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
michele says
Tried this recipe the other nite and we really enjoyed it. It’s a keeper. ty.
Laurie says
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. :-/
Crmuia says
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.
Greg says
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!
Penny says
My boring shrimp just became “out of this world” shrimp! DELICIOUS! Thank you so much for sharing.
m says
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!!!!
Gladys T. says
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!!!!
shannon h. says
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
Debbye says
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.)
Kristy says
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!
Emily says
I made this tonight for a group of friends. It was absolutely perfect exactly as written! Raves all around!
Veronica says
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 says
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.
jessy says
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!!
Nicki says
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!
grace says
What’s a substitute for the chili garlic sauce. I can’t find it anywhere.
Camenzuli says
WOW I made this and it was great. The second time marinated the shrimping the seasoning the grilled. I liked it even better!
Reed Sanderlin says
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.
Kristin says
I don’t have Panko bread crumbs, would it still taste okay if I used regular bread crumbs?
amanda says
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!
Sara Krystyna says
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 :)
Nina Luke says
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
Kelly A. says
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!!!