This bang bang shrimp recipe is a copycat of grilled bonefish and has all the creamy, spicy, and crunchy textures you’d expect. You’ll love this delicious side dish!
table of contents
Recipe details
After trying this delicious bang bang shrimp dish at Bonefish Grill, I had to make my own version. This recipe is so delicious that you’ll want to make it yourself, so I’m really excited to share it with you.
Taste: These shrimp have a delicious fried flavor that perfectly complements the sweet and spicy sauce. Texture: Since the shrimp are fried, they have an irresistible crunchy texture that goes well with the creamy sauce. Time: I’m not going to lie, the bang bang shrimp takes a bit of time since they are fried all at once. But the results are worth the wait! Easy: This shrimp recipe is very easy to make and requires a little patience.
what you need
Ingredient memo
Large shrimp – Peel and devein. For dredging – buttermilk, cornstarch, salt, black pepper, garlic powder. These ingredients add flavor to the dredge and make the shrimp even more delicious. The sauce is sweet, spicy, and rich using mayonnaise, Thai sweet chili sauce, and Sriracha. Corn or vegetable oil – Any oil with a high smoke point can be used for frying, but these are likely to be the most effective. Green onions – Slice for garnish.
Add-ins and alternatives
Make it healthier – You can also use sour cream or Greek yogurt instead of mayonnaise. You can also skip the frying step and grill the shrimp like I did in my Skinny Bang Bang Shrimp recipe. Turn it into a pasta dish – add fried shrimp and sauce to a pound of boiled spaghetti and you’ve got a great value meal. Add veggies – Stir-fry your favorite veggies like red peppers, asparagus, or broccoli and serve with the cooked shrimp. Air Fry – Use an air fryer to lightly cook the dredged shrimp.
How to make bang bang shrimp
Dredging will be carried out. In a large bowl, whisk together the cornstarch, salt, pepper, and garlic powder. Let’s set it aside. Mix shrimp and buttermilk. Next, add the shrimp to the bowl of buttermilk and toss to coat. Dredge the shrimp. Add the shrimp, a few at a time, to the cornstarch mixture and shake to coat completely. Do this only for shrimp that will be fried immediately.
Pro tip: Remove only shrimp that will be fried immediately. If you cook too soon, the shrimp may become soggy.
Heat the frying oil. Heat about 2 inches of oil in a heavy-bottomed pot to medium heat, or 340 degrees Fahrenheit. Use an instant-read thermometer to measure oil temperature. Fry the shrimp. Using a slotted spoon, place the dredged shrimp into the hot oil. Once fully cooked (about 4-5 minutes), carefully remove and place on a plate lined with paper towels to absorb excess oil. Repeat with remaining shrimp.
Make bang bang shrimp sauce. In a separate bowl, add mayonnaise, sweet chili sauce, and Sriracha. If you like it spicier, add more Sriracha to your taste. Toss and decorate. Then add the fried shrimp to the sauce and serve on top of the butter lettuce. Garnish with chopped green onions and coriander and enjoy.
recipe tips
Do not dredge all the shrimp at once. You’ll end up with a big clumpy mess. Therefore, do not make more than 10 shrimp at once. Monitor oil temperature – Make sure the shrimp are fried at 340 degrees Fahrenheit for proper cooking. We recommend using an instant-read thermometer for this step. Only fry a few shrimp at a time. Adding too many shrimp at once will lower the temperature of the oil and prevent it from cooking properly. This will eliminate the crunchiness.
FAQ
I find it best to use large peeled and deveined shrimp, but you can use any size you like.
Bonefish Grill’s famous shrimp appetizer is made with a sauce that includes mayonnaise, sweet chili sauce, and Sriracha. The shrimp is also served with chopped green onions.
This recipe uses Sriracha to add a spicy kick. Add as much or as little as you like.
offer suggestions
This delicious bang bang shrimp recipe is perfect for a simple meal or pairing with other dishes. Add it to pasta, salads, tacos, or rice for a truly great meal.
Make this recipe in advance
Make ahead: Prepare cornstarch dredge mixture in a container with a lid and set aside at room temperature. Next, make the sauce, cover and put in the refrigerator. When you’re ready to make bang bang shrimp, simply shrink, fry, and serve with sauce.
Storage: Store these bang bang shrimp in an airtight container in the refrigerator for up to 3 days. To reheat, place shrimp on a baking sheet and heat in a 350 degree F oven. This will keep it crispy. If the sauce looks a little dry after the reheating process, whisk in additional sauce.
Freezing: If you haven’t frozen the shrimp beforehand, you can freeze this dish once cooled. Store shrimp in a freezer ziplock bag or airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat.
More delicious shrimp dishes to come!
Did you like this recipe? ⬇️ Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below or a review in the comments section below.
Let’s connect on social media! 😍 Find me on Instagram, Facebook, YouTube, and Pinterest. If you try my recipe, don’t forget to tag me.
Click here for video recipe
complete recipe instructions
bang bang shrimp recipe
This Bonefish Grilled Bang Bang Shrimp copycat recipe is so delicious. Sweet, spicy, creamy and crunchy, it has it all!
print
pin
rate
Quantity: 8
calorie: 441kcal
Instructions
Next, fill a heavy-bottomed pot with about 2 inches of oil with a high smoke point, such as corn oil, vegetable oil, or canola oil. Then heat over medium-high heat (340 degrees Fahrenheit). Use an instant-read thermometer to measure oil temperature.
Next, add 2 pounds or large raw shrimp (peeled and deveined) to a bowl with 1 1/2 cups buttermilk.
Next, place a few shrimp into the cornstarch mixture and shake to coat completely. Then, using a large slotted spoon, fry them in hot oil. Do not toss all the shrimp into the cornstarch mixture at once. It will get too wet. Therefore, do only a few at a time.
Once the shrimp are cooked (about 4-5 minutes), carefully remove them from the pan of hot oil and place on a plate lined with paper towels. Repeat this with the remaining shrimp.
Make the sauce by mixing 1 cup mayonnaise, 1/4 cup sweet chili sauce, and 2 1/2 teaspoons Sriracha. If you like it spicier, add more Sriracha to taste.
Place the fried shrimp in the bang bang shrimp sauce on top of the butter lettuce. Garnish with chopped green onions and enjoy.
nutrition
calorie: 441kcal | carbohydrates: 29g | protein: twenty fiveg | fat: twenty fourg | Saturated fat: 4g | Trans fat: 1g | cholesterol: 302mg | sodium: 1512mg | potassium: 165mg | fiber: 1g | sugar: 7g | Vitamin A: 95IU | Vitamin C: 6mg | calcium: 220mg | iron: 3mg
Hello, I’m Dina, and I’m glad you’re here! I think life is too short for bad coffee and boring meals. With my easy-to-follow step-by-step recipes, you’ll be amazed at how quickly you can whip up healthy, delicious meals. I hope you find something fun to do!
