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.
Bonefish Grill Bang Bang Shrimp is a recipe that in no way is authentic to another cuisine, but it is definitely a delicious appetizer and hands down the most popular item on the menu. When we go to the Bonefish Grill we actually order two of these appetizers to prevent fighting over them.
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. 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: 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!
- 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
- 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.
I made this tonight for the first time, for myself, and I was so impressed with how … professionally prepared it appeared to be. And it came together so fast! I can’t wait to make this for real people now. It was delicious, exactly how I’d get it in the restaurant.
Lots of prep work but worth it. It was great. The only reason I gave it 3 stars is because 2-3 inches of oil in a Dutch oven or pot is probably too much. The breading fell off so it lost its crispness. Maybe I’ll try it in a skillet or electric skillet with temp on the dial and use less oil because I couldn’t see the shrimp to toss because the deepness of the oil
Marty, what did you do to make it 5 stars? And after your adjustments, did they taste exactly like Bonefish? I looove Bonefish Grill Bang Bang Shrimp but the one by us closed so can’t get them anymore. : ( Want to try this recipe but want to hear what you did first.
Did you use cooked shrimp or uncooked for this recipe ?
This was so good and authentic tasting. I need to substitute the buttermilk for my daughter who is dairy free. Could I use coconut milk and get the same result?
I’ve never tested the recipe with coconut milk but I saw this suggestion online:
Instead of using 1 cup of milk, use coconut milk! So add vinegar or lemon juice to a 1 cup measurer and then fill the rest of the measuring cup with coconut milk. Voila! I dairy-free buttermilk substitute.
Let us know how it turned out!
This was so good. I was a little skeptical initially because many copycat recipes miss the mark. This recipe didn’t disappoint and I’m adding it to our list for the future.
This is more of a question than a comment. I remember that they do not leave the tails on the shrimp in the restaurant. Is that correct? My husband swears they leave the tails on and I say no they take them off.
Well, I don’t want to cause any problems but the tails are removed!
Absolutely delicious!! definitely a keeper, i made this with some rib eye and bake potato oh my!! thank you!!
I’m not normally one to comment on a recipe, but WOW!!!! Wish I could give this 10 stars!! Thank you!!!
Had a partially used bag of raw shrimp leftover in the freezer and love the chain restaurant version. Recipe looked simple (and was) and I had everything but the Thai Sweet Chili Sauce. Did a little searching and “Wally World” had the recommended brand (Mae Ploy) for less than $3/bottle. Made it tonight and thankfully still have a little more shrimp so I’ll be making it tomorrow night too! The crust is SO light, airy and crispy, and stayed crispy! It’s been a while since I’ve had it at the restaurant, so I can’t say it’s a perfect copy, but it’s REALLY good!!
Also gonna try this with some walleye, instead of shrimp. This is probably gonna be my new go-to seafood batter.
I didn’t like it ugh tastes like sweet mayonnaise thick.way sweeter then bonefish ugh not sure what I did wrong help
Good copied recipe
I was so impressed this came out as well as it did! I guess I underestimated myself. I love Bang Bang Shrimp from Bonefish and I never get to the restaurant enough to enjoy this dish. I read through the recipe and read through the reviews, I’m not a big fan of Mayo, so I did half the Mayo quantity (1/4 cup instead of a half), I also added a little bit more sriracha (squirt here, squirt there) and it came out A-MAZ-ING!!
do you mean corn starch or did you mean corn meal?
Cornstarch is correct. It serves as a binding agent to stick the breading to the shrimp.
How do you keep the cornstarch from falling off during frying?
You mentioned the cornstarch helps to bind the breading but there is no breading in the recipe. Please explain.
Sorry for the confusion the word ‘breading’ caused. The buttermilk and cornstarch is the breading process (without using a bread product). The buttermilk needs to be drained to ensure that the excess liquid is off the shrimp, then dredge in cornstarch and then fry. I hope you will try the recipe.
Sabrina, I have the same question as Dawn. Your recipe does not mention breading of any kind. It seems like you omitted an ingredient and a step perhaps? Please confirm.
Sorry for the confusion. After coating the shrimp in buttermilk (letting extra drip/drain off), then dredge in cornstarch. This is the breading process.
Love it, can you make ahead and reheat?
This dish is going to be better cooked fresh, as the breading on the fried shrimp will be less crispy if refrigerated and reheated. However, if you don’t mind the breading being a little soggy, this will keep in an airtight container in the fridge for about a week.
I found the same thing. Fantastic fresh – nowhere near as good the next day.
I’m making it tonight!
So glad I read the comments first! I adjusted the recipe and it’s EXACTLY like the restaurant’s! Just 2 large spoon fulls of Mayo (used Dukes) and an extra squirt of the sriracha. Everything else is exact. Great!!!
WAY too much mayo, not enough spice. I started over and halved the mayo, doubled the Thai sweet chili sauce and did 8x the sriracha. Much better!!
I thought the recipe was off too and so followed what you did exactly… BANG! Now it’s 5 stars! Good call friend, we’re having it again tonight.
Disappointed. I made this as an app for a party. It tastes nothing like Bonefish’s bang bang shrimp. Sauce was too mayonnaisey and not spicy. Shrimp breading did not get the shrimp as crisp. Taste was not great. Would not make again.
Did just like the recipe called for and turned out delicious for a home cooked meal:) Will be a definite do over 🙂
Delicious! I also use a little extra sriracha for more heat. I have made this recipe several times and it’s always a big hit with the family! Last night I was out of cornstarch and used flour in its place. Still turned out delicious.
Delicious! I use a little extra sriracha for a little more heat. I have made this recipe several times and it’s always a big hit with the family!
I have made this twice now and it’s just fabulous. Perfect amount of spice and sweetness from the sriracha and chili sauce, very tasty and super crunchy.
Fabulous! Really easy to prepare and the breading stays on. Definitely a repeat!
I thought the mayonnaise flavor was a little, not a lot, a little overstated. I’d like to find a replacement for maybe 1/4 of the mayonnaise without changing the consistency. Additionally, I doubled the Sriracha and will probably add even more the next time I make this.
First, my wife and I love Bang Bang shrimp from Bonefish. This recipe is really good. It tastes a lot like the Bonefish version. Instead of 1/4 tsp of siracha (stores were out), I put about 4 tbsp of a Thai garlic sauce which I’d say is comparable to siracha. I honestly could’ve added 5-6 tbsp and kicked up the spice a notch but my wife is breastfeeding atm. I also added a little shot more of Thai chili bc I added more Thai garlic. She wanted hers sweeter so she added even more Thai chili sauce. Either way, you can always add to the sauce after tasting it. Garnished with green onions and ate right out the fryer pretty much. Highly recommend this recipe.
Recipe was awesome. I think the difference between this a bone fish is they dip the fried shrimp in the sweet thia chili and then top with a Sriracha and mayo mix
I’ve never eaten the original Bonefish Grill version of this but I have had versions at Shiner Palace Saloon and Pacific Coast Tacos, and this recipe is great!!! I’ve made it twice with chicken (to accommodate a shrimp allergy) and shrimp and today I used the sauce and green onions on tatertots as a side. Super good! The sauce is a fridge staple now. Thanks for sharing!
This is our go to recipe. We make the recipe as written and serve it on a salad with an martini on the side. Better than any restaurant and much cheaper. Thank you for the recipe!
This recipe is very good and easy to follow. The only reason I’m giving 3 stars instead of 5 is because 1/4 tsp is not even in the ballpark of being enough and not even close to the amount of heat from the Bonefish Grill Bang Bang Shrimp. So I followed the recipe as written except I added wayyy more sriracha. I didn’t measure, added it to taste but it it was probably about 3-4 tbs. I don’t like super spicy and that worked for me.
First time I made and was excellent!
We just used this recipe and we loved them. The flavor and consistency was great. I actually used a bag of cooked deveined shrimp so the shrimp wasnt raw. They came out crispy. Once we coated them in sauce yes naturally they have sauce on them. I read other reviews. When we get them from Bonefish they aren’t dry. They do have sauce on them so I’m confused about other reviews. Bonefish puts so much sauce in fact that there is some sauce to eat with the bed of greens they are served with. If you don’t want them saturated in sauce then you can simply drizzle the amazing sauce over the crispy shrimp. Great recipe! We loved it. Thank you!
I’ve made it this way several times. I love it thanks!
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!!!!
This is a great recipe. I would give it a 4.8 if I could, only because the cornstarch kept the shrimp from browning as much as I’d like. I’m thinking of trying 1/4 flour and 3/4 cornstarch in hopes of a browner, more golden outcome. Of course it’s not EXACTLY like Bonefish’s version, but that’s why it’s called “copycat”! The flavor is awesome. When I’ve taken it to a party, it’s wiped out in no time flat (4 lbs of it!).
You must have done something wrong. About 98% say it comes out perfectly, me included.
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.
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!
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