice. Fluff with a fork and set aside.
    Make the dynamite sauce. In a small bowl, whisk together the mayonnaise (or yogurt), sriracha, honey, and soy sauce until smooth. Adjust the sriracha to your desired level of heat and set the sauce aside.
    Prepare the shrimp. Pat the peeled and deveined shrimp completely dry with a paper towel. In a medium bowl, combine the cornstarch, salt, and pepper. Add the shrimp and toss gently to coat each piece evenly. Cook the shrimp. Heat 1–2 inches of vegetable oil in a deep fryer or large pan to 375°F (190°C). Fry the coated shrimp in batches for 2–3 minutes per side, or until they are golden brown and cooked through. Drain the shrimp on a paper towel-lined plate to remove excess oil. Toss with sauce. Place the cooked shrimp in a clean bowl. Drizzle half of the dynamite sauce over the shrimp and toss gently until all the shrimp are coated.
    Assemble the bowls. Divide the cooked rice or grain base among four serving bowls. Add toppings. Arrange the fresh toppings—avocado, edamame, cucumber, carrot, mango, etc.—around the sauced shrimp in each bowl. Garnish and serve. Sprinkle with chopped green onions and sesame seeds. Serve immediately with the remaining dynamite sauce on the side for drizzling.