The first time I made this Bang Bang Shrimp Bowl, dinner felt like a restaurant night at home.
Crisp, puffy shrimp meet a creamy, sweet-spicy sauce and a bed of fluffy jasmine rice — instant comfort.
It’s fast enough for weeknights and impressive enough for guests, which is why I keep this recipe in heavy rotation.
If you love bang-bang flavors, try my take inspired by similar bowls like the bang bang chicken bowl for beginners — the technique translates beautifully.
Why You’ll Love This Recipe
- Fast weeknight dinner that feels indulgent.
- Crispy fried shrimp with a silky, tangy sauce — big contrast in every bite.
- Easy to customize: swap proteins or make it sheet-pan friendly.
- Balanced bowl: crunch from cucumber and carrots, brightness from lime and cilantro.
The shrimp are light and crunchy from the cornstarch-flour mix, while the sauce is creamy with a honeyed sweetness and a bright vinegar tang. Each spoonful alternates textures: soft rice, crisp vegetables, and blitzed-on bang bang sauce that clings to every crevice of the shrimp. The result is layered, balanced, and habit-forming.
"Made this for dinner and my family couldn’t stop eating — just the right amount of kick and so easy. Five stars!" — Anna, home cook
Key Ingredients
Shrimp (1.5 lbs / 680g): Fresh or thawed large shrimp give the best bite and hold up well to double coating and frying. If buying frozen, choose wild-caught when possible and thaw overnight in the fridge for best texture.
Buttermilk (1 cup or DIY): Buttermilk tenderizes and helps the seasoned flour adhere. If you don’t have it, a tablespoon of vinegar or lemon juice in a cup of milk makes a reliable DIY buttermilk substitute. Use full-fat dairy for richer adhesion and crunch.
Flour + Cornstarch (1.5 cups flour + ½ cup cornstarch): The cornstarch is the secret to an ultra-crisp shell; it fries up glassy and light. Combine with regular all-purpose flour for structure. If you have potato starch, you can swap cornstarch for an even lighter crust.
Bang Bang Sauce (mayonnaise, sweet chili sauce, Sriracha): Full-fat mayonnaise and sweet chili sauce are the backbone for creamy sweet-heat. Pick a good-quality sweet chili sauce (Thai brands tend to be more authentic) and adjust Sriracha for heat. A splash of rice vinegar brightens the sauce and keeps it from tasting too rich.
Full ingredient list:
- 1.5 lbs (680g) large shrimp, peeled & deveined
- 1 cup (240ml) buttermilk (or DIY: 1 tbsp vinegar/lemon juice + 1 cup milk)
- 1.5 cups (180g) all-purpose flour
- ½ cup (60g) cornstarch
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt (for shrimp coating)
- ½ tsp black pepper, freshly ground
- 4-5 cups (approx. 1L) neutral oil for frying (vegetable, canola, or peanut)
- ¾ cup (180ml) full-fat mayonnaise
- ½ cup (120ml) sweet chili sauce
- 2-4 tbsp (30-60ml) Sriracha
- 1 tbsp (15ml) honey or maple syrup
- 1 tbsp (15ml) rice vinegar
- Pinch of salt (for sauce, to taste)
- 3 cups (approx. 500g) cooked jasmine or basmati rice
- 1 large cucumber, finely diced
- 2 medium carrots, shredded or julienned
- 4 green onions (scallions), thinly sliced
- ¼ cup fresh cilantro, chopped (optional)
- Lime wedges, for serving
- Toasted sesame seeds, for garnish
Step-by-Step Instructions
Step 1: Make the Bang Bang Sauce
Combine ¾ cup mayonnaise, ½ cup sweet chili sauce, 2 tablespoons Sriracha (more to taste), 1 tablespoon honey or maple syrup, and 1 tablespoon rice vinegar in a bowl. Whisk until the sauce is homogeneous and glossy. Taste and tweak for heat, sweetness, or acidity; chill in the fridge for 15–20 minutes so the flavors meld.
Pro Tip: The sauce tastes best after a short chill because the vinegar brightens and the flavors settle. You’ll know it’s ready when it’s smooth and slightly thickened.
Step 2: Set Up Dredging Stations
Pat shrimp very dry with paper towels. Place 1 cup buttermilk in one shallow bowl. In a second bowl, whisk together 1.5 cups flour, ½ cup cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp onion powder, 1 tsp salt, and ½ tsp freshly ground black pepper.
Pro Tip: Dry shrimp fry crisper. If shrimp are still damp, the batter will steam instead of crisping.
Step 3: Dredge the Shrimp
Work in small batches: dip shrimp into buttermilk, letting excess drip off, then press into the flour-cornstarch mixture until fully coated. Shake off excess and set the coated shrimp on a wire rack to rest while you work.
Pro Tip: Resting on a rack for 10 minutes helps the coating adhere and prevents it from falling off in the oil. You’ll know the coating is ready when it no longer looks floury and feels tacky.
Step 4: Fry Until Golden and Crisp
Heat 4–5 cups neutral oil in a deep pot to 350–375°F (175–190°C). Fry shrimp in small batches for 2–3 minutes, turning once, until golden and puffed. Avoid overcrowding the pot, which drops temperature and yields soggy crust. Drain on a wire rack lined with paper towels and lightly season with a pinch of salt.
Pro Tip: Use a digital thermometer and keep the oil between 350–375°F. If shrimp brown too quickly, lower the heat. If they take too long, increase it slightly.
Step 5: Prepare Bowl Components
Cook 3 cups of rice according to package directions and keep warm. Dice 1 large cucumber, shred 2 carrots, thinly slice 4 green onions, and chop ¼ cup cilantro if using. Toast sesame seeds in a dry pan for 1–2 minutes for a nutty finish.
Pro Tip: Fluff rice with a fork and keep it warm under a kitchen towel to prevent clumping. Visual cue: well-cooked jasmine rice grains stay separate and glossy.
Step 6: Assemble the Bowls
Toss fried shrimp with 2/3–3/4 of the chilled bang bang sauce in a large bowl; reserve the rest for drizzling. Spoon warm rice into bowls, arrange cucumber and carrots, then pile sauced shrimp on top. Garnish with green onions, toasted sesame seeds, cilantro, and a lime wedge. Drizzle reserved sauce and serve immediately.
Pro Tip: Serve immediately for best texture — the shrimp will lose crispness if they sit too long. You’ll know it’s perfect when the shrimp are hot and crisp while the rice and veggies are room-temperature or warm.
Expert Tips for Success
- Oil temperature matters: Keep the oil between 350–375°F (175–190°C). Too cool and the shrimp soak up oil; too hot and the coating burns before shrimp cook through. Use a reliable thermometer for consistency.
- Batch size: Fry no more than 6–8 large shrimp at a time depending on your pot size. Overcrowding drops oil temperature and produces soggy results.
- Drying shrimp: Thoroughly pat shrimp dry before dredging. Any surface moisture will create steam and prevent the crust from becoming puffy.
- Flour vs starch ratio: The 3:1 flour-to-cornstarch ratio gives structure and crispness. For an extra-light crust, substitute some flour with rice flour or try potato starch. This technique works in other bowls too — it’s the same logic behind my ground turkey rice bowls with bang bang sauce.
- Sauce balance: The sauce should be creamy, sweet, and vinegary. If it tastes flat, add a splash more rice vinegar; if too sharp, add honey. Make it ahead — it keeps well and deepens in flavor overnight.
- Equipment: Use a heavy-bottomed pot for steady heat and a wire rack for draining to avoid soggy bottoms. A spider skimmer helps flip and retrieve shrimp without breaking the crust.
- Heat control: If the crust gets too dark before the shrimp are cooked, lower heat and give the oil time to stabilize between batches.
- Visual cues: Golden-brown, puffed coating and an internal shrimp temperature of 120–125°F (shrimp continue to cook a bit after frying) are signs of doneness.
Storage & Freezing
Fridge: Store leftover components separately. Keep bang bang sauce in an airtight container for up to 5 days. Cooked shrimp (plain, not sauced) can be refrigerated for 2 days; place on paper towels in an airtight container to absorb moisture.
Reheating: Reheat shrimp in a 375°F oven for 6–8 minutes on a wire rack to restore crispness. Avoid the microwave — it softens the crust and makes shrimp rubbery. Reheat rice covered with a damp paper towel in the microwave for 45–60 seconds, or steam briefly on the stovetop.
Freezer: For longer storage, freeze plain cooked shrimp (flash-cooled and placed in a single layer on a baking sheet) for up to 2 months, then transfer to a freezer bag. Thaw overnight in the fridge and re-crisp in the oven. Sauce doesn’t freeze well with mayonnaise; if you must, use an airtight container and expect some separation. For a make-ahead meal idea that uses similar flavors, see my honey garlic shrimp bowls notes on storing and reheating.
Variations & Substitutions
- Grilled shrimp: Skip frying and marinate shrimp in a bit of the bang bang sauce thinned with oil, then grill on skewers for a lighter bowl. This gives a smoky edge and is faster. For a grilled take, compare techniques with this grilled Bang Bang Shrimp Bowls recipe.
- Gluten-free: Swap all-purpose flour for a 1:1 gluten-free flour blend and use rice flour or cornstarch as the crisping agent. Frying temperatures remain the same.
- Vegetarian: Replace shrimp with tempura-fried tofu or crispy cauliflower tossed in the bang bang sauce. Texture changes but the flavor profile stays similar to my savory bang bang chicken variations.
- Heat variations: For milder kids’ bowls, reduce Sriracha and add a tiny bit of smoked paprika for warmth without spiciness. For extra heat, fold in 1 tsp of chili garlic sauce or a few dashes of hot oil.
Frequently Asked Questions
Q: Can I bake the shrimp instead of frying?
A: Yes. Toss the dredged shrimp on a greased baking sheet and bake at 425°F for 8–12 minutes, flipping halfway, until golden. The texture will be less puffy than frying but still tasty. For extra crisp, briefly broil at the end, watching closely.
Q: How spicy is the bang bang sauce?
A: It depends on Sriracha amount. The base recipe uses 2 tbsp for moderate heat; increase to 4 tbsp for a serious kick. Sweet chili sauce tempers heat with sweetness, so the balance remains approachable.
Q: Can I prep components ahead?
A: Absolutely. Make the sauce up to 3 days ahead. Chop veggies and cook rice in advance. Fry shrimp just before serving to preserve crunch, or reheat as described above.
Q: Is this recipe kid-friendly?
A: Yes. Reduce or omit Sriracha for a mild, sweet sauce. Serve sauce on the side for picky eaters to control how much they add.
Q: What oil is best for frying?
A: Neutral, high-smoke-point oils like vegetable, canola, or peanut are ideal. Peanut oil imparts a subtle nuttiness and tolerates repeated use well.
Final Thoughts
This Bang Bang Shrimp Bowl is one of those recipes that hits all the right notes: crunchy, creamy, bright, and satisfying.
If you made it, please leave a star rating in the recipe card below and pin it to your dinner board.
For a restaurant-style copycat and side-by-side comparison, check out this Bang Bang Shrimp Rice Bowls (Bonefish Grill copycat).
If you prefer a grilled twist, this Grilled Bang Bang Shrimp Bowls guide is an excellent companion.
Bang Bang Shrimp Bowl
Ingredients
For the Shrimp
- 1.5 lbs large shrimp, peeled & deveined Choose fresh or thawed large shrimp.
- 1 cup buttermilk (or DIY: 1 tbsp vinegar/lemon juice + 1 cup milk) Tenderizes the shrimp and helps coating stick.
- 1.5 cups all-purpose flour
- 0.5 cup cornstarch Gives an ultra-crisp shell.
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 1 tsp salt For shrimp coating.
- 0.5 tsp black pepper, freshly ground
- 4-5 cups neutral oil for frying (vegetable, canola, or peanut)
For the Bang Bang Sauce
- 0.75 cups full-fat mayonnaise Good quality recommended.
- 0.5 cups sweet chili sauce Adjust for authenticity.
- 2-4 tbsp Sriracha Adjust for desired heat.
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- Pinch salt To taste.
For the Bowl Assembly
- 3 cups cooked jasmine or basmati rice Prepare according to package directions.
- 1 large cucumber, finely diced
- 2 medium carrots, shredded or julienned
- 4 units green onions (scallions), thinly sliced
- 0.25 cup fresh cilantro, chopped (optional)
- Lime wedges for serving
- Toasted sesame seeds for garnish
Instructions
Prepare the Bang Bang Sauce
- Combine mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar in a bowl. Whisk until smooth and glossy. Chill in the fridge for 15–20 minutes.
Dredging Shrimp
- Pat shrimp dry with paper towels. Place buttermilk in one shallow bowl. In a second bowl, mix flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Dip shrimp in buttermilk, coat with flour mixture, then set aside on a wire rack.
Fry the Shrimp
- Heat oil to 350–375°F (175–190°C). Fry shrimp for 2–3 minutes until golden, avoiding overcrowding. Drain on a wire rack.
Assemble Bowls
- Cook rice as per instructions. Dice cucumber, shred carrots, and prepare green onions and cilantro.
- Toss fried shrimp with bang bang sauce, then serve over warm rice with cucumbers, carrots, and garnishes.
