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.
Could I make this in an airfryer instead of actually frying the shrimp?
thanks
Great question! I haven’t tested this recipe using an air fryer; however, if you decide to try the air fryer, I would highly recommend you lining your basket with parchment paper or an air fryer liner. Let us know what you decide to do!
As all the other reviews stated, did was EASY and SO delicious! A dead ringer for bang bang shrimp! So crispy crunchy!!!
Spot on. Tastes exactly like the restaurant! I added 1/4 tsp of PB2 powdered peanut butter because I read comments online where an employee said they add peanut butter. It tasted perfect to me! My only issue was that a lot of the corn starch came off during frying.
I’m trying to prepare ahead of time. Can I put shrimp in buttermilk soaking until I’m ready to cook/serve?
Thank you,
Dianne
For how long?
This dish is amazing . No other way to describe it . So simple and insanely addictive . Follow it to a T . I used a tablespoon of siracha . They come out immaculate. You will impress everyone with this recipe ? well done .
Question… We only had one issue and that was the corn starch clumping up on the shrimp. We let excess buttermilk drain off before dredging. What did we do wrong………
I adjusted the ingredients as others suggested: 1/4 cup mayo (I used Kupie Japanese Mayo), 1/3 cup sweet chili sauce (I used sweet ginger chili sauce – all I had on hand), and 1 1/4 tsp sriracha. I also added in some garlic chili oil (1/4 tsp). This is the closest I have ever come to getting it spot on to Bonefish and I have been trying for 20 years!
Loved your feedback! Thanks so much for your 5 star rating.
I used your alterations and they were spot on!
Being a Hugh fan of Bone Fish Grill Bang Bang shrimp your adjustments were spot on. I technically don’t like heat and even I thought 1/4 tsp of Sriacha was too little. I used Ducks mayo too, felt like it was closer to then any other typical mayo to the taste of Bone Fish
If I’m taking to a party, any tips on how to do without immediately serving?
I did a little research and found that transporting fried foods is tricky because moisture builds up and causes your food to become soggy. Distance makes a difference. Some recommend putting a paper towel in your travel container to help mediate moisture build up for small distances. Long Distances are going to require time in the oven to warm and crisp up. Let us know what you decided to do! Happy Thanksgiving!
I know this is 9+ months since you posted. I travel with fried foods for my business. I use toasted bread as a base in the travel container instead of a paper towel. It is super to hold the moisture without breaking down the coating. Also, it can be another contribution to the gathering. Folks love bread. Be creative and match the fried protein of choice to the toasted bread. Enjoy!
Thanks for the recommendation Leigh!
Your link for the specific Thai sauce you say is thecbest takes us to an Amazon link that indicates they don’t have whichever sauce you recommend & only offers us alternatives, doesn’t even tell us the name of the product you were recommending…is just ANY Thai sweet chili sauce ok? Or did you have a specific NAME we should be looking for….maybe other stores carry it??
Mae Ploy Sweet Chili Sauce
Okay, I just made this. I needed to tweak the sauce, because the mayo was too overpowering. I added a LOT more Srichachi, Chili Crisp Oil, and it was delish. I did the frying in a skillet, and they were super crispy, however, perhaps a bit overdone? We ate them with vigor. ???
I used teeny shrimp. I will try bigger shrimp next time. This is a great recipe. I highly recommend backing off on the mayo, and adding more Asian spices like Chili Crisp Oil and Sriachi.
Thanks for this recipe.
Appreciate your feedback Birdie. Copycat Recipes can be tricky for sure!
Outstanding! This recipe is definitely a keeper!!
So glad you enjoyed the Bang Bang Shrimp! Thanks so much for the 5 star review!
Made this for dinner tonight and it was sooo good. Definitely going to make it again.
We tried this and loved this. We are adding it to our rotation!
Glad you enjoyed the recipe and thank you for the 5 stars!
Excellent. Thank you.
Love the recipe! One suggestion, put corn starch in zip lock baggy then add drained shrimp, close and shake.
Love this! Dead ringer for Bonefish Grill! I served this on top of HEB Sweet Thai salad mix & it was perfect!!
Now this is what I love to hear!! Thanks so much for the 5 star review Stacie!
My picky kids said that this is a keeper. I doubled the sauce recipe, doubled the amount of siracha, added some honey, garlic powder and fresh minced ginger. Served this with jasmine rice and steamed broccoli.
I have never had the restaurant version of Bang Bang Shrimp, but this recipe is amazing! I’m new to liking shrimp and this is now one of my favorite ways to eating it. This recipe is simple and easy to make; yielding great flavor and a light crispy texture. I usually don’t follow recipes and do my own thing, but I followed this to a T and it will be the one I use in the future.
Great Job Sabrina ?
Thanks Alyssa!
I made this tonight for the first time, for myself, and I was so impressed with how … professionally prepared it appeared to be. And it came together so fast! I can’t wait to make this for real people now. It was delicious, exactly how I’d get it in the restaurant.
Lots of prep work but worth it. It was great. The only reason I gave it 3 stars is because 2-3 inches of oil in a Dutch oven or pot is probably too much. The breading fell off so it lost its crispness. Maybe I’ll try it in a skillet or electric skillet with temp on the dial and use less oil because I couldn’t see the shrimp to toss because the deepness of the oil
Marty, what did you do to make it 5 stars? And after your adjustments, did they taste exactly like Bonefish? I looove Bonefish Grill Bang Bang Shrimp but the one by us closed so can’t get them anymore. : ( Want to try this recipe but want to hear what you did first.
Did you use cooked shrimp or uncooked for this recipe ?
uncooked
This was so good and authentic tasting. I need to substitute the buttermilk for my daughter who is dairy free. Could I use coconut milk and get the same result?
I’ve never tested the recipe with coconut milk but I saw this suggestion online:
Instead of using 1 cup of milk, use coconut milk! So add vinegar or lemon juice to a 1 cup measurer and then fill the rest of the measuring cup with coconut milk. Voila! I dairy-free buttermilk substitute.
Let us know how it turned out!
Soy milk with either vinegar or lemon juice. One tablespoon acid to one cup milk. Let it sit for a few minutes to curdle. Soy milk has a higher protein content than most non dairy milks so I’d use that. Coconut milk may work too but you may impart a coconut flavor.
This was so good. I was a little skeptical initially because many copycat recipes miss the mark. This recipe didn’t disappoint and I’m adding it to our list for the future.
This is more of a question than a comment. I remember that they do not leave the tails on the shrimp in the restaurant. Is that correct? My husband swears they leave the tails on and I say no they take them off.
Well, I don’t want to cause any problems but the tails are removed!
Absolutely delicious!! definitely a keeper, i made this with some rib eye and bake potato oh my!! thank you!!
I’m not normally one to comment on a recipe, but WOW!!!! Wish I could give this 10 stars!! Thank you!!!
Had a partially used bag of raw shrimp leftover in the freezer and love the chain restaurant version. Recipe looked simple (and was) and I had everything but the Thai Sweet Chili Sauce. Did a little searching and “Wally World” had the recommended brand (Mae Ploy) for less than $3/bottle. Made it tonight and thankfully still have a little more shrimp so I’ll be making it tomorrow night too! The crust is SO light, airy and crispy, and stayed crispy! It’s been a while since I’ve had it at the restaurant, so I can’t say it’s a perfect copy, but it’s REALLY good!!
Also gonna try this with some walleye, instead of shrimp. This is probably gonna be my new go-to seafood batter.
I didn’t like it ugh tastes like sweet mayonnaise thick.way sweeter then bonefish ugh not sure what I did wrong help
Good copied recipe
I was so impressed this came out as well as it did! I guess I underestimated myself. I love Bang Bang Shrimp from Bonefish and I never get to the restaurant enough to enjoy this dish. I read through the recipe and read through the reviews, I’m not a big fan of Mayo, so I did half the Mayo quantity (1/4 cup instead of a half), I also added a little bit more sriracha (squirt here, squirt there) and it came out A-MAZ-ING!!
do you mean corn starch or did you mean corn meal?
Cornstarch is correct. It serves as a binding agent to stick the breading to the shrimp.
How do you keep the cornstarch from falling off during frying?
You mentioned the cornstarch helps to bind the breading but there is no breading in the recipe. Please explain.
Sorry for the confusion the word ‘breading’ caused. The buttermilk and cornstarch is the breading process (without using a bread product). The buttermilk needs to be drained to ensure that the excess liquid is off the shrimp, then dredge in cornstarch and then fry. I hope you will try the recipe.
Sabrina, I have the same question as Dawn. Your recipe does not mention breading of any kind. It seems like you omitted an ingredient and a step perhaps? Please confirm.
Thank you!
Sorry for the confusion. After coating the shrimp in buttermilk (letting extra drip/drain off), then dredge in cornstarch. This is the breading process.
Love it, can you make ahead and reheat?
This dish is going to be better cooked fresh, as the breading on the fried shrimp will be less crispy if refrigerated and reheated. However, if you don’t mind the breading being a little soggy, this will keep in an airtight container in the fridge for about a week.
I found the same thing. Fantastic fresh – nowhere near as good the next day.
I’m making it tonight!
So glad I read the comments first! I adjusted the recipe and it’s EXACTLY like the restaurant’s! Just 2 large spoon fulls of Mayo (used Dukes) and an extra squirt of the sriracha. Everything else is exact. Great!!!
WAY too much mayo, not enough spice. I started over and halved the mayo, doubled the Thai sweet chili sauce and did 8x the sriracha. Much better!!
I thought the recipe was off too and so followed what you did exactly… BANG! Now it’s 5 stars! Good call friend, we’re having it again tonight.
Disappointed. I made this as an app for a party. It tastes nothing like Bonefish’s bang bang shrimp. Sauce was too mayonnaisey and not spicy. Shrimp breading did not get the shrimp as crisp. Taste was not great. Would not make again.
Fantastic!
Did just like the recipe called for and turned out delicious for a home cooked meal:) Will be a definite do over 🙂
Delicious! I also use a little extra sriracha for more heat. I have made this recipe several times and it’s always a big hit with the family! Last night I was out of cornstarch and used flour in its place. Still turned out delicious.
Delicious! I use a little extra sriracha for a little more heat. I have made this recipe several times and it’s always a big hit with the family!
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.
Fabulous! Really easy to prepare and the breading stays on. Definitely a repeat!
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.
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.
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
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!
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!
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.
First time I made and was excellent!
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!
I’ve made it this way several times. I love it thanks!
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!!!!
This is a great recipe. I would give it a 4.8 if I could, only because the cornstarch kept the shrimp from browning as much as I’d like. I’m thinking of trying 1/4 flour and 3/4 cornstarch in hopes of a browner, more golden outcome. Of course it’s not EXACTLY like Bonefish’s version, but that’s why it’s called “copycat”! The flavor is awesome. When I’ve taken it to a party, it’s wiped out in no time flat (4 lbs of it!).
You must have done something wrong. About 98% say it comes out perfectly, me included.
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.
So sorry to intrude. Was this ever figured out? I’m about to make it and am gonna fry it real quick if needed
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!