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Bang Bang Shrimp Rice Bowls are a fusion of spicy, tangy, and savory flavors that come together in a satisfying and colorful meal.
This recipe features crispy shrimp tossed in a zesty Bang Bang sauce, made famous by Bonefish Grill, nestled on a bed of fluffy rice and topped with fresh, vibrant vegetables. Perfect for a quick weeknight dinner or a fun weekend lunch, these bowls are as easy to make as they are delicious.
Why You’ll Love It
- Bold Flavors: The combination of sweet chili sauce, Sriracha, and honey in the bang bang sauce creates a tantalizing balance of sweet, spicy, and savory that perfectly complements the crispy shrimp.
- Customizable: These rice bowls are incredibly versatile. You can easily swap out the shrimp for your favorite protein or mix and match the vegetables to suit your taste and what you have on hand.
- Quick and Easy: Despite the complex flavors, this dish comes together in no time, making it an ideal choice for busy evenings or when you want a delicious meal without spending hours in the kitchen.
Helpful Tips
- Prep ahead: Save time by prepping your vegetables and sauce in advance. You can chop the veggies and mix the sauce the night before, so all you need to do is cook the shrimp and assemble the bowls when you’re ready to eat.
- Keep it crispy: To ensure the shrimp stay crispy, make sure the oil is hot enough before frying (between 350°F and 375°F). Fry the shrimp in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy shrimp.
- Balance the heat: If you prefer a milder flavor, reduce the amount of Sriracha in the sauce or serve it on the side. You can also add a bit more honey to balance the spice with sweetness.
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Bang Bang Shrimp Rice Bowls
Bang Bang Shrimp Rice Bowls are a fusion of spicy, tangy, and savory flavors that come together in a satisfying and colorful meal.
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Servings: 4 Servings
Calories: 708kcal
Ingredients
- 1/2 cup (237 ml) mayonnaise
- 1 tablespoon (30 ml) Thai sweet chili sauce
- 2 teaspoon (10 ml) Sriracha or chili garlic sauce
- 1/2 teaspoon (5 ml) honey
- 1 pound (454 g) large shrimp shelled and cleaned
- 1/4 cup (118 ml) buttermilk
- 1/2 cup (85 g) cornstarch
- 1/4 teaspoon (3 g) salt
- 1/4 teaspoon (0.5 g) ground black pepper
- Vegetable oil for frying
For the bowls:
- 4 cups (632 g) cooked rice
- 1 large avocado sliced
- 1 cup (148 g) edamame shelled
- 1 large (128 g) carrot julienned
- 1 large (104 g) English cucumber sliced
- 1/4 cup (4 g) fresh cilantro chopped
- 1 lime cut in wedges
Instructions
- Combine the mayonnaise, sweet chili sauce, Sriracha, and honey in a large bowl. Set aside.
- In a large bowl, add the shrimp, then pour over the buttermilk. Stir to coat. Then strain the shrimp out of the buttermilk and let any excess drip off. Coat the shrimp in the cornstarch, salt and pepper.
- Pour vegetable oil into a large heavy-bottom skillet. Heat to between 350°(175°C) and 375° F(190°C).
- Add the shrimp to the oil, spacing out so they don’t touch. You might need to cook in batches. Fry for 2-3 minutes, flipping halfway, until golden. Transfer with a slotted spoon to a paper towel lined plate.
- Add the shrimp to the bowl with the sauce and toss to coat.
- To build the bowls, divide the rice, avocado, edamame, carrots and cucumber between 4 bowls. Garnish with cilantro and a lime wedge.
Video
Notes
- Save time by prepping your vegetables and sauce in advance. You can chop the veggies and mix the sauce the night before, so all you need to do is cook the shrimp and assemble the bowls when you’re ready to eat.
- To ensure the shrimp stay crispy, make sure the oil is hot enough before frying (between 350°F(175°C) and 375°F(190°C)). Fry the shrimp in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy shrimp.
- You can make crispy shrimp in the air fryer using this recipe.
- If you prefer a milder flavor, reduce the amount of Sriracha in the sauce or serve it on the side. You can also add a bit more honey to balance the spice with sweetness.
Nutrition
Calories: 708kcal | Carbohydrates: 79g | Protein: 26g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 156mg | Sodium: 1097mg | Potassium: 816mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3486IU | Vitamin C: 15mg | Calcium: 158mg | Iron: 2mg
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
This shrimp is so good, I could eat them every day. The recipes is very easy and I didn’t change a thing!
So glad to hear that you like the recipe!