Bang Bang Shrimp Rice Bowls are easy and delicious! With the signature Bonefish Grill Bang Bang sauce, and fresh crunchy toppings, it’s the perfect meal!
Customize these bowls by using cauliflower rice, air fried shrimp, grilled, shrimp, steamed shrimp, or brown rice! Tons of cooking options below!
Bang Bang Shrimp Rice Bowls are a staple in my house because they are so easy to make. We also love Copycat Bang Bang Tofu for meatless Monday, which is one of my most popular tofu recipes. Feel like chicken? Try out Bang Bang Chicken (Instant Pot recipe)! You have a couple different options while making these rice bowls (grilled shrimped or fried – up to you!), and you can opt to make them healthier as well. While you’re at it, make extra shrimp for Bang Bang Shrimp Quesadillas or Bang Bang Shrimp Tacos! Making copycat recipes at home allows you to know exactly what is going into your food, and you’re able to eave out some of the more questionable ingredients (goodbye msg and through the roof sodium). I did fry the shrimp for this recipe to keep the like-ness of the restaurant version, but I love them grilled as well. Add some Garlic Ginger Spinach or Spicy Green Beans (PF Chang copycat) and dinner is served!
How to make Bang Bang Shrimp Rice Bowls:
**Scroll all the way down for FULL printable ingredient list and directions**
These rice bowls come together quickly and easily in only a few steps.
- Make the sauce first and let that hangout while you cook everything else.
- Make the rice in the instant pot, a rice cooker, or the traditional stove-top method.
- While the rice is cooking, coat the shrimp in cornstarch, which will give it a nice crispy shell. Fry the shrimp.
- Assemble the bang bang shrimp rice bowls: Add shredded cabbage, tomatoes, and green onions on top. Add a liberal (or modest if you don’t like it too spicy) amount of bang bang sauce to the top!
What is Bang Bang Sauce?
- Bang Bang sauce is Bonefish Grills signature sauce for their popular shrimp dish, Bang Bang Shrimp. It’s sweet and spicy all at the same time! While it punches you with some heat, it doesn’t overwhelm your senses so it’s the perfect blend!
- Only a few ingredients so it’s easy to make at home and keep in the fridge.
- Bang Bang sauce is yummy on almost everything. Double or triple the recipe and use it on other dishes throughout the week. The sauce should stay good at least a week in the refrigerator.
How to make Bang Bang Sauce:
**see full ingredient list and directions all the way down the page**
- Take mayonnaise, Sriracha, rice vinegar, and sugar, and whisk all of them together in a jar or bowl.
- Close the jar and let the sauce meld in the fridge while everything else is cooking.
How to make Bang Bang Shrimp Rice Bowls healthier:
- Grill the shrimp instead of frying. Leave the coating off the shrimp and grill or sauté them for a healthier alternative.
- Use the AIR FRYER to cook the shrimp. Follow this similar method but leave the oil out by using the air fryer!
- Lighten up the bang bang sauce by substituting half the mayonnaise for fat free greek yogurt. I have done this several times and barely notice a difference. The sauce is still majorly delicious, yet this will reduce the calories, saturated fat, and increase the protein content.
- Use ‘riced’ cauliflower instead of white rice. Alternatively, you could use brown rice instead of white rice as well. If you want a low low carb meal, use the riced cauliflower.
RECIPE BONUS: Cook up some extra shrimp while you make these tacos and then you can easily whip up these AMAZING BANG BANG SHRIMP EGG ROLLS!
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Bang Bang Shrimp Rice Bowls are easy and delicious! With the signature Bonefish Grill Bang Bang sauce, and fresh crunchy toppings, it's the perfect meal!
- 1/4 cup mayonnaise
- 2 1/2 TBS Sriracha
- 1 TBS rice vinegar
- 2 TBS sugar
- 2-3 TBS cornstarch
- 1 lb medium/large pre-cooked shrimp shells and tails removed, devained (can buy already like this), defrosted
- 1 cup canola or vegetable oil
- 2 cups cooked rice white or brown
- 2 cups shredded cabbage blend I like green and purple/red
- 2 medium tomatoes diced
- 2 stalks green onion chopped
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Add all ingredients to a jar or bowl, whisk until completely combined. Cover and refrigerate until ready to use.
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Heat oil in a heavy bottom pot over medium heat until the temperature reaches 375 degrees (it should NOT be smoking).
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Make sure the shrimp are dry (pat dry with paper towels if needed). Coat with cornstarch. Add shrimp carefully to the oil, fry 3-4 minutes or until golden brown. You may need to flip or stir the shrimp if they aren't fully submerged in the oil. Remove with a slotted spoon and set on a paper towel lined plate.
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Add a bit of sauce to the shrimp and toss lightly to coat.
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Place 1/2 cup rice in a bowl, add 1/4 the cooked shrimp, 1/2 cup cabbage blend, 1/4 of the diced tomatoes, and sprinkle some green onion. Top with bang bang sauce. Serve immediately.
Nutrition per serving (1 bowl): 600 calories, 12g fat, 36g carbs, 25g protein
**Calories were calculated using a basic 'fried shrimp' ingredient. Nutrition will vary depending on oil/cooking time/etc.
Nutrition for GRILLED Shrimp Rice Bowls: 361 calories, 12g fat, 36g carbs, 25g protein
Nutrition for RICED CAULIFLOWER Shrimp Bowls: 289 calories, 12g fat, 19g carbs, 25g protein
jade manning says
This looks delicious I cannot wait to make this, even my boys will love this, winner!
Chrissie Baker says
I want to face plant right into that bowl of deliciousness! Yes, please!
Catalina says
I am in heaven! This is exactly what I need! Love it so much!
Jacque Hastert says
We had this last night and I swear they were a hit! Never in my life did I think I could get my husband to actually enjoy a bowl like this. It is one of my faves at Bonefish and he is now thrilled that he can save money by making it at home. Win/win!
Allyson says
I am so happy y’all loved it as much as we do!
Whit says
Hi Allyson. I was excited when I came across this recipe. I is something I always have when I go to one particular restaurant. The recipe is easy and tastes dee lish us.
Thank!
Michelle Goth says
Absolutely delicious bowls! The bang bang shrimp is just right!
Allyson says
So happy you loved it as much as we do!
Crystal says
I made this for my husband yesterday and he loved it! I sprinkled soy sauce over the rice to have flavor all the way through the dish. Trying it out with chicken tonight!
Allyson says
How did it turn out with the chicken! My Chicken version is VERY popular, and I love this shrimp one as well!
Mallory says
Amazingly delicious and quick and easy! I doubled the recipe and my three boys were still begging for seconds. This was a hit for everyone in our house!
Erin says
This was SO GOOD. Worth every one of the 5 stars. I used half plain Greek yogurt/half mayo, and just a little less sriracha. I didn’t use precooked shrimp but I don’t think that made a difference at all. I will absolutely make this again.
Allyson says
I am so happy you loved it as much as we do! it’s a keeper for sure!
Alexandria Mullis says
I added seasoning to the cornstarch as well as a vinegar sauce to the slaw but it was delicious! Great recipe!
Shannon says
Super delicious and very easy to prepare. Thanks!
Melanie says
This looks delicious, but I’m wondering why you use pre-cooked shrimp when you fry it. Or if maybe that’s a typo. Thx.
Allyson says
I just found that you need to cook the shrimp longer if they aren’t precooked, and the batter gets burnt in that case. You can try it though!
Daisy says
This recipe is SO easy and delicious!!! We are making it again because it is that good!
Allyson says
Isn’t it the BEST?!?!? Glad you loved it!
Becky says
This is FANTASTIC! Thank you for the recipe – my whole family loved it!
Allyson says
That makes me so happy!
MaryKay Wood says
This looks amazing!! Can’t wait to give it a try!
Allyson says
Girl you would LOVE it!
Will make again says
So good and so easy to make your own! That sauce is so yummy.
Nicole says
I made this tonight for my parents, and everyone loved it. I doubled the bang bang sauce because we typically like more sauce with our food. We also added cream cheese and crispy dried noodles to the bowls to add some more flavor and texture. We also used a bag of coleslaw mix for purple and green cabbage and carrots instead of getting heads of cabbage.
It’s a great recipe!