Bang Bang Shrimp Rice Bowls Bonefish Grill Copycat
You know that feeling when you’re craving Bonefish Grill’s bang bang shrimp but your wallet says no?
I’ve got you covered.
This copycat recipe tastes exactly like the restaurant version. Maybe even better because you’re making it fresh in your own kitchen.
My husband and I dropped $50 on this appetizer three times before I decided enough was enough. I spent one Saturday testing different sauce ratios until I nailed it.
The result? Crispy, creamy, slightly spicy shrimp that costs about $15 to make at home and feeds four people.
Let’s make it happen.
What You’ll Need
The Shrimp Coating
| Ingredient | Amount | Notes |
|---|---|---|
| Large shrimp (peeled, deveined) | 1 pound | Tails off, 21-25 count works best |
| All-purpose flour | 1 cup | Can substitute GF flour 1:1 |
| Cornstarch | 1/2 cup | Makes it extra crispy |
| Garlic powder | 2 tsp | Fresh garlic burns when frying |
| Paprika | 1 tsp | Adds color and subtle flavor |
| Salt | 1/2 tsp | Adjust to taste |
| Black pepper | 1/4 tsp | Freshly ground is best |
| Buttermilk | 1 cup | See substitution below |
| Vegetable oil | For frying | Needs 2 inches depth |
Also Read: Caramel Apple Muffins
The Famous Bang Bang Sauce
| Ingredient | Amount | Purpose |
|---|---|---|
| Mayonnaise | 1/2 cup | Creates the creamy base |
| Sweet chili sauce | 1/4 cup | Adds sweetness and tang |
| Sriracha | 1 tbsp | The “bang” in bang bang |
| Rice vinegar | 1 tsp | Cuts the richness |
| Garlic powder | 1/2 tsp | Extra flavor depth |
Bowl Assembly
| Component | Amount | Why It Matters |
|---|---|---|
| Cooked jasmine rice | 3 cups | Fluffy and slightly sweet |
| Shredded cabbage | 2 cups | Adds crunch and freshness |
| Shredded carrots | 1 cup | Color and nutrition |
| Cucumber, sliced thin | 1/2 cup | Cooling element |
| Green onions, sliced | 2 stalks | Fresh, sharp flavor |
| Sesame seeds | For garnish | Nutty finish |
| Lime wedges | 4 | Essential for brightness |
Tools You’ll Need
| Essential Tools | Optional But Helpful |
|---|---|
| Large mixing bowls (2-3) | Wire cooling rack |
| Deep pot or Dutch oven | Kitchen thermometer |
| Tongs or slotted spoon | Food processor for veggies |
| Paper towels | Splatter screen |
| Whisk | Spider strainer |
| Measuring cups & spoons | Prep bowls |
Pro Tips
Tip #1: The Dry Shrimp Rule
Pat your shrimp until they’re completely dry. I’m talking desert-level dry.
Moisture = soggy coating. Nobody wants that.
Tip #2: Temperature Is Everything
Keep that oil at 350°F exactly. Too hot burns the coating before the shrimp cooks. Too cool makes them greasy.
A $10 thermometer will save you from ruined batches.
Tip #3: Sauce Timing Matters
Toss the shrimp in sauce right before serving. Wait too long and you lose that crispy texture.
Make the sauce ahead. Fry the shrimp. Then toss and serve immediately.
Tip #4: Don’t Crowd the Pot
Fry 5-6 shrimp at a time, max. Crowding drops the oil temperature and you get sad, soggy results.
Patience = perfection here.
Tip #5: The Buttermilk Secret
That 15-minute buttermilk soak? It’s not optional.
It tenderizes the shrimp AND helps the coating stick like super glue.
Substitutions and Variations
No Buttermilk?
Mix 1 cup milk + 1 tbsp lemon juice. Let it sit for 5 minutes. Boom, homemade buttermilk.
Want It Healthier?
Baked version: Spray coated shrimp with oil, bake at 425°F for 15-18 minutes, flipping halfway.
Air fryer: 400°F for 8-10 minutes, flip once. Still crispy, way less oil.
Spice Level Options
| Preference | Adjustment |
|---|---|
| Mild | Skip sriracha, use only sweet chili sauce |
| Medium (as written) | 1 tbsp sriracha |
| Spicy | 2 tbsp sriracha + red pepper flakes in coating |
| Fire | 3 tbsp sriracha + cayenne pepper |
Protein Swaps
This sauce works on basically everything:
- Chicken: Cut into bite-sized pieces, cook 4-5 minutes
- Tofu: Press it first, coat and fry 3 minutes
- Cauliflower: Works amazing, fry 4-5 minutes
- Salmon: Cut into chunks, be gentle when tossing
Also Read: Mini Cheesecakes With Vanilla Wafers
Vegetable Alternatives
| Instead Of | Try This |
|---|---|
| Cabbage | Shredded lettuce, kale, or Brussels sprouts |
| Carrots | Bell peppers, snap peas, or radishes |
| Cucumber | Edamame, avocado, or celery |
Make Ahead Tips
The Sauce: Make it up to 5 days ahead. Store in an airtight container in the fridge.
Actually gets better as the flavors marry. Make a double batch because you’ll put it on everything.
The Veggies: Prep them the night before. Store in separate containers with damp paper towels to keep them fresh.
The Rice: Cook it earlier in the day. Reheat in the microwave with a splash of water covered with a damp paper towel.
The Coating Mix: Combine all dry ingredients up to a week ahead. Store in an airtight container at room temperature.
Don’t Make Ahead: The coated shrimp. Coat them right before frying or the breading gets soggy and falls off.
How to Make Bang Bang Shrimp Rice Bowls
Step 1: Sauce First
Whisk together mayo, sweet chili sauce, sriracha, rice vinegar, and garlic powder.
Taste it. Adjust the spice. Some days I want it mild, other days I want my mouth on fire 🔥
Refrigerate while you prep everything else.
Step 2: Prep the Shrimp
Pat those shrimp completely dry with paper towels.
Seriously, use like 5 paper towels. Get every drop of moisture off.
Toss them in buttermilk and let them soak for 15 minutes.
Step 3: Set Up Your Station
Mix flour, cornstarch, garlic powder, paprika, salt, and pepper in a bowl.
Keep this near your stove. Things move fast once you start frying.
Set up a landing zone with paper towels or a wire rack for draining.
Step 4: Heat That Oil
Pour 2 inches of oil into your pot.
Heat to 350°F. Use a thermometer. Guessing never works.
While it heats, start coating your shrimp.
Step 5: Coat Each Shrimp
Pull a shrimp from the buttermilk. Let excess drip off.
Dredge it in the flour mixture. Press gently so it sticks.
Place on a plate and repeat. Do all of them before you start frying.
Step 6: Fry in Batches
Drop 5-6 shrimp into the hot oil. Don’t overcrowd.
Fry for 2-3 minutes until golden brown and floating.
Use tongs to transfer to your draining station.
Repeat until all shrimp are done. Let the oil come back to temperature between batches.
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Step 7: Sauce Time
Put all the fried shrimp in a large bowl.
Pour half the bang bang sauce over them.
Toss gently until every piece is coated. Save remaining sauce for drizzling.
Step 8: Build Your Bowl
Start with rice at the bottom of each bowl.
Add cabbage, carrots, and cucumber around the edges.
Pile those saucy shrimp right in the center.
Step 9: Garnish and Serve
Drizzle extra sauce over everything.
Sprinkle with green onions and sesame seeds.
Add a lime wedge to each bowl.
Serve immediately while the shrimp are still hot and crispy.
Nutritional Information (Per Bowl)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 520 | 26% |
| Protein | 28g | 56% |
| Carbohydrates | 58g | 19% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 175mg | 58% |
| Sodium | 680mg | 28% |
| Fiber | 3g | 12% |
| Sugar | 8g | – |
Based on 4 servings. Nutritional values are approximate.
Want to Make It Lighter?
| Swap This | For This | Save This Much |
|---|---|---|
| Deep fry | Air fry | ~200 calories |
| White rice | Cauliflower rice | ~150 calories |
| Full mayo | Light mayo | ~50 calories |
| Regular oil | Cooking spray (baked) | ~180 calories |
Meal Pairing Suggestions
Side Dishes That Work:
- Edamame with sea salt (adds protein)
- Miso soup (warm and comforting)
- Seaweed salad (extra umami)
- Steamed broccoli with garlic (simple and healthy)
- Asian cucumber salad (cooling and crunchy)
Drink Pairings:
- Wine: Riesling or Sauvignon Blanc (balances the spice)
- Beer: Light lager or wheat beer (refreshing contrast)
- Non-alcoholic: Iced green tea or sparkling water with lime
Make It a Full Meal:
Start with a light soup, serve these bowls as the main, and finish with fresh fruit or mochi ice cream.
Cooking Time Breakdown
| Task | Time Required | Can It Wait? |
|---|---|---|
| Make sauce | 5 minutes | Make ahead ✓ |
| Prep shrimp | 10 minutes | Do fresh ✓ |
| Soak in buttermilk | 15 minutes | Don’t skip ✓ |
| Coat shrimp | 10 minutes | Do fresh ✓ |
| Heat oil | 10 minutes | Can’t rush ✗ |
| Fry shrimp | 15 minutes | Do fresh ✓ |
| Prep veggies | 10 minutes | Make ahead ✓ |
| Cook rice | 20 minutes | Make ahead ✓ |
| Assemble bowls | 5 minutes | Do fresh ✓ |
| Total active time | 45 minutes | – |
| Total time | 1 hour 15 min | – |
Time-Saving Hack: Use pre-shredded cabbage and carrots from the store. Buy pre-cooked rice. You’ll cut your time down to 30 minutes.
Leftovers and Storage
The Reality: These are best fresh. The crispy coating doesn’t survive the fridge well.
But if you DO have leftovers, here’s the deal:
Shrimp Storage:
- Store separately from sauce and veggies
- Keep in airtight container
- Fridge for up to 2 days
- Don’t expect them to stay crispy
Reheating:
- Oven at 350°F for 10 minutes (best method)
- Air fryer at 375°F for 5 minutes (second best)
- Microwave if you must (they’ll be soft but still tasty)
Sauce Storage:
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- Airtight container in fridge
- Lasts up to 5 days
- Gets better with time
- Use on salads, wraps, or chicken
Rice & Veggies:
- Store separately
- Rice keeps 4-5 days
- Fresh veggies use within 2 days
- Add fresh veggies when reheating for best texture
Pro Move: Store everything separately. When you want leftovers, reheat the shrimp in the oven, warm the rice, add fresh veggies, and toss with fresh sauce. Way better than storing it all together.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, but thaw them completely first.
Pat them extra dry because frozen shrimp hold more water. Leave them in the fridge overnight to thaw properly.
What size shrimp works best?
Go for 21-25 count per pound. That’s the large size.
They’re big enough to stay juicy inside while the outside gets crispy. Smaller shrimp overcook too easily.
Can I make this ahead for a party?
Sort of. Here’s the strategy:
Make the sauce 2 days ahead. Prep all veggies the day before. Cook rice earlier in the day. Coat and fry shrimp right before guests arrive. Toss in sauce and serve immediately.
Why isn’t my coating staying on?
Three common mistakes:
- Shrimp weren’t dry enough before buttermilk
- Oil temperature too low
- Didn’t let coated shrimp rest before frying
Fix these and your coating will stick perfectly.
Is there a dairy-free option?
For buttermilk: Use almond milk + lemon juice
For sauce: Use vegan mayo (tastes nearly identical)
The recipe works perfectly with these swaps.
Can I air fry these?
Absolutely! Spray coated shrimp with oil.
Air fry at 400°F for 8-10 minutes, flipping halfway. They won’t be quite as crispy as deep fried, but still delicious.
What’s the best rice to use?
Jasmine rice is my top choice. It’s fluffy, slightly fragrant, and has the perfect texture.
But brown rice, basmati, or cauliflower rice all work great too.
How do I know when the oil is ready?
Use a thermometer! But if you don’t have one, drop a tiny pinch of flour mixture in.
If it sizzles immediately and floats, you’re good to go.
Can I make this less spicy for kids?
Skip the sriracha completely.
Just mix mayo with sweet chili sauce. You still get that signature sweet and tangy flavor without any heat.
How long does the sauce last?
Up to 5 days in an airtight container in the fridge.
Honestly, it usually disappears faster than that because I put it on everything.
Also Read: Vanilla Ice Cream Maker Recipe
Why This Recipe Works Better Than the Restaurant
| Restaurant Version | This Homemade Version |
|---|---|
| Small portion, high price | Feeds 4 people, costs $15 |
| Can’t control spice level | Make it YOUR perfect heat |
| Limited toppings | Add whatever veggies you want |
| Soggy by the time you get home | Fresh, hot, and crispy |
| Mystery ingredients | You know exactly what’s in it |
| Have to leave your house | Make it in your pajamas 😴 |
Real talk: The restaurant version is good. But this tastes fresher, costs less, and you can make it exactly how you like it.
Wrapping Up
Making restaurant-quality bang bang shrimp at home isn’t just possible. It’s actually pretty easy.
Once you nail the crispy coating and mix up that addictive sauce, you’ll never want to pay restaurant prices again.
The rice bowl version turns an appetizer into a complete meal. Throw in whatever fresh vegetables you have and you’ve got a dinner that looks impressive but took you less than an hour.
My favorite part? You control everything. Make it spicy. Make it mild. Add extra veggies. Skip the ones you don’t like.
Try this recipe this week and come back to tell me how it went. Did you adjust the spice level? Add any creative toppings? Mess anything up (it happens to all of us)?
Drop a comment below with your experience. I read every single one and love hearing about your cooking adventures.
And if you make these bowls, snap a quick photo! Nothing makes me happier than seeing your versions of recipes from the blog.
Now go make some seriously good bang bang shrimp 🍤
