Copycat Bonefish Grill Bang Bang Shrimp

Bang Bang Shrimp is one of those appetizers that’s hard to stop eating. Crispy fried shrimp are tossed in a creamy sweet chili sauce with just enough sriracha to give it a little kick. It’s quick enough for a weeknight dinner, makes a great party appetizer, and tastes remarkably close to the popular Bonefish Grill version.

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Why You’ll Love This

There’s a reason Bang Bang Shrimp has become such a popular appetizer. Crispy fried shrimp tossed in a creamy sweet and spicy sauce is a combination that’s hard to resist. The good news is it’s easy to make at home, and this version tastes remarkably close to the one served at Bonefish Grill.

• Restaurant-quality at home.
• Ready in about 30 minutes.
• Light, crispy coating.
• Sweet with just a little heat.
• Perfect as an appetizer or dinner.

Ingredients Needed

There isn’t much to this recipe, but each ingredient plays a part in getting that crisp coating and creamy sweet heat.

• Shrimp – Use peeled and deveined medium or large shrimp. Pat them dry before coating so the buttermilk and cornstarch stick better.
• Buttermilk – Helps the cornstarch cling to the shrimp and gives the coating a light texture.
• Cornstarch – Creates the crisp outer coating without making the shrimp feel heavy.
• Miracle Whip or mayonnaise – Forms the creamy base of the sauce. Mayonnaise makes it less sweet.
• Sweet chili sauce – Adds sweetness, mild heat, and the signature flavor of Bang Bang sauce.
• Sriracha – Brings the heat. Start with ½ teaspoon and add more to taste.
• Rice wine vinegar – Cuts through the richness and balances the sweet sauce.
• Salt – Sharpens the flavor of the sauce.
• Green onions – Add a fresh bite and a little color at the end.
• Canola oil – A neutral oil with a high smoke point, making it a good choice for frying.

How to Make Bang Bang Shrimp

The key to great Bang Bang Shrimp is having everything ready before you start frying. Mix the sauce, set up your coating station, and cook the shrimp in small batches so every piece comes out crispy and golden.

1. Make the Bang Bang sauce.

In a medium bowl, whisk together the Miracle Whip (or mayonnaise), sweet chili sauce, sriracha, rice wine vinegar, and salt until smooth. Cover and refrigerate while you prepare the shrimp.

2. Prepare the shrimp.

Pat the shrimp dry with paper towels. Pour the buttermilk into one shallow bowl and the cornstarch into another. Dip each shrimp into the buttermilk, letting any excess drip off, then coat completely in the cornstarch. Place the coated shrimp on a wire rack while you finish the rest.

3. Heat the oil.

Pour about 2 inches of canola oil into a heavy Dutch oven or deep skillet. Heat the oil to 365°F. Fry the shrimp in small batches for 2 to 3 minutes, turning once, until golden brown and cooked through. Avoid overcrowding the pan.

Transfer the cooked shrimp to a paper towel-lined plate or wire rack.

4. Toss with the sauce.

Place the warm shrimp in a large bowl. Add just enough Bang Bang sauce to lightly coat the shrimp and gently toss until evenly covered.

5. Serve and Enjoy

Garnish with sliced green onions and serve hot.

Once you take that first bite, you’ll see why this recipe has been one of our favorites for years. Crispy shrimp tossed in that sweet and spicy sauce is hard to beat.

Tips

• Pat the shrimp dry. Removing excess moisture helps the buttermilk and cornstarch stick better.
• Use a thermometer. Keep the oil around 365°F for shrimp that are crispy on the outside without becoming greasy.
• Fry in small batches. Overcrowding the pan lowers the oil temperature and prevents the shrimp from crisping properly.
• Toss just before serving. The shrimp stay crispest when they’re coated with the sauce right before eating.
• Adjust the heat. Add more or less sriracha depending on how spicy you like your Bang Bang sauce.

Variations

• Use mayonnaise instead of Miracle Whip. It creates a slightly tangier sauce with less sweetness.
• Turn up the heat. Add more sriracha or a pinch of cayenne if you like extra spice.
• Serve it as a meal. Pile the shrimp into tacos, lettuce wraps, or serve over steamed rice.
• Make it a salad. Serve the shrimp over crisp romaine with shredded carrots, cucumbers, and a drizzle of extra Bang Bang sauce.

FAQs

Storage

Bang Bang Shrimp is best served fresh while the coating is hot and crispy. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.

To reheat, place the shrimp on a baking sheet or in an air fryer at 375°F for a few minutes, just until heated through. Avoid using the microwave if possible, as it will soften the crispy coating.

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Adapted from cleverlysimple

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