Alabama White BBQ Shrimp Bowl

This Alabama white BBQ shrimp bowl combines creamy, tangy sauce with succulent shrimp and coconut lime rice for a Southern-inspired meal that comes together in just 30 minutes.

Watch how to make this

Ingredients

• Mayonnaise: The base of Alabama white BBQ sauce. It provides the creamy texture that coats the shrimp perfectly.
• Horseradish: Gives Alabama white BBQ sauce its distinctive, sharp, pungent kick.
• Shrimp: Cooks quickly and absorbs the sauce well, making this a convenient weeknight meal. If you can't find fresh, frozen shrimp works great for this dish. Just make sure to thaw them completely and pat them dry before coating with the BBQ sauce.
• Coconut milk: Infuses the rice with a subtle sweetness and richness.
• Jasmine rice: Its floral notes complement the coconut milk perfectly.
• Persian cucumbers: Their thin skin, minimal seeds, and crisp texture make them ideal for quick pickling without requiring peeling.

Substitutions and variations

• Protein: Try this bowl with chicken breasts or thighs, salmon, or tofu for a vegetarian option.
• Spicy: Increase the amount of cayenne in the barbecue sauce or add pickled jalapenos to the bowl.
• Toppings: You can add additional toppings such as toasted sunflower seeds, crumbled feta, pickled onions, fresh diced tomatoes, or diced avocado.

Recipe

Print Recipe

5 from 1 vote

Alabama White BBQ Shrimp Bowl

Total Time30 minutes mins

Course: Main Course

Cuisine: American

Keyword: rice, shrimp

Servings: 6

Author: Christine Ma

Ingredients

Alabama white BBQ shrimp

• 1 cup mayonnaise
• ¼ cup apple cider vinegar
• 1 tablespoon spicy brown mustard
• 1 tablespoon brown sugar
• 2 teaspoons prepared horseradish
• 2 teaspoons lemon juice
• 1 teaspoon Worcestershire
• 1 teaspoon hot sauce
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon cayenne
• ½ teaspoon white pepper
• 1 ½ pounds shrimp peeled and deveined
• 2 tablespoons chopped chives

Coconut lime rice

• 2 cups Jasmine rice
• 2 cups water
• 1 cup coconut mik
• 1 teaspoon salt
• zest and juice of 1 lime

Quick pickled cucumbers

• 2 Persian cucumbers thinly sliced
• 1 cup shredded red cabbage
• 1 cup shredded green cabbage
• 1 shallot thinly sliced
• 2 tablespoons rice vinegar
• ½ teaspoon granulated sugar

Instructions

• Make Alabama white BBQ sauce. In a medium bowl, whisk together mayonnaise, vinegar, mustard, sugar, horseradish, lemon juice, Worcestershire, hot sauce, salt, garlic powder, onion powder, cayenne, and white pepper until smooth. Let sit for 10 minutes.
• Cook rice. Combine rice, water, coconut milk, and salt in a medium saucepot. Bring to a boil over high heat. Cover the pot, reduce heat to low, and cook for 15 minutes or until all of the liquid has evaporated and the rice is tender. Let sit for 5 minutes. Remove the lid, add lime zest and juice and fluff rice with a fork. Keep warm.
• Meanwhile, prepare quick pickles. Combine cucumbers, red cabbage, green cabbage, and shallot in a large bowl. Whisk together rice vinegar and sugar, mixing until sugar has dissolved. Pour over cucumber mixture, tossing to coat. Set aside.
• Combine shrimp with ½ cup BBQ sauce. Cook shrimp on the grill or in the broiler for 5-7 minutes or until pink and lightly charred.
• Assemble rice bowls. Portion rice into bowls and top with shrimp and quick pickles. Drizzle extra sauce on top and garnish with fresh chives. Serve immediately.

Notes

I used 31/40 size shrimp for this dish. If you use larger shrimp, adjust the cooking time accordingly.

You can prepare the BBQ sauce 3 days in advance. If time allows, prepare the sauce 4 hours ahead of time to allow the flavors to meld.

Step-by-step instructions

Step 1: Make rice

Start by preparing the signature sauce that gives this Alabama white BBQ shrimp rice bowl its character. In a medium bowl, whisk together mayonnaise (the creamy base), apple cider vinegar (for tang), spicy brown mustard, and brown sugar (for a touch of sweetness).

Then add the flavor powerhouses: prepared horseradish, lemon juice, Worcestershire sauce, and hot sauce. Season with salt, garlic powder, onion powder, cayenne, and white pepper.

The key to a great Alabama white sauce is letting it sit for about 10 minutes after mixing. This brief rest allows the flavors to meld together and the spices to fully bloom. You can make this sauce up to five days ahead-it actually improves with time in the refrigerator as the flavors continue to develop.

Next, let's work on the rice. Combine jasmine rice with water, coconut milk, and salt in a medium saucepot. The coconut milk adds richness and subtle sweetness that balances the tangy sauce beautifully.

Bring the mixture to a boil over high heat, then immediately cover the pot and reduce the heat to low. Let it cook undisturbed for about 15 minutes-you'll know it's done when all the liquid has been absorbed and the grains are tender.

Finally, add fresh lime zest and juice to the rice and fluff it with a fork. The citrus brightens the whole dish and complements the coconut perfectly.

Step 2: Prepare quick pickles

While the rice cooks, prepare your quick pickles. Thinly slice Persian cucumbers-I recommend using a mandoline if you have one for consistent slices. If not, a sharp knife works well too. The goal is slices thin enough to be flexible but not so thin that they fall apart.

For the cabbage, the thinner the shred, the better the texture in your finished dish. Remove the core from both red and green cabbages, then slice them in half and place the flat side down for stability. Use a sharp knife to create thin slices, then turn and cut across those slices for a fine shred.

For the shallot, cut it in half lengthwise, peel it, and then slice it into thin half-moons. The thinner your vegetables, the more quickly they'll absorb the pickling liquid and soften just enough while maintaining their crunch.

Toss all these vegetables together in a bowl with rice vinegar and a little sugar. The acid from the vinegar "cooks" the vegetables slightly while preserving their crispness. Let them sit while you prepare the shrimp-at least 10 minutes, but longer is even better.

Step 3: Cook shrimp

Now it's time to work on the shrimp. Start with peeled and deveined shrimp-this saves time, though you can buy them shell-on if you prefer and peel them yourself. Just make sure they're completely dry before you coat them with sauce; excess moisture will prevent proper browning.

Combine the shrimp with about half a cup of your prepared Alabama white BBQ sauce, making sure each piece is well coated. You can cook these beauties one of two ways on the grill or under the broiler.

To cook on the grill, preheat it to medium-high and cook directly on clean, oiled grates for about 2 minutes per side. For under the broiler, arrange the shrimp on a sheet pan and broil 4-5 inches from the heat source.

Shrimp cook remarkably quickly-just 5-7 minutes total. You'll know they're perfectly done when they turn from translucent gray to opaque pink and white, and curl into a loose "C" shape.

Remember that residual heat continues cooking them even after you remove them from the heat source, so err on the side of taking them off just before you think they're done.

Step 4: Assemble bowls

Now comes the fun part-building your bowls! Start with a generous portion of the fragrant coconut lime rice as your base. Top with the Alabama white BBQ shrimp, then add a heap of the quick-pickled vegetables for crunch and acidity. Drizzle extra sauce over the top-don't be shy here, the sauce is what brings everything together. Finish with a sprinkle of fresh chopped chives and dig in!

The beauty of these bowls is in the temperature and texture contrasts: warm, tender rice; hot, succulent shrimp; cool, crisp pickles; and creamy, room-temperature sauce. Each bite should have a bit of everything for the full experience.

Whether you're looking for a quick weeknight dinner or something special enough for weekend guests, these Alabama white BBQ shrimp bowls deliver big flavor with minimal effort. Once you try this Southern-inspired twist on rice bowls, those standard teriyaki and soy-based versions might just take a permanent back seat in your recipe rotation.

For more delicious rice bowl ideas, check out this vegetarian Cuban picadillo bowl and seared scallops with corn rice!

Make-ahead and storage tips

• Make-ahead: You can prepare the white BBQ sauce up to 5 days in advance. In fact, I encourage you to make the sauce at least 4 hours ahead if you have the time.
• Store: Store the components separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp gently to avoid overcooking.

Frequently asked questions

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