Copycat Bang Bang Shrimp (Bonefish Grill Inspired)
Crispy, golden shrimp tossed in a creamy, sweet, and spicy sauce that’s totally addictive. Perfect for appetizers, game days, or when you’re just craving something bangin’.
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!