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This easy Bang Bang Shrimp Recipe is a crispy, creamy, sweet-and-spicy Bonefish Grill copycat you can make right at home. Tender shrimp are dipped in buttermilk, coated in a seasoned flour and cornstarch mixture, fried until golden, then tossed in a simple bang bang sauce made with mayonnaise, Thai sweet chili sauce, and sriracha.
Table of Contents
- Kellie’s Note Keep Calm & Carry Prawn
- Why This Recipe Works
- Ingredients for Bang Bang Shrimp
- How to Make Bang Bang Shrimp
- Kellie’s Tips for Crispy Shrimp
- Can You Make Bang Bang Shrimp in the Air Fryer?
- Bang Bang Shrimp Variations
- How to Store Leftovers
- Can You Freeze Bang Bang Shrimp?
- How to Serve Bang Bang Shrimp
- More Delicious Shrimp Recipes
- Bang Bang Shrimp Recipe
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.
– Samantha
Kellie’s Note
Keep Calm & Carry Prawn
It’s nearly impossible to eat just one Bang Bang Shrimp. I love this dish at Bonefish Grill and always order it every time we go. 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. One bite, and I was instantly hooked.
Bang Bang Shrimp is a crispy fried shrimp appetizer tossed in a creamy, sweet, and spicy sauce. It’s easy to recreate at home with shrimp, buttermilk, a light crispy coating, and a quick sauce made with mayonnaise, Thai sweet chili sauce, and sriracha.
The best Bang Bang Shrimp has three things: juicy shrimp, a crisp golden coating, and enough creamy sauce to coat every bite without making the shrimp soggy.
Serve it as a party appetizer, pile it over rice, or tuck it into tacos for a fun weeknight dinner. However you serve it, this crispy shrimp disappears fast!
Why This Recipe Works
- It’s fast. This recipe is ready in about 15 minutes, making it perfect for parties, appetizers, or a quick dinner.
- Buttermilk keeps the shrimp tender. A quick soak helps the coating stick and keeps the shrimp juicy.
- Cornstarch makes the coating crisp. Blending cornstarch with flour creates a lighter, crunchier crust.
- Small batches prevent soggy shrimp. Frying just a few shrimp at a time keeps the oil temperature steady.
- The sauce is simple but bold. Mayonnaise, Thai sweet chili sauce, and sriracha create the perfect creamy, sweet, spicy coating.
Ingredients for Bang Bang Shrimp
- Ingredients for Bang Bang Shrimp
- Shrimp: Use raw medium or large shrimp that are peeled and deveined. Tails off are easiest for tossing in sauce and eating. Avoid pre-cooked shrimp, which can turn rubbery when fried again.
- Buttermilk: Helps tenderize the shrimp and gives the coating something to cling to. If you don’t have buttermilk, make a quick buttermilk substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar.
- Flour: All-purpose flour works well for the coating. Rice flour can also be used for an extra-light, crispy texture.
- Cornstarch: The secret to a light, crisp crust. It helps the shrimp fry up golden without feeling heavy.
- Seasonings: Garlic powder, onion powder, paprika, kosher salt, and black pepper add flavor to the coating.
- Oil: Peanut oil, vegetable oil, canola oil, avocado oil, or vegetable shortening all work for frying. Use a neutral oil with a high smoke point.
- Mayonnaise: The creamy base of the bang bang sauce. Regular mayo works well, or you can use Kewpie mayo for a richer flavor.
- Thai sweet chili sauce: Adds sweetness, tang, and mild heat.
- Sriracha: Adds the spicy kick. Use less for a milder sauce or more if you like extra heat.
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, stir together the mayonnaise, Thai sweet chili sauce, and sriracha. Cover and refrigerate until ready to use.
- Set up the coating. In one bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Divide the mixture between two bowls. In a third bowl, season the buttermilk with a pinch of salt and pepper.
- Heat the oil. Add about 2 inches of oil to a heavy pot and heat to 300°F to 325°F.
- Coat the shrimp. Working in batches, toss the shrimp in the first bowl of flour mixture, dip in the buttermilk for 2 to 3 minutes, then coat in the second bowl of flour mixture.
- Fry the shrimp. Fry 5 to 6 shrimp at a time for 1 to 1 ½ minutes, or until golden, opaque, and curled into a loose C-shape.
- Drain. Transfer the shrimp to a wire rack or paper towel-lined plate to drain. A wire rack helps keep the coating crisp.
- Toss with sauce. Add the hot shrimp to a bowl, toss with bang bang sauce, and serve immediately with extra sauce for dipping.
Kellie’s Tips for Crispy Shrimp
- Do not overcrowd the pot. Too many shrimp will lower the oil temperature and make the coating greasy.
- Use a thermometer. Keeping the oil around 300°F to 325°F helps the shrimp cook evenly without burning.
- Drain on a wire rack. A wire rack lets steam escape so the bottom of the shrimp stays crisp.
- Toss with sauce right before serving. The shrimp will stay crispier if you sauce them at the last minute.
- Watch the shape. Shrimp are done when they turn opaque and curl into a loose C-shape. If they curl tightly into an O-shape, they may be overcooked.
- Serve immediately. Bang Bang Shrimp tastes best hot and fresh while the coating is still crisp.
Don’t like shrimp? Try this easy Bang Bang Chicken recipe!
Can You Make Bang Bang Shrimp in the Air Fryer?
Yes, you can make air fryer Bang Bang Shrimp, but the texture will be slightly different than deep-fried shrimp. Coat the shrimp as directed, then spray both sides generously with cooking spray or oil spray. Arrange the shrimp in a single layer in the air fryer basket.
Air fry at 400°F for 7 to 8 minutes, flipping halfway through, or until the shrimp are opaque and crisp. Toss with bang bang sauce just before serving.
For best results, do not overcrowd the air fryer basket. Cook in batches if needed so the air can circulate around the shrimp.
Bang Bang Shrimp Variations
- Dairy-Free Option: Use a dairy-free buttermilk substitute made with plain oat milk and lemon juice or vinegar.
- Bang Bang Shrimp Tacos: Tuck the shrimp into warm tortillas with slaw, green onions, cilantro, and extra sauce.
- Bang Bang Shrimp Bowls: Serve over rice with cucumbers, shredded cabbage, carrots, avocado, or steamed vegetables.
- Bang Bang Chicken: Swap the shrimp for 1-inch pieces of chicken tenders and cook until golden and cooked through.
- Lighter Sauce: Replace half of the mayonnaise with plain Greek yogurt.
- Spicier Sauce: Add more sriracha or a pinch of cayenne pepper.
- Milder Sauce: Reduce the sriracha and add a little extra Thai sweet chili sauce.
- Gluten-Free Bang Bang Shrimp: Use a gluten-free flour blend or rice flour and check that your sauces are gluten-free.
How to Store Leftovers
- Bang Bang Shrimp is best served right away while the coating is crisp. If you have leftovers, store the shrimp in an airtight container in the refrigerator for up to 2 days.
- For best results, store the fried shrimp and bang bang sauce separately. Extra sauce can be stored in an airtight container in the refrigerator for up to 5 days.
- To reheat, warm the shrimp in a 400°F oven for 4 to 5 minutes or in an air fryer at 350°F until hot and crisp. Toss with the sauce after reheating. Avoid overheating, which can make shrimp tough and rubbery.
Can You Freeze Bang Bang Shrimp?
Yes, but it’s best to freeze the cooked shrimp before tossing it with the sauce. Arrange the fried shrimp in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe bag or container and freeze for up to 2 months.
Reheat from frozen in the oven or air fryer until hot and crisp, then toss with fresh bang bang sauce just before serving. Do not freeze shrimp after it has been coated in sauce, or the coating may become soggy.
How to Serve Bang Bang Shrimp
How to Serve Bang Bang Shrimp
Bang Bang Shrimp is perfect as an appetizer, but it can easily become dinner. Serve it:
- How to Make Cauliflower Rice Three Ways
- How to Cook Jasmine Rice
- Easy Asian Slaw Recipe
- Cilantro Lime Rice
- Szechuan Green Beans
- In tacos with shredded cabbage or slaw
- Over lettuce cups for a lighter option
- On top of an Asian-inspired salad
For a fresh finish, garnish with sliced green onions, cilantro, sesame seeds, or a squeeze of lime.
More Delicious Shrimp Recipes
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Bang Bang Shrimp Recipe
Equipment
- skillet
- 2 mixing bowls
- 2 dredging bowls
- measuring cup
- measuring spoons
Ingredients
- 1 pound Shrimp, 31/40 shrimp, peeled and deveined
- peanut oil, vegetable oil, canola oil, or vegetable shortening, for frying
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
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 spice. If you like it less spicy, reduce the sriracha by 1 tsp; if you like more spice, 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 remaining salt and pepper.
- In a deep cast iron pot (2.5 qt) heat the oil until 300 to 325 degrees.Note: if the oil is too hot, it might 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 until golden, opaque, and curled into a loose C-shape, remove using a slotted spoon or wire spider, then 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
- For the crispiest shrimp, fry in small batches and avoid overcrowding the pot. Shrimp are done when they are opaque and curled into a loose C-shape.
- Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. Store extra sauce separately for up to 5 days.
- Reheat shrimp in a 400°F oven for 4 to 5 minutes or in an air fryer at 350°F until hot and crisp. Toss with sauce after reheating.
- To freeze, freeze the fried shrimp before adding sauce. Reheat from frozen in the oven or air fryer, then toss with fresh bang bang sauce.
- For air fryer Bang Bang Shrimp, coat shrimp as directed, spray with oil, and air fry at 400°F for 7 to 8 minutes, flipping halfway through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The oil may not have been hot enough, the pot may have been overcrowded, or the shrimp may have sat too long after being tossed with sauce. Fry in small batches, drain on a wire rack, and sauce right before serving.
Shrimp are done when they are opaque, pink, lightly golden on the outside, and curled into a loose C-shape. If they curl tightly into an O-shape, they may be overcooked.
Yes. Thaw frozen shrimp completely, pat them dry, then proceed with the recipe. Peeled and deveined shrimp save the most prep time.
Raw shrimp are best. Cooked shrimp can become rubbery when coated and fried again.
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.