bang bang shrimp from bonefish grill recipe

Written BySheba G Updated On
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The Best bang bang shrimp from bonefish grill recipe

Bang Bang Shrimp is the one appetizer my family orders before we even sit down at Bonefish Grill. That creamy, spicy sauce with the crispy shrimp is hard to beat, and I wanted to make it at home without waiting for a table. This copycat recipe gets the sauce right with just a few pantry ingredients, and the shrimp come out crisp and light instead of heavy.

My kids ask for this on repeat. I serve it over rice for dinner and set the sauce on the side for the younger ones, and my husband and I pile ours on lettuce wraps or just eat it straight from the bowl. It works for a Friday night when I do not feel like a big production, and it works for game day when friends come over and everyone stands around the kitchen. The whole thing takes about 20 minutes from start to finish, which is the real reason it stays in my rotation.

Shrimp brings a lot to the plate on its own. It is a lean source of protein and low in fat, and it cooks in just a couple of minutes. I bake or air fry the shrimp instead of deep frying most nights, so the dish stays lighter while keeping the crunch that makes it worth eating. Pair it with a simple slaw or steamed vegetables and you have a full meal that does not feel like a compromise.

Bang Bang Shrimp (Copycat Style)

4.5 from 947 votes

Crisp, golden fried shrimp tossed in a creamy chili sauce with just enough heat to keep you coming back for more. Serve it over a bed of shredded iceberg lettuce as an appetizer or pile it onto rice for a quick weeknight dinner.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 430 kcal

🥘Ingredients

For the Shrimp

1 lb large shrimp, peeled and deveined
1/2 cup buttermilk
1/2 cup all-purpose flour
1/2 cup cornstarch
1 tsp garlic powder
1 tsp paprika
1/2 tsp kosher salt
1/4 tsp black pepper
4 cups vegetable oil, for frying

For the Bang Bang Sauce

1/2 cup mayonnaise
1/4 cup Thai sweet chili sauce
1 tbsp sriracha, plus more to taste
1 tsp rice vinegar
1 tsp honey

For Serving

2 cups shredded iceberg lettuce
2 scallions, thinly sliced
1 tsp toasted sesame seeds

👨‍🍳Directions

1Make the sauce first so the flavors settle. Whisk the mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey in a small bowl until completely smooth. Taste and add more sriracha if you want extra heat, then cover and refrigerate.
2Pat the shrimp dry with paper towels and season lightly with a pinch of the salt. Place them in a bowl, pour the buttermilk over, and let them sit for 10 minutes while you set up the coating.
3In a wide bowl, whisk the flour, cornstarch, garlic powder, paprika, remaining salt, and black pepper until evenly combined.
4Pour about 2 inches of oil into a Dutch oven and heat over medium-high until a deep-fry thermometer reads 350°F. Set a wire rack over paper towels nearby.
5Lift a few shrimp from the buttermilk, let the excess drip off, then roll them in the flour mixture. Press gently so the coating sticks, shake off the loose flour, and set on a plate. Repeat with the rest.
6Fry the shrimp in batches of six to eight, without crowding, for 2 to 3 minutes, turning once, until the coating is deep golden and the shrimp float at the surface. The center should reach 145°F. Transfer to the rack to drain and let the oil return to 350°F between batches.
7While the shrimp are still hot, place them in a large bowl and spoon about a third of the sauce over them. Toss gently to coat, adding a little more sauce if the shrimp look dry.
8Spread the shredded lettuce on a platter, pile the shrimp on top, and drizzle with the remaining sauce. Scatter the scallions and sesame seeds over the top and serve right away.

🔧Equipment

Dutch oven or deep heavy skillet
Deep-fry thermometer
Two mixing bowls
Whisk
Wire cooling rack
Paper towels
Small serving bowl

📊Nutrition Facts (per serving)

🔥Calories: 430 kcal🧈Total Fat: 26g💛Saturated Fat: 4.5g❤️Cholesterol: 195mg🧂Sodium: 790mg🌾Total Carbs: 32g🥦Dietary Fiber: 1g🍬Sugars: 8g🥩Protein: 24g

📝Notes

Tips: Keep the oil at a steady 350°F, since cooler oil makes the coating greasy and hotter oil browns the outside before the shrimp cook through. For a lighter version, toss the coated shrimp with a tablespoon of oil and bake on a rack-lined sheet pan at 425°F for 8 to 10 minutes, turning once. The sauce can be made up to three days ahead and stored covered in the refrigerator. Add it to the shrimp just before serving so the coating stays crisp. Nutrition figures are estimates calculated per serving and will vary with the brand of sauce and how much oil the shrimp absorb.

Watch Video Of How Bang Bang Shrimp (Copycat Style) Works

This bang bang shrimp recipe is a go-to in my house because it comes together fast and tastes like the version from Bonefish Grill without the restaurant price. It works for everything from a weeknight dinner to a game day spread, and it holds up well on a buffet table at family gatherings since you can fry the shrimp ahead and toss them in sauce right before serving. If you need one dish that pleases a crowd and does not keep you stuck in the kitchen, this is the one I reach for.

❓ Frequently Asked Questions About Bang Bang Shrimp (Copycat Style)

1. What is bang bang sauce made of?

Bang bang sauce is a creamy, sweet-heat mixture that comes together in about a minute. The base is mayonnaise, usually blended with Thai sweet chili sauce, a splash of rice vinegar or lime juice, and a pinch of Sriracha or chili paste for extra kick. Some versions add a small amount of honey for sweetness or a dash of garlic powder. Whisk it until it’s completely smooth, then taste and adjust the heat before you toss it with the shrimp.

2. How do I keep the fried shrimp crispy after tossing them in sauce?

The trick is timing. Coat the shrimp right before serving and toss them gently rather than stirring, using just enough sauce to glaze each piece. Fry in oil that’s fully heated to around 350 to 375°F so the coating seals quickly and doesn’t soak up grease. If you’re feeding a crowd, keep the fried shrimp warm on a rack in a low oven and sauce them in small batches as they go out.

3. Can I make bang bang shrimp in an air fryer instead of deep frying?

Yes, and it works well with a slightly different texture. Set up a breading station with cornstarch or flour, then beaten egg, then panko, and press the crumbs on firmly so they hold. Lightly spray the coated shrimp with cooking oil and air fry at 390°F for about six to eight minutes, shaking the basket halfway through, until they’re golden and curled. Toss with sauce immediately after they come out.

4. How spicy is bang bang shrimp, and how can I dial the heat up or down?

Most versions land in the mild-to-medium range, since the mayonnaise and sweet chili sauce soften the burn considerably. For a milder dish, use just a teaspoon of Sriracha and lean on the sweet chili sauce. To make it hotter, add more Sriracha, a spoonful of chili garlic sauce, or a pinch of cayenne in the breading. Mix the sauce first and taste it before the shrimp go in, since it’s much easier to adjust on its own.

5. What should I serve with bang bang shrimp?

It works as an appetizer on its own, but it also makes a solid main dish. Serve it over steamed white rice or coconut rice, or pile it into lettuce cups for something lighter. A crisp side balances the creamy sauce well: think shredded cabbage slaw, cucumber salad, or quickly pickled carrots. If you’re serving it as a starter, keep the portions small and add extra sauce on the side for dipping.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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