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.
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.
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.
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
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 pan with sides. 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. Use a spider strainer to remove them from the oil. Place the cooked shrimp on a paper towel to absorb any excess oil. Repeat for all shrimp.
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. Looking for more shrimp recipes?
Bang Bang Shrimp Bowl
Ingredients
Shrimp
- 1 lb. thawed jumbo shrimp, peel, devein, remove tails- about 25 shrimp
- ½ – ¾ cup cornstarch, shake off excess
- ½ cup buttermilk
- 1-2 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
Equipment
- 1 pot to fry shrimp
- 1 colander
- 3 mixing bowls
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
- 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.
- 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. 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 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 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”
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!
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!
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!