Grab your favorite plate, friend, because this bang bang shrimp recipe is about to steal the show and your taste buds won’t know what hit them. You know those dishes that bring a smile to your face before you even take the first bite? Yeah, this is that dish, but with some red-hot attitude. We’re talking crispy, golden shrimp tossed in a creamy, sweet, and spicy sauce so good, you might just consider bottling it up and selling it on the corner (please don’t—lawyers ruin all the fun). Whether you’re new to frying or you’ve been running your kitchen like Auntie’s Sunday dinner, this recipe won’t disappoint.
Now before we get all kinds of carried away, a little PSA is in order. Look, “Bang Bang Shrimp” is legally locked up tighter than Prince’s vault of unreleased tracks. Bonefish Grill owns that name, friend, so while this version is my own spicy spin on the beloved dish, this isn’t the exact recipe. I mean, unless I had a secret side hustle at Bonefish I’m not telling you about—which I don’t. But trust, with just one bite, you won’t even care about the specifics because it’s that good.
Whether you’re ready to serve this up as a show-stopping app or go big with shrimp tacos for dinner, this crunchy, saucy masterpiece is here to flex along with you in the kitchen. Go ahead, grab the cornstarch and your confidence—this one’s about to be legendary. And hey, the only thing snappier than those shrimp will be your comebacks when people start asking for “the recipe.
What Makes This Bang Bang Shrimp Recipe Boom?
I know what you’re thinking. There are a million shrimp recipes out there, so why should this one get your full attention? First of all, this recipe is about the balance. Just like that perfect moment in an old school Mary J. Blige song, there’s sweetness, heat, creaminess, and crunch all working together in harmony. The shrimp is crunchy in all the right ways thanks to that one-cup cornstarch coating (not flour, not breadcrumbs, cornstarch baby—don’t fight me, just trust me). And the sauce? Whew! It’s like zipping up the final piece of an outfit that makes the look.
Also, if you’re worried about being stuck in the kitchen all day, rest easy. You’re not deep-frying for hours here. Just toss, fry, and coat—that’s it. The sauce brings everything together like cookout classics on a summer playlist. Easy perfection.
And can we talk about how this bang bang shrimp recipe sets the mood? Need a quick flex for unexpected guests? Done. Want to feel a little fancy while binge-watching your favorite show? Sorted. Long week? This shrimp shows up like that friend who always knows how to hype you back up. Chili sauce, sriracha, and mayonnaise come together and make shrimp the star of every occasion.
Customization Tips for All Your Freaky Shrimp Fantasies
Not in the mood for shrimp? I got you—this recipe is versatile enough for you to remix it and still hit every note. Here’s how you can play around to fit your taste buds without compromising that crispy, saucy, “I did this!” vibe.
- Spice Level – How bold are you feeling? If you want to live on the spicy side, double up on the sriracha. I won’t stop you from adding even a dash of cayenne. On the flip side, need to tone it down? Swap sriracha with a little ketchup and keep the sweet chili sauce intact.
- Protein Switch-Up – Don’t eat shrimp? No worries. Thinly sliced chicken or even tofu (extra crispy, please) works wonders here.
- Toppings – Add some fresh cilantro, a squeeze of lime, or even toasted sesame seeds for a little razzle-dazzle. Similar to putting earrings on a fresh hairstyle—it just makes a difference.
- Air Fryer Friendly – Trying to keep it light, but still want all the crispy vibes? Pull out the air fryer, coat that shrimp like it’s going to prom, and air fry at 375°F for about 7-9 minutes until golden brown. Toss in the sauce and voilà!
Q&A With Your (Favorite) Auntie of the Kitchen
Q1. Why is my shrimp soggy?
Oh, friend! Soggy shrimp usually means too much moisture got involved. Did you pat your shrimp dry before marinating them in buttermilk? Was that oil hot enough before frying? Keep your oil at 375°F like your favorite R&B hits—smooth and steady, no drop-offs.
Q2. What if I don’t have Thai sweet chili sauce?
First of all, who hurt you? But seriously, you can whip up something close with honey, a splash of vinegar, and a pinch of red pepper flakes. It’s not quite the same, but it’ll hold you over until the next grocery run.
Q3. Can I freeze these for later?
Yes, you sure can! Freeze them in a single layer on a tray first, then transfer to a freezer bag. Don’t forget to make fresh sauce when reheating because soggy shrimp ain’t cute.
Pro Tips to Take Your Bang Bang Shrimp Recipe to the Next Level
- Two Words—Hot Oil. Don’t even think about frying in lukewarm oil. That’s how crispy dreams turn into greasy disappointments.
- Wire Rack Always Wins. Skip the paper towels! Draining your shrimp on paper towels traps steam (and nobody wants soggy bottoms). Use a wire rack—it’s the VIP treatment your shrimp deserves.
- Double That Sauce. Seriously, double up. Use the leftover sauce on salad, tacos, or whatever your heart desires. You won’t regret having extra.
When and Where to Serve This Bang Bang Shrimp Recipe
This bang bang shrimp recipe is a social butterfly. It fits in wherever you need it to shine—like the shrimp version of Kelly Rowland, versatile and underrated but always killing it.
- Date Night In: Pair it with some wine (or mocktails), light a candle, and bask in your culinary brilliance.
- Game Night: Toss these in a bowl, pull out the Uno cards, and watch people fight over the last piece.
- Solo Netflix Night: Because self-care sometimes means crispy shrimp and your favorite sweatpants. No judgment here.
- Cookout Vibes: Bring these as an appetizer, and I promise you’ll leave with people asking, “When are you making that shrimp again?”
Don’t Wait—Get Bangin’
Alright, friend, it’s time to roll up those sleeves (or tie your apron, if you’re fancy). This bang bang shrimp recipe is easy, fun, and oh-so-rewarding. You’ll laugh at how quickly you whip this up, and you’ll love the flavor even more. Whether you’re treating yourself, impressing a date, or just serving something “different” to the family, this recipe will take you there.
Go get those ingredients, cue up your favorite kitchen playlist, and make it happen. Just don’t forget to take a little taste test of that dynamite sauce before tossing—it’s your chef’s privilege. And when the compliments start rolling in? You better act like you weren’t surprised. You’re a kitchen boss now. ✨
Copycat Bang Bang Shrimp (Bonefish Grill Inspired)
Equipment
- Mixing bowls (2)
- Frying pan or heavy-bottomed pot
- Wire rack
- Tongs
- Whisk or fork
- Thermometer (optional but helpful)
Ingredients
For the Sauce:
- 1/2 cup mayonnaise use a good quality one
- 1/4 cup Thai sweet chili sauce
- 1/4 teaspoon sriracha add more for extra kick
For the Shrimp:
- 1 pound shrimp peeled, deveined, and tails removed
- 1/2 cup buttermilk
- 1 cup cornstarch
- Vegetable oil for frying
Instructions
- Mix the Sauce: In a small bowl, whisk together the mayonnaise, Thai sweet chili sauce, and sriracha. Taste it! If it doesn’t make you do a happy dance, adjust the heat with more sriracha. Set aside.
- Prep the Shrimp: Place your shrimp in a bowl and pour the buttermilk over them. Gently toss to coat. This step is like giving your shrimp a tender, loving marination—they’ll thank you with plump, juicy results.
- Coat the Shrimp: Grab another bowl and fill it with the cornstarch. One by one, remove the shrimp from the buttermilk, letting any excess drip off, and lightly dredge them in the cornstarch. Shake off any extra. Make sure every shrimp is coated like it’s ready for its close-up.
- Heat the Oil: Pour about 3 inches of vegetable oil into a frying pan or pot and heat to 375°F. If you don’t have a thermometer, you can test it by dropping a little bit of cornstarch into the oil—if it sizzles, it’s ready!
- Fry the Shrimp: Working in batches (don’t overcrowd the pot, friend!), fry the shrimp for 1-2 minutes per side, just until golden and crispy. They’ll puff up a bit and look like little works of art. Place them on a wire rack to drain—don’t use paper towels, or they’ll lose that perfect crispiness.
- Toss in the Sauce: While the shrimp are still warm, gently toss them in the prepared sauce until they’re coated like they just came out of a glossy food magazine.
- Serve and Enjoy: Plate them up, garnish with chopped green onion or cilantro (optional), and serve immediately. Pro tip? Pair them with some coconut rice, or serve in lettuce cups for a fun twist.
Notes
- Can’t find buttermilk? Don’t sweat it—just mix 1 cup of regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes. Boom, instant buttermilk.
- Wanna add extra spice? Double the sriracha, or throw in a pinch of cayenne to the sauce. Life’s too short for bland food.
- Leftovers? (If there’s even any!) Store the fried shrimp and sauce separately. Reheat the shrimp in the oven or an air fryer to keep them crispy.
- You can get fancy and serve this over noodles, in tacos, or on rice with a drizzle of extra sauce. Make it your own masterpiece!