This better-than-copycat Bang Bang Shrimp recipe is a restaurant favorite you can make even better at home. Save money, and enjoy this deliciousness at your own kitchen table as an appetizer or a main dish.
Better Bang Bang Shrimp
I sometimes hesitate to call recipes copycat, as I generally adapt a recipe to our taste. My family may be biased but, they think this is better than the famous dish served at Bonefish Grill. Admittedly, that makes my heart sing.
Helpful Tips for Making Shrimp
- The number one rule for cooking shrimp is not to over cook it. If you do, it will have the texture of a pencil eraser.
- Shrimp cooks very quickly. Adapt the cooking time according to the size you choose to make.
- I recommend using a medium-large size of shrimp for this recipe.
- If you don’t have buttermilk, add 1 Tbsp of fresh lemon juice or white vinegar per 1 cup of whole milk. Allow to sit on the counter for 5 minutes, then proceed.
- To maintain the crispness of the fried shrimp, I prefer to drizzle it lightly with sauce and serve the remainder on the side for those who may like to add more.
- Should you choose to toss the shrimp with sauce, only do so just before eating then, immediately serve.
- The sauce may be made in advance and chilled until using.
Other Shrimp Recipes to Enjoy
- Kickin’ Shrimp Salad
- Buffalo Shrimp
- Easy Shrimp Creole
- Kickin’ Fried Shrimp
- You may also enjoy this recipe for Shrimp and Okra Hush Puppies from My Recipes
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Bang Bang Shrimp
- 1 cup buttermilk
- 1 large egg
- 2 lb medium-large shrimp peeled and deveined
- 3/4 cup panko bread crumbs
- 1/2 cup all purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1/2 tsp lemon pepper
- 1/2 tsp onion powder
- 1/2 tsp granulated garlic or garlic powder
- vegetable or peanut oil for frying
- 1/2 cup mayonnaise
- 1/4 cup Asian-style sweet chili sauce (I use Thai sweet chili sauce)
- 2 Tbsp sriracha hot sauce may adjust to taste
- 1-2 Tbsp honey
- Whisk together buttermilk and egg. Add shrimp, toss until evenly coated. Chill for 30 minutes.
- In a gallon size plastic storage bag toss together panko, flour, cornstarch, salt, lemon pepper, garlic and onion powder. Set aside.
- Remove shrimp from chilled buttermilk, draining in a colander to allow excess to drip off. Add to breading in plastic bag, seal and toss until evenly coated. Open bag and chill for 30 minutes, then repeat sealing and tossing to coat with breading about halfway through and again just before frying..
- To prepare: Heat vegetable oil in a deep pot or dutch oven to 360-365°F.
- Working in batches, cook shrimp until golden and crispy turning as needed for about 2-3 minutes total. Transfer to a paper towel-lined sheet pan or platter.
- Meanwhile, to make the sauce, whisk together mayonnaise, sweet chili sauce, sriracha and honey in a small bowl. Set aside.
- Serve immediately, drizzled with sweet chili sauce and additional on the side. (May toss shrimp lightly with sauce, if preferred)