Bonefish Grill Bang Bang Shrimp (Copycat)

4 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

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 Bonefish Grill, an American seafood chain located throughout the United States. Tender shrimp with a crispy coating tossed in a creamy, Thai chili sauce – what’s not to love?! For more addicting saucy, crispy Shrimp Recipes, check out my Panda Express Honey Walnut Shrimp and Dynamite Shrimp!

Sabrina’s Bang Bang Shrimp Recipe

We love, love, love Bang Bang Shrimp in our house! Whenever we go to the Bonefish Grill we actually order two of these appetizers to prevent fighting over them. So creating the perfect copycat recipe for this delicious crispy shrimp AND the creamy sweet chili sauce was essential! This has been one of mine and my readers favorite recipes for years, and I believe it is because it truly is the BEST Copycat Bang Bang Shrimp. Once you’ve tried it, leave me a comment below and let me know if you agree!

Ingredients

  • Sauce: ½ Cup Mayonnaise, ¼ Cup Thai Sweet Chili Sauce, and ¼ Teaspoon Sriracha is all you need to make the amazing creamy, slightly spicy and sweet sauce.
  • 1 Pound Raw Shrimp: You’ll want to use large shrimp for an appetizer so there is plenty to go around! Make sure they are shelled and deveined.
  • ½ Cup Buttermilk: The acid in the buttermilk makes the shrimp extra plump and tender and it makes the coating stick better.
  • ¾ Cup Cornstarch: Do not substitute with flour. Cornstarch is what gives it an extra light yet crispy coating similar to tempura but not quite as thick.
  • Vegetable Oil For Frying: A neutral oil like canola oil is perfect for frying the shrimp. You can also use peanut oil. You’ll need a lot so make sure you have enough.

Chef’s Note: Essential Ingredients

Of the countless versions of the recipes online for this Bang Bang Shrimp I looked through, I found one 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. So that’s what I’ve done here and is a must-have step.

I’d also highly recommend finding and using the authentic Thai Mae Ploy brand sweet chili sauce as that is authentic to the recipe as well.  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 taste.

How to Make Bang Bang Shrimp

Time needed: 20 minutes.

  1. Mix The Sauce

    Mix mayonnaise, Thai sweet chili sauce, and Sriracha until well combined and set aside.mixing mayo and chili sauce in small bowl

  2. Soak The Shrimp

    Coat the shrimp with buttermilk in a bowl. Let it sit for a few minutes.

  3. 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.raw shrimp coated in cornstarch

  4. 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.single raw shrimp over cooking oil in pan

  5. 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. slotted spoon scooping cooked shrimp out of oil

  6. Coat With Sauce And Serve

    Coat the fried shrimp in the prepared sauce, garnish with chopped green onion, and serve immediately. chopsticks holding a Bang Bang Shrimp over a bowl of Bang Bang Shrimp

Recipe Card

Bonefish Grill Bang Bang Shrimp

This copycat Bang Bang Shrimp from Bonefish Grill is a crispy, creamy, sweet, and spicy dish with just a few ingredients! Try it today!
Yield 4 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner
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
  • 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

Adapted from food.com

Nutrition

Calories: 430kcal | Carbohydrates: 31g | Protein: 24g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 198mg | Sodium: 512mg | Potassium: 347mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 68IU | Vitamin C: 0.2mg | Calcium: 110mg | Iron: 1mg

Can This Be Made Ahead?

Technically yes, but I wouldn’t recommend it because it’s going to taste best when the shrimp is freshly fried. The fried coating won’t have that signature crispiness and shrimp never reheats as well. However, you could make the sauce a day or two in advance.

Nutritional Facts

Nutrition Facts
Bonefish Grill Bang Bang Shrimp
Amount Per Serving
Calories 430 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 4g25%
Trans Fat 0.1g
Polyunsaturated Fat 13g
Monounsaturated Fat 5g
Cholesterol 198mg66%
Sodium 512mg22%
Potassium 347mg10%
Carbohydrates 31g10%
Fiber 0.3g1%
Sugar 9g10%
Protein 24g48%
Vitamin A 68IU1%
Vitamin C 0.2mg0%
Calcium 110mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

How to Store

  • Storing: Store the leftover shrimp in an airtight container in the refrigerator for up to 2 days. Store uncoated shrimp and the sauce separately to help the shrimp not get soggy. The sauce can be stored in a separate container. Consume within 2 days to preserve the best flavor and texture.
  • Reheating: To reheat, use an oven or air fryer to keep the shrimp crispy. Preheat to 350 degrees and warm the shrimp for 7-10 minutes. Avoid microwaving, 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.
  • Freezing: Freeze the fried shrimp on a baking sheet first to prevent them from sticking together, then 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 Bang Bang Sauce!

I like to make a double batch of sauce whenever I make this recipe because it is just so addicting! Simply just make twice the amount, and store half in an airtight container. It will stay good for about a week. We use it as a dip for Chicken Nuggets, French Fries, Fried Zucchini – basically anything fried tastes amazing dunked in 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

What if I don’t have buttermilk?

You can make a quick substitute by adding a tablespoon of lemon juice or vinegar to a cup of regular milk and letting it sit for a few minutes until it thickens slightly.

Can I use a different protein instead of shrimp?

Yes, you can substitute shrimp with chicken, tofu, or thin pieces of beef or pork.

Why is my shrimp soggy?

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.

Can I use frozen shrimp?

Do not fry frozen shrimp or you risk hot oil splattering! Let them thaw in the fridge or defrost them in a bowl in the sink with running water.

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Variations

  • Spicy Bang Bang Shrimp: Triple the amount of Sriracha or add hot chili garlic paste to the Bang Bang sauce for an extra spicy sauce.
  • Coconut Bang Bang Shrimp: Mix shredded coconut into the cornstarch for a tropical twist. Fry as usual. This one is so good!
  • Bang Bang Shrimp Tacos: Serve the shrimp in crunchy tacos, top with freshly shredded cabbage and an extra drizzle of the creamy sauce!

More Crispy Fried Shrimp Recipes

multi image pin of Bang Bang Shrimp

Photos used in previous versions of this post.

 

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.

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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. 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.

  2. 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 ??

  3. 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!

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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?

  9. 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!

  10. 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.

  11. 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!

  12. 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!!

  13. 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!

  14. 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.

  15. 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.

  16. 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.

  17. 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!

  18. 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!

  19. 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

  20. 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!

  21. 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.

  22. 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.

  23. 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.

  24. 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.

  25. 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.

  26. 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!!!!

  27. 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