Banh Mi Shrimp Rice Bowls with Pickled Veggies and Chili Mayo

Inspired by the iconic Vietnamese sandwich, these shrimp rice bowls bring together all the elements you love-crunchy pickled veggies, fresh cilantro, a kick of chili and a creamy spread-in a hearty bowl format. Tender shrimp are coated in a sweet soy glaze and served over fragrant ginger rice, topped with a quick pickled salad and a drizzle of chili mayo.

This recipe is perfect for a weeknight dinner that feels special but comes together quickly. The combination of textures and flavors-savory, sweet, tangy and spicy-will have you coming back for more. Plus, it’s easily customizable to your preferred level of heat.

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Ingredients

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2.52 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Peel and mince or grate ginger. Peel and mince garlic. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Finely chop cilantro.
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add half the ginger; cook until fragrant, about 30 seconds. Stir in rice, ¾ cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, in a large bowl, combine shrimp, panko, ponzu, garlic, remaining ginger, ¾ teaspoon salt and pepper. Form mixture into 10-12 meatballs (about 1½ inches each) and place on a lightly oiled baking sheet. Roast on top rack until browned and cooked through, 14-16 minutes.
4. While meatballs cook, in a medium bowl, combine cucumber, carrots, half the cilantro and ¼ of the vinegar. Season with salt and pepper. In a small bowl, combine mayonnaise, ¼ of the vinegar and up to half the chili sauce to taste (save the rest for the next step).
5. In a second large bowl, combine 2½ tablespoons sweet soy glaze, ½ teaspoon sugar and remaining chili sauce to taste. Once meatballs are done, carefully transfer them to the bowl with sauce; toss to coat.
6. Fluff rice with a fork; season with salt and pepper. Divide rice between bowls and top with meatballs, any remaining sauce from bowl and pickled veggie salad. Drizzle with chili mayo. Garnish with remaining cilantro and serve.

Recipe Tips

FAQ

Can I use a different protein instead of shrimp?

Yes, ground pork or chicken work well in place of shrimp. Adjust cooking time as needed.

Can I make this recipe gluten-free?

Use gluten-free panko and tamari instead of sweet soy glaze to make it gluten-free.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.