Bang Bang Shrimp

This better-than-copycat Bang Bang Shrimp recipe is a Bonefish Grill 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.

Best Bang Bang Shrimp Recipe

I sometimes hesitate to call recipes copycat, as I generally adapt a recipe to my family's 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.

How to Make Homemade Bang Bang Shrimp

• What will I need to make Bang Bang Shrimp? For this recipe you'll need large shrimp peeled and deveined, tails removed. You'll also need buttermilk, egg, panko breadcrumbs, all purpose flour, cornstarch, salt, lemon pepper, onion powder, granulated garlic and vegetable oil for frying.
• How do you make the sauce for Bang Bang Shrimp? To make the sauce, whisk together mayonnaise, Asian sweet chili sauce, sriracha and honey until combined. The sauce is drizzled over the fried shrimp before serving.
• You'll need a medium-large size of shrimp for this recipe. When in doubt go bigger, not smaller.
• Shrimp cooks very quickly. The number one rule for cooking shrimp is not to overcook it. If you do, it will have the texture of a pencil eraser. Adapt the cooking time according to the size you're using to recreate this recipe.
• Should the shrimp have tails on or off? I typically make this recipe with shrimp that have the tails removed.
• Can I make my own buttermilk? Yes, you can. If you don't have buttermilk, add 1 tablespoon of fresh lemon juice or distilled white vinegar per 1 cup of whole milk. Allow it to sit on the counter for 5 minutes, then stir and proceed with the recipe instructions.
• 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 Add to the Menu

You may think of shrimp as a summer dish but it clearly has a place on the dinner table year-round. Whether you like it fried, stewed, grilled or poached I have several other shrimp recipes you may like to try.

• Kickin' Shrimp Salad served on a bed of lettuce makes a spectacular busy day meal.
• Spicy Buffalo Shrimp are a seafood twist on the wings we all love.
• Easy Shrimp Creole is a NOLA classic you can make at home.
• Kickin' Fried Shrimp are perfectly seasoned and rival any you'll get in a restaurant.
• You may also enjoy this recipe for Shrimp and Okra Hush Puppies from My Recipes

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5 from 1 vote

Bang Bang Shrimp

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Appetizer, Main Course, seafood

Cuisine: American, Asian-inspried

Keyword: bang-bang-shrimp, copycat-bang-bang-shrimp, fried-shrimp-recipes

Servings: 4 servings

Calories: 621kcal

Ingredients

• 1 cup buttermilk
• 1 large egg
• 2 lb medium-large shrimp peeled and deveined
• ¾ cup panko bread crumbs
• ½ cup all purpose flour
• ½ cup cornstarch
• 1 teaspoon salt
• ½ teaspoon lemon pepper
• ½ teaspoon onion powder
• ½ teaspoon granulated garlic or garlic powder
• vegetable or peanut oil for frying
• ½ cup mayonnaise
• ¼ cup Asian-style sweet chili sauce (I use Thai sweet chili sauce)
• 2 tablespoon sriracha hot sauce may adjust to taste
• 1-2 tablespoon honey

Instructions

• 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)

Nutrition

Serving: 1serving | Calories: 621kcal | Carbohydrates: 53g | Protein: 38g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 351mg | Sodium: 2540mg | Potassium: 422mg | Fiber: 1g | Sugar: 16g | Vitamin A: 605IU | Vitamin C: 5mg | Calcium: 228mg | Iron: 2mg

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