Go Back
–+ servings
Bang Bang Shrimp Bowl – Healthyish Foods
Print Recipe
5 from 2 votes

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.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 5 servings
Calories: 241kcal
Author: Sarah Thomas-Drawbaugh

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.

Notes

Best enjoyed immediately. 

Nutrition

Serving: 1serving or 5 fried shrimp coated in sauce. This does not include sides or the vegetable oil for frying. | Calories: 241kcal | Carbohydrates: 18g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 123mg | Sodium: 886mg | Potassium: 147mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 223IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 0.3mg