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High Calorie Rice Lunch: Fried Shrimp Rice Bowl with Spicy Mayo Recipe

Name: High Calorie Rice Lunch: Fried Shrimp Rice Bowl with Spicy Mayo Recipe
Total time: 55 min
Yield: 410 g
Ingredients: large raw shrimp (peeled & deveined, tail-off) 1 lb; white rice (cooked) 4 cups; all-purpose flour 1 cup; cornstarch 1 4 tbsp; large eggs 2 pieces; panko breadcrumbs 2 cups; neutral oil (for frying) 3 cups; mayonnaise 0.5 cup; Sriracha hot sauce 2 tbsp; lemon juice 1 tbsp; kosher salt 1.5 tsp; black pepper 0.5 tsp

Crispy fried shrimp over rice with a zigzag of spicy mayo. This high calorie lunch bowl is the kind of thing food trucks build followings on.

Cook 55 min Difficulty NORMAL 870 kcal

#high protein

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Ingredients

Main ingredients

large raw shrimp (peeled & deveined, tail-off) 1 lb
white rice (cooked) 4 cups
all-purpose flour 1 cup
cornstarch 1 4 tbsp
large eggs 2 pieces
panko breadcrumbs 2 cups
neutral oil (for frying) 3 cups

Seasonings/Sauce

mayonnaise 0.5 cup
Sriracha hot sauce 2 tbsp
lemon juice 1 tbsp
kosher salt 1.5 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 90 g 41%

Protein 23 g 11%

Fat 41 g 48%

Serving size 410g

Cooking steps

1

Pat shrimp dry and toss with 0.5 tsp kosher salt and 0.25 tsp black pepper. Let sit for 10 minutes.
2

Prepare a dredging station: bowl 1 with flour and cornstarch mixed, bowl 2 with beaten eggs, bowl 3 with panko. Coat each shrimp in flour mix, then egg, then panko. Press panko firmly for adhesion.
3

Heat neutral oil in a deep pot to 350°F over medium-high. Maintain this temperature throughout frying for crispness and even cooking.
4

Fry battered shrimp in batches (do not overcrowd) for 2–3 minutes per side until golden and cooked through. Drain on paper towels; sprinkle lightly with salt while hot.
5

Mix mayonnaise, Sriracha, lemon juice, remaining salt and black pepper in a small bowl until smooth for spicy mayo.
6

Divide hot cooked rice among bowls. Top each with fried shrimp, and drizzle spicy mayo over. Serve immediately while shrimp are crisp.

Personalized Q&A

Q. What's the key ingredient in this Fried Shrimp Rice Bowl with Spicy Mayo Recipe?

The core ingredient is the large shrimp, which is breaded in flour, cornstarch, and panko, then deep-fried for a signature crunch. The spicy mayo—made from mayonnaise, Sriracha, and lemon juice—adds a creamy, tangy kick that defines the bowl's identity.

Q. What is the most important cooking technique for ensuring crispy shrimp?

Maintaining the oil temperature at 350°F during frying is critical. If the oil is too cold, the breading absorbs oil and becomes soggy; too hot, and the crust burns before the shrimp cooks through. Fry in small batches and use a thermometer for precise heat control.

Q. How do I prevent my shrimp from getting soggy after frying?

Drain fried shrimp on paper towels immediately and sprinkle lightly with salt while hot. As soon as they're crisp, serve them on rice and drizzle with sauce just before eating. Avoid covering hot shrimp or letting them sit, which traps steam and softens the crust.

Q. What is the nutritional breakdown of this rice bowl per serving?

Each serving (410g) provides approximately 870 kcal, 90g carbohydrates (41% of calories), 23g protein (11%), and 41g fat (48%). The bowl is high in calories and fat, with a moderate protein content contributed by shrimp.

High Calorie Rice Lunch: Fried Shrimp Rice Bowl with Spicy Mayo Recipe

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