bang bang shrimp

Bang bang shrimp is the ultimate appetizer that delivers crispy texture, creamy richness, and a perfectly balanced spicy kick — all in one bite. Inspired by the iconic Bonefish Grill dish, this copycat version brings that restaurant-quality flavor straight to your kitchen. Best of all? It’s ready in just 20 minutes. Whether you’re prepping for a party, date night, or weeknight dinner with a twist, this bang bang shrimp recipe is guaranteed to impress — and disappear fast.

Why You’ll Love This Recipe

this recipe

• Quick & easy – Ready in 20 minutes flat
• Crispy without flour – Thanks to light cornstarch coating
• Better than takeout – Bold flavor, no preservatives
• Customizable heat – Dial it up or down
• Versatile – Serve as an appetizer, taco filling, or rice bowl topper

Once you try this, you’ll skip the restaurant and make it from scratch every time.

Ingredients

Here’s what you’ll need for that signature bang bang flavor:

• 1 lb small shrimp (peeled, deveined)
• ½ to ¾ cup cornstarch (for coating)
• ½ cup mayonnaise
• ¼ cup Thai sweet chili sauce
• 3–5 drops hot sauce (like Sriracha), to taste
• Neutral oil for frying (vegetable, canola, or avocado oil)
• Chopped scallions (for garnish)
• Lettuce leaves or shredded cabbage (for serving)

Instructions

1. Make the Sauce
   In a bowl, whisk together mayonnaise, Thai sweet chili sauce, and Sriracha. Adjust heat to taste. Set aside to let flavors meld.
2. Dry the Shrimp
   Pat shrimp completely dry with paper towels. This ensures they get crispy when fried.
3. Coat with Cornstarch
   Toss shrimp in cornstarch until evenly coated. Use a shallow bowl or zip-top bag for easy coating.
4. Fry the Shrimp
   Heat 1–2 inches of oil in a deep pan to 350°F. Fry shrimp in batches for 2–3 minutes until golden and crispy. Do not overcrowd the pan.
5. Drain and Toss
   Transfer fried shrimp to a wire rack or paper towels to drain. While hot, toss in the prepared sauce until fully coated.
6. Serve Immediately
   Plate shrimp over lettuce or cabbage. Garnish with chopped scallions and serve hot.

Bang Bang Shrimp (Bonefish Grill Copycat)

Crispy fried shrimp coated in a creamy, sweet, and spicy sauce — a copycat of the famous Bang Bang Shrimp from Bonefish Grill.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Appetizer

Cuisine: Asian-Inspired

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• – 1 lb shrimp peeled and deveined
• – ½ to ¾ cup cornstarch
• – ½ cup mayonnaise
• – ¼ cup Thai sweet chili sauce
• – 3–5 drops Sriracha
• – Oil for frying
• – Chopped scallions garnish
• – Lettuce or cabbage for serving

Equipment

• Mixing bowls
• – Frying pan or skillet
• – Tongs or slotted spoon
• – Wire rack or paper towels

Method

 

1. Mix mayo, chili sauce, and Sriracha in a bowl. Set aside.
2. Pat shrimp dry and coat in cornstarch.
3. Heat oil to 350°F and fry shrimp in batches (2–3 minutes each).
4. Drain and toss hot shrimp in the sauce.
5. Serve over lettuce and top with scallions.

Notes

– Don’t overcrowd the pan when frying.
– For a lighter option, try baking instead of frying.
– Store leftovers separately from sauce for best texture.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 4
• Calories: ~320 per serving

Nutrition Facts (Approximate Per Serving)

• Calories: 320
• Protein: 22g
• Carbohydrates: 14g
• Fat: 20g
• Fiber: 1g
• Sugar: 5g

Note: Nutrition may vary depending on sauce quantity and toppings.

Tips & Variations

• Make it spicy: Add extra Sriracha or chili flakes for a fiery version.
• Baked option: Coat shrimp with cornstarch, spray with oil, and bake at 425°F for 10–12 minutes, flipping once.
• Bang Bang Chicken: Swap shrimp for bite-sized chicken breast or thigh pieces.
• Mango twist: Add 2 tbsp mango puree to the sauce for a sweet tropical flair.
• Bang Bang Bowl: Serve over jasmine rice with shredded carrots and cucumbers for a full meal.

FAQs

Can I make bang bang shrimp ahead of time?
You can prep the sauce and coat the shrimp ahead, but for best crispiness, fry and toss just before serving.

What’s a good substitute for Thai sweet chili sauce?
Mix 2 tbsp apricot jam with 1 tbsp rice vinegar and a pinch of red pepper flakes in a pinch.

Why did my shrimp turn out soggy?
Common culprits are wet shrimp, overcrowding the pan, or oil that’s not hot enough. Dry the shrimp well and maintain 350°F for best results.

Is this recipe gluten-free?
Yes! Just ensure your chili sauces are certified gluten-free.

Conclusion

This homemade bang bang shrimp is everything you love about the restaurant version — crispy, creamy, spicy, and addictive — with none of the fuss. It’s a crowd-pleasing favorite you’ll come back to over and over again. Serve it as an appetizer, in tacos, or as a rice bowl for a dinner that wows every time.