Grilled Bang Bang Shrimp

Grilled Bang Bang Shrimp features juicy, marinated shrimp cooked over an open flame and tossed in a creamy, sweet-and-spicy sauce. This bold and flavorful dish is perfect as an appetizer, taco filling, or served over crispy rice for an elevated twist.

Course Appetizer, Grilling, Main Course

Cuisine American, Asian fusion

Keyword Grilled Bang Bang Shrimp, Grilled Bang Bang Shrimp with Crispy Rice Squares

Prep Time 30

Cook Time 20

Servings Servings

Calories 495kcal

Author Bon Appeteach

Ingredients

For the Grilled Shrimp

1 lb Shrimp Peeled and Deveined
1/4 cup Soy Sauce
1/4 cup Water
2 tbsp Sesame Oil
1 Lime juiced and zested
2 tsp Sriracha
2 Garlic Cloves minced
1 tsp Fresh Ginger grated

For The Bang Bang Sauce

1/2 cup Mayo Kewpie is great for this recipe
1/4 cup Thai Sweet Chili Sauce
1 Tbsp Sriracha
1 Tbsp Honey
1 Lime juiced

For the Crispy Rice Sqaures

2 cups Sushi Rice or short grained rice
2.25 cups Water
2 tbsp Rice Vinegar
1 tbsp Sugar
1 tsp Kosher Salt
Neutral oil for frying (vegetable, canola, or avocado oil)

For Garnish

Thinly sliced jalapeño
Extra bang bang sauce for drizzling
Optional: sesame seeds, green onions, cilantro

Instructions

Make the Sushi Rice Base:

Rinse the sushi rice thoroughly in cold water until the water runs clear.
Add rice and water to a pot or rice cooker and cook according to package directions.
In a small bowl, mix the rice vinegar, sugar, and kosher salt until dissolved. Gently fold this mixture into the hot cooked rice.
Line an 8x8-inch dish with parchment paper. Press the seasoned rice into the dish in an even, compact layer. Let it cool completely, cover, and refrigerate for at least 24 hours (up to 48 hours) so the rice firms up and holds its shape for frying.

Marinate the Shrimp:

In a bowl, whisk together soy sauce, sesame oil, lime juice, garlic, ginger, and sriracha.
Add shrimp and toss to coat. Cover and marinate in the fridge for at least 30 minutes. While the shrimp is marinating, prepare the sauce and rice squares (if making)

Make the Bang Bang Sauce:

In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and creamy.
Set aside a few tablespoons of the sauce for drizzling later. Toss the grilled shrimp in the remaining sauce to coat.

Fry the Crispy Rice Squares:

Remove chilled rice from the dish and cut into squares or rectangles (about 2x2 inches).
Heat 1/4–1/2 inch of neutral oil in a skillet over medium-high heat (350°F).
Carefully add rice squares in batches, frying for 2–3 minutes per side until golden and crispy. Do not overcrowd the pan. Transfer to a paper towel-lined plate to drain and cool slightly.

Grill the Shrimp

Preheat your grill or grill pan to medium-high heat. Thread shrimp onto skewers for easier handling if desired.
Grill shrimp for 2–3 minutes per side until opaque and lightly charred. Remove from heat and set aside.

Assemble and Garnish

Place crispy rice squares on a serving platter.
Top each square with 1–2 bang bang shrimp.
Drizzle with reserved bang bang sauce and garnish with sliced jalapeño. Add sesame seeds, chopped cilantro, or green onions if desired.

Notes

Use day-old sushi rice: For crispy rice that holds together while frying, it's essential to chill the rice for at least 24 hours. This firms it up and prevents crumbling when frying.

Nutrition