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
Kari says
I’m planning on making this tomorrow, but I was wondering, do you use pre-cooked or raw shrimp?
amanda says
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! :)
Erin says
Is the shrimp still frozen when you make this or defrosted?
amanda says
Defrosted. :)
Crmuia says
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
Kristen @ The Endless Meal says
I was wondering what this would be like served cool. So happy I saw your comment!
Shiloh Shane says
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 says
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 says
Well, thank you very much, Amanda for your prompt reply. I w/ now definitely try your recipe in a frying pan. Ciao!
James says
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
Beverly J. Spell says
You can purify the oil or shortening you use to fry with after each use.
My grandmother taught me how some fifty years ago & it works very well.
Have a potato peeled & sliced american style or like a french fry, Have your shortening or oil hot & drop all of the potato slices in & fry until golden.
Remove pan from burner & the potato from the oil. Drain the potato on paper towel & eat.
Cool the oil & then strain & store in clean container until the next time.
Critter D says
This is a slam dunk. Ãœber lazy version uses frozen breaded popcorn shrimp. Not AS good as home fried, but quick, easy and still delish!
Mary Jo says
Thanks. Got some today. Did you bake or fry the frozen shrimp
abby g says
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!!
Kirk S says
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!
Eileen says
us too!
April Hilley says
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 says
Sorry I didn’t see this earlier. If you haven’t already made it, any kind of vinegar would probably be fine.
coop says
got Bang, Bang shrimp recipe from web.. only thing shrimp dipped in before frying was cornstarch.. amazing crunchy texture
JTHicks says
Made this last night, came out GREAT! I added more hot sauce than the recipe called for just to take down the mayonnaise taste.
Debbie Hastert says
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 says
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! :)
sharon says
I was wondering if this could be served at a reception..without getting soggy, I saw where some said cool was good but I don’t want to put into bowl and have all the breading fall off…after it sits out for little bit.
can you tell me if you have done anything like this? thank you and I can’t wait to try it.
Jolyn says
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!
April says
Thank you so much for this recipe! We made them today, and they taste EXACTLY like Bonefish’s Bang Bang Shrimp!
Valentina says
I can’t wait to try these – they make my mouth water just looking at them. Thank you for sharing!
Kim says
This recipe seriously tastes like the restaurant shrimp! I would definitely recommend it. It’s delicious! T
Sylvia says
Can’t wait to try. I just bought hot sauce and rice vinger. Looking forward to dinner.
Briana says
I don’t have a fryer, but a large stock pot. Is that safe, easy, efficient to use for frying these bad boys?
amanda says
Yep, that’s what I used! :)
Lynette says
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.
Kara says
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!!
Chelle says
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!
KamiBey says
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!!!!
Alex Miller says
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!!!