Bang bang shrimp is a restaurant favorite turned at-home superstar. With golden, crispy shrimp tossed in a creamy, sweet, and spicy sauce, this 20-minute dish is everything you want in an appetizer — bold flavor, addictive crunch, and zero fuss. Whether you’re recreating your favorite Bonefish Grill memory or need a show-stopping starter for game day, this recipe delivers big flavor in a small amount of time.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Crispy, creamy, and spicy — the perfect flavor trio
- Ready in 20 minutes with simple ingredients
- Perfect for parties, appetizers, or even as a light dinner
- Versatile and customizable — bake instead of fry, or swap shrimp for chicken
- Better-than-restaurant flavor in your own kitchen
Ingredients
- 1 lb small shrimp, peeled and deveined
- ½ to ¾ cup cornstarch (for coating)
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 3–5 drops Sriracha or other hot chili sauce (adjust to taste)
- Neutral oil (for frying: vegetable, avocado, or canola)
- Chopped scallions (for garnish)
- Lettuce leaves (for serving)
Instructions
- Make the sauce
In a medium bowl, whisk together mayonnaise, sweet chili sauce, and Sriracha. Set aside to let flavors meld. - Prep the shrimp
Pat shrimp very dry using paper towels. Toss them in cornstarch until fully coated. - Heat the oil
In a skillet or deep pan, heat 1–2 inches of oil to 350°F (175°C). Use a thermometer for accuracy. - Fry the shrimp
Working in batches, fry the shrimp for 2–3 minutes until golden and crispy. Don’t overcrowd the pan. - Drain and toss
Transfer shrimp to a paper towel-lined plate or wire rack. While still hot, toss in the prepared sauce until fully coated. - Serve
Serve over lettuce leaves and top with scallions. Best served immediately while hot and crispy.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
- Calories: ~320 per serving
Nutrition Facts (Per Serving – Approximate)
- Calories: 320
- Protein: 22g
- Fat: 20g
- Carbohydrates: 14g
Tips & Variations
- Baked version: Bake shrimp at 425°F for 10–12 minutes after coating with cornstarch and spraying with cooking spray.
- Bang Bang Chicken: Use 1 lb of diced chicken breast or thighs instead of shrimp.
- Spicy mango twist: Add 2 tablespoons mango puree to the sauce for a tropical flair.
- Make it gluten-free: Use GF-certified sauces and cornstarch.
- Turn it into a meal: Serve over rice or in tacos for a filling bang bang bowl.
Bang Bang Shrimp (Bonefish Grill Copycat)
Ingredients
Equipment
Method
- In a bowl, whisk mayonnaise, sweet chili sauce, and Sriracha. Set aside.
- Pat shrimp dry and coat in cornstarch.
- Heat oil in a skillet to 350°F.
- Fry shrimp in batches for 2–3 minutes until golden and crispy.
- Drain on paper towels or wire rack.
- Toss hot shrimp in sauce until coated.
- Serve over lettuce and garnish with scallions.
Notes
– Use chicken for a bang bang chicken variation
– Serve as tacos, bowl, or appetizer
FAQs
Can I use frozen shrimp?
Yes, just thaw them completely and pat very dry before coating.
What can I substitute for Thai sweet chili sauce?
Mix 2 tbsp apricot jam, 1 tbsp rice vinegar, and a pinch of chili flakes.
Can I make the shrimp ahead of time?
Frying ahead is not ideal, but you can prep the sauce and shrimp in advance and fry fresh for best texture.
My shrimp turned out soggy. What happened?
Most likely, the oil wasn’t hot enough or the shrimp were too wet. Be sure to dry them well and fry in small batches.
Conclusion
This bang bang shrimp recipe nails the crispy, creamy, spicy trifecta you love — and it’s so easy, you’ll never need takeout again. Serve it as an appetizer, make it into tacos, or pile it into a rice bowl. However you serve it, it’s guaranteed to disappear fast!