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Dinner● 3-Day Fridge Freshness

Baked Crispy Bang Bang Shrimp Bowls with Purple Cabbage & Quinoa

Panko-crusted baked wild shrimp tossed in creamy sweet chili sriracha sauce over quinoa.

Baked crispy instead of deep-fried! Jumbo wild shrimp coated in light panko breadcrumbs, baked until golden, and drizzled with sweet chili sriracha sauce over quinoa and crunchy purple cabbage slaw.

⏱PREP TIME15 min
🔥COOK TIME10 min
🍱BATCH YIELD4 Meals
🧊SHELF LIFE3 Days
Baked Crispy Bang Bang Shrimp Bowls with Purple Cabbage & Quinoa
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Portion Multiplier

Scale Your Sunday Batch

Select how many meal prep containers you are packing this week:

Recipe Ingredients

Interactive Sunday Checklist

Baked Bang Bang Shrimp

Grain Base & Cabbage Slaw

Step-by-Step Batch Method

6 Chef Steps
  1. 1

    Dip shrimp into beaten egg, then press into panko breadcrumbs.

  2. 2

    Bake on a parchment sheet at 425°F for 8 to 10 minutes until golden and crispy.

  3. 3

    Whisk sweet chili sauce, light mayo, and sriracha to make Bang Bang sauce.

  4. 4

    Divide quinoa into containers and top with baked crispy shrimp.

  5. 5

    Pack shredded purple cabbage into side compartment.

  6. 6

    Drizzle sauce over shrimp and garnish with scallions.

👨‍🍳 Pro Meal Prep Tips for This Dish

  • Toaster oven reheat: 3 minutes in a toaster oven or air fryer restores crispy panko breadcrumbs.
  • Sauce on the side: pack sauce in mini cups to prevent softening shrimp in the fridge.
  • Eat by Wednesday: enjoy seafood meals during the first 3 days of the week.
Batch Synergy

Complementary Meal Preps

Cook these alongside Baked Crispy Bang Bang Shrimp Bowls with Purple Cabbage & Quinoa to diversify your weekly menu without extra pots: