Copycat Bang Bang Shrimp tastes just like the popular appetizer at Bonefish Grill and it’s so easy to make at home. Bang Bang Shrimp are creamy and both sweet and spicy. These shrimp are so hard to stop eating!
Bonefish Grill has two of my all time favorite shrimp appetizers. Saucy Shrimp and Bang Bang Shrimp. It’s a toss up which one is my favorite. They are both so good!
Fresh shrimp are tossed with buttermilk and then coated in cornstarch. In batches, they are fried in oil. I use vegetable oil. They only take a few minutes to fry. Then toss them in a mixture of mayonnaise, chili sauce, and Sriracha sauce. It sounds like a strange combination, but these shrimp are truly fantastic.
Looking for more shrimp appetizers?
- Buttery Broiled Shrimp
- Bacon Wrapped Shrimp with Pepper Jelly Glaze
- New Orleans-Style BBQ Shrimp
- Creamy Tuscan Shrimp
Products Used For This Recipe:
Sweet Chili Sauce– You should be able to find several different brands in the Asian section of your grocery store. If not, you can order some online.
Sriracha Sauce– Helps balance the sweetness of the Sweet Chili Sauce. Find it at the grocery store or order it online.
Stainless Steel Spider Strainer– perfect for all your deep frying!
Deep Frying Thermometer helps you keep the temperature just right for frying.
Copycat Bang Bang Shrimp tastes just like the popular appetizer at Bonefish Grill and it's so easy to make at home. Bang Bang Shrimp are creamy and both sweet and spicy. These shrimp are so hard to stop eating!
- 1 pound medium shrimp, peeled and deveined
- 1/2 cup buttermilk
- 3/4 cup cornstarch
- Vegetable oil for frying
- chopped chives for garnish, optional
In a small bowl, stir together mayonnaise, sweet chili sauce, and Sriracha. Cover with plastic wrap and refrigerate until needed.
Place about 2 inches of oil in a Dutch oven. Heat to 375 degrees.
While oil is heating, combine shrimp and buttermilk in a medium bowl. Place cornstarch in a zip top bag. Remove shrimp from bowl, shaking off any excess buttermilk and place in bag with cornstarch. Shake to coat. Remove shrimp from cornstarch.
Fry shrimp in batches. Only cook for about 1 minute per side. The coating will not get very brown, so be careful not to overcook them thinking they are not done.
Place cooked shrimp on a paper towel-lined plate. Once all shrimp are fried, place them in a bowl and drizzle sauce on top. Toss to coat. Note: You may not want to add all the sauce. I like to reserve some for dipping.
Sprinkle with chives if desired and serve with rice.
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