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 fluffy rice, fresh vegetables and herbs and this bang bang shrimp recipe is hard to resist.
Forget the take-out, this copycat version will be on repeat. I can guarantee that your entire family will love this dish. Let me know if you give it a try!
Why You’ll Love This Recipe
Crispy and saucy. Just like Bonefish grille, these bang bang shrimp are crispy on the outside and saucy all over.
Fun to eat. This recipe will make you feel like you’re at a restaurant! It’s fun for the whole family.
Perfect for sharing. These shrimp are easy to share making this dish a great way to unite everyone around the table.
Recipe Ingredients
- Shrimp – This recipe calls for peeled and deveined shrimp. Remove tails.
- Buttermilk – Buttermilk helps form a sticky yet smooth coating on the shrimp that the cornstarch can adhere to.
- Cornstarch – Cornstarch acts as the breading before frying. Shake off excess cornstarch. Do not let the cornstarch sit on the shrimp too long. Otherwise, it will become too sticky. You’ll want to move quickly when frying.
- Oil – You’ll need a neutral oil for frying. Vegetables oil works great.
Spicy Sauce
- Mayonnaise – Use kewpie mayonnaise for a rich flavor in this sauce recipe.
- Sweet Chili Sauce – You’ll need Thai sweet chili sauce for this recipe. Store-bought is fine.
- Sriracha – Sriracha adds the spice to this sauce recipe. It’s so flavorful.
Expert Tips
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. It’s important to have the rice and other vegetables ready to go in your bowls.
When preparing the shrimp, remove the shells, tails and devein.
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. They will be thawed.
Rinse the shrimp in a colander under cold water to remove any excess shells. Pat them dry with paper towel before adding the buttermilk.
Heat vegetable oil in a Dutch oven before breading the shrimp. 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.
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. Fry immediately once the cornstarch is applied. Otherwise, the coating becomes too sticky.
Place a sheet of paper towel on a cooling rack. Then, transfer any fried shrimp to the 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.
How to Make Bang Bang Shrimp
Prep the Vegetables, Rice and Sauce
Slice the cucumber, avocado, jalapeno, chives, limes, and cilantro. Cover and refrigerate until ready to use.
Combine kewpie mayonnaise, sriracha, and Thai sweet chili sauce in a small mixing bowl. Whisk well, cover and refrigerate until ready to use. Cook the rice according to the package.
Prep the Shrimp
Add vegetable oil to a large pot. You’ll want about 1-inch of oil in the bottom of the pan. Heat the oil until it reaches 350-375 degrees.
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.
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. Use a spider strainer to remove them from the oil.
Place a sheet of paper towel on a cooling rack. Then, transfer any fried shrimp to the 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.
Assemble
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 bowls. Top with fresh squeezed lime, cilantro, and chopped chives. Serve immediately and enjoy.
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.
Frequently Asked Questions
I like using peeled and deveined jumbo shrimp.
No, once the shrimp are fried and coated in sauce, it is best to enjoy immediately. Otherwise, they can become soggy.
Enjoy as an appetizer or serve in bowl form with other sides. Rice, avocado, sliced cucumber and jalapeño all work well.
Other Seafood and Shrimp Recipes to Consider Trying
Bang Bang Shrimp Bowl
Equipment
- 1 Dutch oven to fry shrimp
- 1 colander
- 3 mixing bowls
- 1 spider strainer
- 1 cooling rack
Ingredients
Shrimp
- 1 lb. thawed jumbo shrimp, peel, devein, remove tails- about 25 shrimp
- ½ – ¾ cup cornstarch, shake off excess
- ½ cup buttermilk
- 2+ cups vegetable oil, for frying the shrimp
Spicy Sauce
- 5 tablespoons kewpie mayonnaise, regular mayonnaise works too
- 2.5 tablespoons sriracha
- 2.5 tablespoons Thai sweet chili sauce
Vegetables, Sides and Garnishes
- 2 cups cooked white rice
- 1 avocado, peel, remove pit, and slice
- ½ cup English cucumber, sliced
- 1 tablespoon chives, chopped small
- 1 tablespoon jalapeno, sliced
- 1 tablespoon cilantro, roughly chopped
- 1 large lime, cut into wedges
Instructions
Prep the Vegetables, Rice and Sauce
- Slice the cucumber, avocado, jalapeno, chives, limes, and cilantro. Cover and refrigerate until ready to use.
- Combine kewpie mayonnaise, sriracha, and Thai sweet chili sauce in a small mixing bowl. Whisk well, then cover and refrigerate until ready to use. Cook the rice according to the package.
Prep the Shrimp
- Add vegetable oil to a large pot. You’ll want about 1-inch of oil in the bottom of the pan. Heat the oil until it reaches 350-375 degrees. 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. Making sure to shake off any excess cornstarch.
- 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. Use a spider strainer to remove the shrimp from the oil. Place a sheet of paper towel on a cooling rack. Then, transfer any fried shrimp to the 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.
- 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 in the sauce.
Assemble
- Add rice and vegetables to the bowl. Add the hot bang bang shrimp. Serve immediately and enjoy.
4 Comments on “Bang Bang Shrimp Bowl”
Love these type of Bowls but wouldn’t Air Frying the shrimp be on the Healthier side ?
Sure, you can do whatever you enjoy most!
We made the Bang Bang Shrimp Bowl recipe for supper and it is incredibly delicious! We are huge fans of the Spicy Salmon Roll Bowl (if you haven’t tried it yet, I highly recommend trying it!) so this recipe was right up our alley. One thing to note, make 3 or 4x the sauce. Not only do you want the shrimp well coated, having extra to drizzle on top is a tasty bonus. I used jumbo Shrimp, but perhaps a slightly smaller Shrimp would fit better.
Overall this dish is amazing, and cannot wait to have it again!
This was so delicious and easy to make. It came together in less than 20 minutes and was so flavorful. I can’t wait to make it again!