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
Patti says
Was feeling very homesick (Marylander in Australia) and tried this recipe today and I have made 3 batches of Bank Bang Shrimp for the family and myself. All I can hear from them is OOOOMG, mmmmmm……thank you for sharing this amazing recipe and for the hints/comments from the former Bonefish manager. I’m going to buy another couple of kilos of prawns for dinner tonight ;-)
Shannon @ Dinner from the Heart says
This looks so delicious. I’m definitely going to have to give it a try.
Ashley @ Big Flavors from a Tiny Kitchen says
Gah! Now I have to break out the pot of oil to deep fry again. These look outrageously good!
Michele @ Flavor Mosaic says
I love Bang Bang Shrimp. I’m going to have to try this!
Erin @ Dinners, Dishes and Desserts says
I made this sauce last night for some premade frozen shrimp, and it was so good!! I am sure it would be better deep frying your own shrimp. But as a quick way to make the popcorn or other frozen shrimp better it is awesome!
Beth says
Just made! And we loved them! Thanks for the recipe, will be a regular for us!
Sadie's mom says
I had these as tacos with shredded lettuce and a mango salsa
Natasha of Natashaskitchen.com says
Amanda these shrimp look scrumptious! You’re making me so hungry (and it’s way too late to be hungry!) Pinned ;).
Ashley says
So has anyone made a GF/DF version of this with success? I LOVE Bang Bang shrimp, but have developed an anaphylactic dairy allergy along with celiac. I wonder how this would work with rice milk? I think the flour and panko are easy enough to replace with GF versions. *thinking out loud a bit*
Jasmine says
Hi! This looks delicious! How do you think it would turn out in the air fryer? Any suggestions for timings/technique for that? Thanks!!
Patricia says
I tried this recipe with sea scalllops just for a kick, and it was so wonderful with the sweet scallops and spicy sauce. Stepped it up to elegant when served at a dinner party over a bed of jasmine coconut lemon grass rice.
Maxine says
At what temperature did the people bake it and for how long?
Kellie says
I made this tonight for dinner. I baked it instead of frying it. It turned out great!
leslie crouch says
Could you use chicken instead of shrimp.
amanda says
Yeah, my friend Julie blogged about doing it here: http://www.tablefortwoblog.com/2012/01/04/bang-bang-chicken/
Jessica says
This is the best bang bang shrimp recipe! Since trying this recipe it has become a favorite in our home and what I make when people come over as well!
Kellie says
Can you use already cooked shrimp?
amanda says
No, breading and frying already cooked shrimp would make them rubbery and gross. I’ve had some people comment saying that they baked frozen popcorn shrimp and just made the sauce to dip them in.
danielle says
I’ve made these before and they’re awesome! Its also my go to fried shrimp recipe! Question though, what is the longest amount of time the breaded shrimp can be in the fridge before frying? Planning on prepping and frying at two different places! Thanks!
amanda says
I wouldn’t leave them in the fridge longer than a few hours. I think the breading would get mushy after awhile.
Klajoie says
I tried this recipe last night after finding it pinned on Pinterest. OH MY GOSH… It was simply AMAZING. They taste exactly like Bonefish grill shrimps!! I did not have a deep fryer so I just pan fired them which worked perfectly fine (just remember to turn the shrimps half way through cooking). I also jad to double the amount of bread mixture (still for just one pound of shrimps). The result was fantastic, my husband loved it as much as i did. Thank you so much for sharing this recipe! Everyone is now asking me about it at work! :D
Kelly Anne says
The recipe is somewhat crypted, does anyone have this recipe? The way I see it, it shows â1/2 mayo is it just a half a cup?
amanda says
Oh sorry! My blog went crazy a few weeks ago and I’m still working on getting rid of all those weird symbols. It’s fixed now. Hopefully. :)
Kelly Anne says
Thank you so much! Looking forward to making some Bang Bang. LoL
Kathy Grahl says
What is the symbol A preceding some ingredients mean?
bakeca Agrigento says
omg…that looks divine…..delicious