This copycat Bonefish Grill bang bang shrimp bowl recipe is insanely delicious. The shrimp are crispy, saucy and slightly spicy. Combined with tender rice, fresh vegetables and herbs and this bang bang shrimp recipe is hard to resist.

Perfect for nights when you want something delicious and easy to make. This recipe is so good you will have it on repeat. I can guarantee that your entire family will love this dish.

Bang Bang Shrimp Bowl – Healthyish Foods

Tips and Tricks for Perfect Bang Bang Shrimp

Prep the rice, vegetables and herbs before making the shrimp. Once the shrimp are cooked and coated in sauce you will want to eat them right away, so they don’t get soggy. So, it is important to have the rice and other vegetables ready to go in your bowls.

When preparing the shrimp, you want to make sure you’ve removed the shells and that the shrimp are deveined.

Typically, I use frozen raw jumbo shrimp that have been deveined. I place the package in the refrigerator overnight and then pull it out about an hour before I want to use the shrimp.

Rinse the shrimp in a colander under cold water and then remove the shells. Pat them dry with paper towel before adding the buttermilk.

Drain off the buttermilk using a colander. Once drained, add the cornstarch and toss until the shrimp are well coated. Shake off any excess cornstarch before frying.

Heat vegetable oil in a Dutch oven. Once it reaches 350-375 degrees you can begin frying the shrimp. Cook them for 1-2 minutes per side. You’ll get about 25 jumbo shrimp per pound.

Place the cooked shrimp on a paper towel to absorb any excess oil. Repeat for all shrimp.

Toss the cooked shrimp with the sauce and add them to your bowls. Best enjoyed immediately.

Bang Bang Shrimp Bowl – Healthyish Foods

How to Make Bang Bang Shrimp

Slice the cucumber, avocado, jalapeno, chives, limes, and cilantro. Set aside.  

Combine kewpie mayonnaise, sriracha, and Thai sweet chili sauce in a small mixing bowl. Whisk well and set it aside.

Cook the rice according to the package and add it to your bowls.

Add the cucumber, avocado, and jalapeno on top of the rice. Set aside.

Peel and devein your shrimp. Be sure to remove the tails.

Next, toss the shrimp with buttermilk, making sure they’re well coated.

Drain the buttermilk in a colander and add the shrimp to a large mixing bowl.

Then, toss the shrimp with cornstarch until they are well coated.

Shake off any excess cornstarch.

Add vegetable oil to a large Dutch oven. You’ll want about 1-inch of oil in the bottom of the pan.

Heat the oil until it reaches 350-375 degrees.

Fry 5-6 shrimp at a time making sure not to overcrowd the pan.

Cook for 1-2 minutes per side or until the shrimp are crispy.

Place the cooked shrimp on a paper towel to absorb any excess oil.

Repeat for all shrimp.

Add all of the cooked shrimp to a clean mixing bowl and toss it with the spicy sauce until well coated.

Then, add the shrimp to the rice bowls. Top with fresh squeezed lime, cilantro, and chopped chives.

Storage

Best served immediately. However, any leftovers can be stored in an airtight container in the refrigerator for one to two days. Reheat in the microwave until the shrimp are warmed through. Looking for more shrimp recipes?

Bang Bang Shrimp Bowl – Healthyish Foods
Bang Bang Shrimp Bowl – Healthyish Foods

Bang Bang Shrimp Bowl

This copycat Bonefish Grill bang bang shrimp bowl recipe is insanely delicious. The shrimp are crispy, saucy and slightly spicy. Combined with tender rice, fresh vegetables and herbs and this bang bang shrimp recipe is hard to resist.
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Ingredients

  • 1 lb. thawed jumbo shrimp, peel, devein, remove tails- about 25 shrimp
  • ¾ cup cornstarch
  • ½ cup buttermilk
  • 5 tablespoons kewpie mayonnaise, regular mayonnaise works too
  • 2.5 tablespoons sriracha
  • 2.5 tablespoons Thai sweet chili sauce
  • 2 cups cooked white rice
  • 1 avocado, peel, remove pit, and slice
  • ½ cup English cucumber, sliced
  • 3 tablespoons chives, chopped small
  • 3 tablespoons jalapeno, sliced
  • 3 tablespoons cilantro, roughly chopped
  • 1 large lime, quartered into wedges
  • 1-2 cups vegetable oil, for frying the shrimp

Equipment

  • 1 Dutch oven
  • 1 colander
  • 3 mixing bowls

Instructions 

  • Slice the cucumber, avocado, jalapeno, chives, limes, and cilantro. Set aside.
  • Combine kewpie mayonnaise, sriracha, and Thai sweet chili sauce in a small mixing bowl. Whisk well and set it aside.
  • Cook the rice according to the package and add it to your bowls.
  • Add the cucumber, avocado, and jalapeno on top of the rice. Set aside.
  • Peel and devein your shrimp. Be sure to remove the tails.
  • Toss the shrimp in buttermilk, making sure they’re well coated.
  • Drain the buttermilk in a colander and add the shrimp to a large mixing bowl.
  • Toss the shrimp with cornstarch until they are well coated.
  • Shake off any excess cornstarch.
  • Add vegetable oil to a large Dutch oven. You’ll want about 1-inch of oil in the bottom of the pan.
  • Heat the oil until it reaches 350-375 degrees.
  • Fry 5-6 shrimp at a time making sure not to overcrowd the pan.
  • Cook for 1-2 minutes per side or until the shrimp are crispy.
  • Place the cooked shrimp on a paper towel to absorb any excess oil.
  • Repeat for all shrimp.
  • Add all of the cooked shrimp to a clean mixing bowl and toss it with the spicy sauce.
  • Make sure the shrimp are well coated.
  • Add the shrimp to the rice bowls. Top with fresh squeezed lime, cilantro, and chopped chives.

Nutrition

Serving: 1serving, Calories: 526kcal, Carbohydrates: 60g, Protein: 20g, Fat: 23g, Saturated Fat: 4g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 154mg, Sodium: 1113mg, Potassium: 528mg, Fiber: 5g, Sugar: 8g, Vitamin A: 613IU, Vitamin C: 31mg, Calcium: 123mg, Iron: 1mg