Bang Bang Shrimp Bowls

Bang Bang sauce is Bonefish Grill’s signature sauce that they pour over their famous Bang Bang Shrimp dish. It’s a combo of salty and sweet and is absolutely irresistible! This dish, although spicy, has a creamy kick with the mayo sriracha sauce. This sauce is so swoon-worthy on almost any recipe and can be used for numerous other meals. In fact, I use the same sauce on my delicious Bang Bang Chicken and Bang Bang Tofu recipes. You can serve the Bang Bang Shrimp with white or brown rice, or riced cauliflower.

My family can’t ever get enough of this dish, particularly the Bang Bang sauce which is made of mayo, sriracha, rice vinegar, sugar, and salt. It’s one of my family’s favorite sauces and dishes! If you like shrimp, then you’ll love my shrimp tacos, Cajun shrimp foil packets, lemon garlic shrimp, shrimp scampi, shrimp-fried rice, and shrimp ceviche recipes!

How to make the best Bang Bang Shrimp Bowls

STEP 1: The quickest way to make the Bang Bang Shrimp bowls is to first prepare the sauce. Whisk the mayo, sriracha, rice vinegar, sugar, and salt in a medium bowl.

Let it sit while you start the rice cooker or cook the rice on the stove.

STEP 2: In the meantime, coat the shrimp in a bowl with the cornstarch, which will make it crispy. Fry the shrimp in the canola or vegetable oil over medium heat for 2 minutes on each side, or until crispy.

STEP 3: To prepare the bowls, pour rice in each bowl. Evenly spread the cabbage, tomatoes, chives, and sesame seeds amongst the four bowls. Drizzle the Bang Bang sauce on top. If you’re looking for more spice, add more sauce. On the contrary, if you want it to taste mild rather than spicy, use a small amount of sauce.

Tips

This recipe is known for tasting hot and spicy, but if you are looking for a milder taste, use less sriracha sauce.

Most shrimp comes frozen. To make this recipe, the shrimp needs to be defrosted. To defrost shrimp, place it in a bowl and run cold water over it for five minutes, or until it has thawed. Shrimp is small and thaws quickly. Make sure to chop the tails before serving.

Healthier Options

If you’re looking for a healthier Bang Bang Shrimp Bowl, use cauliflower rice, brown rice, or quinoa instead of white rice. We prefer to use sushi rice, but when eating low carb or keto, we opt for riced cauliflower instead to cut down on carbohydrates.

Instead of frying the shrimp, you can grill them. Instead of mayo, you can use plain Greek yogurt to reduce the number of calories. You can also omit the granulated sugar and salt if you’re on a special diet or wanting to cut back on sugar and salt.

More recipes you’ll love!

Bang Bang Tofu

Cajun Shrimp Foil Packets

Bang Bang Chicken

Shrimp-Fried Rice

Teriyaki Chicken Bowls

Shrimp Tacos

Egg Roll in a Bowl

Shrimp Scampi

Shrimp Ceviche

Pan-Fried Sesame Tofu

Final Thoughts

Finally, if you make these Bang Bang Shrimp Bowls, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.

If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!

Bang Bang Shrimp Bowls

Elise McCollister

Bang Bang sauce is Bonefish Grill’s signature sauce that they pour over their famous Bang Bang Shrimp dish. It’s a combo of salty and sweet and is absolutely irresistible! This dish, although spicy, has a creamy kick with the mayo sriracha sauce.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 18 minutes mins

Course Main Dishes

Cuisine American, Asian, Chinese

Servings 4

Calories 871 kcal

Equipment

• Medium bowl
• Deep pot
• Tongs
• Rice cooker

Ingredients

  

1x2x3x4x

Sauce

• 1/3 c mayonnaise
• 2 tbsp sriracha
• 2 tbsp rice vinegar
• 1 tbsp sugar
• dash salt

Shrimp

• 2 tbsp cornstarch
• 1 lb. medium/large cooked shrimp defrosted, deveined, with tails removed
• 1 c canola oil can sub vegetable oil

Rice Bowls

• 2 c white rice cooked, hot
• 1/3 head cabbage green or red, chopped
• 2 medium tomatoes diced and seeded
• 1 stalk green onions chopped
• 1 tbsp sesame seeds

Instructions

 

Bang Bang Sauce

• Whisk the mayonnaise, sriracha, rice vinegar, sugar, and salt in a medium bowl. Set aside. If preparing in advance, cover the bowl and refrigerate until ready to prepare the shrimp bowls.

Shrimp

• In a deep pot, heat the canola oil over medium heat for about 3 minutes (or until the temperature reaches 375° F) as the oil should not be smoking.
• Use paper towels to blot the shrimp, removing the moisture. Add the shrimp to a bowl with the cornstarch and mix to coat. Use tongs to place the shrimp in the hot oil. After 4 minutes, remove and let dry on paper towels. Remove the shrimp from the oil and place on paper towels.
• In a medium bowl, add the cooked shrimp and mix in some of the Bang Bang sauce. Reserve some sauce for the end.

Bowls

• Pour the rice in the bowls, then evenly spread the shrimp, cabbage, tomatoes, and chives among the bowls. Sprinkle the sesame seeds and drizzle the sauce on top. If you want it spicy, use more sauce, and less sauce for milder flavor. Serve immediately.

Notes

Shrimp is best when consumed on the same day it was prepared. If you have leftovers, store them in an airtight container in the refrigerator, for up to three days. Do not reheat the shrimp. You can eat cold shrimp on top of a salad, or on top of hot rice, but shrimp do not reheat well.

Nutrition (per serving)

Calories: 871kcalCarbohydrates: 47.9gProtein: 29gFat: 63.9gSaturated Fat: 5.2gPolyunsaturated Fat: 25gMonounsaturated Fat: 39gTrans Fat: 0.3gCholesterol: 228mgSodium: 439mgPotassium: 711mgFiber: 3.3gSugar: 8.7gVitamin A: 639IUVitamin C: 42mgCalcium: 159mgIron: 2mg

Did you try this recipe?Mention @elisemccollister or tag #elisemccollister!