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!

A shrimp is being lifted by a pair of chopsticks.

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 Bang Bang Shrimp 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 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?

The ingredients for bang bang shrimp are placed on a white surface.

How to Make It

Make the sauce. In a 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 vegetable shortening until 300°F to 325°F.

Prepare the 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 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.  

Toss the shrimp and serve. In a medium bowl, toss some cooked shrimp in sauce mixture. Serve immediately with extra sauce for dipping.

A plate of lettuce and bang bang shrimp is garnished with chopped green onions.

Tips for the Best Bang Bang 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 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!
A plate of veggies and bang bang shrimp is presented on a white surface.

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A plate of lettuce and bang bang shrimp is garnished with chopped green onions.

Get the Recipe: Crispy Bang Bang Shrimp

Skip the takeout and make this easy Bang Bang Shrimp at home in minutes! So crispy and tender with a spicy sauce for dipping.
5 from 3 votes

Ingredients

  • 1 pound Shrimp, 31/40 shrimp, peeled and deveined
  • Vegetable Shortening, for frying, 48 ounce can

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

Coating for breading:

  • 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

Notes

Not a fan of shrimp? This works well with 1 inch chunks of chicken tenders cooking for about 4-5 minutes. The BEST Bang Bang Chicken!
Calories: 414kcal, Carbohydrates: 44g, Protein: 6g, Fat: 23g, Saturated Fat: 4g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 18mg, Sodium: 2068mg, Potassium: 174mg, Fiber: 2g, Sugar: 3g, Vitamin A: 372IU, Vitamin C: 3mg, Calcium: 87mg, Iron: 2mg