231 responses

  1. nessa
    Jan 07, 2013

    Former Bonefish manager here….
    Use 50/60 count shrimp, the very little ones
    its 7 oz of 50/60 per order in buttermilk (no egg no milk) for one minute, dredge in seasoned flour (use a large strainer to put floured shrimp in) then deep fry for 2 minutes….use white vinegar and no sugar. The seasoned flour is an Outback product, but close enough. Sauce is pretty spot on, mayo, siracha and white vinegar. The key is to put the hot fried shrimp in a room temperature bowl with CHILLED bang sauce and fold (like a batter) with a spatula. If the sauce, bowl are hot the breading will come right off. Trust me, I had the Corp food techs breathing down my neck…change that bowl every 2 orders too. GOOD LUCK!

    • amanda
      Jan 07, 2013

      Thank you so much! This is fantastic!

    • Susie
      Apr 03, 2015

      I think I love you both! My husband and I could live off Bang Band Shrimp!

  2. Kerri
    Jan 16, 2013

    I just made this with some rice for dinner. It was absolutely wonderful!!!! Thanks so much for sharing!

  3. Carla
    Jan 19, 2013

    This is the second time I’ve made this and it’s great!!! I used butter milk instead of regular milk, chilled the sauce like one comment said and put it over a bed of chopped iceburg lettuce. It’s great ( I found putting it on lettuce give is a crisp bite)!! Thank you so much for this!! I love it!

  4. Rebecca Bover
    Jan 22, 2013

    I’m making this tonight. I’ll be serving it with white rice that has been cooked in chicken broth. I’m going to add peanuts and green onions to the rice too. I think the combination of this fantastic recipe will be a hit! Thank you for sharing! I love Bonefish! Too bad they don’t have them out here in Palm Springs, CA.

  5. Erika @ The Hopeless Housewife
    Jan 26, 2013

    Wow this looks amazing!

  6. Maridele
    Feb 03, 2013

    Just made these for the first time ever as a special Super Bowl Sunday lunch. Delish! I’ve had them only once before at Bonefish but honestly don’t remember what they tasted like. Hubs fried the shrimp in a cast iron skillet with about a quart of oil.

  7. David Lisbon
    Feb 03, 2013

    Just made this fior our Super Bowl appetizer. Would love ideas for a what to serve with for a main course.

    • amanda
      Feb 03, 2013

      I’m happy to hear that you enjoyed them. :) Bonefish does tacos with the shrimp – check out the menu on their site for the description. I bet they would be awesome!

  8. Nikki
    Feb 04, 2013

    Great recipe! Made it yesterday for Super Bowl and it was deeeeeelicious! Tasted better than the bang bang you get at restaurants :) I was worried about the batter because when I was trying to cover my shrimp in the Panko mixture it was only picking up pieces of it. After frying it though it was perfect and crunchy!!! Thanks for the recipe!

  9. Cassie
    Feb 11, 2013

    This recipe is awesome. Thanks for this now my husband and I won’t ever have to go out and get us any Bang Bang shrimp any more. Since we can make it right at home. THANKS!!!

  10. Sunil
    Feb 15, 2013

    Great recipe. As good as the original from Bonefish Grill.

  11. shyne
    Feb 20, 2013

    wow, delicous :)

  12. Whitney
    Feb 22, 2013

    Do you know how many calories this is by chance?

  13. Paula
    Feb 26, 2013

    I rarely use shrimp to cook but I think I should give this recipe a try. This looks like it might really surprise me.

  14. Nicole
    Mar 23, 2013

    I’ve made it with coconut oil and I’ve tried shrimp, chicken, and califlower. All were huge hits and the coconut oil gives it some extra flavor!!!

  15. Anum
    Mar 30, 2013

    Hi, could you describe what Sriracha sauce is like? Sweet, sour, garlicky, or just plan hot? I couldn’t find it in my part of the world, so a description would help finding a substitute :).

    • amanda
      Apr 03, 2013

      It’s a garlicky hot sauce. It’s not nearly as spicy as most hot sauces (in my opinion). Do you have Asian markets around you? They probably have something similar. Thanks for reading and commenting! :)

    • Beverly J. Spell
      Jul 25, 2013

      I didn’t know whatSriracha sauce was either, so I goggled it & then used what I had in my kitchen to recreate it.It was the best thing I have ever made in a long time. Thanks to Fakeginger for her great creativity! WONDERFUL!!!

    • Teresia Foreman
      Mar 02, 2014

      I find the Sriracha sauce at our Walmart here in East Texas, I have found it in the Asian food section as well as the mexican food section.

  16. Irene
    Apr 25, 2013

    This is as close to the real thing, I think, that is possible. I went exactly by the recipe. I couldn’t find Srirachi garlic sauce, so used just Srirachi sauce. Next time we’re going to put it on lettuce. yuumyuum

  17. kathy
    Jun 26, 2013

    my son made this for my girlfriend and I, since then, I have made it 2X’s LOVE IT!!!!!!!

  18. Becky
    Jul 07, 2013

    The last step says to pour 1/4 cup of the sauce over the shrimp… what do you do with the remaining sauce?

    • amanda
      Jul 07, 2013

      Use it for dipping! :) I usually just pour it all over the shrimp though.

      • Becky
        Jul 07, 2013

        Okay, that’s what I thought but it didn’t say anything specific. Just made this and put it over white rice! Huge hit with the husband! Thanks :)

  19. tosha
    Jul 09, 2013

    Loved this!

  20. Jill
    Jul 18, 2013

    This looks fab, my mouth is watering! Going to try it tomorrow night, can’t wait!

  21. bakeca Agrigento
    Jul 29, 2013

    omg…that looks divine…..delicious

  22. Kathy Grahl
    Aug 16, 2013

    What is the symbol A preceding some ingredients mean?

  23. Kelly Anne
    Aug 28, 2013

    The recipe is somewhat crypted, does anyone have this recipe? The way I see it, it shows â1/2 mayo is it just a half a cup?

    • amanda
      Aug 28, 2013

      Oh sorry! My blog went crazy a few weeks ago and I’m still working on getting rid of all those weird symbols. It’s fixed now. Hopefully. :)

      • Kelly Anne
        Sep 04, 2013

        Thank you so much! Looking forward to making some Bang Bang. LoL

  24. Klajoie
    Sep 26, 2013

    I tried this recipe last night after finding it pinned on Pinterest. OH MY GOSH… It was simply AMAZING. They taste exactly like Bonefish grill shrimps!! I did not have a deep fryer so I just pan fired them which worked perfectly fine (just remember to turn the shrimps half way through cooking). I also jad to double the amount of bread mixture (still for just one pound of shrimps). The result was fantastic, my husband loved it as much as i did. Thank you so much for sharing this recipe! Everyone is now asking me about it at work! :D

  25. danielle
    Oct 26, 2013

    I’ve made these before and they’re awesome! Its also my go to fried shrimp recipe! Question though, what is the longest amount of time the breaded shrimp can be in the fridge before frying? Planning on prepping and frying at two different places! Thanks!

    • amanda
      Oct 27, 2013

      I wouldn’t leave them in the fridge longer than a few hours. I think the breading would get mushy after awhile.

  26. Kellie
    Nov 10, 2013

    Can you use already cooked shrimp?

    • amanda
      Nov 11, 2013

      No, breading and frying already cooked shrimp would make them rubbery and gross. I’ve had some people comment saying that they baked frozen popcorn shrimp and just made the sauce to dip them in.

  27. Jessica
    Nov 19, 2013

    This is the best bang bang shrimp recipe! Since trying this recipe it has become a favorite in our home and what I make when people come over as well!

  28. leslie crouch
    Jan 03, 2014

    Could you use chicken instead of shrimp.

  29. Kellie
    Jan 12, 2014

    I made this tonight for dinner. I baked it instead of frying it. It turned out great!

  30. Maxine
    Mar 01, 2014

    At what temperature did the people bake it and for how long?

  31. Patricia
    Mar 02, 2014

    I tried this recipe with sea scalllops just for a kick, and it was so wonderful with the sweet scallops and spicy sauce. Stepped it up to elegant when served at a dinner party over a bed of jasmine coconut lemon grass rice.

  32. Ashley
    Jul 14, 2014

    So has anyone made a GF/DF version of this with success? I LOVE Bang Bang shrimp, but have developed an anaphylactic dairy allergy along with celiac. I wonder how this would work with rice milk? I think the flour and panko are easy enough to replace with GF versions. *thinking out loud a bit*

  33. Natasha of Natashaskitchen.com
    Jul 18, 2014

    Amanda these shrimp look scrumptious! You’re making me so hungry (and it’s way too late to be hungry!) Pinned ;).

  34. Sadie’s mom
    Aug 10, 2014

    I had these as tacos with shredded lettuce and a mango salsa

  35. Beth
    Sep 22, 2014

    Just made! And we loved them! Thanks for the recipe, will be a regular for us!

  36. Erin @ Dinners, Dishes and Desserts
    Nov 04, 2014

    I made this sauce last night for some premade frozen shrimp, and it was so good!! I am sure it would be better deep frying your own shrimp. But as a quick way to make the popcorn or other frozen shrimp better it is awesome!

  37. Michele @ Flavor Mosaic
    Feb 06, 2015

    I love Bang Bang Shrimp. I’m going to have to try this!

  38. Ashley @ Big Flavors from a Tiny Kitchen
    Feb 06, 2015

    Gah! Now I have to break out the pot of oil to deep fry again. These look outrageously good!

  39. Shannon @ Dinner from the Heart
    Feb 06, 2015

    This looks so delicious. I’m definitely going to have to give it a try.

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