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
Carmen says
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..
Kim says
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 says
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! :)
Maryann Mason says
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 says
I use this brand: http://www.huyfong.com/no_frames/sriracha.htm and it’s in the Asian foods section of my grocery store. :)
Desi says
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 :)
Trish says
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!
Chris says
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.
Julie @ juliechiou [dot] com says
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 says
I’ve been wondering about chicken too! I bet it would be really delicious. Let me know if you try it! :)
kayla says
is there any substitute for the rice vinegar?
amanda says
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! :)
Natalie @ Cooking for My Kids says
Oh, wow! It looks delicious!
Maria says
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 :)
Kathy says
Tried this tonight. Thanks for sharing. It was terrific!
amanda says
Awesome! So glad to hear you liked it! Thanks for coming back to let me know! :)
Katherine Martinelli says
Yum, these look delicious!! Well worth the work to fry them. So glad to have found you through Jane Deere’s Fusion Fridays!
Shiloh says
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 says
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! :)
Xtina says
Is there any way to make these without a deep fryer?
amanda says
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! :)
Cara says
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!!
Serra says
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.
JENGIORGIS says
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!
Lisa @ The Cooking Bride says
Oh, yes ma’am. This will be a big hit in my house.
Lora says
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
Lani says
Haha! That’s funny – I blame my trip to Europe for making me love french fries dipped in mayo :)
Katrina @ In Katrina's Kitchen says
I need to come over for football at your house.
Tracey says
I don’t fry too often but this dish looks like it might be worth the effort! My husband would love it.
Brian says
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. :-)
Pam @ From Apples To Zucchini says
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!
Dawn Revels says
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