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 Dynamite Shrimp!
Table of contents
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.
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, 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.
How to Make
Time needed: 20 minutes
- Mix The Sauce
Mix mayonnaise, Thai sweet chili sauce, and Sriracha until well combined and set aside.
- Soak The Shrimp
Coat the shrimp with buttermilk in a bowl. Let it sit for a few minutes.
- Drain And Coat Shrimp
Using a specialized Turner, remove shrimp from buttermilk, let excess liquid drain off, and thoroughly coat each piece with corn starch in a shallow bowl.
- Heat The Oil
Pour oil into a deep pan about 3 inches deep. Heat oil to 375 degrees. Use a thermometer to check the temperature.
- Fry The Shrimp
Carefully fry shrimp in hot oil until golden brown, about 1-2 minutes per side. Do this in batches to avoid overcrowding. Let the shrimp drain on a wire rack. Don’t transfer shrimp to paper towels or they can get soggy from the steam.
- Coat With Sauce And Serve
Coat the fried shrimp in the prepared sauce, garnish with chopped green onion, and serve immediately.
Recipe Card
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
- 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.
- 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.
- Once fried coat with the sauce and serve immediately.
Notes
Nutrition
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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.
Can This Be Made Ahead?
You can prepare the sauce and peel and devein the shrimp and 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.
Nutritional Facts
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
These are great if you’re looking for a low-oil option. The shrimp won’t be as crispy but it will still be tasty!
- Baking Bang Bang Shrimp: Preheat oven to 400 degrees. Coat shrimp with cornstarch, place on a parchment-lined baking sheet in a single layer, spray with oil, and 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.
Do you think i can use tofu instead of shrimp?
I’ve not tested it but if you decide to try, I’d love to know how it turns out. Thanks!
LOVED it!! So easy and so good.
Nailed it. Just like Bonefish. This will be a regular in my rotation.
Woohoo!
This taste exactly like BFG. I love it!
Made this as an appetizer for a couple of friends that came over and they loved it! Very easy to make too.
Thanks for the 5 stars, Talia.
Made this as an appetizer for a couple of friends that came over and they loved it! Very easy to make too.
Can i do this in the air fryer?
I’ve not tested it but if you decide to try, I’d love to know how it turned out.
Can I use an air fryer instead of deep frying?
I’ve not tested it using an air fryer so if you decide to try, I’d love to know how it turns out. Thanks!
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!
Glad it all worked out. Thanks for coming back to let me know, Chelsea.
Absolutely delicious, and super EASY! Going to be a must have/go-to snack on football Sundays!
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.
Thanks for coming back to let me know, Angela. I’m so glad you feel inspired to cook again.
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
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!
Can you make the sauce ahead the day ahead? If you can, do I warm it before using it?
Yes, I don’t see why not. If it gets too thick add a bit more liquid on low heat to loosen back up.
Given that the sauce has mayo in it is it okay to heat up?
Yes just make sure not to overheat it.
OMG!!! My husband and children are going to go crazy!!! They love bang bang shrimp and cooking this tonight!!
This recipe was amazing! So simple and delicious! Finally a copycat that tastes EXACTLY like the restaurants! Thanks for sharing!
You’re welcome, Michele.
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!
I LOVE the BangBang Shrimp at the Bonefish Grill and can’t wait to try this recipe!!! THANK YOU FOR SHARING!!!!
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
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!
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!
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.
Trying to lighten up, thoughts on no buttermilk/cornstarch and sauteeing the shrimp in the sauce?
I’ve not tested it but if you decide to try, I’d love to know what worked for you. Thanks!
Try grilling them instead. Add sauce when cooked
Hi.. Do you add any dry spices to the corn starch mixture?
I didn’t but you can add anything you’d prefer to it.
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!
Omg this was amazing and soo easy to make. Best recipe ever.
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!
Thanks, Grace!
Can chicken be substituted
Sure
Taste just like Bone Fish BamBam shrimp. Thank you. we can now keep enjoying our meals at home.
LITERALLY THE BEST DINNER I HAVE EVER MADE! Holy cow! Thank you! XOXO
Woohoo!
Is the shrimp supposed to be bought raw or cooked already???
The shrimp is raw as you’ll be cooking it. Enjoy!
So do I keep the shrimp inside shell when I fry them??
No
If I only have garlic chili sauce on hand, could I make it into sweet chili sauce? Something like adding honey to it?
You’re better off making it from scratch with rice vinegar, sugar, water, sandal oelek and cornstarch. Good luck!
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!!!
This was amazing. I will definitely make this again. Very yummy. Thank you!
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…
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.
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%
Thanks, Valentina.
How long does the shrimp stay in the buttermilk?
Not very long, just enough to soak for a bit.
Recipe is good but not BFG. I worked for them and I would say that this is close but not the same.
suggestions to improve it?
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.
How much lemon juice and white vinegar ?
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?
Yes 🙂
What are your suggestions to serve this with?
I’d suggest fried rice or grilled/roasted vegetables. Enjoy!
Tailless shrimp right?
Yes 🙂
Has anyone tried this recipe in the air fryer? I would really appreciate some feedback!
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!!
Thanks for the BFG recipe .
Perfect recipe as written. We like it spicy so I added a few dashes of habanero hot sauce. I’ll cook this again.
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
I’m wondering if anyone has tried this recipe in an air fryer?
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
Sorry but this recipe won’t work with cooked frozen shrimp.
Do you recommend using raw shrimp or pre-cooked?
Raw shrimp definitely. 🙂
I made this for dinner and it was delicious!!!
What is the name of the sweet chilli sauce that is used?
Mae Ploy Sweet Chili Sauce. I have link to it above the recipe. Just click Thai Sweet Chili Sauce in green writing.
Thanks for this recipe!! So good!
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.
You’re welcome, Carla. So glad you decided to give it a try. I appreciate the 5 stars.
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!
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.
Dave, that response has me laughing out loud. You’re so right.
Great response – enjoy the dish… really you’re worried about the oil?
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!!
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.
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.
This comment made me laugh too! Not to mention olive oil would make it taste totally different and it’s never recommended for frying.
Thank you for sharing!
For anyone looking for that extra heat…try sriracha mayo in place of the plain mayo…it’s perfect for this amazing recipe!
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!