Bang Bang Shrimp
- Combine all ingredients for the sauce in a small bowl; cover and set aside.
- Combine beaten egg with milk in shallow bowl; set aside.
- Combine flour, panko, salt, black pepper, onion powder, garlic powder, and basil in another shallow bowl; set aside.
- Bread the shrimp by first coating each with the breading mixture. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.
- Heat oil in deep fryer to 350 degrees F. Use amount of oil required by your fryer.
- When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain on rack or paper towels.
- When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about ¼ cup of sauce over shrimp and stir gently to coat.
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Pam @ From Apples To Zucchini:
October 2nd, 2011 at 3:32 pm
Something happened to me over the last year, and where I used to love shrimp, the texture gets to me now. I seriously wish I still liked them, because these look awesome!
Tracey:
October 2nd, 2011 at 4:20 pm
I don’t fry too often but this dish looks like it might be worth the effort! My husband would love it.
Katrina @ In Katrina's Kitchen:
October 3rd, 2011 at 4:03 am
I need to come over for football at your house.
Lora:
October 4th, 2011 at 2:26 pm
I couldn’t help but check out these because the picture looks so damn delicious! And Bang Bang shrimp? Who could resist? Plus anything fried and topped with a sauce of mayonnaise is something I want in my life. And ever since I found out how much the french love their mayonnaise I feel a little less like a fat american eating it and more like a worldly gourmand.
theamericain.blogspot.com
Lisa @ The Cooking Bride:
October 4th, 2011 at 3:52 pm
Oh, yes ma’am. This will be a big hit in my house.
JENGIORGIS:
October 5th, 2011 at 5:37 pm
I LOVE Bonefish and their Bang Bang Shrimp!!! These also make amazing Bang Bang Shrimp Tacos. Can’t wait to try out this recipe. Thanks so much for sharing!
Xtina:
October 6th, 2011 at 8:25 pm
Is there any way to make these without a deep fryer?
amanda:
October 6th, 2011 at 8:27 pm
Definitely! I just use a large, heavy pot filled about halfway with vegetable oil. I put it on medium-high and tested the oil by dropping a little of the breading in. Once it fries like it’s supposed to, the oil should be ready for the shrimp.
Thanks for reading and commenting! :)
Shiloh:
October 7th, 2011 at 11:29 am
They really do have amazing bang bang shrimp. Maybe this is a dumb question, but what are Panko breadcrumbs? I might have to adapt this recipe to gluten free. I think it’s worth a try anyway.:)
amanda:
October 7th, 2011 at 1:03 pm
Panko is Japanese bread crumbs. They’re kind of flaky instead of the regular breadcrumb texture. Here’s a link to Progresso’s site which has some info on them: http://progressofoods.com/?View=OurProducts/Foods If you buy gluten free bread, I bet you could make sure own in a food processor (or blender) – just don’t grind it as small as normal breadcrumbs.
Thanks for reading and commenting! :)
Katherine Martinelli:
October 8th, 2011 at 2:02 pm
Yum, these look delicious!! Well worth the work to fry them. So glad to have found you through Jane Deere’s Fusion Fridays!
Kathy:
October 9th, 2011 at 6:22 pm
Tried this tonight. Thanks for sharing. It was terrific!
amanda:
October 9th, 2011 at 6:24 pm
Awesome! So glad to hear you liked it! Thanks for coming back to let me know! :)
Maria:
October 18th, 2011 at 6:45 pm
Hi Amanda!
Glad you liked these. My son keeps asking me to make them again and I might just have too soon! I think I only deep fry stuff once or twice a year and these are worth one of those times :)
Natalie @ Cooking for My Kids:
October 21st, 2011 at 7:19 am
Oh, wow! It looks delicious!
kayla:
October 23rd, 2011 at 9:51 am
is there any substitute for the rice vinegar?
amanda:
October 23rd, 2011 at 11:28 am
White vinegar or even apple cider vinegar would be fine, I’m sure. The cider vinegar might make it even better! Thanks for reading and commenting! :)
Julie @ juliechiou [dot] com:
October 24th, 2011 at 6:23 am
this looks SO good! i definitely can’t wait to give this a try..i love spicy mayo, especially over sushi/fish, so i’m sure i will love this dish. i wonder if it’d be the same with chicken? it seems pretty versatile! thanks for sharing!
amanda:
October 24th, 2011 at 6:25 am
I’ve been wondering about chicken too! I bet it would be really delicious. Let me know if you try it! :)
Chris:
October 25th, 2011 at 4:58 pm
Found this via pinterest and glad I did. I had this at Bonefish several years ago and have been intending to try a knock off version but never got around to it. Yours sounds like it is very close to the original and I can’t wait to try it. Great post.
Trish:
November 2nd, 2011 at 12:26 pm
I found this on tastespotting and OMG these are SO GOOD. I didn’t have any sugar for the sauce but it tasted just fine without it. I totally impressed my fiance with these little badboys :) Thank you!
Desi:
November 4th, 2011 at 8:37 am
This makes me so happy, because I just discovered the bang bang shrimp from Bonefish and fell in love. I am so amped to make this homemade version, but I’ll have to get over my fear of deep frying first! Your photo looks just like the ones from Bonefish :)
Maryann Mason:
November 12th, 2011 at 12:50 pm
Could you tell me where to find the garlic-chili sauce? I went to 3 stores and couldn’t find it. Made the shrimp last night, they were delicious but missing the sauce. Thanks,
Maryann
amanda:
November 12th, 2011 at 12:54 pm
I use this brand: http://www.huyfong.com/no_frames/sriracha.htm and it’s in the Asian foods section of my grocery store. :)
Kim:
November 12th, 2011 at 6:56 pm
I absolutely LOVE Bonefish’s Bang Bang Shrimp. Your picture looks exactly like them. I have question though. You say to spoon only 1/4 cup of sauce over the shrimp. What do you do with the rest of the sauce?
amanda:
November 12th, 2011 at 6:59 pm
I served the rest of the sauce with the shrimp for dipping but you could store it in the refrigerator for awhile if you don’t use it all. Thanks for commenting! :)
Carmen:
November 14th, 2011 at 8:47 am
I tried this over the weekend (found it on Pinterest), made it as an appetizer for my anniversary dinner. It was incredible! I love Bonefish, and I’d like to say – this recipe was equally as good, if not better than what they serve. I did NOT deep fry it – I used about 6TBSP of vegetable oil and just lightly fried the shrimp in that, and it still turned out amazing. Thank you! Can’t wait to try out more of your recipes..
Bang Bang Shrimp – Copycat | Makin' Cakin' Weekends:
November 18th, 2011 at 3:34 am
[...] I saw this recipe on Fake Ginger’s site, I knew I had to try it to see if it was just like Bonefish’s. It was a lot of work, but it [...]
Cara:
November 18th, 2011 at 10:52 am
OMG. Thank you so much for this recipe. I can not wait to make this for my husband. I’ve been wanting to go back to Bonefish for years but refuse to pay that much for a meal again! Thank you!!
Kelli:
December 10th, 2011 at 6:05 pm
Umm, am I the only one that doesn’t see the recipe? I can see your recipe on other dishes, but this one has a bunch of white space and this where I think the recipe should be?
amanda:
December 10th, 2011 at 6:07 pm
My recipe plugin crashed my site earlier and I’m having to re-enter each one. I’ll get this one up ASAP though. Thanks for reading and commenting! :)
Kelli:
December 10th, 2011 at 6:20 pm
Oh my gosh – that sucks. I’m so sorry! Thanks for the quick reply – I really thought I might have been crazy! :)
Lauren:
December 16th, 2011 at 10:20 pm
Wow! This is the answer to many prayers! I can’t wait to try this recipe. I grew up in FL where Bonefish originated and now live in a state that has not one Bonefish location :( Bang Bang is truly a favorite of mine and rarely will I eat deep fried food other than these when I can get them but I’m more than willing to compare them to what I’m used to. Thank you so much for posting and my husband thanks you too bc hopefully it will satisfy my cravings for them without having to drive out of state :)
Skinny Fat Kid:
December 28th, 2011 at 3:52 pm
Think greek yogurt would work instead of mayo??
amanda:
December 28th, 2011 at 5:02 pm
I think Greek yogurt would work perfectly! I plan on trying it next time I make the shrimp, actually. :)
Thanks for reading and commenting!
Shelley:
January 1st, 2012 at 7:36 am
Im not sure what I did wrong. My final product didn’t look half as appetizing as what’s pictured. The pankko didn’t stick so well once deep fried and the dish looked more like coos coos.
amanda:
January 1st, 2012 at 7:40 am
I’m sorry to hear that. :( I had some of the panko fall off but the double breading is supposed to help it stick. Maybe if you were to try again, more flour/less panko in the breading mixture would help it stick. I hope you were still able to enjoy the dish. :)
Thanks for reading and commenting!
Happy New YearThere's No Place Like Home:
January 2nd, 2012 at 1:09 pm
[...] from the night: spanikopida, bang bang shrimp, baked brie, bacon wrapped jalapeno [...]
» bang bang chicken Table for Two | Julie Chiou:
January 4th, 2012 at 5:00 am
[...] from Fake Ginger Share the [...]
Whitney:
January 6th, 2012 at 12:23 pm
Do you use cooked shrimp or raw shrimp?
Amber:
January 7th, 2012 at 5:09 pm
Just tried this, and it was soo good!! I put all the sauce on instead of just a 1/4 C. to get it better coated. YUM
amanda:
January 8th, 2012 at 6:19 am
Raw shrimp. I bet if you wanted to use cooked shrimp, you could just serve the sauce cold, kind of like a cocktail sauce. I think that would be delicious!
Thanks for reading and commenting. :)
Joyce:
January 9th, 2012 at 8:50 am
Tried the recipe on Saturday for dinner and yes, labor intensive (the process of breading) but SO worth it!! As good as the original except better because no waiting for a table or tip – LOL. They were so good I had to repeat again for Sunday dinner at my Mom’s – big hit. Thank you so much for posting!
alyssa:
January 21st, 2012 at 9:33 am
I make this all the time at family events! Everyone loves it. Only difference is I add Chinese hot sauce to the sauce mixture and bread the shrimp with corn starch only , much quicker and texture is amazing.
lauri:
January 22nd, 2012 at 3:18 pm
Making this tonight! I’ve made it before and always just use breaded popcorn shrimp that I can bake in the oven. Not quite the same, but still pretty good. I serve it over a bed of shredded cabbage like Bonefish does, and add a little of the sauce over the cabbage. Thanks for the sauce recipe. It’s a keeper.
Jessica:
January 22nd, 2012 at 3:44 pm
Do you think it would work if you baked these?
amanda:
January 22nd, 2012 at 3:46 pm
I don’t see why it wouldn’t. I just approved a comment right above yours that says she usually uses the frozen breaded popcorn shrimp and just tosses it with the sauce.
Thanks for reading and commenting! :)
Shrimp Go Bang Bang « Stuff Du Jour:
January 24th, 2012 at 12:08 pm
[...] these last night to go in shrimp tacos, and they were delish. We heated white corn tortillas in oil and [...]
T.Gossett:
January 24th, 2012 at 9:03 pm
Call me crazy but when I had the Bang Bang shrimp at Bonefish Grill I tasted a hint of Wasabi or Horse Radish but I don’t see either in this recipe which is actually a GOOD thing for me because my husband and I actually HATE horseradish/wasabi flavors. Maybe this will be better than what they serve at the restaurant.
Charity:
January 30th, 2012 at 8:24 am
I plan on making these this week! I’ve heard so much about Bonefish’s Bang Bang Shrimp so Im super excited! Quick question though: what would you recommend serving this with perhaps? Im always awful at choosing sides. Thanks so much!
amanda:
January 31st, 2012 at 2:54 pm
I’ve heard that Bonefish serves the shrimp in tacos as one of their entrees – I think it would be awesome with maybe some cabbage slaw instead of lettuce. Or you could put them over some greens and do salad. Or if you’re feeling really bad, you could do french fries and have a fried feast! ;) If I remember correctly, I did baked sweet potato wedges when I made the shrimp. The sweetness of the potato was nice with the spicyness of the sauce.
Thanks for reading and commenting! :)
tina:
February 1st, 2012 at 8:06 am
This was delicious! Will make again and again! Thanks for this recipe!
abbey:
February 1st, 2012 at 1:22 pm
Amazing recipe! Thanks so much for posting. This tastes just like bonefish/ruby tuesday (RT calls it Thai Phoon Shrimp). Definitely making this again!
amanda:
February 1st, 2012 at 1:37 pm
I had no idea that Ruby Tuesday had something like this! That’s definitely more budget-friendly than Bonefish. I’ll be checking it out soon, thanks! :)
Reiley:
February 2nd, 2012 at 1:41 pm
I was really hesitant to try this recipe because I’ve tried so many recipes on copycat restaurant sites and I’m never impressed. I decided to try this anyways and wow!!! Everyone should definitely try this you will NOT be disappointed!!! This tasted soooo similar to the Bonefish dish. It’s been a huge hit every time I’ve made it…next time I’m going to try it with chicken! Thanks Amanda!!!
Reiley:
February 2nd, 2012 at 1:44 pm
I was afraid of this too, so I put my breaded shrimp in the fridge for an hour or so before frying and the breading stuck perfectly! Good Luck!
Our Menus This Week and Pinterests Interests | Over The Big Moon:
February 2nd, 2012 at 10:13 pm
[...] BBQ Chicken Calzones Easy Chicken Bake (but with fresh veggies) Pam’s Menu French Chicken Big Bang Shrimp Wingers Chicken Fingers Meatloaf Muffins Valentines Edition A Valentine Soiree by Shindig [...]
Vicky:
February 5th, 2012 at 1:31 pm
I made this today and it was AWESOME.
Jamie:
February 5th, 2012 at 4:05 pm
These were wonderful! If your on the fence about trying these, TRY THEM! Yum!! Only thing I would do diffrent is add 2 teaspoons of water to the sauce, its kind of thick and hard to coat the shrimp all the way. Thanks for sharing this amazing recipe!
Sarah:
February 5th, 2012 at 7:10 pm
I just found this on Pintrest and I can’t wait to try it. I also want to try it without breading the shrimp and just sauting them . Yum Looks so good!
Melissa:
February 5th, 2012 at 8:49 pm
Had for dinner tonight, during the Superbowl game! Very yummy! Thanks for sharing.
We butterflied our shrimp and it made them larger than the picture, but still yummy!!!
Erica:
February 7th, 2012 at 3:42 pm
These were incredible! I used light miracle whip instead of mayo and the sauce was still delicious! My husband, who hates mayo, didn’t even notice it was in there.
Bang Bang Shrimp | meats and other eats:
February 8th, 2012 at 2:09 am
[...] several people eating the Bang Bang Shrimp as their meal! So I was pretty excited when I found this recipe on Pinterest a couple days after our [...]
Serra:
February 10th, 2012 at 9:51 pm
Just so you know. Wednesday nights at Bonefish Grill has Bang Bang Shrimp for $5. It is big enough to have as a whole meal. If you are still hungry you can order another. Love this stuff Thanks so much for the recipe.
Ashley K:
February 14th, 2012 at 6:38 pm
made this tonight! They turned out amazing!! Thanks for the great copycat recipe! We love bang bang shrimp and these were perfect!
Jen:
February 20th, 2012 at 11:47 am
I made this yesterday and it was AMAZING!! I have missed Bonefish so much since I moved, but was very skeptical of “copycat” recipes I found online.
I still cannot believe how well it turned out. I added a little milk to the sauce as it was a little too thick. I also mixed some chopped green onions with the coated shrimp before serving, and added a few as a garnish.
Absolutely the best recipe I’ve used, and the best (most impressive) meal i’ve made in a long time!
Kim:
February 20th, 2012 at 7:36 pm
Omg this was amazing! Just stuffed out faces until we couldn’t breathe!! Thanks for the recipe!!
Paula Lojak:
February 24th, 2012 at 7:36 pm
This sauce is great on wings too. Fry wings and then put sauce on them. So good!
Tambra:
February 25th, 2012 at 7:15 pm
Made this tonight………. One word—— AMAZING!!!! I made these for 6 people and everyone loved them!!!! Thank you!!!!
Natalie:
February 26th, 2012 at 10:29 pm
I found this on Pinterest and made these last night. They were AMAZING! I’ve only attempted to fry things once before (and it didn’t turn out so well), so I was very happy and surprised to find that this was very easy to do and it comes out delicious! I go to Bonefish a lot and most of the time I get the Bang Bang Shrimp Tacos. I doubt I could even tell the difference between the two, honestly. I followed the recipe exactly (except for maybe a little extra Sriracha) and it was perfect. I’m definitely going to check out some more of your recipes :)
Kathir:
February 27th, 2012 at 5:49 am
Do u serve on the side the balance of the sauce – 3/4 of it as you only coated the shrimp in large bowl with a 1/4 amount?
Just curious
Dawn Revels:
March 2nd, 2012 at 12:46 pm
If you buy wild shrimp they have a better texture more like Lobster but they must be WILD and not farm raised try it you will like it much better
Jennifer Jones:
March 6th, 2012 at 6:31 am
Love Bang-Bang Shrimp! I make it almost the same way, except that i dredge the shrimp in corn starch , then egg, then breadcrumbs…the cornstarch gives it the extra crispy texture and then i don’t have problems with the breadcrumbs not sticking. I have a friend that her recipe is simply dredging in corn starch, flash frying it and tossing it in the sirracha/ mayo sauce. It works well too!
Deborah:
March 6th, 2012 at 10:00 pm
We love Bang Bang Shrimp and used to go to Bonefish Grill & Joe’s Crab Shack (Rochester’s original) all the time for them. Until I found an easy recipe for them ~ mine’s much less work then the one above.
Bang Bang Shrimp (Bonefish Grill’s Recipe)
1/2 cup mayonnaise
1/4 cup Thai Sweet Chili Sauce
3 drops Sriracha Hot Chili Sauce (or to taste)
1 pound shelled and deveined shrimp
Dry cornstarch
oil for frying
lettuce
chopped scallions
Directions:
Mix mayonnaise with Thai Sweet Chili Sauce. Add hot sauce to taste. Dredge the shrimp in cornstarch. Deep fry the shrimp until lightly brown. Drain on paper towel, put in a bowl and coat with the sauce. Serve in a lettuce lined bowl, top with chopped scallions.
Lani:
March 9th, 2012 at 12:39 pm
Haha! That’s funny – I blame my trip to Europe for making me love french fries dipped in mayo :)
melissa:
March 11th, 2012 at 6:17 pm
I don’t like to fry (trying to be healthy). Couldn’t I still bread it and bake the shrimp then do the sauce?
Brian:
March 12th, 2012 at 7:19 am
If you do have concerns about frying food try frying your food in coconut oil… which i think would also compliment the shrimp. Coconut oil is a saturated fat but from what I’ve been reading it’s a good fat. It melts at 76 degrees so it’s not going to clog your arteries. It’s supposed to be good for your heart. Check it out. I made some home made chicken nuggets using the coconut oil. It was delicious. :-)
Lou:
March 12th, 2012 at 8:32 am
We call it Firecracker Shrimp down south
Waverly:
March 13th, 2012 at 7:29 am
I made this recipe last week for my husband & he absolutely loooved it, & today I’m featuring it on my blog :) Thanks so much for introducing us to the recipe!
Amy:
March 16th, 2012 at 2:22 pm
Is there a way that this can use gluten free floor like GF bisquick? I absolutely love it at bonefish grill.
amanda:
March 16th, 2012 at 2:26 pm
I really haven’t worked with many GF products so I can’t be sure. I would say no to Bisquick because if it’s like the regular stuff, it has leaveners and other ingredients in it already. But maybe a GF flour, like coconut? If you wanted, I bet you could skip the flour and just make your own GF bread crumbs (or can you buy those?) to bread them with.
Sorry, I wish I could help more. I need to make it a goal to play around with some GF ingredients.
Steph:
March 17th, 2012 at 6:41 pm
Amy, I have to eat Gluten Free and tried this recipe (fantastic by the way) with GF biscuit and it worked out great!! You will be happy!
Steph:
March 17th, 2012 at 6:42 pm
I meant Bisquick
Laura Lewis:
March 26th, 2012 at 4:06 pm
Never heard of Bonefish so I googled it… how is this place that seems delicious all over the US but not in Cali?! Looks yummy! Adding this to my collection of recipes to try for the hubby — I tried skimming the comments to see but didn’t see anything, thoughts on making it in the oven instead of frying??
amanda:
March 28th, 2012 at 10:47 am
I’ve heard from people who have baked the shrimp (with or without breading) and pan-fried it (without breading) and had great results. I also had someone tell me they bought a box of frozen breaded shrimp and used that! Much quicker and easier than frying. Let me know how it goes! :)
Angie Vanderleek:
April 1st, 2012 at 6:48 pm
I am going to try using corn starch instead of the flour… I make my sweet and sour chicken with an agg wash and corn starch and it comes out amazingly golden brown and crispy. This looks soo good!
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April 2nd, 2012 at 2:13 pm
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April 7th, 2012 at 8:39 am
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Bang Bang Shrimp | Cremona's Kitchen:
April 14th, 2012 at 9:29 pm
[...] drop the shrimp into a large bowl. Spoon sauce over shrimp and stir gently to coat. Enjoy! Source: Fake Ginger Matt devoured his shrimp. I think he’s still in shock that he got to eat fried food [...]
Julie B:
April 17th, 2012 at 6:51 pm
I just made this tonight with chicken and it was delightful. Hubby wants it on the repeat list. I can only imagine how yummy it will be when i make it with shrimp. Thank you for a great and simple recipe.
TimTom:
April 18th, 2012 at 6:54 pm
Hey ladies, if you need Gluten Free option when a recipe calls for White All Purpose Flour? Well, my Great Aunt had issues with Gluten too, she found a great substitute was Rice Flour, which can be found at many Asian markets like H-Mart.
Angie:
April 19th, 2012 at 4:39 pm
OMG! They are delish! I love Bang Bang and go just for that, my husband hates going. Now I can have it at home! Horray for me! Thank you!
Brittany:
April 23rd, 2012 at 7:59 pm
I didn’t deep fry the shrimp, I just put some olive oil in the bottom of a pan and fried them that way. I also left out the bread crumbs because I didn’t have any and was too lazy to go to the store. BUT this recipe is fantastic. I don’t have a family yet, but I can imagine it would be a family favorite, even for kids. The sauce was phenomenal. I like spice, so I added more sriracha, but mild would be good too. I ate them by themselves, but I can imagine that they would be even better in fish tacos. Thanks for the recipe!
cheyenne:
May 1st, 2012 at 7:07 pm
this recipe is amazon it’s better and fresher then bonefish it’s crispy
Kodi:
May 1st, 2012 at 8:42 pm
I made this for dinner tonight and loved it! Even my husband, who isn’t a big fan of shrimp, thought it was good.
Hoa-Hong Nguyen:
May 6th, 2012 at 3:55 pm
I made this dish today and it was very tasty! Thanks for sharing :D
Kelly A.:
May 22nd, 2012 at 6:11 pm
I’ve made this twice and it is one of the BEST recipes I’ve ever made…I cook every single night and try different things out on pinterest quite frequently..this is by far my fav…sooo yummy..tastes just like bonefish’s recipe! Will continue to make again and again…EXCELLENT!!!
Wendy:
May 29th, 2012 at 8:46 am
I made it gluten free too but with gf all purpose flour. It was very good and the kids loved it.
Rich:
June 4th, 2012 at 1:27 pm
Rich
Melissa – There’s good frying and then there’s bad frying. Good frying is using vegetable oil or canola oil and frying at a high temp (also called Flash Frying) 350 – 375 degrees. Since the shrimp will only cook for only 3 to 4 minutes, little to no oil is absorbed. Attempting to oven bake them will not allow them to become crisp on the outside and over cook on the inside. In which case they will have a rubbery texture.
Beth:
June 12th, 2012 at 2:29 pm
Omg, making this with fish tacos (or shrimp tacos) would be amazing!! what a great idea :O!
Nina Luke:
June 15th, 2012 at 12:30 pm
AWESOME version of the ” Bang Bang Shrimp”. This is delish! The only thing I have noticed is that they use some kind of red pepper flakes. So I added a pinch…. <3 it! Thanks for finding this
Amy:
June 17th, 2012 at 11:24 am
Melissa, I don’t like frying either (hate the clean up) so when I make my Bang Bang shrimp, I toss it in corn starch and saute on high heat with 1 tbsp of canola oil for about 3 minutes. It taste delicious and my hubby loves it better than when it is fried.
Sara Krystyna:
June 20th, 2012 at 12:15 pm
What an incredibly simple, yet unbelievably tastey recipe! I modified slightly during breading process; coated each shrimp with cornstarch before dipping in the egg…perfectly cripsy heaven!!!!
THank you :)
Kristin:
June 21st, 2012 at 2:02 pm
I don’t have Panko bread crumbs, would it still taste okay if I used regular bread crumbs?
amanda:
June 21st, 2012 at 5:46 pm
I’m not 100% but I think it would be fine. They may not get as crunchy as the panko would but I’m sure it would still be tasty!
Reed Sanderlin:
June 24th, 2012 at 6:08 pm
A great recipe. I modified it by adding 1/4 Thai sweet red chili sauce and 1 clove of crushed garlic to sauce. Also reduced vinegar to 1/2 teaspoon and dropped sugar since Thai sauce is sweet. Also reduced hot sauce to 4-5 drops, and added splash of hot chili oil to frying oil. Shrimp have nice crunchy bites, and sauce excellent. Thanks for sharing.
Camenzuli:
June 27th, 2012 at 8:35 pm
WOW I made this and it was great. The second time marinated the shrimping the seasoning the grilled. I liked it even better!
grace:
June 30th, 2012 at 2:07 pm
What’s a substitute for the chili garlic sauce. I can’t find it anywhere.
My Day of Pinterest | Embrace Your Chaos:
July 1st, 2012 at 10:34 am
[...] recipe is from fakeginger.com. I didn’t think it was quite as good as the Bang Bang Shrimp from Bonefish Grill but it was [...]
Nicki:
July 1st, 2012 at 5:07 pm
Thank you for the recipe!! I made it and it tastes EXACTLY like it!! I can’t believe you were able to get the recipe without ever trying it! Delicious! Thanks again!
jessy:
July 2nd, 2012 at 7:39 pm
LOVE this!!! it tastes just like the Firecracker Shrimp I got on vacation in Daytona Beach at the Mai Tai bar!!! I’ve been craving it since we got home a month ago and now I’m soo excited i can make it at home!!
Veronica:
July 14th, 2012 at 10:03 am
Im trying these tonight!!! Did you top these with scallions? And I couldn’t find rice vingear I have white.. How much do you think I should add? Thanks :)
amanda:
July 14th, 2012 at 5:19 pm
Yes, I topped them with scallions. They make everything better! :) I would add just a teeny tiny bit of the white vinegar since it’s so much stronger than the rice vinegar.
Emily:
July 18th, 2012 at 8:58 pm
I made this tonight for a group of friends. It was absolutely perfect exactly as written! Raves all around!
Kristy:
July 19th, 2012 at 8:24 pm
I made this recipe tonight. It was so delicious! I made it for my husband, I usually don’t like shrimp…I loved this just as much as he did. Mine didn’t look like the picture..my sauce was a little thick so it didn’t coat the shrimp like the picture but it was great!
Debbye:
July 23rd, 2012 at 9:48 am
I made a double batch of the sauce while we were on family vacation last week. We do a fried shrimp night every year and this made it extra special. I saved the extra sauce to serve with crabcakes 2 nights later – word of warning: It gets SPICIER when it sits! (I did add a little bit of Thai Sweet Chili sauce instead of the sugar, and I stirred sliced scallions into the sauce.)
Tracy:
July 27th, 2012 at 10:05 am
You know that’s still frying right? just in a pan instead of a deep fryer.
shannon h.:
August 19th, 2012 at 6:23 pm
We make this and it’s Amazing, but we changed it to
For the sauce: 1/2 cup mayonnaise
4-5 teaspoons Sweet Thai Chili Sauce
to tastes Sriracha sauce
1 teaspoon granulated sugar
1 teaspoon rice vinegar
Gladys T.:
September 3rd, 2012 at 8:44 pm
I made these tonight. They were absolutely delicious. Didn’t mind the frying. The breading was very time consuming thoug. But it was soooooo worth it. Followed the recipe to the tee. The only thing I will change for next time, is less milk. Didn’t need that much. Thanks for the recipe!!!!
Nadia:
September 4th, 2012 at 10:17 am
I wonder if this can be made with chicken?
m:
September 4th, 2012 at 8:25 pm
Love!!! I accidentally bought a sweet chili sauce instead of the recipe ingredient Garlic Chili Sauce. My husband loved it but said it was not as hot as Bone Fish Grill’s appetizer. Everything else was of perfect consistency and texture as that of the Bone Fish Grill. A definite keeper!!!!
Penny:
September 6th, 2012 at 11:20 am
My boring shrimp just became “out of this world” shrimp! DELICIOUS! Thank you so much for sharing.
amanda:
September 6th, 2012 at 11:27 am
Yes! My friend Julie made it with chicken: http://www.tablefortwoblog.com/2012/01/04/bang-bang-chicken/ She said it was awesome. :)
Greg:
September 6th, 2012 at 1:24 pm
I may be wrong, but Chili Garlic Sauce and Sriracha are the same at ALL..!! Chili Garlic Sauce is like a sweet sauce that resembles an “orange chicken” sauce you get at a chinese restaurant. Sriracha is a HOT sauce.. I use sriracha just about every day to spice my food up, but use a chili garlic sauce for more mellow chicken stir fry’s.
Aside from that question/comment, this looks AMAZING and you have successfully made me hungry when i shouldn’t be!! Can’t wait to try this soon!
Laurie:
September 11th, 2012 at 12:26 pm
I should have never looked at this! I LOVE Bang Bang Shrimp, but knowing now that it has mayo in it has ruined it for me! I am absolutely repulsed by mayo, and even though the shrimp taste good, all I will think is “mayo mayo mayo” while I’m eating it. Just that thought is enough to make me never eat it again. Yes, I know I’m completely irrational. :-/
michele:
September 11th, 2012 at 7:56 pm
Tried this recipe the other nite and we really enjoyed it. It’s a keeper. ty.
Kevin Faterkowski:
September 12th, 2012 at 10:37 am
uh…wat
Alex Miller:
September 18th, 2012 at 5:17 pm
Ok I just started making this and panicked with I realized I had no mayonnaise…. So I decided to throw in a individually packed cup of apple sauce and it was AMAZING!!!
KamiBey:
September 20th, 2012 at 2:52 pm
Simply Delicious. This is the best recipe. I will leave the salt out the breading mixture the next time around. The other seasonings and the sauce alone add enough flavor.
Definately 5 Stars!!!!
Angie:
September 23rd, 2012 at 4:01 pm
I am doing this recipe tonight and using chicken instead of shrimp.
stacey nofsinger:
September 24th, 2012 at 9:14 pm
Yes it can! I’ve had them…delicious!
Chelle:
September 25th, 2012 at 7:30 pm
I will deffinitely be trying these. I am gluten free, but I have found that using mashed potato flakes is the perfect substitute for panko bread crumbs when either frying in oil or sautéing in butter. They crisp up the exact same way!
Kara:
October 5th, 2012 at 3:23 pm
I found this on Pinterest and just made it because I had everything on hand. This was FABULOUS!!!!!!!! I will be making this again and again and again. Thank you!!
Crmuia:
October 7th, 2012 at 5:28 pm
Mayo is just whipped oil with flavorings. Make your own w/ olive oil, lemon juice, seasoning & mustard. Mustard or egg yolk is needed since they contain lecithin which keeps the mayo from separating. Put the juice ( or vinegar ) & seasonings in blender, turn on & slowly add oil. Your own tastes better.
ashland:
October 8th, 2012 at 8:46 am
This may be a stupid question but, do I buy raw or already cooked shrimp for this recipe?
amanda:
October 8th, 2012 at 8:49 am
Raw shrimp. I use the tail-off ones but you could use the ones with tails too, as long as you don’t try to eat the tails too! :P
Lynette:
October 8th, 2012 at 6:56 pm
Just tried this for the 1st time tonight & was pleasantly surprised. Tastes just like Bonefish Grill. I don’t have a deep fryer so used a skillet without problems: saved on oil. Would recommend about 1/2 the sauce or more shrimp. Some of it went to waste.
Briana:
October 18th, 2012 at 10:37 am
I don’t have a fryer, but a large stock pot. Is that safe, easy, efficient to use for frying these bad boys?
amanda:
October 18th, 2012 at 10:43 am
Yep, that’s what I used! :)
Sylvia:
October 22nd, 2012 at 3:42 pm
Can’t wait to try. I just bought hot sauce and rice vinger. Looking forward to dinner.
Joey:
October 23rd, 2012 at 9:48 pm
what about frying in coconut oil? Isn’t that better? or no?
amanda:
October 23rd, 2012 at 9:54 pm
I’m really not sure about coconut oil. I’ve done a lot of sauteeing with it but I really don’t know how deep frying would work.
Kim:
October 25th, 2012 at 10:14 pm
This recipe seriously tastes like the restaurant shrimp! I would definitely recommend it. It’s delicious! T
Lauren:
November 5th, 2012 at 8:40 pm
I find the best way to bake them is to add a little veg oil to the panko when you are breading them. Place them on parchment lined baking sheet and cook on high heat turning over once.
I do it with chicken all the time and it’s great. Add enough oil to just barely moisten the panko. I do oven “fried” chicken that way and that’s how I make my chicken for orange chicken and sesame chicken etc.
I definitely plan on giving this a go! (probably baked because it’s cleaner for me than frying. I always make such a mess when I fry.)
Valentina:
November 14th, 2012 at 3:12 pm
I can’t wait to try these – they make my mouth water just looking at them. Thank you for sharing!
April:
November 18th, 2012 at 4:02 pm
Thank you so much for this recipe! We made them today, and they taste EXACTLY like Bonefish’s Bang Bang Shrimp!
coop:
November 30th, 2012 at 10:22 pm
Deborah, glad u posted this.. I’ve made it this way too.. so much easier & just like Bonefish Grill
Bang Bang Shrimp | Recipe Connoisseur:
December 9th, 2012 at 6:39 pm
[...] found on Fake Ginger Filed Under: Seafood, Snacks and Starters Ingredients: Share it with others! Tweet [...]
Jolyn:
December 11th, 2012 at 8:45 am
I have tried a few “bang bang Shrimp” recipe’s that are out there on the internet and this BY FAR is closest to the real thing! This recipe is a home run! Thanks!
Debbie Hastert:
December 16th, 2012 at 5:46 pm
I got this recipe from a Ziplist email. It looks fabulous and I can’t wait to try it. I was wondering if you ever tried to bake it instead? Spray it with some Pam or something like that and then just bake it instead of frying. Do you think that would work?
Thanks for the great recipe.
Debbie
amanda:
December 16th, 2012 at 5:48 pm
I haven’t tried it but I’ve had readers tell me they’ve used baked shrimp with good results. Thanks for reading and commenting! :)
JTHicks:
December 16th, 2012 at 9:07 pm
Made this last night, came out GREAT! I added more hot sauce than the recipe called for just to take down the mayonnaise taste.
coop:
December 18th, 2012 at 9:53 pm
got Bang, Bang shrimp recipe from web.. only thing shrimp dipped in before frying was cornstarch.. amazing crunchy texture
April Hilley:
December 19th, 2012 at 2:39 pm
is there any substitute you could use for rice vinager???? I have everything but that and hate to have to go to the store tonite before dinner :(
amanda:
December 20th, 2012 at 7:39 am
Sorry I didn’t see this earlier. If you haven’t already made it, any kind of vinegar would probably be fine.
abby g:
December 27th, 2012 at 6:21 am
This recipe is AMAZING. I make it all the time and never order this expensive dish in a restaurant any longer since I can make it at home. I come back to this recipe again and again…. ah, making it tonight and I cant wait!!
Critter D:
December 29th, 2012 at 3:16 pm
This is a slam dunk. Über lazy version uses frozen breaded popcorn shrimp. Not AS good as home fried, but quick, easy and still delish!
Shiloh Shane:
December 30th, 2012 at 5:25 pm
I’d love to try this recipe, but seriously? 2 to 3 QUARTS of oil? Not being a fryer & not owning a deep fryer, that just sounds like a lot of oil. Do you throw the used oil out afterwards?
amanda:
December 30th, 2012 at 5:40 pm
Yeah, I always throw it away but there are people that reuse frying oil. If you’re not into it, just put an inch or so in a frying pan and fry it that way. It will still turn out delicious. :) Thanks for reading and commenting!
Shiloh Shane:
December 30th, 2012 at 5:50 pm
Well, thank you very much, Amanda for your prompt reply. I w/ now definitely try your recipe in a frying pan. Ciao!
Crmuia:
January 1st, 2013 at 9:53 am
Did the Bang Bang Shrimp yesterday to test & see if it would be good cold for a Champagne event. It is delicious hot or cold & will be served on a star watermelon or flower cuke. Thank you for posting the recipe. Charlotte
Kari:
January 3rd, 2013 at 9:04 pm
I’m planning on making this tomorrow, but I was wondering, do you use pre-cooked or raw shrimp?
amanda:
January 3rd, 2013 at 9:09 pm
Use raw. And I use the ones with the tails already removed just because they’re easier to eat that way. Thanks for reading and commenting! :)
nessa:
January 7th, 2013 at 8:21 pm
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:
January 7th, 2013 at 8:41 pm
Thank you so much! This is fantastic!
Kerri:
January 16th, 2013 at 8:40 pm
I just made this with some rice for dinner. It was absolutely wonderful!!!! Thanks so much for sharing!
Carla:
January 19th, 2013 at 7:26 pm
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!
Rebecca Bover:
January 22nd, 2013 at 10:44 am
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.
Erika @ The Hopeless Housewife:
January 26th, 2013 at 7:12 pm
Wow this looks amazing!
Kirk S:
January 30th, 2013 at 6:33 am
Wednesdays at Bonefish Grill Bang Bang Shrimp is just $5! I get a double and make it dinner! I still am going to try this recipe!
James:
February 1st, 2013 at 1:40 pm
I always reuse the oil … all you do i put a couple potato wedges in and fry them before cooking. The potato will take any flavor the reused oil might have. works like a charm
Maridele:
February 3rd, 2013 at 12:25 pm
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.
Kate Garrison:
February 3rd, 2013 at 12:44 pm
The Corn Starch suggestion was really helpful! These are so amazing!
David Lisbon:
February 3rd, 2013 at 5:09 pm
Just made this fior our Super Bowl appetizer. Would love ideas for a what to serve with for a main course.
amanda:
February 3rd, 2013 at 5:12 pm
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!
Nikki:
February 4th, 2013 at 10:54 am
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!
Eileen:
February 9th, 2013 at 1:55 pm
us too!
Cassie:
February 11th, 2013 at 10:43 pm
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!!!
Sunil:
February 15th, 2013 at 10:34 am
Great recipe. As good as the original from Bonefish Grill.
shyne:
February 20th, 2013 at 11:55 pm
wow, delicous :)
Whitney:
February 22nd, 2013 at 9:13 am
Do you know how many calories this is by chance?
Paula:
February 26th, 2013 at 6:11 am
I rarely use shrimp to cook but I think I should give this recipe a try. This looks like it might really surprise me.
Mary Jo:
March 5th, 2013 at 3:25 pm
Thanks. Got some today. Did you bake or fry the frozen shrimp
Nicole:
March 23rd, 2013 at 1:59 pm
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!!!
Anum:
March 30th, 2013 at 8:52 am
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:
April 3rd, 2013 at 6:13 pm
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! :)
Irene:
April 25th, 2013 at 7:27 am
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