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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.

Bang Bang Shrimp

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.

Step-by-step preparation images and ingredients for Bang Bang Shrimp

How to Make the BEST Bang Bang Shrimp Recipe

  • Ingredients you’ll 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.
  • Ingredients you’ll need to 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.
  • Kitchen tools you’ll need: A medium bowl, whisk, measuring cups and spoons, a Dutch oven fitted with a fry thermometer and a slotted spoon or stainless steel spider to remove from the oil. You’ll also need a small bowl to make the sauce and a paper towel lined platter or sheet pan for placing the shrimp after frying.
  • 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 cooked shrimp with sauce, only do so just before eating then immediately serve.
  • The sauce can be made in advance and chilled in the refrigerator until using. This can be done up to two days in advance.
  • Bang Bang Shrimp is best made and eaten while fresh and hot. I don’t recommend reheating shrimp as it overcooks quite easily.


Bang Bang Shrimp on a platter

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.



Bang Bang Shrimp

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Bang Bang Shrimp
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5 from 1 vote

Bang Bang Shrimp

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
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


  • 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


  • To prepare the shrimp: In a medium bowl, whisk together buttermilk and egg. Add shrimp to the mixture, tossing until evenly coated. Chill for 30 minutes.
  • In a gallon size plastic storage bag toss together panko breadcrumbs, 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 shrimp to the breading mixture in bag, seal and toss until evenly coated.
  • Once coated, open bag and place back into the refrigerator to chill for 30 minutes. Repeat the process, sealing and tossing to coat with breading about halfway through (15 minute mark) 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 serving any additional on the side. (May toss shrimp lightly with sauce, if preferred)


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
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    Great recipe. My husband loved it too!! It’s a keeper!! Only, I don’t deep fry very often. I think next time I will try just coating the shrimp with the seasonings and sauteeing.

  2. I am always confused about what type of shrimp to buy. What kind of shrimp do you purchase? Previously frozen? Frozen bags from Costco? Farm raised? Fresh?

    So many options. Thank you for your recommendations!

    1. Hi Morgan, I completely understand. Yes, I often buy uncooked, frozen bags of shrimp from Costco or my local grocery store. I am partial to Gulf shrimp. Fresh is certainly fine but, the quality of the frozen Gulf shrimp I routinely purchase is delicious and of course, you have the flexibility of storing it a bit longer. I typically thaw it just before cooking in cold water, and drain. Perfect.

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