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
Jill says
This looks fab, my mouth is watering! Going to try it tomorrow night, can’t wait!
tosha says
Loved this!
Becky says
The last step says to pour 1/4 cup of the sauce over the shrimp… what do you do with the remaining sauce?
amanda says
Use it for dipping! :) I usually just pour it all over the shrimp though.
Becky says
Okay, that’s what I thought but it didn’t say anything specific. Just made this and put it over white rice! Huge hit with the husband! Thanks :)
kathy says
my son made this for my girlfriend and I, since then, I have made it 2X’s LOVE IT!!!!!!!
Irene says
This is as close to the real thing, I think, that is possible. I went exactly by the recipe. I couldn’t find Srirachi garlic sauce, so used just Srirachi sauce. Next time we’re going to put it on lettuce. yuumyuum
Anum says
Hi, could you describe what Sriracha sauce is like? Sweet, sour, garlicky, or just plan hot? I couldn’t find it in my part of the world, so a description would help finding a substitute :).
amanda says
It’s a garlicky hot sauce. It’s not nearly as spicy as most hot sauces (in my opinion). Do you have Asian markets around you? They probably have something similar. Thanks for reading and commenting! :)
Beverly J. Spell says
I didn’t know whatSriracha sauce was either, so I goggled it & then used what I had in my kitchen to recreate it.It was the best thing I have ever made in a long time. Thanks to Fakeginger for her great creativity! WONDERFUL!!!
Teresia Foreman says
I find the Sriracha sauce at our Walmart here in East Texas, I have found it in the Asian food section as well as the mexican food section.
Nicole says
I’ve made it with coconut oil and I’ve tried shrimp, chicken, and califlower. All were huge hits and the coconut oil gives it some extra flavor!!!
Paula says
I rarely use shrimp to cook but I think I should give this recipe a try. This looks like it might really surprise me.
Whitney says
Do you know how many calories this is by chance?
shyne says
wow, delicous :)
Sunil says
Great recipe. As good as the original from Bonefish Grill.
Cassie says
This recipe is awesome. Thanks for this now my husband and I won’t ever have to go out and get us any Bang Bang shrimp any more. Since we can make it right at home. THANKS!!!
Nikki says
Great recipe! Made it yesterday for Super Bowl and it was deeeeeelicious! Tasted better than the bang bang you get at restaurants :) I was worried about the batter because when I was trying to cover my shrimp in the Panko mixture it was only picking up pieces of it. After frying it though it was perfect and crunchy!!! Thanks for the recipe!
David Lisbon says
Just made this fior our Super Bowl appetizer. Would love ideas for a what to serve with for a main course.
amanda says
I’m happy to hear that you enjoyed them. :) Bonefish does tacos with the shrimp – check out the menu on their site for the description. I bet they would be awesome!
Maridele says
Just made these for the first time ever as a special Super Bowl Sunday lunch. Delish! I’ve had them only once before at Bonefish but honestly don’t remember what they tasted like. Hubs fried the shrimp in a cast iron skillet with about a quart of oil.
Erika @ The Hopeless Housewife says
Wow this looks amazing!
Rebecca Bover says
I’m making this tonight. I’ll be serving it with white rice that has been cooked in chicken broth. I’m going to add peanuts and green onions to the rice too. I think the combination of this fantastic recipe will be a hit! Thank you for sharing! I love Bonefish! Too bad they don’t have them out here in Palm Springs, CA.
Carla says
This is the second time I’ve made this and it’s great!!! I used butter milk instead of regular milk, chilled the sauce like one comment said and put it over a bed of chopped iceburg lettuce. It’s great ( I found putting it on lettuce give is a crisp bite)!! Thank you so much for this!! I love it!
Kerri says
I just made this with some rice for dinner. It was absolutely wonderful!!!! Thanks so much for sharing!
nessa says
Former Bonefish manager here….
Use 50/60 count shrimp, the very little ones
its 7 oz of 50/60 per order in buttermilk (no egg no milk) for one minute, dredge in seasoned flour (use a large strainer to put floured shrimp in) then deep fry for 2 minutes….use white vinegar and no sugar. The seasoned flour is an Outback product, but close enough. Sauce is pretty spot on, mayo, siracha and white vinegar. The key is to put the hot fried shrimp in a room temperature bowl with CHILLED bang sauce and fold (like a batter) with a spatula. If the sauce, bowl are hot the breading will come right off. Trust me, I had the Corp food techs breathing down my neck…change that bowl every 2 orders too. GOOD LUCK!
amanda says
Thank you so much! This is fantastic!
Susie says
I think I love you both! My husband and I could live off Bang Band Shrimp!