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Bang Bang Shrimp and Chicken Rice Bowl

The ultimate take-out dinner you can make at home for less, Bang Bang Shrimp and Chicken Bowls with a savory curry, ginger, coconut and peanut sauce is an easy recipe for a weeknight meal.

Course Main Course, Seafood
Cuisine Asian
Keyword bang bang shrimp, rice bowl
Prep Time 10 minutes
Servings 4 servings


  • 3/4 cup whole milk full fat canned coconut milk or low fat or fat free half and half can be substituted
  • 2 Tbs creamy peanut butter
  • 1 1/2 tsp coconut extract
  • 1 Tbs canola oil
  • 10 ounces fresh or frozen large shrimp or prawns deveined (tails on or off, uncooked (thaw in refrigerator if using frozen))
  • 2 boneless skinless raw chicken breasts (cut into bite-size pieces)
  • 1/2 cup thinly sliced green onions
  • 3/4 tsp curry powder add more to taste
  • 3/4 tsp ground cumin
  • 2 tsp minced fresh ginger
  • 1 tsp minced garlic
  • 1 1/2 cups broccoli florets bite-siz(lightly micro-cooked or steamed
  • 1 1/2 cups carrot slices cut diagonall(lightly micro-cooked or steamed
  • 2-3 cups cooked brown rice
  • Optional Garnish: chopped roasted peanuts and/or toasted flaked or shredded coconut


  1. Begin cooking brown rice.
  2. In a small bowl or measuring cup, combine 3 tablespoons of milk with peanut butter. Stir in the remaining milk and the coconut extract; set aside.
  3. Heat canola oil in 12” non-stick skillet over medium-high heat. Add chicken pieces and shrimp and stir-fry until cooked through and golden in color (about 6 minutes). Add green onions, curry, cumin, red pepper flakes (if desired), ginger and garlic and stir-fry an additional minute or two.
  4. Stir in broccoli florets, carrot slices and the milk mixture, reduce heat to simmer and let cook, covered, for about 2 minutes. Season with salt and pepper, if desired.
  5. Serve each portion of the chicken and shrimp mixture over about 3/4 cup of rice and sprinkle each serving with chopped peanut and/ or chopped fresh parsley, if desired.