Bang Bang Shrimp Rice Bowls Bonefish Grill Copycat
I still remember the first time I tried Bang Bang Shrimp at Bonefish Grill. It was one of those moments where you take a bite, your eyes go wide, and you immediately know you’ve found a new favorite.
That creamy, spicy, sweet sauce coating a perfectly crispy shrimp was just incredible. For years, I’d only have it when we went out for a special occasion.
Then I decided, why wait? I went on a mission to recreate that magic in my own kitchen. After a lot of trial and error, I can honestly say this version isn’t just a copycat; it might even be a little better. You get to control the spice, the crispiness, and pile it high in a satisfying rice bowl.
Let’s make it together. You’ll be shocked at how simple it is to bring this restaurant classic home.
What You’ll Need
Here’s the breakdown of ingredients. I’ve separated them into the main components to keep things organized.
For the Shrimp:
- 1 lb large shrimp, peeled and deveined, tails removed
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable or canola oil, for frying
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 1/3 cup Thai sweet chili sauce
- 1-2 tablespoons sriracha (or to your taste)
- 1 teaspoon rice vinegar
For the Rice Bowls:
- 2 cups cooked jasmine or basmati rice
- 1 cup shredded lettuce or slaw mix
- 1/2 cup chopped scallions
- 1/4 cup chopped cilantro
- Lime wedges, for serving
Required Tools
You don’t need a professional kitchen for this. Just a few basic tools will do the trick.
- Large Skillet or Wok
- Tongs
- Three Shallow Bowls (for breading)
- Wire Rack
- Small Whisk
- Measuring Cups and Spoons
- Large Mixing Bowl
Step-by-Step Instructions
Follow these simple steps for perfect results every single time.
Step 1: Prep the Shrimp Station
Pat the shrimp completely dry with paper towels. This is key for a crispy coating. Set up three shallow bowls. In the first, place the cornstarch. In the second, whisk the eggs. In the third, combine the panko breadcrumbs, salt, and pepper.
Step 2: Make the Sauce
In a small bowl, whisk together the mayonnaise, Thai sweet chili sauce, sriracha, and rice vinegar until smooth. Set it aside. You can make this ahead to let the flavors meld.
Step 3: Bread the Shrimp
Working with a few shrimp at a time, dredge them in the cornstarch, shaking off any excess. Dip them into the beaten eggs, letting the excess drip off. Finally, press them firmly into the panko mixture, ensuring they are fully coated.
Step 4: Fry the Shrimp
Pour about an inch of oil into your large skillet or wok and heat it over medium-high heat. The oil is ready when a panko breadcrumb sizzles immediately. Carefully add the shrimp in a single layer, being sure not to overcrowd the pan. Fry for 1-2 minutes per side, until golden brown and crispy.
Step 5: Drain and Toss
Use tongs to remove the cooked shrimp from the oil and place them on a wire rack to drain. This keeps them from getting soggy. Once all the shrimp are cooked, transfer them to a large mixing bowl. Pour about half of the Bang Bang sauce over the shrimp and gently toss to coat. Add more sauce as needed until they’re perfectly covered.
Step 6: Assemble the Bowls
Divide the cooked rice among four bowls. Top with the shredded lettuce or slaw mix, then add a generous serving of the Bang Bang Shrimp. Garnish with chopped scallions, cilantro, and serve with a lime wedge on the side.
Pro Tips for Perfect Bang Bang Shrimp
After making this dozens of times, I’ve picked up a few tricks that make a huge difference.
- Dry Shrimp is Happy Shrimp: I can’t stress this enough. Moisture is the enemy of crispy. Pat your shrimp as dry as you possibly can with paper towels before starting the breading process. It helps the cornstarch and panko stick and fry up perfectly.
- Don’t Drown the Shrimp: When you toss the shrimp in the sauce, do it right before serving. And start with less sauce than you think you need. You want to lightly coat them, not turn them into a soggy mess. The goal is to complement the crunch, not hide it.
- Oil Temperature Matters: If your oil is too cool, the shrimp will absorb it and become greasy. If it’s too hot, the panko will burn before the shrimp is cooked. Test it with a breadcrumb. It should sizzle and turn golden in about 30 seconds.
- Work in Batches: Overcrowding the pan drops the oil temperature and steams the shrimp instead of frying them. Give them space to get crispy. It might take an extra minute or two, but the result is worth it.
Substitutions and Variations
One of the best things about cooking at home is making a recipe your own. Here are a few ideas.
- Make it Chicken: Not a fan of shrimp? This recipe works wonderfully with bite-sized pieces of chicken breast. Just make sure the chicken is cooked through.
- Air Fryer or Baked Method: For a lighter version, you can cook the breaded shrimp in an air fryer at 400°F (200°C) for 8-10 minutes, flipping halfway. To bake, place them on a wire rack set over a baking sheet and bake at 425°F (220°C) for 10-12 minutes.
- Spice it Up or Down: The heat comes from the sriracha. Feel free to add more for a bigger kick or leave it out entirely for a purely sweet and savory sauce.
Dietary Ingredient Swaps
Making this for friends with different dietary needs? It’s easy to adjust.
| Ingredient | Gluten-Free Swap | Lighter Swap |
|---|---|---|
| Panko Breadcrumbs | Gluten-free panko | (Use air fryer method) |
| Cornstarch | Arrowroot starch | Arrowroot starch |
| Mayonnaise | (Check for GF label) | Plain Greek yogurt |
Make-Ahead and Storage Tips
Life gets busy. Here’s how you can prep this meal to save time later.
Make-Ahead: The Bang Bang sauce can be made up to 3 days in advance and stored in an airtight container in the fridge. You can also chop all your veggies and cook the rice ahead of time.
Leftovers and Storage: For best results, store the shrimp, rice, and sauce in separate airtight containers in the refrigerator for up to 2 days. The shrimp will lose its crispiness upon reheating, but it will still taste delicious.
To reheat, I recommend using an air fryer or a toaster oven to bring back some of the crunch. A microwave will work in a pinch, but it will make the breading soft.
Bowl Topping Ideas
Get creative with your bowls! Here are a few more toppings that work great.
| Veggie Toppings | Crunchy Toppings |
|---|---|
| Shredded Carrots | Toasted Sesame Seeds |
| Sliced Avocado | Crispy Fried Onions |
| Edamame (shelled) | Chopped Peanuts |
Frequently Asked Questions
Q1. Can I use frozen shrimp?
Ans: Absolutely. Just make sure it’s fully thawed before you start. The easiest way is to let it thaw overnight in the refrigerator. If you’re in a hurry, you can place the frozen shrimp in a colander and run cold water over them for a few minutes until thawed. Then, pat them very, very dry.
Q2. My shrimp coating came off in the pan. What happened?
Ans: This usually happens for two reasons. First, the shrimp might have been too wet. Second, you might be moving them around too much in the pan. When you first add them to the oil, let them sit for a full minute to form a solid crust before you try to flip them.
Q3. Is this recipe very spicy?
Ans: You have complete control! The recipe calls for 1-2 tablespoons of sriracha, which gives it a mild to medium kick. If you love heat, add more. If you’re sensitive to spice, start with just one teaspoon or leave it out. The Thai sweet chili sauce provides plenty of flavor on its own.
Wrapping Up
There you have it—a restaurant-quality meal that’s fun to make and even more fun to eat. That combination of crispy, savory shrimp with the cool, creamy sauce and fresh toppings is just a winner every time.
I hope you feel inspired to get in the kitchen and give these Bang Bang Shrimp Rice Bowls a try. It’s a recipe that never fails to impress.
If you make it, please come back and leave a comment below. I’d love to hear how it turned out for you or if you discovered any of your own fun variations!
