Bonefish Grill Bang Bang Shrimp (Copycat)

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.

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. 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.

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.

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.

Looking for more Asian Food?

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.

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!

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Bonefish Grill Bang Bang Shrimp

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.
Yield 4 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main
Cuisine American
Author Sabrina Snyder

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

Adapted from food.com

Nutrition

Calories: 413kcal | Carbohydrates: 23g | Protein: 24g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 300mg | Sodium: 1099mg | Potassium: 131mg | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 4.6mg | Calcium: 199mg | Iron: 2.6mg
Keyword: Bonefish Grill Bang Bang Shrimp (Copycat)

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.

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.
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.
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.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I do a bit of travel for work and have come across the bang bang shrimp at bonefish Grill. Not much to do when you’re on the road by yourself. I followed the recipe to a T and it came out absolutely perfect! I do agree with other readers about adding additional space to make it truly authentic but my kids raved about it., No disappointment in this household.

  2. I am getting ready to make this tomorrow; is it possible to leave the shrimp in the refrigerator overnight after they have been coated wit the cornstarch.

  3. Since a lot of folks have commented on this recipe already, I thought I would just add my $.02 in terms of what worked for me when I made this dish tonight. First, for the sauce, I reduced the mayo from 1/2 to 1/4 cup. Next I increased the sweet thai chile sauce to 1/3 cup. Also, per some suggestions here, I added a little lemon juice, vinegar and dijon mustard. Lastly, I increased the siracha to 1 and 1/4 teaspoon to give it that Bonefish bang.

    As for the shrimp, after soaking in the buttermilk for 5 min, I used a mixture of cornstarch and flour for 1/2 of them and panko crumbs for the other half so we could compare how each fried up. Also, I followed the suggestion to deep fry the shrimp and used a combination of canola and peanut oils. The panko coated shrimp were definitely crisper and reminded us more of Bonefish. I think next time I make this dish, I will combine all three, cornstarch, flour and panko to see how it turns out, although we were very pleased with the results we achieved tonight.

  4. I have not try this recipe yet but plan on doing so soon. Can you serve this over rice and broccoli for a meal instead of appetizer?

  5. Hello! I am going to make this tonight! Do you think it would come out just as good in the air fryer?! Thank you for the recipe!

  6. Very good! As indicated throughout the comments we thought it needed more sriracha. Wish we could reproduce this recipe without frying—would be a bit healthier, but I’m sure I’ll make it again.

  7. Made this and it was great!! I had to keep adding sriracha and sweet chili to taste but it was good! I also used this recipe with already cooked shrimp and it still worked out well. Excited to try the honey walnut shrimp recipe next 🙂

    1. Sorry for any confusion, shelled means taking the shell off. I should’ve said “peeled and deveined”.

    1. I would add 1 tablespoons of lemon juice to 1/2 cup almond milk to make your own dairy free buttermilk to use. Easy peasy!

    1. Yes, I was just making it a copycat and doing exactly what Bonefish does for their recipe. Good luck!

  8. AMAZING Recipe! I had this at Bonefish grill in Florida a while ago and loved it soo much looked for a recipe for it on-line. Came out great and the family thoroughly enjoyed it. I probably could have eaten the entire thing myself but was forced to share. Thank you for a wonderful recipe!!

  9. Oh, so good! Made this tonight. Let the shrimp hang out in the buttermilk for about 5 minutes. I dredged them in the cornstarch and let them sit on a paper towel while the oil got hot. They came out perfect. I adjusted the Sriracha to about 1 full tsp. It was perfect! Thank you for the wonderful addition to the meal rotation!

  10. Can I use precooked large shrimp for this. ? Or must it be fresh

    I need a good appie for tonite but I am a few hours from town. Just looking for options

    1. I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.

      No pre-cooked wouldn’t work for this, it has to be raw.

  11. I made this tonight but cornstarch did not stick to shrimp so did not brown – flavor was ok but did not look great – any thoughts – thinking I should have used peanut oil – used LsCreuset pan so think the oil was hot enough – frustrating!

    1. Oh no! After you coat in cornstarch (try pushing down a bit to really get it on there), gently place it into the oil as to allow it to stick. You can also place them in the fridge for about 30 minutes after the cornstarch and before frying to allow it to settle a bit more. Hope this helps for next time.

  12. Hello made the shrimp tonight and it was a success! The only thing that might make it better would be knowing where to get one size of shrimp above baby shrimp. I bought what the market had and these were the smallest but they were not close to baby shrimp size. Do I need to go to a seafood market? BTW had to add Siracha to the mix, wasn’t nearly enough and believe me, I don’t like breathing fire.

  13. Soooooo good! We added a lot more Sriracha but starting off with a little and adding more to your taste is how it should be done so you can adjust it to your liking. No complaints- this was awesome and simple!

  14. I made this last night for my son’s 30th birthday. I’ve never had the original and do not eat spicy foods. This turned out amazing! I love that the shrimp were crunchy, and tasty even before I added the sauce. The sauce had a kick, but tolerable. Everyone enjoyed it. Will make this again. Thank you!

  15. I’ve made this 3 times and can’t wait to make it again! My only comment is that I cut the Mayo and sweet chili sauce in half and it’s still plenty to coat the shrimp perfectly.

    1. This is the one I use in air fryer not as crispy as this recipe
      Ingredients
      ½ cup mayonnaise
      ¼ cup Thai sweet chili sauce
      ½ teaspoon Sriracha
      1 tablespoon honey
      1 pound shrimp, peeled, deveined, tail removed
      1 cup all-purpose flour
      1 cup buttermilk
      1 cup panko
      nonstick cooking spray
      Instructions
      Preheat the air fryer to 380°F and spray the basket of the air fryer with nonstick cooking spray.

      In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.
      Set out three bowls. In one bowl, add flour. In the second bowl, pour in the buttermilk. In the third bowl, add panko.

      With each piece of shrimp, first, dredge in the flour. Then, dip the shrimp in the buttermilk, and finally, coat with the panko. Gently press the panko into the shrimp to set the final coat.

      Place the coated shrimp in the basket of an air fryer and spray the tops of the shrimp with nonstick cooking spray. Cook for 6 minutes. Then, using tongs, flip the shrimp over and cook for another 6 minutes, or until golden brown.

      Remove the air fried shrimp and coat with the bang bang sauce. Serve immediately

  16. One of the best copycat recipes and so easy to make! I also had some scallops and they were just as good. I only added a little more Thai sauce and sriracha. Delicious! Thank you for the recipe. I will be making this again and again!

  17. Can I use popcorn shrimp or do I buy deveined and peeled raw shrimp and then cut off the tail? Sorry, I have never cooked shrimp before and really want to try this!

    1. I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.

      No it can’t be popcorn shrimp unless you’re just making the sauce, it has to be raw shrimp.

  18. OMG!
    These Shrimp are delicious!
    And so easy to make.
    I think they are every but as good as Bonefish Grill.

    I will definitely be making these again.

  19. I posted my comment before, but it looks like it might have been deleted. Anyway, I made this two days ago for one of my Christmas Dinner appetizers. We tasted the sauce before I put it on the shrimp. Good thing. I doubled the recipe, but there was very little taste of sriracha at all. We added much more sriracha and also hot sauce to make it spicy. We also added the requested Thai Sweet Chili Sauce. After the additional spicy sauces, everyone loved the dish.

  20. I made this recipe yesterday as one of my appetizers for Christmas dinner. We tasted the sauce before coating the shrimp”. We all agreed it was super bland. We added a lot more Sriracha and finally got the sauce to have a little kick. Most of us do not really care for super spicy or hot foods, , it was really good.

  21. I’m sorry but I tried this recipe last night and it tasted nothing like Bone Fish Bang Bang Shrimp. My family Loves Bone Fish Bang Bang Shrimp and we could not eat what I made following this recipe to a tee. So sorry for the poor review.

    1. I both worked at bonefish as a line cook and use this recipe once per year around the holidays, it’s almost an exact duplicate minus a couple minor bells and whistles. We also didn’t soak the shrimp overnight in buttermilk but it’s a countrywide chain at this point now so it could vary based on the head cook and his training.

      I would say something in your process was missed if it turned out bad. The bang bang shrimp is the most basic recipe we had on the menu and we couldn’t even supply enough of it due to demand and how good it is.

      This recipe isn’t 100% accurate, but it’s very close and really good.

      Try the recipe one more time and make sure to use a sweet Thai chili sauce you know you like, because the sauce is everything with this dish.

      1. Is there a certain brand of sweet Thai chili sauce to use? I don’t want to mess this up. 😉
        Thank you for any advice.

      2. Several people have suggested adding more sriracha and changing a few other things. After attempting this today, I think next time I make this I will substitute Japanese Mayo for American, sriracha sauce for sriracha Mayo, and Panko breadcrumbs for cornstarch or flour. Also, rather than dredging shrimp, I think I will use a bag to apply the breading for a better result, along with a deep fryer rather than a pan.

  22. FANTASTIC!!!! For our 30th wedding anniversary-my husband and I decided to recreate some of our favorite restaurant date night dishes. This one nailed it perfectly!!! Thank you!!!!

  23. I’ve never tried the bone fish version but this recipe is amazing. My husband even said this was his favorite meal I’ve made. Already made it twice, definitely going in my weekly rotation

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