bang bang shOften duplicated, always delicious, this copycat Bonefish Grill Bang Bang Shrimp recipe will have your family craving seafood every week! Crispy fried shrimp are tossed in a creamy, spicy sauce with a secret ingredient to take it over the top!
Bonefish Grill’s Bang Bang Shrimp
I vaguely remember my very first visit to Bonefish Grill, but I know it included this Bang Bang Shrimp. Ask anyone that’s been to the infamous chain restaurant what they always order – I promise you it’s this crispy, spicy-sweet appetizer!
The sweet and spicy flavor combo is a favorite in our house, because it caters to my Dominican hubby’s need for heat (He loves my Buffalo Chicken Deviled Eggs) and my penchant for sugar. The main contributor to the flavor profile of this Bang Bang Shrimp is Thai sweet chili sauce (found at any grocery store or on Amazon), but after trying the whisked sauce, I felt like it needed something.
Bang Bang Shrimp Sauce
The chili sauce is yummy on its own and perfect for dipping spring rolls in, for future reference. Combining it with the mayo gives it a creaminess that is completely unique to this recipe. I had plans on how to serve these shrimp and was looking for a more Thai-forward vibe.
I love adding peanut butter in creative ways, like with my Spicy PB&J Wings, so I added a tiny bit of peanut butter – peanut is an often-used flavor in Thai cuisine.
It’s safe to say this version should be called Bang Bang BANG Shrimp.
The peanut butter is subtle, but the end result reminds me a little bit of Pad Thai, one of my favorite takeout meals.
This shrimp isn’t only a perfect appetizer, you can easily turn it into a dinner protein! Try serving this on a bed of pad Thai noodles, a bowl of sticky rice, or in tortillas for Taco Tuesday.
How to Make Bang Bang Shrimp
- In a medium bowl, whisk together mayonnaise, chili sauces, and peanut butter to make the sauce.
- Heat oil in a heavy-bottomed skillet until it reaches 375 degrees F.
- Toss the shrimp in a bowl with buttermilk and allow to soak for 2-3 minutes, then drain, then add the cornstarch to the bowl and toss to completely coat the shrimp. The buttermilk will maintain juiciness while the cornstarch will provide the crispy coating.
- Add the shrimp to the hot oil in batches, cooking for 1-2 minutes on each side. Toss them in the mayo-chili sauce to coat. Transfer bang bang shrimp to a serving bowl and repeat the process with the remaining shrimp.
- Serve immediately and garnish with chopped green onion and serve with additional Thai sweet chili sauce, if desired.
Eat More Shrimp
If you are fancy the sweet, delectable crestacian as much as we do, you have to try these other delicious shrimp recipes!
- Shrimp Fried Rice
- Sheet Pan Lemon Pepper Shrimp
- Garlic Shrimp & Tomato Spaghetti
- Guacamole Shrimp Bruschetta
Bang Bang Shrimp
- 1/2 cup light mayonnaise
- 1/3 cup Thai sweet chili sauce
- 1-2 teaspoons garlic chili sauce or sriracha
- 1/2 teaspoon peanut butter
- 1 pound large shrimp peeled and deveined
- 1/2 cup buttermilk
- 1/2 cup cornstarch
- 2 cups vegetable oil for frying
- Green onion for garnish
- In a medium bowl, whisk together the mayonnaise, chili sauces, and peanut butter. Set aside.
- Place a heavy-bottomed skillet over medium-low heat. When the pan is hot, add the oil and allow it to come up to 375 degrees F.
- While the oil heats, prep the shrimp. In a separate bowl, toss the shrimp in the buttermilk and allow to soak for 2-3 minutes. Drain the excess buttermilk.
- Add the cornstarch to the bowl and toss to completely coat the shrimp.
- When the oil is heated to 375 degrees, add the shrimp in batches, cooking for 1-2 minutes on each side (depending on size), flipping with tongs. Use the tongs to quickly but carefully transfer the fried shrimp to a paper towel-lined plate briefly, then add them to the mayo-chili sauce bowl and toss to coat. Transfer them to a serving bowl. Repeat the process with the remaining shrimp.
- Serve immediately. Garnish with chopped green onion and serve with additional Thai sweet chili sauce, if desired.
- This recipe has been adapted from Bonefish Grill.
- The mayo-chili sauce can be made up to a day in advance and refrigerated.
- Feel free to adjust the amount of the garlic chili sauce or sriracha based on how spicy you want your sauce. I went heavier on it (2 teaspoons) and it balanced out the sweet chili perfectly.
- This recipe is easily doubled, and is delicious over a bed of sticky rice or in a slaw-ed up taco.