This copycat Bang Bang Shrimp from Bonefish Grill is a crispy, creamy, sweet, and spicy dish with just a few ingredients! Try it today!
Bang Bang Shrimp is hands down the most popular item on the menu at the Bonefish Grill restaurant, an American seafood chain. This copycat version is one of the most popular recipes on the website for a reason, it’s that good! For more addicting Shrimp Recipes, check out my Panda Express Honey Walnut Shrimp and Pan Fried Shrimp!
Sabrina’s Bang Bang Shrimp Recipe
Whenever I go to the Bonefish Grill restaurant I always order this iconic appetizer. So creating the perfect copycat recipe for this delicious crispy shrimp dish was essential! This is it truly is the best copycat recipe and it has been one of mine, and my readers, favorite recipes for years! Once you’ve tried it, leave me a comment below and let me know if you agree.
Recipe Card
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1/4 teaspoon Sriracha
- 1 pound shrimp (raw), shelled and deveined
- 1/2 cup buttermilk
- 3/4 cup cornstarch
- vegetable 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. Let soak for several minutes.
- 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 vegetable oil and heat to 375 degrees.
- Fry the shrimp until lightly brown, 1-2 minutes on each side. Rest shrimp on wire rack in between batches.
- Once fried coat with the sauce and serve immediately.
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Table of Contents
Chef’s Note
Soak the shrimp in buttermilk before breading. This is an essential step for a crispy and thick coating that has enough body to soak up all the delicious sauce, just like the original recipe. I also highly recommend using the authentic Thai Mae Ploy brand sweet chili sauce. A friend who used to work at the restaurant confirmed this is the brand of sweet chili sauce they use, so it’s key to getting that signature sweet and spicy taste.
Ingredients
- Mayonnaise: Use a good quality mayo for a rich and creamy sauce. You can also swap out the regular mayonnaise for low-fat mayo for a lighter sauce.
- Thai Sweet Chili Sauce: I highly recommend finding and using the Thai Mae Ploy brand sweet chili sauce, as that is authentic to the original recipe.
- Sriracha: This will add spice and flavor to the sauce. Adjust according to taste, add more if you like it really spicy, or less for a milder sauce.
- Raw Shrimp: For this appetizer I prefer using large shrimp (16-20 count), if you are using smaller shrimp, adjust the cook time accordingly. Make sure they are shelled and deveined.
- Buttermilk: The acid in the buttermilk makes the shrimp extra plump and tender and it makes the coating stick better.
- Cornstarch: Makes an extra light yet crispy coating similar to tempura but not quite as thick. Do not substitute with flour.
- Vegetable Oil (for frying): A neutral oil like canola oil is perfect for frying the shrimp but peanut oil also works great.
Can This Be Made Ahead?
You can prepare the sauce, peel and devein the shrimp, then store in the fridge until it is time to cook. I would not recommend frying the shrimp until just before serving, they always taste best when freshly fried. The fried coating won’t have that signature crispiness and shrimp never reheats as well.
How to Store
- Storing: Store the leftover shrimp in an airtight container in the refrigerator for up to 2 days. Store the uncoated shrimp and the sauce in two separate containers so the shrimp won’t get soggy.
- Reheating: To reheat, use an oven or air fryer to keep the shrimp crispy. Preheat to 350 degrees and heat the shrimp for 7-10 minutes. I don’t recommend microwaving the leftovers, as it can make the shrimp soggy and rubbery. You don’t need to heat the sauce, just let it sit at room temp while you are reheating the shrimp and then toss with the shrimp when they are hot.
- Freezing: First, spread the fried shrimp out on a baking sheet and freeze to prevent them from sticking together. Once the shrimp is frozen solid, transfer them to a freezer-safe bag and store them for up to a month. The sauce should not be frozen. Prepare fresh sauce when ready to serve. Thaw the shrimp in the refrigerator.
Double the Sauce!
I like to make a double batch of the sauce whenever I make this recipe, it is just that addicting! Use half the sauce in this recipe, and store the other half in an airtight container in the fridge, it will keep for about a week. Use it as a dip for Chicken Nuggets, French Fries, or Fried Zucchini – basically anything fried tastes amazing dunked in this Bang Bang sauce!
Perfect Side Dishes
- Coconut Rice: The subtle sweetness and creamy texture of Coconut Rice is a fun and tropical addition to the dish, especially if you sprinkle coconut flakes on the shrimp just before serving.
- Asian Slaw: Add a side of crunchy Lime-Peanut Slaw made with a zesty combo of cucumber and ginger, and other ingredients.
- Asian Noodles: Make a side of these 5-ingredient Peanut Noodles for a fun and filling family dinner!
Alternative Cooking Methods
- Baking Bang Bang Shrimp: Preheat oven to 400 degrees. Coat shrimp with cornstarch, place on a parchment-lined baking sheet in a single layer, and spray with oil. Bake for 10-12 minutes, turning halfway until golden and crispy. Toss with sauce before serving.
- Air Frying Bang Bang Shrimp: Preheat air fryer to 375 degrees. Coat shrimp with cornstarch, arrange in the basket in a single layer without overlapping, spray with oil, and cook for 7-9 minutes, shaking halfway. Toss with sauce and serve.
Frequent Questions
You can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk, and letting it sit for a few minutes until it thickens slightly.
Yes, you can substitute shrimp with chicken, tofu, or thin pieces of beef or pork.
Nobody likes soggy shrimp. This can happen from excess moisture if they were sitting on a paper towel after frying, low oil temperature, or overcrowding the pan while cooking which drops the oil temperature.
Do not fry shrimp that is still frozen or you risk hot oil splattering! Let them thaw in the fridge or defrost them in a bowl in the sink with running water before using in this recipe.
Variations
- Spicy: Triple the amount of Sriracha or add hot chili garlic paste to the sauce for an extra spicy appetizer.
- Coconut: Mix shredded coconut into the cornstarch for a tropical twist. Fry as usual. This one is so good!
- Tacos: Serve the shrimp in crunchy tacos, top with freshly shredded cabbage and an extra drizzle of the creamy sauce!
Related Recipes
More Crispy Fried Shrimp Recipes
Photos used in previous versions of this post.
1/4 tsp sriracha? Is that right?
Yep 🙂
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.
You’re welcome Rastia!
Awesome
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!
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.
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.
What measurements did you use on the dry ingredients?
Just ate for dinner. Fabulous! Easy, flavorful, served it on a bed of lettuce couldn’t tell the difference between it and the original!
I’d call that a winner! Thank you for coming back to let me know!
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
Fantastic! So glad you all enjoyed it and hope you had a happy birthday!
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.
Thanks for dropping by to let me know! I’m so glad you guys enjoyed it!
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
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. 🙂
What type of Mayo do you use?
I prefer Best Foods. 🙂
Would arrowroot powder work instead of corn starch?
I have not tested it but I feel like it should work based on how I know arrowroot works.
So very Good! Just like Bonefish Grill.
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!
The ones I used are linked above the recipe!
What can you pair this dish with ?
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.
My boyfriend and I eat it with rice. It is so delicious!
My fiancé & I eat them as lettuce wraps??
Fun to put together & delicious! (Less mayo, more sriracha)
So delicious!!! My husband doesn’t like spicy so I put 1/8 cup siracha, it still was super tasty and nice and crispy.
Thanks for dropping by to let me know! I’m so glad you guys enjoyed it!
Do you think I could oven fry the shrimp or chicken using oil in 11x 17 cookie sheet ? Oven temp 400 degrees?
No, that won’t work. Sorry 🙁
I made this twice. the second time was better. I used flour and I used the recommended sweet chili sauce. It turned out great .
I can’t find where the brand of sweet Thai chili paste is listed. What brand, please?
http://amzn.to/2na54mz Here’s the link to the one used in the recipe. 🙂
Can you say the name of the sweet Thai chili sauce? The amazon link doesn’t work. Thanks!
Mae Ploy Sweet Chili Sauce
http://amzn.to/2na54mz
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.
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 ?
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
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
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.
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
Awesome!! I hope you guys enjoy it!
Thank you so much!
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
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
You’re welcome Kay! Enjoy!!
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
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
How much lemon juice and vinegar
How much lemon and vinegar are we adding?
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!
I’m so glad you guys enjoyed it! Thanks for coming back to let me know!
Can you use a fryer instead of a pan?
Yes, you can use a fryer for this if you have one 🙂 Enjoy!
Made it and it was great. Next batch I’m adding more sriracha just to get more kick. Delish!
Thanks for dropping by to let me know! I’m so glad you guys enjoyed it!
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?
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!
Thank you so so much! I have it on my meal plan for tomorrow – can’t wait!!!
How’d it turn our using almond milk??????
I use regular milk with a teaspoon of vinegar
I used apple cider vinegar a cap full wirh the milk works great.
Do you boil the shrimp before you put them in the sauce?
No, you’ll be frying them after you put them in the sauce. Hope this clears up any confusion. Enjoy!!
Pan fry or deep fryer? Do you think it will make a difference?
I deep fried to keep the batter as light as possible. Pan frying makes it denser.
Awesome thanks! I’m going to make them tonight.
They’re delicious! Thanks for sharing!
I meant after the shrimp are cooked?
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. 🙂
What brand of mayo do you use?
I prefer Best Foods 🙂
HELLo what sauce do u put on cooked to cooked?
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!
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!
So glad you all enjoyed it!
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 !
Love how you customized it! So glad you enjoyed it and thank you for the 5 stars!!
How much peanut butter did you use
Omg, amazing now I’ll maybe share with the family……. Thanks….
Thanks for the 5 stars!! I really appreciate that.
So good!! the color of the sauce isn’t the same as the restaurant but it tastes great! Loved it!!
Did you use raw or frozen shrimp for thos recipie? I’m so excited to try this! I plan on making crispy shrimp tacos!
raw shrimp, deveined and peeled, dried on a paper towel. Hope you love it!
Made this tonight using colossal shrimp absolutely fabulous
Thanks Dennis! It’s such a yummy dish…glad you enjoyed it!
Can’t wait to try this! Any suggestions as to how long to soak the shrimp in the buttermilk?
I’m not sure how long the restaurant soaks them but I just stirred it enough to coat and it worked out well. Enjoy!
Just dip them real well so starch sicks then fry.
Good day! Do you use Twitter? I’d like to follow you if that would
be okay. I’m absolutely enjoying your blog and look forward to new posts.
brasilien drakt barn
Yes, I’m on twitter. You can follow me at Dinner then Dessert @EatsnSweets
I’ve never been to Bonefish, but I can see why this dish is so popular!
Oh, wait until you taste it!! It’s so addicting!
The perfect copycat recipe – love that I can now enjoy it at home!
Thank you Melanie!
How can I resist crispy shrimp like this? Looks so good!
Thank you Sandi!
I want to face plant right into that bowl of deliciousness! Yes, please!
Haha! I love it!!
Every single time I go to Bonefish, I HAVE to get the Bang Bang shrimp… now I can save some serious money!
Always here to help 😉 Enjoy!!
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.
Oh yes, definitely give it a try! One bite and you’ll be hooked!
Can’t ever not order this when I visit Bonefish. Absolutely giddy about trying this at home.
Thanks Paula! I’d suggest making a double batch 😉