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This Copycat Bonefish Grill Bang Bang Shrimp is a replica of everyone’s favorite shrimp appetizer! Sweet shrimp are fried until crispy, then tossed in a spicy, creamy mayo, and topped with chives. Perfect for sharing!
We love bite-sized apps, so be sure to check out these Crispy Cauliflower Fritters, Slow Cooker Honey Garlic Sriracha Wings, or this Sweet and Savory Bacon Wrapped Shrimp.
Copycat Bang Bang Shrimp Recipe
A copycat version of the popular appetizer from Bonefish Grill in Florida! If you’re not familiar, their signature appetizer consists of lightly breaded shrimp (fried of course) tossed in an addictively creamy and spicy mayo-based sauce. What I love so much about this appetizer is it’s not heavy at all. The shrimp are ever-so-slightly fried, with the most delicate coating. (SO good.)
To achieve this, I used a combination of cornstarch and flour (and plenty of salt of course), which helps to get a super light crust in the end. Bang bang shrimp is always a win and I know you’ll love it as much as I do. It will make everyone in your family a shrimp fan! The flavor and texture of this dish is just too good to resist.
Ingredients You’ll Need
You really don’t need too many ingredients to achieve that classic ‘Bang Bang’ flavor. Just some sriracha and sweet chili sauce! You’ll likely have everything else on hand to whip it up.
- Peeled and Deveined Shrimp: Choose large shrimp for a heartier bite. Make sure they’re peeled, deveined (that’s the dark vein running down the back), and with the tails removed for easy eating.
What Size Shrimp Should I Use?
Large or 31-count shrimp. This means there are about 30-33 shrimp per pound.
Breading:
- Salt and Pepper: Basic seasonings to add a little flavor.
- Whole Milk: This helps the cornstarch coating adhere to the bang bang shrimp.
- Large Egg: Also helps the cornstarch stick and adds a touch of richness.
- Cornstarch: The corn starch creates a crispy, light coating when fried.
Bang Bang Sauce:
- Mayonnaise: The creamy base of the sauce.
- Honey: For the perfect sweetness and sticky texture.
- Thai Sweet Chili Sauce: The perfect blend of sweet and spicy! This is a must-add to get the sauce tasting just like Bonefish Grill.
- Sriracha Sauce: So your sauce has some heat! Adjust the amount to your spice preference.
- Salt: Enhances all the other flavors in the sauce.
Let’s Get Cooking!
Don’t let the frying intimidate you- bang bang shrimp is actually pretty easy to prepare and only takes 30 minutes from start to finish. A restaurant-quality appetizer in a snap? Yes please!
- Prepare the Bang Bang Sauce: Prepare the bang bang sauce by adding the mayonnaise, honey, sweet chili sauce, sriracha, and salt to a medium bowl. Whisk to combine and set aside.
- Whisk Together the Milk and Egg: In a large bowl, whisk together the milk and egg.
- Season and Coat the Shrimp in the Milk Mixture: Season the peeled and deveined shrimp with salt and pepper. Add the shrimp to the milk and egg mixture then toss to coat.
- Heat the Oil: Heat the oil in a heavy-bottomed deep pot. Add enough oil to come up about 5 inches. Heat to 375 degrees Fahrenheit.
- Coat the Shrimp in Cornstarch: In a shallow bowl, add the cornstarch. Working in batches, use tongs to remove 1 shrimp from the milk mixture, letting any excess liquid drip off. Coat the shrimp in cornstarch then place in the hot oil.
- Fry the Shrimp: Fry until golden brown and cooked through, about 2-3 minutes. Remove the shrimp with a slotted spoon and then drain on paper towels. Repeat this process with the remaining shrimp.
- Coat the Shrimp With the Bang Bang Sauce: Toss the fried shrimp with the bang bang sauce then enjoy!
Bang Bang Shrimp FAQ
A few extra things to keep in mind so your bang bang shrimp turns out perfectly! Your friends and family are going to go crazy over it.
- Do I need to take the tails off of my shrimp? This is totally a personal preference. I like to the leave the tails on because it’s pretty, but it’s more practical to take them off, so you can just pop them into your mouth!
- Can I use low-fat mayo? Absolutely! I actually encourage it. I don’t find there to be a big enough flavor or texture difference in full-fat mayo versus low-fat mayo, so I always suggest doing something that alleviates some of the extra fat and calories.
- Can I use a mayo substitute? Yes! If you aren’t a fan of mayo, you can swap out the mayonnaise for plain Greek yogurt or sour cream.
- How many people does this serve? As an appetizer, I would say this bang bang shrimp feeds four people, but if it’s more of an entree (which I completely encourage), then I’d say it feeds two people. I would recommend doubling it if you’re unsure about there being enough for everyone.
Storing Leftover Bang Bang Shrimp and Sauce
While I recommend enjoying your bang bang shrimp fresh, leftovers can be stored for up to 3 days in the fridge. The key here is to keep the shrimp separate from the sauce to prevent the breading from getting soggy.
- In the Refrigerator: Let the shrimp cool completely, then store them in an airtight container in the refrigerator for up to 3 days. In an airtight container or jar, the sauce will last for up to 1 week.
- Reheating: To reheat, skip the microwave and opt for an oven or air fryer to keep things crispy. Bake the shrimp for 10 minutes at 350 degrees Fahrenheit, or until heated through. Alternatively, use your air fryer at 320 degrees Fahrenheit for about 5 minutes. Warm up the bang bang sauce separately in the microwave if needed, and toss the shrimp in it just before serving.
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Bang Bang Shrimp (Copycat Recipe)
Ingredients
- 1 pound large shrimp, peeled, deveined, tails removed
- salt and pepper, for seasoning
- 3/4 cup whole milk
- 1 large egg
- 3/4 cup cornstarch
- oil for frying
Bang Bang Sauce
- â…“ cup mayonnaise
- 2 tablespoons honey
- 3 tablespoons sweet chili sauce
- 1 tablespoon sriracha sauce
- ¼ teaspoon salt
Instructions
- Prepare the bang bang sauce by adding the mayonnaise, honey, sweet chili sauce, sriracha, and salt to a medium bowl. Whisk to combine and set aside.
- In a large bowl, whisk together the milk and egg.
- Season the peeled and deveined shrimp with salt and pepper. Add the shrimp to the milk and egg mixture then toss to coat.
- Heat the oil in a heavy-bottomed deep pot. Add enough oil to come up about 5 inches. Heat to 375 degrees Fahrenheit.
- In a shallow bowl, add the cornstarch. Working in batches, use tongs to remove 1 shrimp from the milk mixture, letting any excess liquid drip off. Coat the shrimp in cornstarch then place in the hot oil.
- Fry until golden brown and cooked through about 2-3 minutes. Remove the shrimp with a slotted spoon and drain on paper towels. Repeat this process with the remaining shrimp.Â
- Toss the shrimp with the bang bang sauce! Garnish with chopped green onions and sesame seeds if desired and enjoy!Â
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looking forward to getting great tasting recipes
Have you ever tried this in an air fryer?
I have not yet. I will need to try it and I will let you know.
Will make, Looks delicious. Thank you
nice copycat recipe, thank you, hadn’t heard of it before but copy or not, looks great