Bang Bang Shrimp

Copycat Bonefish Grill Bang Bang Shrimp

Bang bang shrimp is one of Bonefish Grill’s most popular dishes, and this copycat recipe comes together in about 20 minutes. Tender shrimp are coated in light, crispy breading then tossed in a creamy bang bang sauce made with mayonnaise, sweet chili sauce, and sriracha.

If I am making this or my fried coconut shrimp for a party appetizer I always plan on making a double batch, the crunchy breading and sweet yet spice sauce are so addictive! For dinner, I 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: Buttermilk tenderizes the shrimp, so don’t skip it! You can make your own buttermilk by combining ½ cup of whole milk with ½ tablespoon of lemon juice or vinegar.
• 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.

In a bowl, stir together the mayonnaise, chili sauce, and Sriracha until smooth.

In a large bowl, combine and whisk the buttermilk, onion powder, garlic powder, and salt. Add the shrimp and stir to coat.

In a heavy-bottomed pan, add 2 to 3 inches of oil. Heat over medium heat until the temperature reaches 375°F. I love using a clip-on thermometer so I can easily monitor the temperature between batches.

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 in batches for 1 to 2 minutes per side, until cooked through and light brown. Transfer to a paper towel-lined plate. When ready to eat, place in serving bowl with sauce and toss to coat.

Pro Tips

• For the crispiest shrimp: Pat shrimp dry before marinating to help the cornstarch coating stick. Make sure your oil is at 375°F before adding each batch using a clip-on thermometer. If the oil isn’t hot enough, the shrimp will absorb more oil and turn out soggy. If it’s too hot, they will burn.
• Don’t overcrowd the pan. Frying too many shrimp at once drops the oil temperature and prevents each piece from crisping evenly on all sides.
• Adjust the sauce to taste: Add a teaspoon of honey or maple syrup for a sweeter sauce, or cayenne pepper for extra heat. A dash of lemon juice adds a nice tang.
• Make extra sauce: Reserve some 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.