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.
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