Easy Bonefish Bang Bang Shrimp Copycat Recipe
If you’re a fan of crispy shrimp paired with a creamy, tangy, and slightly spicy sauce, this Homemade Bang Bang Shrimp recipe is a must-try! Inspired by Bonefish Grill’s famous Bang Bang Shrimp, this dish brings the iconic flavors right into your own kitchen. Perfect as a delicious appetizer or a main dish, this recipe is quick to prepare and is sure to be a crowd-pleaser.
Why You’ll Love This Bang Bang Shrimp
Our Bang Bang Shrimp recipe combines tender shrimp, fried to a golden brown crisp, with a rich and flavorful sauce. The balance of sweet Thai chili sauce, sriracha, and rice vinegar creates a tangy flavor thatās perfectly complemented by a creamy mayo base. Garnished with sliced green onions and diced tomatoes, this dish is both visually appealing and full of flavor.
Ingredients
For the Shrimp
- 1.5 pounds large shrimp, peeled and deveined
- 2 cups flour (or a mixture of flour and cornstarch)
- Vegetable oil for frying
- Salt and pepper to taste
- Milk for dredging (optional, for extra crispiness)
For the Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha sauce (adjust for spice level)
- 1 teaspoon sugar
For Garnish
- Sliced green onions
- Diced tomatoes
Prepare the Shrimp
- Heat Oil:Ā In a deep pan, large skillet, or deep fryer, heat vegetable oil over medium-high heat until it reaches 350Ā°F. (The ideal range is 350 – 375 Ā°F.)
- Season Shrimp: Rinse the shrimp under cold water and pat dry with paper towels. Season with salt and pepper.
- Dredge Shrimp: For a crispier result, dredge the shrimp in the flour mixture, dip in milk, and then dredge again in the flour mixture, ensuring they are evenly coated.
When breading the shrimp, using shallow bowls for the flour mixture and milk makes the process easier and less messy. The wide surface area of shallow bowls allows you to coat each shrimp evenly without overcrowding. Start by placing the shrimp in the flour mixture, ensuring each piece is fully coated. Then, dip the shrimp into the milk, and finally back into the flour mixture for a double coating. This method helps the breading stick better, giving you that perfect, crispy texture when fried.
Fry Shrimp: Fry the coated shrimp in hot oil in batches for 2-3 minutes per side or until golden brown and crispy. The shrimp cooks best when cooked in a single layerādon’t overcrowd the skillet. Transfer to a plate lined with paper towels to drain excess oil.
Prepare the Garnish
While the shrimp is cooking, dice the tomatoes and slice the green onions.
Make the Bang Bang Sauce
In a medium-sized bowl, whisk together the mayonnaise, sweet chili sauce, rice vinegar, sriracha sauce, and sugar. Taste and adjust the spice level with additional sriracha if desired. Set aside.
Combine and Serve
Toss Shrimp: In a large bowl, drizzle the crispy shrimp with the prepared Bang Bang Sauce and toss to coat evenly.
Garnish: Garnish with sliced green onions and diced tomatoes.
Substitutions
- Cornstarch Mix: You can use a 50/50 mixture of flour and cornstarch for an even lighter and crispier coating.
- Sauce Adjustments: Substitute plain Greek yogurt or sour cream for mayonnaise if you prefer a tangier sauce. (We haven’t tried this, but it is a common substitution.)
- Panko: For added crunch, mix in panko breadcrumbs with the flour mixture.
Variations
Salad Topper: For a refreshing meal, add the shrimp to a salad with mixed greens, avocado, and a light vinaigrette.
You can even convert the Bang Bang Sauce into a salad dressing. To do so, you’ll want to thin out the sauce to make it more pourable. Here’s a simple way to do it: Start by whisking in a tablespoon or two of milk, buttermilk, or lime juice into the Bang Bang Sauce until it reaches your desired consistency. Taste the dressing and adjust the seasoning as needed. You might want to add a little extra rice vinegar for tanginess or more sweet chili sauce for sweetness.
Bang Bang Shrimp Tacos: Serve the shrimp in soft tortillas with shredded cabbage and an extra drizzle of sauce for Bang Bang Shrimp tacos.
Bang Bang Shrimp Pasta: Serve the shrimp on top of cooked pasta and extra sauce for a delicious Bang Bang Shrimp pasta dish.
Bang Bang Shrimp Copycat
Ingredients
For the Shrimp
- 1.5 pounds large shrimp peeled and deveined
- 2 cups flour
- 1 cup milk optional
- Vegetable oil for frying
- Salt and pepper to taste
For the Bang Bang Sauce
- Ā½ cup mayonnaise
- Ā¼ cup sweet chili sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha sauce adjust for spice level
- 1 teaspoon sugar
For Garnish
- Sliced green onions
- Diced tomatoes
Instructions
- Heat vegetable oil in a deep pan, skillet, or deep fryer over medium-high heat.
- Rinse the shrimp under cool water and pat dry. Season with salt and pepper.
- Combine the cornstarch and flour. Dredge the shrimp in the cornstarch mixture, ensuring they are evenly coated.
- Fry the coated shrimp in batches until golden brown and crispy, about 2-3 minutes per side. Transfer to a plate lined with paper towels to allow the excess oil to drain. Be sure to arrange the shrimp in a single layer.
- Prepare the Garnish:
- While the shrimp cooks, dice the tomatoes and slice the green onions.
- Make the Bang Bang Sauce:
- Whisk together the mayonnaise, sweet chili sauce, rice vinegar, sriracha sauce, and sugar in a bowl. Taste and adjust the spice level with additional sriracha if desired. Set aside.
- Combine and Serve:
- In a large bowl, drizzle the crispy shrimp with the prepared Bang Bang Sauce and toss to coat evenly.
- Garnish with sliced green onions and diced tomatoes.
Notes
Nutrition
Tips
- Frying Tips: To achieve the perfect crispy texture, ensure the oil is hot enough before frying the shrimp. A kitchen thermometer can help maintain an optimal temperature of 350Ā°F.
- Batch Frying: Fry the shrimp in small batches to avoid overcrowding the pan, which can lower the oil’s temperature and result in soggy shrimp.
- Sauce Adjustments: If you prefer a spicier kick, increase the sriracha or add a little bit of hot chili sauce. For a milder version, reduce the sriracha or use plain Greek yogurt as part of the sauce for a creamy texture with less heat.
Storage
- Refrigeration: Store any leftover Bang Bang Shrimp in an airtight container in the refrigerator for up to 2-3 days.
- Freezing: While it’s best enjoyed fresh, you can freeze the fried shrimp before tossing them in the sauce. Place the cooked shrimp in a single layer on a baking sheet, freeze until solid, and then transfer them to an airtight container or freezer bag. Reheat from frozen in the oven.
- To reheat: Use a wire rack over a baking sheet in a preheated oven at 350Ā°F for 10-15 minutes to retain crispiness. If using an air fryer, preheat your air fryer to 350Ā°F (175Ā°C) and arrange the leftover shrimp in a single layer in the basket. Reheat for about 3-4 minutes, or until the shrimp are heated through and crispy. This method keeps the shrimp crunchy and avoids the sogginess that can happen with microwaving.
Have you tried making Bang Bang Shrimp at home? I’d love to hear how it turned out! Share your experience in the comments below and let us know if you added your own twist to the recipe. Don’t forget to share this recipe with friends and familyālet’s spread the love for this delicious dish!
