Recipe Variations
Use chicken instead of shrimp: Not a fan of shrimp? Chicken is a great alternative. Buy boneless, skinless chicken breasts, cut them into 1-inch pieces, and follow this recipe as directed, cooking the chicken until the pieces have an internal temperature of 165°.
Add more spices: Punch up the flavors by adding garlic powder, smoked paprika, cayenne or onion powder to the buttermilk marinade.
Zhuzh up the sauce: Bring complexity to the bang bang sauce by adding 1 teaspoon of honey (or hot honey!) and a squeeze of lemon or lime juice.
Copycat Bonefish Grill Bang Bang Shrimp Tips
What should you serve with copycat Bonefish Grill bang bang shrimp?
Bang bang shrimp is a delicious appetizer to serve before a seafood dinner of pan-seared scallops, or grilled salmon or mahi mahi. Pair the shrimp with a crunchy coleslaw to temper the heat. Bang bang shrimp makes a great dinner on its own, served over perfectly fluffy rice or coconut rice.
You can also make bang bang shrimp tacos. Pile the crispy fried shrimp in homemade tortillas with lettuce, pineapple, coleslaw, hot sauce and sour cream.
Can you make copycat Bonefish Grill bang bang shrimp in the air fryer?
Yes, you can make copycat Bonefish Grill bang bang shrimp in an air fryer with a few adjustments. Instead of coating the shrimp in buttermilk and cornstarch, dredge the patted-dry shrimp in egg whites, then in panko bread crumbs. Follow our air-fryer breaded shrimp recipe or even our air-fryer coconut shrimp recipe for exact measurements and step-by-step directions.
Ingredients
1 pound uncooked shrimp (16-20 per pound), peeled, deveined, and tails removed
1 cup buttermilk
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
1 cup cornstarch
1/2 cup mayonnaise
1/2 teaspoon Sriracha chili sauce
1/4 cup Thai sweet chili sauce
Oil for deep-fat frying
Optional: Shredded lettuce and sliced green onions
Directions
1
In a large bowl, toss together shrimp, buttermilk, salt and pepper; cover and refrigerate for 15-20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, Thai chili sauce and Sriracha until blended; cover and refrigerate until ready to use.
2
In a Dutch oven, electric skillet or deep fryer, heat oil to 375°. Drain shrimp; discard marinade. Place cornstarch in a large bowl. Toss shrimp in cornstarch until well coated.
3
Fry shrimp, in batches, until golden brown, 3-4 minutes per batch. Drain on paper towels.
4
While hot, toss in prepared sauce, coating well.
5
Serve over salad greens topped with green onions.
Nutrition Facts
1 serving: 455 calories, 33g fat (4g saturated fat), 148mg cholesterol, 562mg sodium, 19g carbohydrate (9g sugars, 0 fiber), 19g protein.
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