This Bang Bang Shrimp Recipe is a copycat from Bonefish Grill and has all the creamy, spicy, crunchiness that you can expect. You’re going to love this scrumptious side dish!
Table Of Contents
Recipe Details
After trying this delicious Bang Bang Shrimp dish at Bonefish Grill, I just had to make my own version. And I am really excited to share this recipe with you because it’s so tasty, you’ll want to make it for yourself.
- TASTE: These shrimp have a delicious fried flavor that perfectly complements the sweet and spicy sauce.
- TEXTURE: Since the shrimp are deep-fried, they have an irresistibly crunchy texture that goes so well with the creamy sauce.
- TIME: Not gonna lie, bang bang shrimp take a little bit of time since they are fried in batches. But the results are well worth the wait!
- EASE: This shrimp recipe is quite easy to make, it just requires a little bit of patience.
What You’ll Need
Ingredient Notes
- Large shrimp- These should be peeled and deveined.
- For the dredge- Buttermilk, Cornstarch, Salt, Black pepper, and Garlic powder. These ingredients add flavor to the dredge so the shrimp are extra tasty.
- For the sauce- Mayonnaise, Thai sweet chili sauce, and Sriracha make this bang bang sauce sweet, spicy, and rich.
- Corn or Vegetable oil- For frying, any high smoke point oil will work, but these are think work best.
- Green onions- Sliced, to garnish.
Add-ins and Substitutes
- Make it healthier– You can use sour cream or Greek yogurt instead of mayonnaise. You can even skip the frying and grill the shrimp as I did in my skinny bang bang shrimp recipe.
- Turn it into a pasta dish– Toss the fried shrimp and sauce into 1 lb of cooked spaghetti and you have a done deal meal!
- Add extra veggies– You can sauté your favorite vegetables like red peppers, asparagus, and broccoli and serve it with the cooked shrimp.
- Air fry them- Use an air-fryer to cook the dredged shrimp for lighter meal.
How to Make Bang Bang Shrimp
- Make the dredge. In a large bowl, combine the cornstarch, salt, pepper, and garlic powder with a whisk. Set aside.
- Combine the shrimp and buttermilk. Now add the shrimp to a bowl with the buttermilk and coat them.
- Dredge the shrimp. Toss a few shrimp at a time into the cornstarch mixture and then shake them to coat fully. Only do this with the shrimp you will immediately be frying.
Pro Tip: Only dredge the shrimp that you will immediately be frying. Doing it too soon can lead to soggy shrimps.
- Heat the frying oil. In a heavy-bottomed pot, add about 2 inches of oil and bring it to medium-high, or 340 degrees Fahrenheit. Use an instant-read thermometer to measure the oil temperature.
- Fry the shrimp. Using a slotted spoon, place the dredged shrimp into the hot oil. Once they are fully cooked (about 4-5 minutes), carefully remove them and place them on a paper towel-lined plate to absorb excess oil. Repeat with the remaining shrimp.
- Make the bang bang shrimp sauce. In a separate bowl, add the mayo, sweet chili sauce, and sriracha. If you like more heat, add more sriracha to your taste.
- Toss and garnish. Now, toss the fried shrimp into the sauce and serve them atop a bed of butter lettuce. Garnish with chopped green onion or cilantro and enjoy!
Recipe Tips
- Don’t dredge all the shrimp at once– It will turn into a big clumpy mess. So, don’t do any more than 10 shrimp at a time.
- Monitor oil temperature– Make sure the shrimps are fried at 340 degrees Fahrenheit for proper cooking. I recommend using an instant-read thermometer for this step.
- Only fry a few shrimp at a time- Adding in too many shrimp at once will cause the oil temperature to drop and not cook properly. Which will take away from the crunchiness.
FAQs
I find that using large peeled and deveined shrimp works best, but you can use any size you like.
Bonefish Grill’s famous shrimp appetizer is made with a sauce the contains mayonnaise, sweet chili sauce, and sriracha. The shrimp are also garnished with chopped green onion.
This recipe uses Sriracha to give it a spicy kick. Add as much or as little as you like.
Serving Suggestions
This delicious Bang Bang Shrimp recipe is perfect for a simple meal or paired with other dishes. Add it to pasta, salads, tacos, and rice for a truly amazing meal.
- Pasta– Serve these crispy shrimp with buttered pasta, Rasta Pasta, Alfredo Pasta, or Cajun Pasta.
- Salads– Place the fried shrimp on a bed of butter lettuce just like Bonefish Grill restaurant does, or add them to salads like this Kani Salad or Cabbage Cucumber Salad.
- Tacos– Use the shrimp in taco recipes like these Shredded Beef Tacos or Fish Tacos in place of the other protein.
- Rice– Make it into a rice bowl with white rice, brown rice, or Wild Brown Rice, or add it into this Pork Fried Rice.
Make This Recipe in Advance
Make ahead: Prepare the cornstarch dredge mixture in a lidded container and leave it at room temperature. Next, make the sauce and place it, covered, in the fridge. When you are ready to make your Bang Bang Shrimp, just dredge, fry, and sauce them and serve!
Storing: Store these Bang Bang Shrimp in an airtight container in the refrigerator for up to 3 days. To reheat them, place the shrimp on a baking sheet and heat them through in an oven at 350 degrees Fahrenheit. This keeps them crisp. You may want to whip up some extra sauce if they seem a little dry after the reheat process.
Freeze: If the shrimp were not previously frozen, then you can freeze this dish once it has cooled. Place the shrimp in a freezer ziplock bag or airtight container for up to 3 months. Thaw in fridge overnight and reheat.
More Tasty Shrimp Dishes!
Video Recipe Here
Full Recipe Instructions
Bang Bang Shrimp Recipe
Ingredients
- 2 pounds large shrimp peeled and deveined
- 1 1/2 cups buttermilk
- 1 1/2 cups cornstarch
- 1 teaspoons salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- corn or vegetable oil
- 1 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 1/2 teaspoon sriracha
- 1/4 cup green onion sliced garnish
Instructions
- Into a large bowl, add 1 1/2 cups cornstarch, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon garlic powder. Then mix everything together using a whisk and set aside.
- Now fill a heavy-bottomed pot with about 2 inches of high smoke point oil like corn oil, vegetable, or canola. Then bring it to medium-high heat (340 degrees Fahrenheit). Use an instant-read thermometer to measure the oil temperature.
- Now add 2 pounds or large raw shrimp (peeled and deveined) into a bowl with 1 1/2 cups buttermilk.
- Then toss a few shrimp into the cornstarch mixture and shake them around the coat them fully. Then use a large slotted spoon to fry them in the hot oil. Don’t throw all the shrimp in the cornstarch mixture at once. This will make them too wet. So only do a few at a time.
- Once the shrimp are cooked (about 4-5minutes) carefully remove them from the pot of hot oil and place them on a plate lined with paper towels. Repeat this with the remaining shrimp.
- Make the sauce by combining 1 cup mayonnaise, 1/4 cup sweet chili sauce, and 2 1/2 teaspoons sriracha. If you like more heat, add more sriracha to taste.
- Now toss the fried shrimp into the bang bang shrimp sauce and place them on a bed of butter lettuce. Garnish with chopped green onion and enjoy.
Nutrition
- Smoked Chicken Breast - April 22, 2026
- Bang Bang Shrimp Recipe - April 20, 2026
- Grilled Chicken Thighs - April 18, 2026
Leave questions and feedback here