This copycat Bonefish Grill bang bang shrimp recipe tastes as good as—or better—than the real deal.
It wouldn’t be a trip to Olive Garden without an order of breadsticks. It wouldn’t be a trip to Cracker Barrel without a side of hash brown casserole. And it wouldn’t be a trip to Bonefish Grill without an order (or two) of bang bang shrimp.
This crispy, saucy shrimp is the signature appetizer at Bonefish Grill. And, like many restaurant copycats, it’s easy to make at home. Our copycat Bonefish Grill bang bang shrimp recipe makes shellfish that are just as tangy and spicy-sweet as the original, and you can pair it with other Bonefish Grill-inspired recipes if you can’t get enough of your seafood favorites.
What is bang bang shrimp?
The inspiration for bang bang shrimp is a saucy Thai-inspired dish known as bang bang chicken, where the meat is cooked, shredded and served with a spicy sauce. The Bonefish Grill version opts for crispy fried shrimp instead of chicken, and coats them in a kickin’ mayo-based sauce.
Ingredients
Shrimp: Buy 1 pound of jumbo shrimp (16-20 per pound) for this recipe. Make sure they’re peeled and deveined, with the tails removed beforehand. You can purchase them already prepped, or you can do it yourself.
Buttermilk: Buttermilk tenderizes the shrimp, making them a bit softer. This is where you’ll include the salt and white pepper for a little more flavor. Buttermilk also helps the cornstarch stick to the shrimp.
Cornstarch: Instead of flour, we coat the shrimp in cornstarch before frying. Cornstarch makes the coating lighter and crispier, plus it’s gluten free!
Mayonnaise: Tangy mayonnaise adds richness to the bang bang sauce. Feel free to use a flavored mayonnaise, like yuzu mayonnaise.
Thai sweet chili sauce: You can buy Thai sweet chili sauce at the grocery store. It’s normally stocked near the soy sauce.
Sriracha sauce: Sriracha adds heat to the bang bang sauce. You’ll have a lot leftover, so use it in other recipes with Sriracha.
Canola oil: Canola oil is one of the best oils for frying. It has a high smoke point and neutral flavor. You could use avocado, sunflower, corn, peanut or soybean oil instead.
Chives and salad greens: Minced chives and bright, crunchy salad greens add a refreshing flavor and much-needed pop of green. They’re optional, but worth the extra effort.
How to Make Copycat Bonefish Grill Bang Bang Shrimp
Step 1: Marinate the shrimp
In a large bowl, toss together the shrimp, buttermilk, salt and pepper. Cover the bowl and refrigerate it for 15 to 20 minutes.
Editor’s Tip: Try not to let the shrimp sit longer than 20 minutes; the buttermilk will tenderize them too much, turning them mushy.
Step 2: Mix the bang bang shrimp sauce
Meanwhile, in a small bowl, whisk together the mayonnaise, Thai chili sauce and Sriracha until they’re blended. Cover and refrigerate the sauce until you’re ready to use it.
Step 3: Dredge the shrimp
In a Dutch oven, electric skillet or deep fryer, heat the oil to 375°F. Drain the shrimp and discard the marinade. Place the cornstarch in a large bowl. Toss the shrimp in the cornstarch until it’s well coated.
Step 4: Fry the shrimp
Fry the shrimp in batches, until they’re golden brown, three to four minutes per batch. Drain them on paper towels.
Step 5: Coat the shrimp in sauce
While the shrimp are still hot, transfer them to a large bowl and add the prepared sauce. Toss the shrimp to coat them well.
Step 6: Serve the shrimp
Serve the shrimp over a small bed of salad greens, and top them with green onions.
How to Store Copycat Bonefish Grill Bang Bang Shrimp
Copycat Bonefish Grill bang bang shrimp is best enjoyed the day it’s made, but you can store leftovers for up to four days. Allow leftover bang bang shrimp to cool completely to room temperature, then transfer them to an airtight container.
How do you reheat copycat Bonefish Grill bang bang shrimp?
To reheat bang bang shrimp, place the shrimp in an even layer on a parchment-lined baking tray and put them in a 350º oven (or air fryer) until they’re heated through, 5 to 10 minutes.
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