Published: | Modified: | Author: Amanda Livesay
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 srirachasauce 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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Yield: 4
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.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
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:
1
Amount Per Serving:Calories: 528Total Fat: 27gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 355mgSodium: 2129mgCarbohydrates: 32gFiber: 1gSugar: 3gProtein: 36g
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Reader Interactions
Comments
Ashley K says
made this tonight! They turned out amazing!! Thanks for the great copycat recipe! We love bang bang shrimp and these were perfect!
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Melissa says
Had for dinner tonight, during the Superbowl game! Very yummy! Thanks for sharing.
We butterflied our shrimp and it made them larger than the picture, but still yummy!!!Reply
Sarah says
I just found this on Pintrest and I can’t wait to try it. I also want to try it without breading the shrimp and just sauting them . Yum Looks so good!
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Jamie says
These were wonderful! If your on the fence about trying these, TRY THEM! Yum!! Only thing I would do diffrent is add 2 teaspoons of water to the sauce, its kind of thick and hard to coat the shrimp all the way. Thanks for sharing this amazing recipe!Reply
Vicky says
I made this today and it was AWESOME.
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Reiley says
I was really hesitant to try this recipe because I’ve tried so many recipes on copycat restaurant sites and I’m never impressed. I decided to try this anyways and wow!!! Everyone should definitely try this you will NOT be disappointed!!! This tasted soooo similar to the Bonefish dish. It’s been a huge hit every time I’ve made it…next time I’m going to try it with chicken! Thanks Amanda!!!Reply
abbey says
Amazing recipe! Thanks so much for posting. This tastes just like bonefish/ruby tuesday (RT calls it Thai Phoon Shrimp). Definitely making this again!Reply
amanda says
I had no idea that Ruby Tuesday had something like this! That’s definitely more budget-friendly than Bonefish. I’ll be checking it out soon, thanks! :)
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tina says
This was delicious! Will make again and again! Thanks for this recipe!Reply
Charity says
I plan on making these this week! I’ve heard so much about Bonefish’s Bang Bang Shrimp so Im super excited! Quick question though: what would you recommend serving this with perhaps? Im always awful at choosing sides. Thanks so much!
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amanda says
I’ve heard that Bonefish serves the shrimp in tacos as one of their entrees – I think it would be awesome with maybe some cabbage slaw instead of lettuce. Or you could put them over some greens and do salad. Or if you’re feeling really bad, you could do french fries and have a fried feast! ;) If I remember correctly, I did baked sweet potato wedges when I made the shrimp. The sweetness of the potato was nice with the spicyness of the sauce.
Thanks for reading and commenting! :)
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T.Gossett says
Call me crazy but when I had the Bang Bang shrimp at Bonefish Grill I tasted a hint of Wasabi or Horse Radish but I don’t see either in this recipe which is actually a GOOD thing for me because my husband and I actually HATE horseradish/wasabi flavors. Maybe this will be better than what they serve at the restaurant.
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Jessica says
Do you think it would work if you baked these?
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amanda says
I don’t see why it wouldn’t. I just approved a comment right above yours that says she usually uses the frozen breaded popcorn shrimp and just tosses it with the sauce.
Thanks for reading and commenting! :)
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lauri says
Making this tonight! I’ve made it before and always just use breaded popcorn shrimp that I can bake in the oven. Not quite the same, but still pretty good. I serve it over a bed of shredded cabbage like Bonefish does, and add a little of the sauce over the cabbage. Thanks for the sauce recipe. It’s a keeper.
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alyssa says
I make this all the time at family events! Everyone loves it. Only difference is I add Chinese hot sauce to the sauce mixture and bread the shrimp with corn starch only , much quicker and texture is amazing.
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Joyce says
Tried the recipe on Saturday for dinner and yes, labor intensive (the process of breading) but SO worth it!! As good as the original except better because no waiting for a table or tip – LOL. They were so good I had to repeat again for Sunday dinner at my Mom’s – big hit. Thank you so much for posting!Reply
Amber says
Just tried this, and it was soo good!! I put all the sauce on instead of just a 1/4 C. to get it better coated. YUMReply
Whitney says
Do you use cooked shrimp or raw shrimp?
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amanda says
Raw shrimp. I bet if you wanted to use cooked shrimp, you could just serve the sauce cold, kind of like a co*cktail sauce. I think that would be delicious!
Thanks for reading and commenting. :)
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Shelley says
Im not sure what I did wrong. My final product didn’t look half as appetizing as what’s pictured. The pankko didn’t stick so well once deep fried and the dish looked more like coos coos.
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amanda says
I’m sorry to hear that. :( I had some of the panko fall off but the double breading is supposed to help it stick. Maybe if you were to try again, more flour/less panko in the breading mixture would help it stick. I hope you were still able to enjoy the dish. :)
Thanks for reading and commenting!
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Reiley says
I was afraid of this too, so I put my breaded shrimp in the fridge for an hour or so before frying and the breading stuck perfectly! Good Luck!
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Skinny Fat Kid says
Think greek yogurt would work instead of mayo??
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amanda says
I think Greek yogurt would work perfectly! I plan on trying it next time I make the shrimp, actually. :)
Thanks for reading and commenting!
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Erica says
These were incredible! I used light miracle whip instead of mayo and the sauce was still delicious! My husband, who hates mayo, didn’t even notice it was in there.Reply
Lauren says
Wow! This is the answer to many prayers! I can’t wait to try this recipe. I grew up in FL where Bonefish originated and now live in a state that has not one Bonefish location :( Bang Bang is truly a favorite of mine and rarely will I eat deep fried food other than these when I can get them but I’m more than willing to compare them to what I’m used to. Thank you so much for posting and my husband thanks you too bc hopefully it will satisfy my cravings for them without having to drive out of state :)
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Kelli says
Umm, am I the only one that doesn’t see the recipe? I can see your recipe on other dishes, but this one has a bunch of white space and this where I think the recipe should be?
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amanda says
My recipe plugin crashed my site earlier and I’m having to re-enter each one. I’ll get this one up ASAP though. Thanks for reading and commenting! :)
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Kelli says
Oh my gosh – that sucks. I’m so sorry! Thanks for the quick reply – I really thought I might have been crazy! :)
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