Bonefish Grill’s Bang Bang Shrimp – crispy shrimp in a creamy, spicy sauce! You won’t believe how quickly this delicious appetizer disappears from the table.
Have you ever tried the Bang Bang Shrimp from Bonefish Grill? I’m sure you have because it seems to be the thing that people say, “Oh my gosh, have you tried the…?!” about when Bonefish comes up in conversation
What is Bang Bang Shrimp
Bang Bang Shrimp is super crispy fried shrimp tossed with a creamy, spicy sriracha sauce that is absolutely addictive.
Like really, I could drink that sauce.
I won’t. Because it’s mostly mayo. But I wish I could.
You can serve it on it’s own or I have seen people make pasta or tacos with it.
Ingredients
- Medium shrimp – peeled and deveined
- Mayonnaise
- Chili garlic sauce – such as Sriracha sauce. This is what gives the sauce the spice that it needs.
- Granulated sugar
- Rice vinegar
- Egg
- Milk
- All-purpose flour
- Panko breadcrumbs – panko gives the shrimp a much crispier coating than regular breadcrumbs
- Onion powder
- Garlic powder
- Dried basil
- Vegetable oil – for frying
Instructions
- Make the sauce. Combine mayonnaise, chili garlic sauce, granulated sugar, and rice vinegar in a small bowl. Cover and refrigerate until ready to serve.
- Prepare for frying. Combine beaten egg with milk in a shallow bowl; set aside. In a separate bowl, combine flour, panko, salt, black pepper, onion powder, garlic powder, and basil; set aside.
- Bread the shrimp. Working with one shrimp at a time, coat each one with the flour mixture, dip into the egg mixture, and then dip back into the flour mixture. Arrange the breaded shrimp on a plate and put into the fridge for at least 20 minutes.
- Fry the shrimp. Heat oil in dutch oven to 350F. When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain on wire rack or paper towels.
- Serve bang bang shrimp. When all shrimp has been fried, spoon about ¼ cup of the sauce over shrimp and stir to gently coat. Serve with remaining sauce.
How Long Is It Good For?
Bang Bang Shrimp is good for 3 – 4 days in the fridge. I recommend storing the shrimp separately from the sauce.
You also want to be sure to store everything in airtight containers – these glass airtight containers are my favorite for leftovers.
To reheat the shrimp, put them on a baking sheet and bake them in a 375F preheated oven until they are warmed through and crispy again. Try 5 minutes and then flip all the shrimp over and heat for another 5 minutes.
The sauce can be warmed in the microwave for a few seconds at a time until it reaches the desired temperature.
Can You Make Bang Bang Shrimp Ahead?
I don’t recommend frying the shrimp ahead of time. Fried foods don’t stay crispy if you have to store them in the fridge.
However, you can make the sauce ahead of time. You can make it the night before you plan on serving it and keep it in an airtight container in the refrigerator. If you use a store-bought mayo, the sauce will actually last in the fridge up to a week.
More Shrimp Recipes
- Cajun Shrimp and Grits
- Spicy Orange Shrimp
- Blackened Shrimp Alfredo
- Spicy Shrimp Nachos
- Blackened Shrimp Alfredo
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Bang Bang Shrimp
Bonefish Grill's Bang Bang Shrimp - crispy shrimp in a creamy, spicy sauce! You won't believe how quickly this delicious appetizer disappears from the table.
Ingredients
- 1 lb. medium shrimp, peeled and deveined
- For the sauce:
- ½ cup mayonnaise
- 4-5 teaspoons chili garlic sauce, such as Sriracha sauce
- 1 teaspoon granulated sugar
- 1 teaspoon rice vinegar
- For the egg mixture:
- 1 egg, beaten
- 1 cup milk
- For the breading mixture:
- ½ cup all-purpose flour
- ½ cup panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon dried basil
For frying:
- vegetable oil
Instructions
- Combine all ingredients for the sauce in a small bowl; cover and refrigerate until ready to serve.
- 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.
- Working with one shrimp at a time, coat each one with the flour mixture, dip into the egg mixture, and then dip back into the flour mixture. Arrange the breaded shrimp on a plate and put into the fridge for at least 20 minutes.
- Heat oil in dutch oven to 350 degrees F. You want a couple inches of oil.
- 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. Serve with remaining sauce.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 528Total Fat: 27gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 355mgSodium: 2129mgCarbohydrates: 32gFiber: 1gSugar: 3gProtein: 36g
Hoa-Hong Nguyen says
I made this dish today and it was very tasty! Thanks for sharing :D
Kodi says
I made this for dinner tonight and loved it! Even my husband, who isn’t a big fan of shrimp, thought it was good.
cheyenne says
this recipe is amazon it’s better and fresher then bonefish it’s crispy
Brittany says
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!
Beth says
Omg, making this with fish tacos (or shrimp tacos) would be amazing!! what a great idea :O!
Angie says
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!
TimTom says
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.
Julie B says
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.
Laura Lewis says
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 says
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! :)
Lauren says
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.)
Amy says
Is there a way that this can use gluten free floor like GF bisquick? I absolutely love it at bonefish grill.
amanda says
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 says
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 says
I meant Bisquick
Wendy says
I made it gluten free too but with gf all purpose flour. It was very good and the kids loved it.
Angie Vanderleek says
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!
Waverly says
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!
Lou says
We call it Firecracker Shrimp down south
melissa says
I don’t like to fry (trying to be healthy). Couldn’t I still bread it and bake the shrimp then do the sauce?
Rich says
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.
Kevin Faterkowski says
uh…wat
Amy says
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.
Tracy says
You know that’s still frying right? just in a pan instead of a deep fryer.
Joey says
what about frying in coconut oil? Isn’t that better? or no?
amanda says
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.
Deborah says
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.
coop says
Deborah, glad u posted this.. I’ve made it this way too.. so much easier & just like Bonefish Grill
Jennifer Jones says
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!
Kate Garrison says
The Corn Starch suggestion was really helpful! These are so amazing!
Kathir says
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
Natalie says
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 :)
Nadia says
I wonder if this can be made with chicken?
amanda says
Yes! My friend Julie made it with chicken: http://www.tablefortwoblog.com/2012/01/04/bang-bang-chicken/ She said it was awesome. :)
Angie says
I am doing this recipe tonight and using chicken instead of shrimp.
ashland says
This may be a stupid question but, do I buy raw or already cooked shrimp for this recipe?
amanda says
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
stacey nofsinger says
Yes it can! I’ve had them…delicious!
Tambra says
Made this tonight………. One word—— AMAZING!!!! I made these for 6 people and everyone loved them!!!! Thank you!!!!
Paula Lojak says
This sauce is great on wings too. Fry wings and then put sauce on them. So good!
Kim says
Omg this was amazing! Just stuffed out faces until we couldn’t breathe!! Thanks for the recipe!!
Jen says
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!