So this happened. 😀

I was craving Bonefish Grill’s ever so popular bang bang shrimp and decided to make my own at home and OMG. You guys…

I’m so in love with this spicy shrimp bowl, I might have to make it again tomorrow, and the next day, and probably the day after that, because I figured it out. That secret ingredient in the sauce that makes you go hmm…

See this isn’t the first time I’ve tried making a copycat version of bang bang shrimp. I’ve tried a few popular pinned variations that I found on Pinterest over the years but something was always off in the sauce. It was either too sweet or too mayonnaisey, and I always felt like it was missing something and it was! Peanut Butter.
I know it sounds weird but stay with me…It’s so spot on and ridiculously good. 🙂
The beautiful thing about making this dish at home is you can customize the heat. Want it super spicy? Add as much Sriracha sauce as you can stand. I made this meal for myself and my 8 1/2 year old daughter so I made it pretty tame, but go nuts with the spice if that’s what you like. 🙂

I just can’t get enough of this and will most definitely be making it again, but I just had to share the recipe with you guys first! It’s a keeper…


If you like Bonefish Grill's ever so popular Bang Bang Shrimp than you will love this recipe! Quick fried shrimp in a creamy spicy mayo over rice. Its the perfect week night meal!

for the shrimp
  • 1/2  lb. medium raw shrimp peeled and deveined
  • 1 cup corn starch
  • salt and pepper
  • 2 cups vegetable oil

for the sauce
  • 1/4 cup  mayonnaise
  • 2 tablespoons sweet Thai chili sauce
  • 2-4  tablespoons Sriracha Asian hot chili sauce*
  • 1 tablespoon creamy peanut butter
  • 1-2 tablespoons water this is to thin out the sauce if it's too thick

to make the bowls
  • 2 cups cooked brown rice
  • 1/2  avacado sliced
  • 1 cup shredded iceberg lettuce
  • 2  tablespoons scallions thinly sliced

  1. Heat vegetable oil in a large skillet over medium high heat. In a bowl, add cornstarch, salt and pepper and dredge the shrimp in it, tapping off excess.
  2. Working in batches, add shrimp to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  3. To make the sauce, whisk together mayo, sweet Thai chili sauce, sriracha, and peanut butter. Add a tablespoon or two of water if it's too thick.
  4. Toss the shrimp into the sauce until evenly coated and serve immediately over rice, topped with lettuce, scallions and avacado. Drizzle any remaining sauce over top.
  5. Enjoy!



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