Bang Bang Shrimp

Copycat Bonefish Grill Bang Bang Shrimp

This recipe for bang bang shrimp is totally addictive! With crunchy breading and a creamy, sweet yet spicy sauce, this copycat recipe from Bonefish Grill is mouthwatering and an easy shrimp recipe to recreate at home.

If you’re making this homemade appetizer for a party, you better plan on making a double batch or turn it into a main dish and make bang bang shrimp pasta or bang bang shrimp tacos!

Ingredient Notes

Find the full printable recipe with specific measurements below.

• Shrimp: You will need one pound, peeled and deveined, and tails removed.
• Buttermilk: You can make your own buttermilk by combining ½ cup of whole milk with ½ tablespoon of lemon juice or vinegar. Buttermilk tenderizes the shrimp, so don’t skip it!
• Seasonings: Onion powder, garlic powder, and salt.
• Oil: For frying, canola oil or peanut oil both work.
• Cornstarch: Gives your shrimp a golden color and helps them stay crispy when frying.
• Mayonnaise: Full-fat mayo for the best creamy texture, although in a pinch you could use sour cream or Greek yogurt. 
• Thai sweet chili sauce: Your preferred brand.
• Sriracha: To taste, use more if you like extra heat.

• Make the sauce: In a bowl, stir together the mayonnaise, chili sauce, and Sriracha until smooth.
• Marinate shrimp: In a large bowl, combine and whisk the buttermilk, onion powder, garlic powder, and salt. Add the shrimp and stir to coat.
• Heat oil: In a heavy-bottomed pan, add 2 to 3 inches of oil. Heat over medium heat until the temperature reaches 375°F on a digital thermometer.
• Dredge in cornstarch: In a shallow bowl, add the cornstarch. Using tongs, remove 1 shrimp from the buttermilk marinade, letting any excess drip off, and coat each side in cornstarch.
• Fry shrimp: Add them in batches to the oil and fry for 1 to 2 minutes per side, until cooked through and light brown. Transfer to a paper towel-lined plate. Return oil temperature to 375°F and repeat with remaining pieces.
• Coat with sauce: Place in a serving bowl and add sauce. Toss to coat. Serve warm.

Pro Tips

• Don’t skip the cornstarch. It gives the shrimp the crispiest exterior, it’s so good!
• Don’t overcrowd the pan: This will cause the temperature of the pan to drop and you will end up with soggy, oily shrimp.
• Use a clip-on thermometer: The oil temperature needs to be at 375 degrees F each time you add shrimp to the pan. If they absorb too much oil they will be soggy, if it’s too hot, they will burn. 
• Less spicy: To make the sauce a little sweeter, add 1 teaspoon of honey or maple syrup. 
• Extra spice or tang: Add some cayenne pepper or hot sauce. To make it a little tart, add a dash of lemon juice.
• Dipping sauce: Make sauce ahead of time and store in refrigerator then remember to reserve some extra bang bang sauce on the side for dipping!

Serving Suggestions

Serve as an appetizer or as a main with a side of rice or steamed vegetables. Bang bang shrimp also pairs well with fried rice and chow mein. Tuck the shrimp into a lettuce wrap, add to a salad or shrimp bowl or wrap in a tortilla if you would like.

Storing

• Store: These bang bang shrimp are best enjoyed right away, but can be stored if you have leftovers. Store in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat on a baking sheet in the oven at 350°F. You could also reheat the shrimp by adding a small amount of oil to a pan over medium high heat, adding shrimp and heating for a few minutes. Toss with extra sauce!