Bang Bang Shrimp Rice Bowls

17 February 2024 Bookmark • 1

Bang Bang Shrimp Rice Bowls are clean and delicious! With the signature Bonefish Grill Bang Bang sauce, and clean crunchy toppings, it’s the suitable meal!

Personalize those bowls by way of the use of cauliflower rice, air fried shrimp, grilled, shrimp, steamed shrimp, or brown rice! lots of cooking alternatives below!

Bang Bang Shrimp Rice Bowls

Bang Bang Shrimp Rice Bowls are a staple in my residence because they may be so clean to make. We additionally love Copycat Bang Bang Tofu for meatless Monday, that's considered one of my maximum popular tofu recipes. experience like hen? strive out Bang Bang fowl (immediately Pot recipe)! you've got a pair distinctive alternatives while making these rice bowls (grilled shrimped or fried – as much as you!), and you may choose to make them healthier as well. at the same time as you’re at it, make more shrimp for Bang Bang Shrimp Quesadillas or Bang Bang Shrimp Tacos!

Making copycat recipes at domestic allows you to understand exactly what is going into your food, and also you’re capable of eave out some of the extra questionable substances (good-bye msg and through the roof sodium). I did fry the shrimp for this recipe to maintain the like-ness of the eating place model, however i love them grilled as nicely. upload a few Garlic Ginger Spinach or highly spiced green Beans (PF Chang copycat) and dinner is served!

INGREDIENTS:

Bang Bang Sauce:

1/4 cup mayonnaise
2 1/2 TBS Sriracha
1 TBS rice vinegar
2 TBS sugar

For shrimp:

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

For Rice Bowls:

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

INSTRUCTIONS:

Bang Bang Sauce:

Add all ingredients to a jar or bowl, whisk until completely combined. Cover and refrigerate until ready to use.

For the shrimp:

Heat oil in a heavy bottom pot over medium heat until the temperature reaches 375 degrees (it should NOT be smoking).
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.

Assemble Rice Bowls:

Add a bit of sauce to the shrimp and toss lightly to coat.
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.