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 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.

  2. 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.

  3. 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.

  4. 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

  5. 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!

  6. 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!

  7. 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.

  8. 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!

  9. 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!!!!

  10. 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.

    1. 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!

  11. This was AMAZING. I didn’t have sweet Thai chili sauce so I substituted 2 tbls chili paste and 2 tbls quality honey. Did everything the same and it turned out wonderful. Thank you.

  12. Totally awesome recipe! I, too, doubled the sriracha amount and my husband scraped every drop of the sauce off the plate as he smiled and remarked that it was better than Bonefish! Thank you so much for sharing this awesome recipe ??

  13. Made this after looking at countless other recipes, and only thing i did differently was add twice the listed amount of Sriracha, It came out absolutely amazing, tastes exactly like Bonefish as well, Definitely going to make this all the time now!

  14. Thank you so much for this recipe. I was so nervous to make it but my dad and brother loved it. I’ll definitely be using more of your recipes.

  15. 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.

  16. 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.

  17. 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.

  18. 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?

  19. 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!

  20. 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.

  21. 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 do not recommend freezing this recipe, as the panko-coated shrimp will be mushy once thawed. To reheat, coat a baking sheet with nonstick spray, and rewarm shrimp on the baking sheet in the oven at 350 degrees F.

    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!

  22. 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!!

  23. 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!

  24. 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.

  25. 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.

  26. 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.

  27. 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!

  28. 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!

  29. 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

  30. 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!

  31. 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.

  32. 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.

  33. 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.

  34. 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.

  35. 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.

  36. 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!!!!

  37. 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

  38. Made this as an appetizer for a couple of friends that came over and they loved it! Very easy to make too.

  39. Absolutely delicious, and super EASY! I used cultured buttermilk because that’s all I had, and it was perfect. Going to be a must have/go-to snack on football Sundays!

  40. All of the recipes I have tried so far on this site are great! So much so that I have decided I like to cook again. So, thank you! The Bang Bang Shrimp was the first recipe I tried. It was easy, and nearly identical to the restaurant’s version. We cooked up 2lbs of shrimp and ate every last bit, then turned the leftovers into Bang Bang tacos.

  41. So I just realized I bought cultured buttermilk. Should I go back and buy regular buttermilk? Don’t really care if it taste identical to BFG

    1. The cultured buttermilk will had a bit more tang to the dish and has a different texture. I’ve not tested it using cultured buttermilk so I might err on the side of caution and just get the buttermilk. If you decide to try though, I’d love to know how it turns out. Good luck!

  42. OMG!!! My husband and children are going to go crazy!!! They love bang bang shrimp and cooking this tonight!!

  43. This recipe was amazing! So simple and delicious! Finally a copycat that tastes EXACTLY like the restaurants! Thanks for sharing!

  44. This recipe was excellent. I went with 1/2 rice flour and 1/2 cornstarch for a little more crunch. I also followed another suggestion to add additional vinegar and Sriracha to the sauce. It’s definitely a favorite that I will be making many times. Thank you for sharing this very tasty recipe!

  45. I LOVE the BangBang Shrimp at the Bonefish Grill and can’t wait to try this recipe!!! THANK YOU FOR SHARING!!!!

  46. Amazing recipe my son loved it. I decided to mix a little flour with the cornstarch and it helped with the frying and coating. Never thought mayo, sirachi and sweet chili would mix well together, surprise!! Thanks

  47. Great recipe…so good it will be hard to ever pay the menu price at Bone Fish for my favorite appetizer. I tweaked the recipe just a bit and it tasted exactly like BFG. I added 1/2 tsp white vinegar, and an extra 1/4 tsp of sriracha. I also added salt and pepper to the corn starch before dredging shrimp. Thanks for the recipe!

  48. This was just so awful – followed the recipe but the cornstarch was just a thick pasty gloopy mess, even with drying the shrimp, and the coating just fell off in the oil so it was just fried naked shrimp. The sauce was not good – not sure if there was a specific type of mayo you recommend? Love your other recipes but this was just so unsuccessful for me!

  49. Sorry I have made bang bang shrimp using the old recipe. No buttermilk only cornstarch dreg. I found all coating stuck to the bottom of the pan and the shrimp had no crisp . I also found that sauce need more heat ie more hot sauce.

  50. In the pre recipe comments you say that someone who worked at Bonefish said they soak it in buttermilk before breading! yet no mention of breading in the recipe only cornstarch. I also think it needs more than a 1/4 teaspoon of sriracha to taste authentic. However it was very nice, just not like Bonefish!

  51. This recipe is spot on!!!! It’s the perfect Bonefish Bang Bang Shrimp recipe. I tried a different recipe online that claimed to be a copycat, but they didn’t have the buttermilk or cornstarch ingredients, which are essential to make this authentic. Thank you for sharing. I have made this three times now for my husband and I…and it comes out perfect every time! Thanks again, you’re the best!

  52. Taste just like Bone Fish BamBam shrimp. Thank you. we can now keep enjoying our meals at home.

  53. If I only have garlic chili sauce on hand, could I make it into sweet chili sauce? Something like adding honey to it?

    1. You’re better off making it from scratch with rice vinegar, sugar, water, sandal oelek and cornstarch. Good luck!

  54. Outstanding!!! Been going to BFG for years. My family and friends said it was the best they have ever had. That includes my in-laws. ?????? Thank you!!!

  55. Great recipe! Going to try it tomorrow for my family. Suggestions on a light side dish that hasn’t super carb heavy to counteract the richness of the dish? My kids are 2.5 years old at 10 months…

    1. I’d add roasted vegetables as a lighter side option with loads of flavor. Try my rainbow roasted vegetables for a fun twist that young kids love.

  56. Literally tastes exactly like pf chang’s or any other place!!! So worth it. Cheaper and healthier to make at home with fresh ingredients. Loved this recipe 100%

      1. Former BFGer here too. After the buttermilk dredge, toss in a seasoned flour instead of cornstarch. Actual sauce recipe uses sweet Thai chili sauce, chili garlic sauce, mayo, lemon juice, and white vinegar. And the green onions are a MUST for the topping.

  57. Sabrina,

    Your recipe for bang bang shrimp specifies a certain Thai sweet chile sauce. I click on the link, brings me to amazon. Is the brand name Mae Ploy?

  58. Ok so here’s my take: first of all, thank you for such an easy to follow recipe! I was almost about to follow another Bang Bang Shrimp recipe that required way more ingredients & way more work until I came across yours! Whew! Thank the lord bc this recipe saved me some coins lol Although, I did not use the Mae Ploy brand sauce it still came out super delish! So thanks again!!

  59. Perfect recipe as written. We like it spicy so I added a few dashes of habanero hot sauce. I’ll cook this again.

  60. Second time trying this recipe and I absolutely love it! They closed the restaurant bone fish grill in my home town so this is the closest thing to it

  61. Hi: I would like to try the Bang Bang Shrimp recipe. Currently I have cooked frozen shrimp on hand I would like to use until I can get some raw shrimp. Would I have to prepare the cooked shrimp different from your recipe? Thanks, Jim in Omaha

    1. Mae Ploy Sweet Chili Sauce. I have link to it above the recipe. Just click Thai Sweet Chili Sauce in green writing.

  62. Wow I really didn’t expect for this recipe to come so close if not better than the original. I used wild caught shrimp and followed the recipe exactly. Loved loved loved it ! Thank you so much for this recipe and also thank you for the link to the Thai chili sauce. The picture of the sauce made it easy to find in my local grocery store.

  63. Canola oil, are you serious? Why would I want to use anything that’s genetically engineered? And rapeseed isn’t exactly a healthy oil, either, in any case.Lots of great other options out there, among them coconut oil and olive oil Much easier to buy organic corn starch, though. As for the rest,this recipe is superb!

    1. It’s a deep fried, coated in corn starch appetizer with mayonnaise based sauce. Using “organic” ingredients isn’t going to miraculously turn it into a salad. This recipe is spot on and delicious so I am enjoying it for what it is.

    2. Joy you have shrimp that’s deep fried and covered in a mayonnaise based sauce and you’re worried and complaining about canola oil? People like you need a punch in the face. I bet you wash down your big mac with a diet coke too ??????

      Thank you SO much Sabrina for a spot on recipe! It’s delicious!!

    3. Lol, you cannot use coconut oil or olive oil for this recipe as it does not have a high oil temp like canola, veg oil etc. Please be educated (Chef) before making comments you know nothing about.

      1. I really appreciate the recipe. I’m making it tonight. I will use avocado oil. Substitution discussed without malice can be educational for us all.

    4. This comment made me laugh too! Not to mention olive oil would make it taste totally different and it’s never recommended for frying.

  64. For anyone looking for that extra heat…try sriracha mayo in place of the plain mayo…it’s perfect for this amazing recipe!

  65. This recipe is amazing! To get the heat I (and others) look for to compare to BFG…try Lee Kum Kee Sriracha Mayo…I won’t make this recipe without it!

  66. Thank you for sharing this recipe. I bought the sauces off of Amazon and made the recipe the day that they arrived. It is delicious. I havent been to Bonefish in a while so I’d have to go back and taste it to compare but we love this recipe. I’ve never fried shrimp in cornstarch. It made the shrimp so crispy. I see some reviewers stating it wasn’t hot enough but I’m sure that can be adjusted by adding a little more sriracha sauce. I thought it was perfect for us. Once again, thanks for sharing!

  67. Don I agree. The heat was not there as much as I would have liked and it was a tad too sweet. I added a bit of Dijon and it cut the sweetness. However, it’s still missing the heat. Looking forward to hearing more!!! ? I’m in a search for a copycat. Our new house is now 60 miles from a BFG.

  68. I made this tonight, followed the recipe exactly, however, while the flavor was ok, it is certainly not the Bonefish Bang Bang Shrimp flavor. Maybe you need to identify exactly the mayonnaise type/brand, similar to the Thai Sauce, 1/4 teaspoon of Siracha just not enough to give spicy flavor. we are friends with the Chef at Bonefish, we will see if they are willing to share the real recipe…

    1. The author uses Best Foods mayo. Use the Light version to cut down on the fat content if you want.

      It seems like there is a small hint of Dijon mustard in the authentic Bang Bang restaurant recipe too, but I could be mistaken.

      Hope you can pry the recipe out of the chef (and keep them nameless for their protection – LOL). Please let us know!

  69. I made this and it was excellent, but I would love to keep some of the sauce in the fridge. How long do you think this last in a sealed container in the fridge?

  70. I would like to make this for a party which would require making it a little ahead of time. Thanks for any suggestions you can provide.

  71. excellent taste just like bone fish grill. Make sure you drain the shrimp after the buttermilk I did the first time and turned out great, I forgot the next time and went right from the buttermilk to the corn starch and had a mess. Thank you for sharing this it is great!

  72. I have tried several versions of the Bang Bang Shrimp and this is definitely the best! It was delicious! I did add a teaspoon of garlic powder to the cornstarch and also a pinch of salt and pepper. Next time I think I will double the sriracha sauce to make it a little zestier, but it was really yummy just as the recipe is written.
    A keeper recipe!!

  73. Can you use a fryer instead of a cast iron skillet? We tried the recipe before- it was delish! But didn’t get real crispy for us!

  74. I used my own tempura recipe to make my shrimp and used the sauce recipe provided for the bang bang sauce. Using the measurements above it seemed a little mayo heavy at first. I doubled the thi chili sauce and quadrupled the sriracha. We like spicy so it was perfect for us. Maybe only double the sriracha if you don’t like spicy. Good base but needed adjusted for my liking! I will make this again.

  75. I am telling you hands down best ever. I loved it so much I made it three times in one week. So easy to make. I did have to kick it up a notch as my family likes things a little more spicy . Thanks so much. If I could I would give it 10 stars I did have to sprinkle the shrimp after they got out of the hot grease with a pinch of salt

  76. A friend of mine that ran a restaurant used to put these shrimp and the sauce on a tower fried green tomatoes. I’m gonna try making the sauce and doing a sandwich version. I’ll report back for sure!

  77. Excellent, just added a little salt, cilantro & lime to the sauce to up the flavor.
    Will make it again & again.

  78. Amazing! Added a tiny bit of salt and pepper to the corn starch. The sauce requires less mayo than called for or more thai chili sauce and more sriracha. Other than that, this was amazing. I made a side of white rice and complemented just right.

  79. I have 2.5 lbs. of frozen shrimp. i would appreciate ANY recipes you may have. They are EX. JUMBO SHRIMP. Please help if you can!

    1. You can search all of my recipes in the search bar at the top right of the web page. Type in shrimp and they’ll all come up for you to browse and pick your favorites. Enjoy!

      1. 5 star. Thoroughly enjoyed the Bang Bang Shrimp and Jens Jamaican Coconut Pie. Grilled Shrimp and Scallops great also. Highly recommend.

  80. I just made this, but I tweeked it a little. I did half flour and half cornstarch, and added oldbay and salt/pepper to the flour and cornstarch mixture. Also added a couple drops of honey to mayo, sriracha and sweet chilli mix. Delicious!!!

  81. Unfortunately I didn’t read the comments before making the sauce but completely agree it was way too much mayo! I doubled sweet Thai chili sauce and tripled sriracha to get the almost perfect sauce.

    1. You need to make sure that the shrimp is thawed and dried. The excess liquid coming from them frozen will effect the batter staying on the shrimp. Enjoy!

  82. Just finished making this for dinner. Absolutely loved it!! I added some salt and pepper to the cornstarch. For the sauce I added extra mayo (my preference for a creamier sauce) and added more sriracha to balance the sweetness. Will definitely make again! Thank you so much for sharing.

  83. HI LOVE YOUR RECIPES TRIED THE ONE FOR BRISKET AND IT WAS DELISH!! KEEP THOSE RECIPES COMING!!!! THANKS 🙂

  84. I made about 3 lbs of this recipe. Tasted great…5 Stars!!! I did have to change the sauce up a bit. Mayo was over powering it, so I added more of the Thai sauce and 3x the Sriacha. When they were coated, I put them under a lo broil to crisp up a bit more. Fabulous!!

  85. It is super good!! Maybe even better than the bang bang shrimp from Bonefish. But it is not the same. It packs a little bit of heat in the end which I love but its not the same sorry!

  86. The Keys are one of my favorite places on Earth and these shrimp are so spot on and remind me of bonefish grill every time!!!

  87. I am very confused how all these people find this recipe “a copy of the Bang-Bang shrimp”. I literally read ALL the comments before trying to make them myself. (We love the Bonefish shrimp so much that we drive 45 min each way just for them! So, we basically can’t live without them). But the sauce in this recipe is not even close – it’s too sweet and not hot at all. After making the given recipe, I tried to tweak it a little bit by adding some lemon juice and more Sriracha. The Thai SWEET chili sauce is overpowering the other two ingredients. I am sorry, but this is not the same dish.

    1. I’ve never tried it so I can’t really say. If you decide to try it, I’d love to know how it turns out. Thanks!

  88. I used to have a Bonefish Grill nearby, but now the closest one is over 3 hours away. 🙁 I was feeling lazy so I bought frozen popcorn shrimp and baked them in the oven. Then I made the sauce using your recipe. I tossed the cooked shrimp in the sauce and put back them back in the oven just to get crispy. SO delicious!!! The sauce is spot-on!

  89. I was excited when I came across this recipe. I is something I always have when I go to one particular restaurant. The recipe is easy and tastes dee lish us. I am having a hen party this weekend and Bang Bang is on the menu

    1. I really hope you enjoy it! I’ve not tested it before but you might be able to substitute the buttermilk for yogurt. It won’t be a copycat but it might still work.

  90. This is a 5 star bang bang shrimp. I had to make it for my fiance two days in a row it was that good. Thanks for the recipe.

  91. We just made this. Overall, it was okay. Too much mayo and not enough spice. I tried adding lemon juice and more siracha which made it a little better.

  92. This recipe is to die for! I have made it for company and it is always a hit. I do take a short cut and buy siracha mayo. I actually use the sauce on chicken and sandwiches. Highly recommend!!!

    1. Love the shortcut idea too! We all deserve a little help in the kitchen every now and then!! So glad you love it!

    1. No, if you’re looking to save some time by prepping ahead I would suggest dipping the shrimp in the buttermilk and leaving it in the fridge. Hope this helps.

  93. On a whim, I decided to make Bang Bang Shrimp tonight, so found yours on Pinterest. Took a short while and they were great! I happened to have the same chili sauce, but I added alot of Sriracha sauce. Next time I will reduce mayo (Hellmans) and increase Sriracha. My husband loved it, so thank you so much.

  94. Made this without buttermilk. I actually did a squeeze of orange juice (was going to use lemon but didn’t have that either) and salt before coating with cornstarch. Turned out really good.

  95. I made this recipe and it was excellent. Identical to Bonefish Grill. I did end up adding just a touch more sriracha and also a bit of gochujang, for depth, to the sauce. This will be in our rotation! Thanks for the recipe.

  96. This is the best copy cat recipe I’ve ever run across! Made it several times and it ROCKS with flavor and crispness. Delicious! Thank you!

  97. I just made this amazing recipe tonight! I feel like a gourmet chef! Melt in your mouth, better flavor and crispy texture than the Bonefish Grill! Thank you for sharing this wonderful recipe!

  98. Hello! May I substitute xantham gum for cornstarch? I eat Keto and want to make this but would prefer to use xantham I’d possible. Thanks!

  99. This is a great easy recipe. I might try bread crumbs next time to see the difference. My husband wants me to make it again. I have made 4 of your recipies, all a hit. Thank you so much.

  100. I was looking for a good sauce for grilled shrimp. I know it will change the texture from breaded/fried, but do you think this sauce will work on grilled shrimp ? I love bang bang shrimp!

    1. I haven’t tested it so I’m not comfortable giving a recommendation. If you decide to try, I’d love to know how it turns out.

  101. I also make Bang Bang shrimp. I do everything you do but a couple different additions – I use larger shrimp, I use flour, cornstarch and panko bread crumbs. My version is even better than Bonefish Grill!! Much crispier.

  102. Just ate for dinner. Fabulous! Easy, flavorful, served it on a bed of lettuce couldn’t tell the difference between it and the original!

  103. Sabrina, i made shrimp 3 ways for my birthday. We decided to try your bang bang shrimp and oh my goodness, was it a huge hit!! My wife now request it almost once a week…..we’ve been to bonefish before and always got the bang bang…..however now, we make it right at home…..such a simple but delicious recipe…..thank you

  104. I made this for my Husband by for Fathers Day as our appetizer. Followed the recipe to a T……FANTASTIC!!!  Now I just need to learn to make the Imperial Talapia. 

  105. I couldn’t find Thai chili sauce, hope sweet chili sauce works, do just toss the Shrimp in the sauce and then take out right away.  Thanks

    1. The Thai chili sauce is authentic to the recipe so the flavoring might change a bit but should still work. The sauce is going to coat the shrimp and the serve. 🙂

  106. Can you tell me the brand of Thai Sweet Chili Sauce and Sriracha to purchase to make this? I can’t wait to try it!

    1. We usually eat this as an appetizer so you could really put this with anything. If you’re serving as a main dish, either roasted vegetalbles or a salad on the side.

        1. My fiancé & I eat them as lettuce wraps??
          Fun to put together & delicious! (Less mayo, more sriracha)

  107. So delicious!!! My husband doesn’t like spicy so I put 1/8 cup siracha, it still was super tasty and nice and crispy.

  108. I made this twice. the second time was better. I used flour and I used the recommended sweet chili sauce. It turned out great .

  109. My boyfriend loves them. I think maybe I’ll try the peanut butter and garlic next time in it as he said it was too rich. I think I’ll try this on chicken, as I’m allergic to shellfish and have never had the pleasure of eating it at Bonefish.

  110. Using cornstarch is the key to this recipe. It makes it so light and tasty. I plan on making a shrimp po-boy next week so I’ll omit the sauce and add a bunch of Cajun flavoring ?

  111. Just a suggestion… Don’t put all the shrimp in the oil at once do it in batches. If you do it all at once the oil will reduce in temperature and your shrimp will be over cooked by the time you get a good crunchy Brown coating. Cheers

  112. We tried the recipe last night and it said to use 2 -3 inches or canola oil? We found that to be way too much. We had a pound of shrimp and had soaked them in the buttermilk for an hour before cooking. The batter was on the shrimp, but fell off while trying to cook them. Maybe my oil wasn’t hot enough? But the shrimp seemed to be drowning in the oil…… there was way too much for the amount of shrimp. The sauce was yummy and the shrimp were good, they just didn’t have the crispiness. Any suggestions?

    4

    1. Oh no! Glad it was still yummy but it sounds like either you oil was too hot or the shrimp might not not have been dry enough before dredging. Try letting the excess liquid drain a bit more.

  113. Love the recipe … just ordered Bang Bang Shrimp recently for the first time … am looking forward to surprising my Man with this dish … thanks a bunch

  114. Haven’t made the meal yet, however I do have all the ingredients, and plan on making it tomorrow for din din…. Bang Bang is on it way, in just another day!!!! Hip Hip Hooray…. THANKS again Sabrina

  115. Love love Bonefish and yes have to always order bang-bang shrimp, will surly try making it and yes I think buttermilk is what’s making the different, because that’s what’s makes Paula Deens chicken so famously good is she use Buttermilk. Thank you for this secret you’re sharing it with the public. Kay

  116. The only thing you’re missing is lemon juice and white vinegar in the sauce. Use the sriracha brand chilli paste. Not regular sriracha and boom. Authentic bang bang shrimp 

    1. Thanks jay! Been trying to figure it out for awhile and it’s definitely the chili paste with the lemon juice and vinegar. I knew the copy cat recipes that just called for sriarcha couldn’t be right because the sauce at bonefish has texture in it. Thanks again for solving that

  117. This recipe is a keeper. Everyone loved this shrimp recipe even our pickiest eater. We tripled  the recipe for our large family with a few to spare.  Enjoy….we did!

  118. Could I use something other than buttermilk? I so badly want to make this but never use buttermilk for anything else so was hoping I could use something else! We are pretty much almond milk drinkers in my house – could that work?

    1. Yes, you can use almond milk and add 1 tablespoon of lemon juice or apple cider vinegar. Let that sit for 5-10 min and then you as your buttermilk substitute. Enjoy!

    1. The mayo/sriracha blend. The sauce that looks like it is drizzled on was me scraping out what was left in the mixing bowl to add on top. 🙂

  119. So my wife LOVED this recipe. I, however, would double the siracha, maybe use a thicker coating (Panko flakes), and add green onions on the top and a lettuce/ cabbage bed it sits on. But the original copy cat recipe is great! Thank you for sharing!

  120. Thanks for the recipe. I made these tonight. I did not measure the ingredients for the sauce, just mixed it to taste with extra Siracha. I also thinly sliced a green onion and sprinkled I think on top after I tossed the shrimp in the sauce. It was delicious and super easy. We ended up eating this plus a salad for dinner. Definitely will be making this again! 

  121. This was delicious! We made tacos with it! I did add a little peanut butter and a dash of garlic powder to the sauce. Toned down the mayo taste and the sweetness a little and added extra sriracha! Loved how crispy the shrimp were!  Yum yum!  Thank you !

  122. Did you use raw or frozen shrimp for thos recipie? I’m so excited to try this! I plan on making crispy shrimp tacos!

  123. Can’t wait to try this! Any suggestions as to how long to soak the shrimp in the buttermilk?

    1. I’m not sure how long the restaurant soaks them but I just stirred it enough to coat and it worked out well. Enjoy!

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  125. Every single time I go to Bonefish, I HAVE to get the Bang Bang shrimp… now I can save some serious money!

  126. I’ve honestly never had bang-bang shrimp. But from the list of ingredients, I know I’d love it! I’ll have to try your recipe.

  127. Can’t ever not order this when I visit Bonefish. Absolutely giddy about trying this at home.