Copycat Bonefish Grill Bang Bang Shrimp

Bang Bang Shrimp is crispy fried shrimp tossed in a creamy sweet and spicy sauce. Usually served as a popular appetizer.

Jump to Recipe Print Recipe

Why You’ll Love This

We have only been to Bonefish Grill a few times, but this is our favorite dish on the menu.  So I decided to give the copycat Bang Bang Shrimp from Bonefish a try.

I don’t usually deep fry at home.  Not because I don’t like to eat fried foods but because I don’t like the smell in my house. 

This recipe was well worth the stench for a few days!  Very close to Bonefish Grill.

Homemade Bang Bang Shrimp is easier to make than you might think.

The bang bang shrimp at Bonefish Grill tastes creamy, sweet, spicy, and crunchy fried shrimp! How can you go wrong?

Check out some of the other appetizers we enjoy making, such as Oven Sliders, baked chicken wings, firecracker chicken meatballs, and ham and swiss sliders.

Key Ingredients

• Shrimp – We use medium shrimp peeled and deveined.
• Batter – Buttermilk and cornstarch. See the Tips below for how to make homemade buttermilk. This recipe does not use all-purpose flour, panko breadcrumbs, or plain breadcrumbs.

What is Bang Bang Sauce Made of?

Very few ingredients are required.  I bet you already have these staples at home. (maybe not the shrimp)

• Mayonaisse or “salad dressing” such as Miracle Whip (sweet mayonnaise).
• Sweet chili sauce, sriracha, rice wine vinegar, and salt.

How to Make Bang Bang Shrimp Like Bonefish Grill

Start heating 2-3 inches of oil in a large heavy pot to 375 degrees F.

In a large bowl, combine the mayo, Thai sweet chili sauce, Sriracha, rice wine vinegar, and salt. Taste and adjust the Sriracha to your spice level. It is very spicy. Set aside.

I did find the Miracle Whip a bit too sweet, so next time, I will use regular mayonnaise.

In two small bowls, put ½ the cornstarch in one and the buttermilk in the other.

Working in small batches, let the shrimp moisten in the buttermilk. Dredge in the cornstarch. Add cornstarch to the bowl as needed.

Fry the shrimp in the hot oil and cook until deep golden brown, about 3 minutes. (careful not to overcook the shrimp) You will probably need to do this in batches. Don’t overcrowd the pot.

Place on a paper towel-lined baking sheet to drain excess oil.

Toss the cooked shrimp in the bowl with the spicy sauce mixture to coat and serve immediately with green onions sprinkled on top.

What to Serve with Bang Bang Shrimp

• Served on its own as a shrimp appetizer.
• Rice – Serve over a bed of cooked white rice, brown rice, quinoa, or pasta.
• This Bang Bang Shrimp recipe would be perfect to make Bang Bang Shrimp tacos. Serve the shrimp in flour tortillas and top them with shredded cabbage.
• Lettuce wraps for a lower carb version.

You will not regret stinking up your house for a day or two for this crispy, sweet, and spicy Bang Bang Shrimp! I promise!

Tips

• Thaw frozen shrimp on paper towels. Continuously change the paper towels each time they become soaked with water. This will give you fresher tasting shrimp!
• When frying the shrimp, use a deep fry thermometer to be sure you are keeping the oil at 375 degrees F.
• Don’t overcrowd the pot. Fry the shrimp in batches.
• I find the Miracle Whip too sweet so we now use mayonnaise. You can also substitute Greek yogurt for the mayonnaise.

FAQs

More Delicious Shrimp Recipes

Shrimp Salad Recipe

Cilantro Lime Slaw Shrimp Tacos

Shrimp Po’Boy

Bang Bang Shrimp Recipe

Bang Bang Shrimp is a great appetizers, party, dinner or game day snacks! Easier to make than you think.

5 from 6 votes

Print Pin Rate

Course: Main Course

Cuisine: American, Asian

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 329kcal

Author: Leigh Harris

Ingredients

 

1x2x3x

Sauce

• ½ Cup Miracle Whip or similar
• 1/3 Cup Sweet Chili Sauce
• ½ tsp Sriracha (I used 1 tsp)
• 1 tsp Rice Wine Vinegar
• ½ tsp Salt

For the Shrimp:

• 1 lb. Shrimp peeled and deveined
• 1 Cup Cornstarch (maybe more)
• ½ Cup Buttermilk
• 4 Green Onions (both white and green parts)sliced on a bias
• Canola oil for frying

US Customary – Metric

Instructions

• Start heating 2-3 inches of oil in a large heavy pot to 375˚.
  Canola oil for frying
• In a large bowl combine the Miracle Whip, Sweet Chili Sauce, ½ tsp Sriracha, 1 tsp Rice Wine Vinegar, and Salt. Taste and adjust the Sriracha to taste, it is spicy. Set aside.
  ½ Cup Miracle Whip or similar, 1/3 Cup Sweet Chili Sauce, ½ tsp Sriracha, 1 tsp Rice Wine Vinegar, ½ tsp Salt
• In two small bowls put ½ the Corn Starch in one and the buttermilk in the other.
  1 Cup Cornstarch, ½ Cup Buttermilk
• Drain and pat the shrimp dry.
  1 lb. Shrimp
• Working in small batches, let the shrimp moisten in the buttermilk. Dredge in the cornstarch. Add cornstarch to bowl as needed.
• Place in hot oil and cook until deep golden brown. (careful not to overcook the shrimp)
• Place on paper towel lined plate to drain excess oil.
• Repeat with remaining Shrimp.
• Toss Shrimp in the bowl with sauce to coat and serve immediately with green onions sprinkled on top.
  4 Green Onions

Notes

When frying the shrimp use a deep fry thermometer to be sure you are keeping the oil at 375 degrees F.

Don’t overcrowd the pot, fry the shrimp in batches.

Storing Leftovers -These are best eaten fresh. If you have leftovers, place them in an airtight container and refrigerate them for up to 1 day. You can reheat them in a 350 degree oven on a greased baking sheet until warmed through. But be aware that reheating the shrimp can overcook them and make them tough and chewy.

Nutrition

Calories: 329kcal | Carbohydrates: 47g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 292mg | Sodium: 1688mg | Potassium: 180mg | Fiber: 1g | Sugar: 15g | Vitamin A: 191IU | Vitamin C: 7mg | Calcium: 208mg | Iron: 3mg

Adapted from cleverlysimple

Share With Your Friends And Family!