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Ingredients

Scale

Crispy Rice

  • 2 cups cooked rice

  • Soy sauce (to taste)

  • Garlic powder (to taste)

Shrimp

  • 1 lb shrimp, peeled & deveined

  • Salt

  • Black pepper

  • Olive oil (for stovetop cooking)

Bang Bang Sauce

  • 1 ½ tbsp avocado mayo

  • 1 ½ tbsp Greek yogurt

  • 1 tbsp sriracha (adjust to spice preference)

  • ½ tbsp agave

  • 1 tbsp sweet chili sauce

  • 1 tsp fresh lime juice

Toppings

  • Sliced carrots

  • Sliced cucumbers

  • Avocado

  • Sesame seeds

If you want, I can also add optional add-ins (like green onions, edamame, or pickled onions) to level it up even more

Instructions

  1. Preheat oven to 400°F.

  2. Toss cooked rice with soy sauce and garlic powder.

  3. Spread rice in a thin layer on a lined baking sheet.

  4. Bake for 20–30 minutes, stirring halfway through, until golden and crispy.

  5. Heat olive oil in a skillet over medium heat.

  6. Season shrimp with salt and pepper.

  7. Cook shrimp 1–2 minutes per side until pink and cooked through.

  8. In a small bowl, whisk together avocado mayo, Greek yogurt, sriracha, agave, sweet chili sauce, and lime juice.

  9. Toss warm shrimp in the bang bang sauce until fully coated.

  10. Assemble bowls with crispy rice, shrimp, carrots, cucumbers, avocado, and sesame seeds

Find it online: https://thecozynutritionist.com/crispy-rice-bang-bang-shrimp-bowl/