Bang Bang Shrimp

This better-than-copycat Bang Bang Shrimp brings all the flavor of Bonefish Grill’s restaurant favorite right to your kitchen table! Save yourself a little money without skimping on flavor, and whip up this crispy, saucy shrimp at home. It’s mighty tasty served as an appetizer for sharing or piled on a plate for a delicious main dish!

Best Bang Bang Shrimp Recipe

I sometimes hesitate to call a recipe a copycat because, truth be told, I usually tweak things to suit my family’s taste. Well, my crew may be a little biased, but they swear this Bang Bang Shrimp is even better than the famous version served at Bonefish Grill! Now, I won’t argue with that kind of praise. It makes this Southern mama’s heart sing!

This crispy, saucy shrimp is a real treat for game-day gatherings, casual get-togethers, or when you’re craving restaurant-style food without the restaurant bill. Serve it as an appetizer with a little extra bang bang sauce for dipping, or turn it into a meal with steamed rice, a fresh garden salad, roasted broccoli, or a side of Southern coleslaw. You can even stuff into warm tortillas for bang bang shrimp tacos! However you serve it, don’t be surprised if everybody comes back for seconds!

Key ingredients to make copycat Bonefish Grill Bang Bang Shrimp: (Scroll down for full recipe card and quantities.)

• Shrimp – Large shrimp peeled and deveined, tails removed.
• Buttermilk – Buttermilk adds a tangy flavor to shrimp marinade.
• Egg – One large egg for the marinade assists with the breading adhering.
• Breading – A combination of panko breadcrumbs, all purpose flour and cornstarch for crunch.
• Spices – Salt, lemon pepper, onion powder, granulated garlic or garlic powder.
• Oil – Vegetable oil or peanut oil for frying. Skip the olive oil for this recipe a neutral oil works best.
• Bang Bang Shrimp Sauce – Mayonnaise, Asian sweet chili sauce, sriracha and honey.

How to Make Easy Bang Bang Shrimp Recipe

• Marinate Shrimp – Whisk together buttermilk and egg. Add shrimp to the mixture, tossing until evenly coated then chill for 30 minutes.
• Breading – In a large plastic storage bag toss together panko breadcrumbs, flour, cornstarch, salt, lemon pepper, garlic and onion powder. Set aside.
• Coat the Shrimp – Remove shrimp from buttermilk, draining in a colander to allow excess to drip off. Add shrimp to the breading mixture in bag, seal and toss until evenly coated.
• Refrigerate to Set the Breading – Leave bag open and place back into the refrigerator to chill. Repeat about halfway through chilling and again just before frying.
• Frying – Heat vegetable oil in a deep pot or Dutch oven to 360-365°F. Working in batches, cook shrimp until golden and crispy.
• Make Bang Bang Sauce – Whisk together mayonnaise, sweet chili sauce, sriracha and honey in a small bowl. Set aside.
• Serve immediately drizzled with sweet chili sauce serving any additional on the side.

Kitchen Equipment to Make Bang Bang Shrimp

• Medium bowl and small bowl.
• Whisk.
• Measuring cups and measuring spoons.
• Large pot, skillet or Dutch oven fitted with a fry thermometer.
• Slotted spoon or stainless steel spider to remove the shrimp from the oil.
• Baking sheet or platter lined with paper towels to drain the shrimp after frying.

Recipe Variations, Tips and Substitutions

• Shrimp – Choose a medium-large sized shrimp for this recipe. When in doubt go bigger, not smaller.
• Don’t Overcook – 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.
• Homemade Buttermilk – If you don’t have buttermilk on hand, add 1 tablespoon of fresh lemon juice or white vinegar per 1 cup of whole milk. Allow it to sit on the counter for 5-10 minutes, then stir and proceed with the recipe instructions.
• Add Sauce Last – 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 cooked shrimp with sauce, only do so just before eating then immediately serve.

Storage and Leftovers

• Bang Bang Sauce Tips – The sauce can be made in advance and placed into an airtight container or mason jar then stored chilled in the refrigerator until using. This can be done up to two days in advance.
• Leftovers – Bang Bang Shrimp is best made and eaten while fresh and hot. that said, you can store leftovers for up to 2 days in the fridge.
• Reheating – Reheat gently in an air fryer or for a few minutes in the oven. Don’t walk away when reheating shrimp as it overcooks quite easily.
• Freezer – Freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

More Easy Shrimp Recipes to Make

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.
• Cajun seasoned Air Fryer Shrimp.
• Crispy Panko Fried Shrimp can be served with your favorite sauces for dipping.
• 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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Helpful Kitchen Items:

• Dutch Oven
• Breading Pans
• Fry Thermometer
• Stainless Steel Spider