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My crispy shrimp rice bowls combine succulent golden fried shrimp with tender rice, crunchy cucumbers and pickled onion for a delicious flavor packed lunch or dinner than can be put together in under 20 minutes!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
Easy Crispy Shrimp Bowls
I am a huge sushi fan! Sometimes I don’t have the time for all the cutting and laying out and rolling though so these classic rice bowls are a great way to go for all the same flavors. You start these simple rice bowls by breading and frying the shrimp in a thin layer of oil, there is no need for a deep frier. When cooking shrimp, always remember to act fast and watch their tail. As the shrimp cooks the shrimp tail will curl inward but you don’t want the shrimp to cool all the way until it’s curled up like a snail shell since it will be tough if overcooked. Next, you will assemble your bowls with avocado, cucumber, pickled onions, and whatever else you want in your bowl. You top these with the crispy shrimp and some Japanese BBQ sauce (or your sauce of choice), green onions, and sesame seeds for a colorful and delicious finish. This recipe is paleo compliant and a great diet friendly lunch or dinner!
How to Make Shrimp Bowls
First assemble the following ingredients:
- Shrimp (1 lb) – with the tail on as an optional touch—provides a fresh, succulent base for the bowl.
- All purpose flour (1 cup) – creates a light, even coating that helps the shrimp achieve a crisp texture.
- Panko breadcrumbs (1 cup) – adds an extra crunch and a golden, irresistible finish when fried.
- Salt (1/2 tsp) – enhances the natural flavors of the shrimp while balancing the overall seasoning.
- Pepper (1/4 tsp) – introduces a subtle hint of spice that complements the savory coating.
- Egg (1, 2 if needed) – acts as a binding agent, ensuring the flour and breadcrumbs adhere perfectly to the shrimp.
- Cucumber (1 cup) – offers a refreshing crunch that contrasts nicely with the crispy shrimp.
- Pickled onions (½ cup) – delivers a tangy zing, adding a burst of acidity to the dish.
- Carrots (¼ cup) – contributes a mild sweetness and a pop of color to the bowl.
- Avocado (1) – lends a rich, buttery texture that balances the crispiness with its smoothness.
- Cooked rice (3-4 cups) – serve as a hearty base, absorbing all the delicious flavors from the shrimp and toppings.
- Green onions (¼ cup) – used as garnish, brings a fresh, zesty finish to each bite.
- Olive oil – used for frying the shrimp, ensuring a perfectly crispy exterior while locking in moisture.
- Japanese Barbeque sauce (1/2 cup) – ties the dish together with its sweet, tangy, and savory profile.
Use this Method
Prep Shrimp. Pat dry defrosted raw shrimp (do not use cooked shrimp!).
Prepare 3 bowls. Combine flour, salt and pepper in the first bowl. Whisk an egg (or two if needed) in the second bowl. Add panko breadcrumbs to the third bowl.
Coat Shrimp. Dip shrimp into the flour mixture, then the egg mixture, then the panko breadcrumbs. Use fingers to press the panko breadcrumbs onto the shrimp. Repeat until all the shrimp are breaded.
Cook Shrimp. Heat up a large skillet filled with half an inch of olive oil. Once oil is hot, gently drop shrimp onto the skillet. Do not overlap shrimp or overcrowd the skillet. Do this two batches if necessary.
Brown and Finish. Flip shrimp over once one side is cooked and golden brown. Shrimp cooks fast, and should not need to be cooked for more than a couple of minutes on each side if the oil is hot. Shrimp should curl when cooked, and once it is golden brown, remove from heat to a plate lined with paper towel.
Combine and Enjoy. Combine cooked rice, pickled onions, shredded carrots, avocado, cucumber, and crispy shrimp onto a bowl. Garnish with green onion. Serve and enjoy!
Tips and Tricks for Crispy Shrimp Rice Bowls
Use Fresh or Properly Thawed Shrimp – Fresh shrimp work best, but if using frozen, thaw them completely and pat dry to prevent sogginess.
Pat Dry the Shrimp – Removing excess moisture helps the coating stick and ensures crispiness.
Season Every Layer – Add salt, pepper, garlic powder, or paprika to the shrimp, coating, and sauce for extra depth of flavor.
Double-Coat for Extra Crunch – Dip the shrimp in flour, then egg, and then in panko or cornstarch for an ultra-crispy texture.
Fry at the Right Temperature – Heat oil to 350-375°F (175-190°C) to achieve a golden, crispy crust without absorbing too much oil.
Air Fryer Alternative – For a healthier option, air fry shrimp at 400°F (200°C) for 8-10 minutes, flipping halfway through.
Make a Flavorful Sauce – A mix of sriracha mayo, sweet chili sauce, or soy glaze enhances the dish.
Layer with Texture – Add crunchy slaw, avocado, or pickled veggies to balance the crispy shrimp.
Use a Fluffy Rice Base – Jasmine, sushi, or brown rice work well; season with a bit of soy sauce or sesame oil for extra flavor.
Garnish for the Final Touch – Top with sesame seeds, green onions, cilantro, or a drizzle of extra sauce for restaurant-quality presentation.
Serve Immediately – Crispy shrimp are best enjoyed fresh to maintain their crunch!
FAQs
Yes, but be sure to thaw them completely and pat them dry to maintain a crispy coating.
Keeping the tails on is optional; they can add visual appeal and a slightly different texture, but you can remove them if you prefer.
Any cooked rice will do, though short- or medium-grain rice is often preferred for its ability to absorb flavors and provide a hearty base.
Absolutely—you can bake the shrimp instead of frying them and adjust the amount or type of sauce to reduce calories while still enjoying great flavor.
You can substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives to suit your dietary needs.
Store leftovers in an airtight container in the refrigerator for up to two days; note that the shrimp might lose some of their crispiness upon reheating.
Reheat in a preheated oven at 350°F for several minutes rather than using a microwave, which may make the coating soggy.
Consider marinating the shrimp in garlic, lemon, or chili before coating, and feel free to drizzle additional Japanese Barbeque sauce or garnish with extra fresh herbs to boost the flavor profile.
What to Eat with Fried Shrimp Rice Bowls
Edamame – Steamed edamame provides a healthy, protein-packed side with a subtle saltiness that complements the dish without overwhelming it.
Miso Dip – Delicious miso sauce adds a soothing, umami depth that pairs perfectly with the rich, crispy shrimp.
Stir-Fried or Steamed Vegetables – Light vegetables like broccoli, bell peppers, or snap peas introduce freshness and a satisfying crunch to round out the meal.
Cucumber Salad – A cool, tangy cucumber salad can enhance the overall balance by cutting through the fried texture and adding extra crispness.
Pickled Ginger or Radishes – Their zesty, acidic notes help cleanse the palate and brighten the flavors of the rice bowl.
Sushi Rolls – These light, fresh rolls offer a textural contrast and add an extra layer of flavor without being too heavy.
Try these Asian inspired favorites:
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Crispy Shrimp Rice Bowls
Ingredients
- 1 lbs raw peeled shrimp, tail-on optional
- 1 cup all purpose flour
- 1 cup panko breadcrumbs
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 egg, or 2 if needed
- 1 cup cucumber, sliced
- ½ cup pickled onions
- ¼ cup carrots, shredded
- 1 avocado
- 3-4 cups cooked rice
- ¼ cup green onions, sliced for garnish
- olive oil
- ½ cup Japanese Barbeque sauce
Instructions
- Pat dry defrosted raw shrimp (do not use cooked shrimp!).
- Prepare 3 bowls. Combine flour, salt and pepper in the first bowl. Whisk an egg (or two if needed) in the second bowl. Add panko breadcrumbs to the third bowl.
- Dip shrimp into the flour mixture, then the egg mixture, then the panko breadcrumbs. Use fingers to press the panko breadcrumbs onto the shrimp. Repeat until all the shrimp are breaded.
- Heat up a large skillet filled with half an inch of olive oil. Once oil is hot, gently drop shrimp onto the skillet. Do not overlap shrimp or overcrowd the skillet. Do this two batches if necessary.
- Flip shrimp over once one side is cooked and golden brown. Shrimp cooks fast, and should not need to be cooked for more than a couple of minutes on each side if the oil is hot. Shrimp should curl when cooked, and once it is golden brown, remove from heat to a plate lined with paper towel.
- Combine cooked rice, pickled onions, shredded carrots, avocado, cucumber, and crispy shrimp onto a bowl. Garnish with green onion.
- Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
