This copycat recipe for Bonefish Grill’s Bang Bang Shrimp tastes just like the real thing. Crispy shrimp in a creamy, spicy sauce! You won’t believe how quickly this delicious appetizer disappears from the table.
Time for another delicious football snack! This is one that you are going to get requests for over and over again.
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.
But if you haven’t, it’s 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.
I usually serve it alone as an appetizer but if you want to do it as dinner, it’s really delicious made into wonton tacos or I’m sure it would be amazing just over rice with extra sauce drizzled on top. You can really serve it however you want. Just make it.
And you guys know I haaaaate frying things and this is one of the recipes that I don’t mind making a giant mess for. And thankfully, shrimp takes only a minute or 2 to cook so you won’t be frying very long. Once you fry the shrimp, you just toss them with the super simple sauce and then be prepared for them to disappear very quickly.
My kids claim they don’t like shrimp (clearly they aren’t my kids) but they ask for these frequently!
You may want to double the recipe. Maybe triple it if you plan on serving it at a party.
- 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:
- 8 to 12 cups vegetable oil
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. Serve with remaining sauce.
Want more appetizer recipes?