Ingredients
Method
- Place the flour into a shallow dish.
- Whisk the eggs in a separate shallow dish and set aside.
- Combine the breadcrumbs, paprika, garlic, and salt in a third dish and whisk together.
- Coat each shrimp in flour, dip in egg, and dredge in the breadcrumb mixture. Repeat for all shrimp and set aside.
- Heat oil in a large skillet over medium heat and fry the shrimp for 2 to 3 minutes per side until golden brown.
- Whisk the sauce ingredients together until well combined.
- Assemble the bowls with rice, vegetables, edamame, mango, and fried shrimp. Drizzle with sauce and garnish with cilantro, green onion, or red pepper flakes as desired.
Nutrition
Notes
Coating Success:
I always make sure to pat my shrimp completely dry with a paper towel before I start the dredging process: this helps the flour stick much better and prevents the breading from falling off in the pan.
Oil Temperature:
One thing I discovered is that the oil needs to be shimmering before you add the shrimp: if the oil is not hot enough, the coating will soak up the grease and lose that light, crispy texture I love.
Sauce Prep:
I prefer making the sweet chili yogurt sauce at least thirty minutes before serving: letting it sit in the fridge allows the lime juice to really brighten up the flavors.
Crunchy Substitutions: While I used cauliflower breadcrumbs for this version, I have found that panko breadcrumbs are a fantastic alternative when I want an extra loud crunch.
Leftover Storage: When I have leftovers,
I avoid the microwave and instead pop the shrimp back into a hot skillet for a minute: this helps revive the crispy exterior that usually softens in the refrigerator.
Mango Selection:
I always look for mangos that are just barely ripe for these bowls: a little bit of firmness makes them much easier to dice and provides a nice structural contrast to the soft rice.
Time Saving Tip: I often prep the cucumber, edamame, and mango while the shrimp are resting after being breaded: this keeps the workflow smooth and ensures everything is fresh when the shrimp come out of the oil.