Bang Bang Shrimp

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.

Let’s get started!

Servings: 8

– 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

TOTAL Time: 40 Min


White Scribbled Underline

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.

Prep the peaches.


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.

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.

Fry the shrimp.


In a separate bowl, add the mayonnaise, 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 and enjoy!