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
Ingredients
Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1/2 teaspoon Sriracha
Shrimp
- 1 pound medium shrimp, peeled and deveined
- 1/2 cup buttermilk
- 3/4 cup cornstarch
- Vegetable oil for frying
- chopped chives for garnish, optional
Instructions
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post may contain affiliate links.
We really enjoyed this recipe. The shrimp was delicious. I will definitely make again. I’m a dipper so I doubled the sauce but it was really creamy I did not need to dip it. I made with basmati rice and honey soy sauce veggies. Great meal doesn’t make you feel super stuffed. Thanks for the recipe.
Do you really need to use buttermilk or can you use 2%?
I loved this recipe. Made as listed the first time, which was wonderful. Second time, I added less sweet Chili sauce, more siracha and a small bit of garlic Chili sauce. I do not keep buttermilk, so I used milk with a squeeze of lemon juice. Yummy!
I made this and it was amazing. Substituted Hot Sauce for Srirachi because I didn’t have any. Thanks for the share.
If you do not have buttermilk….put some vinegar or lemon juice to make a pseudo-buttermilk.
I added 2/4 flour to the cornstarch. The shrimp came out perfect this time around. The first time I couldn’t get the breading to stay on the shrimp. Thank you for the advice! Amazing dinner!!
This was great. However, I reduced the mayonnaise by half, added chili sauce & equal parts spicy sweet chili, a few teaspoons of hot sauce. Tossed the shrimp in the sauce. Oh, the shrimp I tossed 2 eggs in the shrimp and added flour & corn starch tossed and deep fried. I hate having to but buttermilk for such a small amount.
I served it with Jasmine Rice & steamed broccoli with fresh lemon juice added to the broccoli.
Nothing was left. 1lb of shrimp for a family of 3, my teenager couldn’t get enough.
Then why only 3 stars?
I work for Bonefish, it’s Mayo, chili sauce, siracha, for the sauce. The breading is a mix of flour and corn starch. It’s also seasoned breading they get in bulk made for the bang bang shrimp. The shrimp are also soaked in buttermilk. And it’s garnished with spring onion. Over a bed of lettuce.
Amateur recipe with too much water in the batter. No adherence to the shrimp what-so-ever. It will be shrimp and batter separately while frying…not the combined effect as expected.
What water Fred? DS
Yeah, not sure you should be calling something an “Amateur recipe” if you can’t produce the expected results, Fred.
This turned out as expected for me, great results.
What water? 😂
#SomebodyCantCook
water? I think you were using the wrong recipe – perhaps an amateur recipe you had, definitely not this one ! Don’t improvise and add water !
Maybe didn’t drain the shrimp well enough? Didn’t use frozen shrimp, did you? 😉
Fred:
An extremely rude comment. Just move on!
I made this. Only change I made was I added a little more chili sauce and sriracha, as the mayo tasted a little strong to me. Couldn’t get enough of this. Will definitely be making this again and again. It is so gooood!!
Oh my gosh! This was so good. I could have eaten the whole thing myself.
Just made this with my own home made sweet chili sauce (since I didn’t have any) and this turned out incredible. The wife and kids loved it, maybe even a little more than Bonefish’s. Thank you!!
Hey Adam Shiyab, please share your homemade chili sauce recipe (please kind sir). Wanda