Easy Bang Bang Shrimp
No need to spend money at your local Bonefish Grill – this easy copycat recipe for Bang Bang Shrimp can be made in the comfort of your own kitchen! Breaded and fried shrimp are tossed in the most mouthwatering bang bang sauce that’s made with simple, yet bold ingredients. It’s a little spicy, sweet, and totally addictive!
Bang Bang Shrimp
I can say from years of experience that it’s nearly impossible to eat just one Bang Bang Shrimp. These things are seriously addictive! I’m a big shrimp fan as it is, but there’s something about when they’re breaded, fried, and coated in bang bang sauce that makes them better than most other shrimp recipes out there. I mean, everything is better when it’s crispy and fried, right?
Beyond being fried, there’s one thing that really sets this Bang Bang Shrimp recipe apart from other recipes, and that’s the signature bang bang sauce.
Made with just three inexpensive ingredients (mayonnaise, Thai sweet chili sauce, and sriracha), bang bang sauce is seriously delicious. It’s creamy, sweet, and just spicy enough to make your mouth water. Make sure to reserve some on the side for dipping!
You can serve Bang Bang Shrimp in a variety of ways. Bring it with you to a party, serve it as an appetizer at your next dinner party, or make it the entree for a fun main dish dinner with the family. No matter when or how you choose to serve up this classic shrimp, everyone will love it!
Plus, they’ll love that they don’t have to drive to their local Bonefish Grill and shell out some cash for it as well. Don’t you just love a good copycat recipe?
Ingredients for Bang Bang Shrimp
- Shrimp – Medium shrimp, peeled and deveined, stay tender and are perfectly bite sized. You can substitute with large shrimp or jumbo shrimp but adjust the cooking time accordingly.
- Peanut Oil – For frying, I like to use peanut oil but you can use vegetable shortening, olive oil, avocado oil or another neutral oil for frying.
- Spicy Sauce – Made with a blend of mayonnaise, sweet Thai chili sauce and sriracha sauce.
- Flour – I used all purpose flour but if you have rice flour it fries up impossibly light and crispy. A great substitution for regular flour.
- Cornstarch – Blended with the flour, corn starch makes the batter light and crisp.
- Seasoning – A blend of garlic powder, onion powder, paprika, kosher salt and black pepper make the best tasting batter.
- Buttermilk – I like the tangy flavor buttermilk provides. You can use full fat buttermilk or low fat buttermilk. Can’t find buttermilk, learn how to make buttermilk in minutes.
For the full ingredient list and instructions, see the recipe card below.
How to Make Bang Bang Shrimp
- Make the sauce. In a small bowl mix together the mayonnaise, Thai chili sauce and sriracha well to combine. Cover and refrigerate for later use.
- Create the dredging stations. Mix flour, cornstarch, garlic powder, onion powder and salt and pepper. Divide into 2 bowls and set aside. Mix buttermilk and salt and pepper.
- Heat the oil. In a deep cast iron pot (2.5 qt) heat a full container of peanut oil approximately 2 inches deep until 300°F to 325°F.
- Dredge shrimp. While oil is heating, working in batches, lightly toss the shrimp in the first bowl of flour mixture then put it in the buttermilk mixture and let soak for 2-3 minutes. Remove the shrimp from the buttermilk mixture and toss in the second bowl of flour mixture to coat well before frying.
- Fry the shrimp. Place about 5-6 shrimp at a time, in a single layer, in the hot oil for about 1-1 ½ minutes to cook. Remove from oil and drain on a paper towel lined baking sheet to remove excess oil.
- Toss the shrimp and serve. In a large bowl, toss the cooked shrimp in sauce mixture. Serve immediately with extra sauce for dipping.
Tips for the Crispy Shrimp
- This recipe is made with a mild amount of spicy/heat taste. If you like it less spicy, reduce the sriracha by 1 tsp. If you like it more spicy, add a little bit more until you reach your desired level of heat.
- If the oil is too hot, it might crisp/fry the shrimp a bit too quickly and possibly burn. The heat should be adjusted between medium/medium low to keep the oil temp around 300°F during frying.
- Work in small batches! This is SO important. If you add too many shrimp at a single time and over crowd the pan, you could cause the temperature of the oil to decrease. That will make the shrimp oily and under cooked.
- Remember to reserve some sauce on the side for dipping. Trust me, you won’t be able to get enough of that amazing bang bang sauce!
Don’t like shrimp? Try this easy Bang Bang Chicken recipe!
How to Store Leftovers
Transfer any leftover Bang Bang Shrimp to an airtight container and refrigerate for up to 2 days. Leftover sauce can be stored for up to 5 days in an airtight container, refrigerated.
Reheat in a 400˚F oven until crisp, approximately 4-5 minutes.
How to Serve Bang Bang Shrimp
We love serving Bang Bang Shrimp over a fluffy pile of white rice but you can even make bang bang shrimp tacos for a fun weeknight dinner. Or serve alongside these delicious recipes.
- How to Make Cauliflower Rice Three Ways
- How to Cook Jasmine Rice
- Easy Asian Slaw Recipe
- Cilantro Lime Rice
- Szechuan Green Beans
More Delicious Shrimp Recipes
- Honey Lime Shrimp
- Grilled Bacon Wrapped Shrimp with Romesco Sauce
- The Very Best Shrimp Ceviche
- Fried Shrimp Po’ Boy
- Cheesy Shrimp and Grits
- Lemon Garlic Shrimp
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Get the Recipe: Bang Bang Shrimp Recipe
Ingredients
- 1 pound Shrimp, 31/40 shrimp, peeled and deveined
- Vegetable Shortening, for frying, 48 ounce can
Spicy Sauce
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 3 tsp sriracha
Breading
- 1 cup all purpose flour
- ½ cup cornstarch
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 cup buttermilk
- 1 tsp kosher salt
- ½ tsp black pepper
Equipment
- skillet
Instructions
- Make the sauce: In a bowl mix together the mayonnaise, Thai chili sauce and sriracha well to combine. Cover and refrigerate for later use.Pro Tip: This recipe is made with a mild amount of spicy/heat taste. If you like less spicy, reduce the sriracha by 1 tsp; if you like more spicy, as a little bit more.
- Mix flour, cornstarch, garlic powder, onion powder and first listed salt and pepper. Divide into 2 bowls and set aside
- Mix buttermilk and second listed salt and pepper.
- In a deep cast iron pot (2.5 qt) heat a full container of vegetable shortening until 300 to 325 degrees.Note: if the oil is too hot, it might crisp/fry the shrimp a bit too quickly and possibly burn. The heat was adjusted between medium/medium low to keep the oil temp around 300 degrees during frying.
- While oil is heating, working in batches, lightly toss the shrimp in the first bowl of flour mixture then put it in the buttermilk mixture and let soak for 2-3 minutes.
- Remove the shrimp from the buttermilk mixture and toss in the second bowl of flour mixture to coat well before frying.
- Place about 5-6 shrimp at a time in the hot oil for about 1-1 ½ minutes to cook. Remove from oil and drain on a paper towel lined plate to remove excess oil.
- In a medium bowl, toss some cooked shrimp in sauce mixture
- Serve immediately with extra sauce for dipping
6 Comments on “Easy Bang Bang Shrimp”
This is such a great go-to recipe! Turns out great every time.
Mmmm!! Love that little kick from the sauce! This is my favorite way to eat shrimp!!
I had no idea how easy it would be to make Bang Bang Shrimp at home! My whole family scarfed this down and they’ve already asked me when I can make it again. 🙂
It’s one of our favorites! Thank you for your comment!
Recipe looks great! We always loved Bonefish’s bang bang shrimp & can’t wait to try your recipe, but do you happen to have a suggestion as to air fry the bang bang shrimp?
I’m sorry I don’t have an air fryer recipe for the shrimp at this time.