Bang Bang Shrimp
This Bonefish Grill copycat recipe is just like the restaurant's signature battered-shrimp dish.
Serves4
Prep15 minutes
Cook6 minutes
When it’s hard to get out to your favorite restaurants, copycat recipes come in handy. While you might not get the full restaurant experience — complete with servers and, of course, someone else doing the dishes — it can be fun to try restaurant-style recipes in your own kitchen.
Bang bang shrimp is a signature appetizer on the menu at Bonefish Grill restaurants. On the menu, it’s described as “crispy shrimp tossed in our signature creamy, spicy sauce.” If you’re a fan of the appetizer (or tacos), you’re in luck. This recipe tastes as close as it gets to the original. Finish with a garnish of green onions and you will marvel at the similarity to the original.
What Is Bang Bang Sauce Made Of?
Bang bang sauce is made with mayonnaise, Thai sweet chili sauce, and a bit of Sriracha for heat. If you like your sauce with a little extra “bang,” feel free to increase the Sriracha according to your palate.
What to Serve with Bang Bang Shrimp
Bang bang shrimp can be served in a variety of ways. Below are some of our favorites.
- As an appetizer served on its own.
- Layered with lettuce and tomatoes in soft flour tortillas and served as tacos.
- On a bed of white or brown rice.
Bang Bang Shrimp Recipe
This Bonefish Grill copycat recipe is just like the restaurant's signature battered-shrimp dish.
Prep time 15 minutes
Cook time 6 minutes
Serves 4
Nutritional Info
Ingredients
For the shrimp:
- 4 cups
canola oil, for deep-frying
- 1/2 cup
mayonnaise
- 1/4 cup
Thai sweet chili sauce
- 2 teaspoons
Sriracha hot sauce, divided
- 2
medium scallions
- 1/2 cup
buttermilk
- 1 pound
uncooked peeled and deveined large shrimp (31 to 40 count)
- 3/4 cup
cornstarch
For the tacos (optional):
- 8
small taco-sized flour tortillas
Shredded romaine lettuce
Diced tomatoes
Instructions
For the Shrimp:
Heat 4 cups canola oil in a large heavy-bottomed pot or Dutch oven over medium-high heat to 375°F. The oil should be 2 to 3 inches deep in the pan. Meanwhile, make the sauce and bread the shrimp.
Place 1/2 cup mayonnaise, 1/4 cup Thai sweet chili sauce, and 1 teaspoon of the Sriracha in a large bowl and whisk to combine. Thinly slice the dark green parts of 2 medium scallions on a slight diagonal (about 2 tablespoons).
Place 1/2 cup buttermilk and the remaining 1 teaspoon Sriracha in a second large bowl and whisk to combine. Add 1 pound peeled and deveined large shrimp and stir to coat.
Place 3/4 cup cornstarch in a medium bowl. Working in batches, use a slotted spoon to transfer the shrimp, letting the excess liquid drain back in the bowl, into the cornstarch. Gently toss to coat, then transfer to large plate or baking sheet in a single layer.
Working in 2 batches if needed, add the shrimp to the hot oil in a single layer and fry until lightly browned, 3 to 5 minutes. Use a spider or slotted spoon to transfer the shrimp to a paper towel-lined tray to drain, then transfer to the bowl of sauce and toss to coat. Garnish with the scallions.
If making tacos, fill 8 small taco-sized flour tortillas with shredded lettuce, diced tomatoes, and the shrimp. Garnish with the scallions.
Recipe Notes
Storage: Although this recipe is best enjoyed immediately. Leftovers can be refrigerated in an airtight container for up to 2 days.