Crispy Bang Bang Shrimp: The Ultimate Bonefish Grill Copycat Recipe

Have you ever tasted the legendary Bang Bang Shrimp at Bonefish Grill and thought, “I wish I could make this at home whenever the craving strikes”? Well, today’s your lucky day! I’ve spent years perfecting this copycat recipe, tweaking ingredients and techniques until I nailed that perfect balance of crispy, spicy, creamy goodness that makes the original so irresistible.

As someone who’s been cooking professionally for over a decade, I can tell you that recreating restaurant favorites is both an art and a science. This Bang Bang Shrimp recipe has become my most requested dish at family gatherings, and friends constantly beg me for the secret. The good news? I’m sharing all my hard-earned knowledge with you today, complete with tips and tricks that will help you create restaurant-quality Bang Bang Shrimp in your own kitchen.

What Makes Bang Bang Shrimp So Special?

Bang Bang Shrimp isn’t just any appetizer – it’s a perfect storm of flavors and textures that create a truly addictive dish. The shrimp are perfectly crispy on the outside while remaining tender and juicy inside. Then comes that signature sauce – creamy, sweet, and spicy all at once, coating each piece of shrimp in a blanket of flavor that makes it impossible to eat just one.

Originally popularized by Bonefish Grill as their signature appetizer, Bang Bang Shrimp has developed a cult following, and for good reason. The combination of crispy fried shrimp tossed in a spicy, creamy sauce creates an explosion of flavor in every bite (hence the “bang bang” name).

The History Behind Bang Bang Shrimp

While Bonefish Grill made this dish famous in America, the concept of “bang bang” dishes actually has roots in Sichuan cuisine from China. Traditional bang bang chicken (bang bang ji) features shredded chicken dressed with a spicy sauce, named for the “bang bang” sound made when chefs pound the chicken with a wooden mallet to tenderize it.

Bonefish Grill’s interpretation transformed this concept into an American favorite by using crispy fried shrimp and adapting the sauce to include mayo and sweet chili sauce. Since its debut on their menu, it’s become their signature offering and has inspired countless imitations.

Ingredients You’ll Need

For the Shrimp:

• 1 pound medium shrimp (31-40 count), peeled and deveined (tails removed)
• 1 cup buttermilk
• 1 cup cornstarch
• ½ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ¼ teaspoon paprika
• Vegetable oil for frying (about 3-4 cups)

For the Bang Bang Sauce:

• ½ cup mayonnaise (full-fat works best)
• ¼ cup sweet chili sauce
• 2-3 teaspoons Sriracha sauce (adjust to your heat preference)
• 1 tablespoon honey
• 1 teaspoon rice vinegar
• ½ teaspoon garlic powder
• Pinch of salt

For Serving:

• 2 green onions, thinly sliced
• Fresh lettuce leaves
• Lime wedges

Essential Kitchen Tools

Before diving into the cooking process, make sure you have these tools ready:

1. Deep heavy-bottomed pot or deep fryer
2. Cooking thermometer
3. Spider strainer or slotted spoon
4. Paper towels
5. Mixing bowls (various sizes)
6. Whisk
7. Measuring cups and spoons

Step-by-Step Instructions

Preparing the Shrimp

1. Clean and prepare your shrimp if they’re not already prepped. Remove shells and tails, and make sure they’re deveined.
2. Place the cleaned shrimp in a bowl and pour the buttermilk over them. Make sure all shrimp are submerged.
3. Cover the bowl and refrigerate for 15-30 minutes. This buttermilk soak is crucial – it tenderizes the shrimp and helps the coating stick better.

4. While the shrimp are marinating, prepare your coating station. In a medium bowl, mix together the cornstarch, flour, salt, pepper, garlic powder, and paprika.
5. In another bowl, prepare the bang bang sauce by whisking together all sauce ingredients until smooth and well combined. Set aside at room temperature to allow the flavors to meld.

Frying the Perfect Shrimp

1. In a deep, heavy-bottomed pot or deep fryer, heat 2-3 inches of vegetable oil to 350°F (175°C). Use a cooking thermometer to monitor the temperature – this is crucial for getting that perfect crispy exterior.
2. Working in batches of 8-10 shrimp at a time, remove shrimp from the buttermilk, allowing excess to drip off.
3. Dredge each shrimp in the cornstarch-flour mixture, making sure they’re evenly coated. Shake off any excess.
4. Carefully place the coated shrimp in the hot oil, being careful not to crowd the pot (overcrowding lowers the oil temperature and results in soggy coating).
5. Fry for approximately 2-3 minutes, until golden brown and crispy. The exact time will depend on the size of your shrimp.
6. Use a spider strainer or slotted spoon to remove the fried shrimp and place them on a paper towel-lined plate to drain excess oil.
7. Repeat with remaining shrimp, making sure the oil returns to 350°F between batches.

The Secret to Perfect Bang Bang Sauce Application

The key to restaurant-quality Bang Bang Shrimp lies in how you apply the sauce:

1. Transfer the still-warm (but not blazing hot) fried shrimp to a large mixing bowl.
2. Pour about half of your prepared bang bang sauce over the shrimp.
3. Gently toss the shrimp using a spatula or by carefully shaking the bowl in a circular motion. You want each piece evenly coated without losing the crispy coating.
4. Add more sauce as needed until all shrimp are lightly but thoroughly coated. Reserve some sauce for drizzling over the final dish.

Presentation Matters

For that authentic Bonefish Grill experience:

1. Line a serving dish or martini glass with fresh lettuce leaves.
2. Pile the sauced shrimp on top of the lettuce.
3. Drizzle with additional bang bang sauce.
4. Sprinkle with sliced green onions.
5. Serve immediately with lime wedges on the side.

Tips for Bang Bang Shrimp Success

Getting the Perfect Crispy Coating

The secret to achieving that restaurant-quality crispy texture lies in these details:

• Cornstarch is crucial: The combination of cornstarch and flour creates that signature light, crispy coating. Don’t substitute with just flour.
• Oil temperature matters: Too low, and your shrimp will absorb oil and become soggy. Too high, and they’ll burn before cooking through. A cooking thermometer is your best friend here.
• Double coating option: For extra crispiness, dip the buttermilk-soaked shrimp in the flour mixture, then quickly back into the buttermilk, then into the flour mixture again.
• Let them rest: After coating and before frying, let the shrimp sit for 5 minutes. This helps the coating adhere better during frying.

Bang Bang Sauce Variations

While the classic recipe is perfect as is, here are some variations to consider:

• Extra spicy: Double the Sriracha and add ¼ teaspoon of cayenne pepper
• Lime-infused: Add 1 teaspoon of lime zest and 2 teaspoons of lime juice to the sauce
• Honey garlic: Increase the honey to 2 tablespoons and add an extra ½ teaspoon of garlic powder
• Cilantro lime: Stir in 1 tablespoon of finely chopped cilantro and 1 teaspoon lime juice

Make-Ahead and Storage Tips

Bang Bang Shrimp is definitely best served fresh, but here’s how to work with timing constraints:

• Prep ahead: You can clean and marinate the shrimp up to 3 hours ahead of time.
• Sauce in advance: The bang bang sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator.
• Coating mix: The dry flour-cornstarch mixture can be prepared several days in advance.
• Reheating: If you have leftovers, reheat them in a 375°F oven for 5-7 minutes. The microwave will make them soggy.

Nutrition Information

For those watching their nutritional intake, here’s a breakdown per serving (approximately 6-8 shrimp):

*Percent Daily Values are based on a 2,000 calorie diet.

Serving Suggestions

Bang Bang Shrimp makes an incredible appetizer on its own, but you can also transform it into a full meal with these serving ideas:

• Bang Bang Shrimp Tacos: Place the sauced shrimp in warm tortillas with shredded cabbage, diced avocado, and extra sauce.
• Bang Bang Shrimp Bowl: Serve over steamed jasmine rice with cucumbers, avocado, and a sprinkle of sesame seeds.
• Bang Bang Shrimp Salad: Arrange on a bed of mixed greens with cucumber, red bell pepper, and mandarin orange segments.
• Lettuce Wraps: Serve the shrimp in butter lettuce cups for a low-carb option.
• Garnish Options: Fresh cilantro, lime wedges, sliced jalapeños, or chopped peanuts make excellent additions.

Common Mistakes to Avoid

Even experienced cooks can run into issues with this recipe. Here are the pitfalls to watch for:

1. Overcooking the shrimp: Shrimp cook extremely quickly. Overcooked shrimp become tough and rubbery.
2. Oil temperature fluctuations: Use a thermometer and maintain that 350°F. After each batch, give the oil time to return to temperature before adding more shrimp.
3. Soggy coating: This usually happens from overcrowding the frying pan or not having the oil hot enough.
4. Sauce too thin: Make sure to use full-fat mayonnaise. The low-fat versions can make the sauce watery.
5. Adding sauce to very hot shrimp: If the shrimp are too hot when you add the sauce, it can “break” the sauce, making it separate and greasy.

Cost-Saving Tips

This restaurant favorite can be made at home for a fraction of the price:

• Buy shrimp when it’s on sale and freeze it for later use
• Purchase frozen raw shrimp instead of fresh (often cheaper and just as good)
• Make extra bang bang sauce and use it on other proteins throughout the week
• If buttermilk isn’t a staple in your home, make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes

Frequently Asked Questions

Q: Can I make Bang Bang Shrimp without frying? A: Yes! While the traditional method calls for frying, you can bake the coated shrimp on a wire rack at 425°F for about 10-12 minutes, flipping halfway through. For extra crispiness, spray or brush them with a little oil before baking.

Q: Can I use pre-cooked shrimp? A: I don’t recommend it. Pre-cooked shrimp tend to become tough and rubbery when fried or even baked a second time. The recipe works best with raw shrimp.

Q: How spicy is this dish? A: With the amounts specified, it’s moderately spicy – enough to notice the heat but not overwhelming. You can easily adjust by changing the amount of Sriracha in the sauce.

Q: What can I substitute for sweet chili sauce? A: In a pinch, you can mix 3 tablespoons of honey, 1 tablespoon of rice vinegar, 1 teaspoon of red pepper flakes, and ½ teaspoon of garlic powder.

Q: Can I make this gluten-free? A: Absolutely! Replace the all-purpose flour with rice flour or a gluten-free flour blend. Just make sure your cornstarch is processed in a gluten-free facility.

Q: What kind of shrimp works best for this recipe? A: Medium to large shrimp (31-40 count per pound) work best. They’re big enough to get a good bite but small enough to cook quickly and evenly.

Q: Can I prepare this for a party ahead of time? A: I recommend frying the shrimp just before serving. However, you can bread the shrimp and refrigerate them (uncovered) for up to 2 hours before frying. The sauce can be made a day ahead.

Why This Recipe Works

After testing dozens of variations, I’ve found that this particular combination of ingredients and techniques yields the closest match to Bonefish Grill’s famous appetizer. Here’s why it works:

1. The buttermilk marinade tenderizes the shrimp and helps the coating adhere properly.
2. The cornstarch-flour mix creates that distinctive light and crispy texture.
3. The balanced sauce hits all the right notes: creamy, sweet, spicy, and tangy.
4. Quick frying at the right temperature ensures juicy shrimp with a crisp exterior.

When you take your first bite of these homemade Bang Bang Shrimp, I’m confident you’ll agree that this recipe captures the essence of what makes the restaurant version so special. The combination of crispy, tender shrimp with that creamy, spicy sauce is simply irresistible.

Final Thoughts

There’s something deeply satisfying about recreating restaurant favorites at home. Not only do you save money, but you also gain control over the ingredients and can adjust flavors to suit your taste. This Bang Bang Shrimp recipe is one I’m particularly proud of – it’s remarkably close to the Bonefish Grill original but can be made whenever a craving strikes.

Whether you’re preparing this as an impressive appetizer for guests or as a special treat for family dinner, I guarantee it will be met with rave reviews. And fair warning – once you start making this at home, expect to receive frequent requests for “those amazing shrimp” from friends and family!

So heat up that oil, mix up that sauce, and get ready to experience one of America’s favorite appetizers, fresh from your own kitchen. Enjoy!