Homemade Grilled Bang Bang Shrimp with coconut lime rice is easy to prepare and tastes just like restaurant Bang Bang Shrimp. The sweet chili sauce and sriracha sauce have a punch of flavor and heat to add to these seasoned and grilled shrimp that will have you coming back for more.
The grill imparts so much flavor to the foods you cook on it, and these shrimp skewers are no exception. Do you want more shrimp recipes? Then try our Grilled Scallops and Shrimp Kabobs. Or add a little elegance to your menu with this Ruth’s Chris Copycat BBQ Shrimp recipe; it is superb!
The great part about this recipe is that you cook the shrimp on the grill, so your house doesn’t end up smelling like a restaurant kitchen fry station!
Why is it called Bang Bang Shrimp?
Here is a little-known fact for you! The name Bang Bang Shrimp is from Thailand because of the sweet Thai chili sauce in the recipe. But the dish was developed originally in a seafood restaurant in Florida.
HELPFUL ITEMS FOR THIS RECIPE
WHAT DO YOU NEED TO MAKE GRILLED Bang Bang Shrimp with coconut lime rice?
For the bang bang shrimp, all you need is shrimp and regular pantry items. The coconut lime rice is a great pairing with bang bang shrimp and is super simple to make.
INGREDIENTS
Bang Bang Sauce:
- Mayonnaise – You can use reduced-fat mayo in this recipe if you are looking to keep the calories down a little bit.
- Sweet Chili Sauce – The Thai chili sauce adds a little sweetness with a hint of Asian flavor!
- Sriracha – This is where the heat in the sauce comes from. You can add as much or as little as you like.
Coconut Lime Rice:
- Long Grain Rice – I prefer long-grain white rice for this recipe.
- Light Coconut Milk – Using light coconut milk helps to reduce the calories, and honestly, the taste is as good as if you used whole coconut milk.
- Kosher Salt – I like using Kosher in all my cooking.
- Lime Juice and Zest – The lime juice and zest bump the flavor of the rice up!
Shrimp:
- Large Shrimp – You need to use raw shrimp; they should be peeled, and the tails should be removed.
- Smoked Paprika – This adds a great smoky flavor to the grilled shrimp.
- Chili Powder – It is made from dried mild peppers for a sweet chili taste.
- Sugar – This helps to take away any bitterness.
- Kosher Salt – Again, I always use Kosher salt when cooking; it helps to enhance the flavors of the dish.
- Garlic Powder – You can substitute granulated garlic, too.
- Olive Oil – Use extra virgin olive oil if you can; the flavors are richer and deeper.
- Lime Wedges – The perfect garnish, a little squeeze of fresh lime juice helps liven up the flavor of the shrimp.
Addition Equipment:
- Wooden or Metal Skewers – I often use metal skewers as they are reusable and they don’t burn like wooden skewers. You can use either wooden or metal reusable skewers.
HOW TO MAKE GRILLED Bang bang Shrimp with Lime Coconut Rice
To prepare the bang bang sauce, combine the mayonnaise, sweet chili sauce, and sriracha in a small mixing bowl. Whisk until smooth cover and place in the refrigerator until you are ready to use it.
Rinse the rice in a fine sieve and place it in a rice cooker or medium saucepan. Pour in the can of coconut milk and top up the required liquid with water following the instructions on the rice package.
Add the Kosher salt, lime juice, and lime zest to the rice. Cover and cook following the instructions on the rice package or your rice cooker.
Dry the shrimp using a paper towel and place them in a medium-sized bowl. In a small bowl, combine the smoked paprika, chili powder, sugar, Kosher salt, and garlic powder.
Drizzle the olive oil over the shrimp and toss to coat. Sprinkle the seasoning mixture over the shrimp and gently toss again to coat the shrimp.
Skewer about 5 shrimp on each skewer and set on a plate. You can prepare these ahead of time, cover and keep in the refrigerator until you are ready.
When ready to serve, preheat your grill to medium heat. Place the shrimp skewers on the grill and close the lid. Allow to cook on the first side for 2 – 3 minutes. Flip the skewers and cook on the second side with the lid closed for another 2 – 3 minutes. The shrimp should be pink and cooked through.
Serving the Bang Bang Shrimp and Coconut Lime rice
You can plate the shrimp in a couple of different ways. You can lay the skewers out on a plate or platter and drizzle them with the sauce. Then let your family or guests help themselves to the rice and a skewer or two.
If you prefer, you can plate the shrimp yourself. Spoon a large spoonful of rice into a bowl or on a plate. Lay the shrimp on top of the rice and drizzle the sauce over the shrimp and rice. You can remove the shrimp from the skewers or leave them on when serving; it is up to you.
Serve it with a lime wedge and additional sauce for dipping if you like. I know you are going to love this amazing grilled shrimp recipe!
Pro Tips:
- If you are using wooden skewers, ensure that you soak them in water for a minimum of 30 minutes before threading on the shrimp and placing them on the grill. This will help to keep them from burning.
- You can adjust the level of spice by increasing or reducing the amount of sriracha in the bang bang sauce. Start by adding a little at a time; you can always add more, but you can’t take it away.
Pin it HERE!!
Pin it HERE!!
Grilled Bang Bang Shrimp with Coconut Lime Rice
Ingredients
Bang-Bang Sauce:
- ½ cup mayo
- 1/3 cup sweet chili sauce
- 2 teaspoons sriracha
Coconut Lime Rice:
- 2 cups long grain rice rinsed well
- 1 can light coconut milk + enough water to make 3 cups liquid total
- 1 teaspoon salt
- Juice and zest of 1 lime
Shrimp:
- 2 pounds large shrimp raw and tail removed *see note
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 1 tablespoon olive oil
- Wooden skewers
Garnish
- Lime wedges
Instructions
Bang-Bang Sauce:
- In a small mixing bowl, combine the mayo, sweet chili sauce, and sriracha with a whisk. Place in the refrigerator till ready to serve.
Coconut Rice:
- Rinse the rice well and place it in a rice cooker. In a liquid measuring cup, pour in the can of coconut milk (about 1 ¾ cup) and add water till it reaches 3 cups total (about 1 ¼ cup water). Pour the coconut milk and water into the rice cooker, add the salt, lime juice, and lime zest. Turn the rice cooker on and fluff as soon as it’s done.
Shrimp:
- Blot dry the shrimp with paper towels and place in a medium mixing bowl.
- In a small bowl, combine the smoked paprika, chili powder, sugar, salt, and garlic powder.
- Drizzle the olive oil over the shrimp and toss. Sprinkle the seasonings over the shrimp and toss to combine *see note. Place about 5 shrimp on each skewer and set on a plate till ready to grill.
- Turn the grill on and heat up for 10 minutes over medium heat. Place the shrimp skewers on, close the lid, and cook for about 3 minutes. Flip skewers over, close lid again, and cook for an additional 3 or so minutes till shrimp is pink and cooked through.
Assembly:
- Put a spoonful of rice in a bowl and place shrimp on top, followed by a dollop of bang bang sauce. Squeeze a wedge of lime over the dish if desired.
I made this recipe for dinner last night!
It was a quick dinner to pull together after an afternoon of golfing and let me say that it was delicious!!!!
We loved the lime coconut rice with the shrimp too!
Wonderful flavors!
Thank you Ken
We will definitely make this one again!
Thanks! Glad you like it!!
This is such an easy delicious meal!
This was soooooo amazing!! Even my kids who aren’t the biggest shrimp fans loved it.
Awesome, I’m glad you loved it!