Crispy Bang Bang Shrimp Recipe is sweet, spicy and ready in 15 minutes. Healthier than the Bonefish Grill classic, so you can enjoy these addictive shrimps at home!
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What is Bang Bang Shrimp?
Bang bang shrimp is a famous signature appetizer at Bonefish Grill. Large shrimps are battered and fried then doused in a creamy, sweet and spicy sauce made with mayonnaise, Thai sweet chili sauce, sriracha, and vinegar.
Ingredients for Bang Bang Shrimp Recipe
This bang bang shrimp recipe uses a short list of simple ingredients. You most likely have most at home right now.
- Raw shrimp: You can use fresh shrimp or frozen shrimp that has been thawed. I used 21-35 count per pound large shrimp. Don’t forget about the tails! You want shrimps that are peeled, deveined with tails removed. I always forget them!
- Cornstarch: To coat the shrimp before frying to give them the crispiest exterior.
- Yogurt and Mayo: For the tangy sauce. I kept bang bang shrimp healthier by using Greek yogurt and a little bit of mayonnaise.
- Thai sweet chili sauce: You can make your own or grab some from the grocery store.
- Sriracha: Adds that spicy kick.
- White vinegar and salt: The finishing touch for the bang bang sauce.
- Oil: For frying. I recommend using a high smoke point oil such as avocado oil. Light olive oil or grapeseed oil will work too.
- Vegetables: Lettuce and fresh green onion for serving.
How to Make Bang Bang Shrimp
This bang bang shrimp recipe is super easy and hassle free, here is a quick photo overview. Full recipe card is located below.
- Make the bang bang sauce: Add mayo, yogurt, Thai sweet chili sauce, sriracha, white vinegar, and salt to a large bowl. Whisk to combine and set aside.
- Prep: Dry your shrimp using paper towel, then preheat a large non-stick skillet on medium heat and add 1 tablespoon of oil.
- Sauté shrimp: Add cornstarch to a separate bowl and coat shrimp. Shake off any excess cornstarch and add shrimp to the skillet in a single layer. Pan fry shrimp in batches for about 3-4 minutes per side, they should be pink and golden brown. Once cooked, place them on a paper towel-lined plate to soak up the extra fat.
- Add sauce and serve: Put fried shrimp in the bowl with bang bang sauce, gently stir to coat, then place them on a bed of lettuce. Garnish bang bang shrimp with chopped green onion and enjoy!
Tips for Best Results
Here are some easy tips for the best homemade bang bang shrimp.
- Work in batches: The temperature of the oil will decrease if the large skillet is overcrowded and the result will be oily, undercooked shrimp.
- Make sure shrimps are dry: Dry shrimp fries much better with a perfect crispy texture and lots of flavor. Use paper towel to remove excess water for the best results.
- Adjust the bang bang sauce to taste: Adjust any seasonings to taste and make it as mild or spicy as you like. I made it lighter with Greek yogurt but you can also make it with all yogurt or all mayonnaise.
- If you would like to deep fry bang bang shrimp: Marinate shrimp in a medium bowl with one cup of buttermilk and optional garlic powder and onion powder. Add 6 cups of vegetable oil to a large Dutch oven and heat over medium-high heat for 20 mins. Coat the shrimp in cornstarch, shake excess off, then add shrimp to oil. Stir to separate shrimp and fry for 4-5 minutes. Work in batches and coat crispy shrimp in sauce.
How to Serve Bang Bang Shrimp
Bang Bang shrimp makes a great appetizer or main course, this spicy seafood dish can be served in so many ways.
Appetizer: Serve them on their own garnished with green onion or chives with extra bang bang sauce on the side for dipping. I recommend a double batch, they’ll disappear quick!
Shrimp bowls: Place on top a bowl of Instant Pot brown rice or Instant Pot quinoa, add some fresh toppings like cabbage, diced tomatoes, avocado, carrots, and cucumber. Then drizzle with more bang bang sauce.
Tacos: Bang bang shrimp tacos or quesadillas are delicious! Use hard or soft tortillas shells, or butter lettuce for a low-carb taco. Enjoy with your favorite taco toppings or use up whatever veggies you have on hand. Top with sour cream and you’ll have a new Tuesday favorite.
Make bang bang shrimp pasta: Toss with your favorite pasta for a quick weeknight meal. Squeeze fresh lime juice or lemon juice on top for extra zest.
Veggies: Serve alongside seasonal roasted vegetables or grilled vegetables for a light summer meal.
How to Store
Store: Place cooked and coated bang bang shrimp in airtight container and store in the refrigerator for up to 4 days.
Freeze: Keep any leftovers in the freezer for up to 3 months.
Reheat: Thaw in the fridge overnight then microwave for 1-2 minutes until warm.
The name comes from the pops of flavor in the sauce. The sriracha and sweet chili sauce gives the crispy shrimp a taste of sweet and spicy in every bite.
You can make the sauce ahead of time and keep in the refrigerator. The shrimp should not be coated until you are ready to cook.
I find with 1 teaspoon of sriracha it is the perfect level of heat for my taste buds. If you find it too spicy use less next time, or if you want to add more heat you can use more or add in your favorite hot sauce.
Soggy shrimp can be the result of excess water or a crowded pan. It is very important to fry dry shrimp in a single layer without overcrowding the pan.
More Shrimp Recipes to Try
- Shrimp spaghetti
- Air fryer shrimp
- Shrimp tostadas
- Shrimp stir fry
- Grilled shrimp skewers
- Shrimp avocado salad
- Shrimp orzo salad
Bang Bang Shrimp
- 1 pound large raw shrimp peeled, deveined and tails removed
- 1/2 cup cornstarch
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 1/4 cup Thai sweet chili sauce
- 1 teaspoon sriracha
- 1/2 tablespoon white vinegar
- 1/4 teaspoon salt
- 2 tablespoons oil for frying
- 2 tablespoons green onion finely chopped
- Lettuce shredded, for serving
- In a large bowl, add mayonnaise, Greek yogurt, Thai sweet chili sauce, sriracha, white vinegar, and salt. Whisk and set aside.
- Pat dry the shrimps with paper towel. Preheat large non-stick skillet on medium heat and add 1 tablespoon oil.
- In another large bowl, add cornstarch, coat shrimp in it and shake off the excess. Add to the skillet in a single layer and pan fry shrimp in batches for about 3-4 minutes per side or until pink and golden brown. Transfer shrimp onto a paper towel lined platter to soak up extra fat.
- Add fried shrimp to the bowl with the sauce and gently stir to coat.
- Place bang bang shrimp on a bed of lettuce, garnish with green onion and serve.