Bang Bang Shrimp from the Bonefish Grill is crispy, creamy, sweet and spicy with just a few ingredients and tastes just like the most popular appetizer on the menu.
It actually reminds me of the Panda Express Crispy Honey Shrimp with Walnuts entree I did a recipe for last year. The main ingredients at play here are mayo, a very specific Thai Sweet Chili Sauce and Sriracha. 
I’ve read countless versions of the recipes online for this Bang Bang Shrimp and came across a post where a reader said he worked for the chain and that they would soak the shrimp in buttermilk before breading. This made total sense to me because most of the recipes I’d seen didn’t have enough body in the coating to be like the original.
I’d also caution you to use the right brand of sweet chili sauce as that is authentic to the recipe as well. Â A friend who used to work at the restaurant confirmed the brand of sweet chili sauce used in the recipe.
Looking for more Asian Food?
- Asian Sweet Chili Chicken
- Cheesecake Factory Mandarin Cashew Chicken
- PF Chang’s Orange Peel Chicken
- California Pizza Kitchen’s Kung Pao Chicken Spaghetti
- General Tso’s Chicken
- Easy Mongolian Beef
- Panda Express Recipes… every single one in fact:Â Panda Express Recipes Index
- Many more Chinese food options…
Tools used in the making of this Bonefish Grill Bang Bang Shrimp:
Thai Sweet Chili Sauce: The authentic sauce used in the Bonefish Grill kitchen, if you don’t want to order it online, it is widely distributed in Asian grocery stores.
Sriracha: The king of chili garlic sauces, always keep this in your kitchen.
Dutch Oven: Perfect for deep frying, inexpensive pot and will last you for years.
Oil Thermometer: Keeping the oil at the right temperature will ensure you don’t burn the shrimp or have soggy shrimp by frying too hot or too cold.S
Shrimp Deveiner: If you love cooking with shrimp you will love this tool, it makes cleaning shrimp a hundred times easier!
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1/4 teaspoon Sriracha
- 1 pound shrimp shelled and deveined
- 1/2 cup buttermilk
- 3/4 cup cornstarch
- canola oil for frying
Instructions
- In a small bowl add the mayonnaise, Thai sweet chili sauce and Sriracha and stir.
- In a second bowl add the shrimp and buttermilk and stir to coat all the shrimp.
- Remove from the buttermilk and let excess liquid drain away.
- Coat the shrimp in cornstarch.
- In a heavy bottomed pan add 2-3 inches of canola oil and heat to 375 degrees
- Fry the shrimp until lightly brown, 1-2 minutes on each side.
- Once fried coat with the sauce and serve immediately.
Notes
Nutrition
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Very bad recipe, the cornstarch was clumping and made the shrimp taste horrible. Further inquiry to the actual bonefish recipe proves that this recipe is nothing like the original. The title is purely clickbait, do not try this recipe you will ruin expensive shrimp!!!!
Hi
Thanks for the recipe.
I made the dish and although the flavor is there, the shrimp are wet from the sauce being applied after frying, whereas when you have them at Bonefish Grill the coating sauce is obviously fried and crunchy when complete.
Can you provide some insight please? Maybe they need to be fried after sauce is applied.
Thank you.
So sorry to intrude. Was this ever figured out? I’m about to make it and am gonna fry it real quick if needed
Don’t ever fry after saucing! There are a lot of good reads on cooking for beginners online. The do’s and don’t do’s and why not to should be things to focus on. It it the best thing to get basic knowledge for all aspects of cooking or baking or anything. You will be able to apply it to everything and will feel more comfortable experimenting with other recipes or creating your own. Good luck!