Bang Bang Shrimp (Bonefish Grill Copycat) – Crispy, Creamy, and Addictively Spicy
That Famous Flavor, Made Easy at Home
Hey there, flavor friend! Isla here, from my cozy kitchen to yours. Have you ever had a dish at a restaurant that you just can’t stop thinking about? The kind you crave at random hours of the day, plotting your next visit just to get a fix? For me, and for so many of you, that dish is the legendary Bang Bang Shrimp from Bonefish Grill.
It’s a masterpiece of texture and taste: impossibly crispy shrimp, swathed in a sauce that’s creamy, a little sweet, and has just the right kick of spice. It’s the ultimate party-in-your-mouth appetizer that often becomes the main event. But what if I told you that you don’t need a special occasion or a reservation to enjoy it? What if you could whip up this iconic dish in about 20 minutes, right in your own kitchen, with ingredients that don’t require a treasure hunt?
Well, you absolutely can! This Bang Bang Shrimp recipe is my lovingly crafted, thoroughly tested copycat version that captures all the magic of the original. It’s fast, it’s easy, and I promise, it’s ridiculously delicious. We’re talking about a dish that’s perfect for a quick weeknight treat, a show-stopping appetizer for game day, or a fun “fake-out” Friday dinner that feels fancy without the fuss. So, tie on your apron, and let’s dive in together. Your taste buds are about to throw a party!
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Bang Bang Shrimp (Bonefish Grill Copycat) : Crispy, Creamy, and Addictively Spicy
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This Bang Bang Shrimp recipe is a crave-worthy copycat of the Bonefish Grill classic—crispy fried shrimp tossed in a creamy, sweet, and spicy sauce that hits every flavor note. It’s perfect as an appetizer, light dinner, or party bite that’ll have everyone coming back for seconds (and thirds). Fast, easy, and ridiculously delicious!
Ingredients
1 lb small shrimp, shelled & deveined
½ cup mayonnaise
¼ cup Thai sweet chili sauce
3–5 drops hot chili sauce (like Sriracha)
½ to ¾ cup cornstarch (for coating)
Chopped scallions (for garnish)
Lettuce leaves (for serving)
Instructions
In a bowl, whisk together mayonnaise, sweet chili sauce, and hot chili sauce. Set aside.
Pat shrimp dry and toss in cornstarch until fully coated.
Heat oil in a deep fryer or skillet (350°F). Fry shrimp in batches until golden and crispy, about 2–3 minutes.
Drain shrimp on paper towels.
Toss hot shrimp in the sauce until evenly coated.
Serve over a bed of lettuce and top with chopped scallions for that restaurant-style presentation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
Nutrition
- Calories: 320
- Carbohydrates: 14g
- Protein: 22g
The Night We Fell in Love with Bang Bang Shrimp
I’ll never forget the first time I tasted Bang Bang Shrimp. It wasn’t at a fancy dinner or a planned celebration. It was a random, rainy Tuesday. My best friend, Lena, and I were having one of those weeks. You know the kind—everything that could go wrong, did. We decided we needed a serious mood lifter, so we ditched our sad, planned leftovers and drove through the downpour to the nearest Bonefish Grill, splurging on appetizers and cocktails like we’d just won the lottery.
When that little plate of golden, saucy shrimp arrived, we were skeptical. “It’s just fried shrimp,” we said. Oh, how wrong we were. The first bite was a revelation. The CRUNCH! The creaminess! The sweet heat that built with every second! We were literally wide-eyed, looking at each other across the table, not even speaking, just pointing at the plate and making happy, muffled noises. We demolished it in about 60 seconds flat and immediately ordered a second round. That simple plate of shrimp turned a grumpy, rainy night into a core memory of joy and laughter. It’s that feeling—that pure, unadulterated food joy—that I want to bottle up and deliver to you with this recipe.
Gathering Your Flavor Arsenal
Part of the beauty of this recipe is its simplicity. You don’t need a pantry full of obscure spices. Here’s your shopping list for flavor magic:
- 1 lb small shrimp (31-40 count), shelled & deveined – I like to use the smaller size because they’re perfect for bite-sized appetizers and they cook in a flash. Using frozen, pre-prepared shrimp is a total weeknight win! Just make sure they’re thoroughly thawed and patted dry. Trust me, dry shrimp are crispy shrimp.
- ½ to ¾ cup cornstarch – This is our secret weapon for that ethereally light, shatteringly crisp coating. Unlike flour, cornstarch fries up with less absorbency, giving you maximum crunch without a heavy, greasy feel. It’s the pro-move for any airy-fried food!
- ½ cup mayonnaise – This is the creamy, rich base of our legendary sauce. It creates the perfect texture to cling to every nook and cranny of the shrimp. For a tangier twist, you could swap in Greek yogurt, but the classic mayo truly delivers that authentic, decadent flavor.
- ¼ cup Thai sweet chili sauce – This is where the “sweet” and a hint of the “bang” comes from! It’s a beautiful, glossy sauce you can find in the international aisle of any major grocery store. It brings a fruity, mild heat that is absolutely essential.
- 3–5 drops hot chili sauce (like Sriracha) – And this is where we build the second “bang”! Start with a few drops and taste as you go. I’m a spice wimp, so I stick to 3, but if you’re a heat-seeker, feel free to add a whole teaspoon! The goal is a pleasant, building warmth, not a five-alarm fire.
- Neutral oil for frying (like vegetable, canola, or avocado oil) – You’ll need enough for about 1-2 inches in your pot or skillet. We want a high smoke point oil that won’t impart its own flavor, letting the shrimp and sauce truly shine.
- Chopped scallions & lettuce leaves (for serving) – Don’t skip these! The cool, crisp lettuce provides a wonderful textural and temperature contrast to the hot, saucy shrimp. The bright, fresh scallions cut through the richness beautifully, making each bite feel balanced.
Let’s Make Some Magic: Step-by-Step
Ready to create some kitchen wizardry? Follow these steps, and you’ll be a Bang Bang pro in no time. I’ve sprinkled in my favorite chef hacks to guarantee your success!
- The No-Fuss Sauce: In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, and your chosen amount of Sriracha until it’s smooth, creamy, and beautifully pale orange. Chef’s Hack: Do this first! Letting the sauce sit for even 10 minutes while you prep the shrimp allows the flavors to meld and deepen beautifully. Give it a taste and adjust the heat to your liking—this is your sauce, make it sing for you!
- The Dry Shrimp Doctrine: This might be the most important step for crunch. Place your thawed shrimp on a stack of paper towels and pat them aggressively dry. I’m talking bone-dry. Any lingering moisture will create steam during frying, which is the mortal enemy of crispiness. Chef’s Hack: For an extra layer of flavor, you can season the shrimp with a tiny pinch of salt and pepper before coating, but it’s not strictly necessary because the sauce is so flavorful.
- The Cornstarch Coat: Place the ½ cup of cornstarch in a shallow dish or a resealable plastic bag. Toss your dry shrimp in the cornstarch until they are evenly and completely coated. It should look like the shrimp are wearing a fine, white dusting of snow. Chef’s Hack: Use one hand for the dry (cornstarch) and one hand for the wet (shrimp) to avoid ending up with “club hand”—a solid mass of cornstarch glue on your fingers!
- Fry to Perfection: Heat about 1-2 inches of oil in a heavy-bottomed pot or deep skillet over medium-high heat. You’re aiming for 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a tiny pinch of cornstarch into it; if it sizzles immediately, you’re good to go. Working in small batches (don’t crowd the pan!), carefully add the shrimp and fry for 2-3 minutes, until they are golden brown, crispy, and floating. Chef’s Hack: Crowding the pan drops the oil temperature and makes the shrimp steam instead of fry, leading to sogginess. Patience is key for perfect crunch!
- The Drain Game: Use a slotted spoon or spider strainer to transfer the fried shrimp to a wire rack set over a baking sheet, or onto a plate lined with fresh paper towels. This step drains away any excess oil, ensuring your shrimp stay crispy. Chef’s Hack: A wire rack is better than paper towels alone because it allows air to circulate around the shrimp, preventing the bottom from getting soft.
- The Grand Finale Toss: Once all your shrimp are fried and drained, place them in a large, clean bowl. Pour your waiting sauce over the top and gently toss, toss, toss until every single shrimp is gloriously coated in that creamy, spicy, sweet goodness. Chef’s Hack: Do this while the shrimp are still piping hot! The heat helps the sauce cling perfectly and slightly thin out, creating the ideal consistency.
Plating Up Your Masterpiece
Presentation is part of the fun! For that true restaurant-style experience, create a bed of crisp, cool butter lettuce or shredded iceberg on a platter or individual plates. Pile the saucy, warm Bang Bang Shrimp right on top. Then, finish with a generous shower of finely chopped green scallions. The green against the orange sauce and white lettuce is just gorgeous. Serve immediately with lemon wedges on the side for a little bright, acidic squeeze that cuts through the richness perfectly. It’s a feast for the eyes and the stomach!
Ride Your Own Flavor Wave: Recipe Variations
The beauty of this recipe is its versatility. Don’t be afraid to make it your own!
- Bang Bang Chicken: Not a shrimp person? No problem! Use 1 lb of cubed, boneless, skinless chicken breast or thighs. Just make sure to fry a minute or two longer until the chicken is cooked through.
- Baked, Not Fried: For a lighter version, arrange the cornstarch-coated shrimp on a parchment-lined baking sheet, spray generously with cooking spray, and bake at 425°F for 10-12 minutes, flipping halfway, until crispy. Then toss in the sauce as usual!
- Gluten-Free Goodness: This recipe is naturally gluten-free! Just double-check your labels on the sauces (especially the Sriracha and sweet chili sauce) to be safe.
- Spicy Mango Twist: Add 2 tablespoons of mango puree to the sauce for a sweet, tropical flair that plays beautifully with the chili heat.
- Bang Bang Bowl: Turn it into a meal! Serve the saucy shrimp over a bowl of jasmine rice with quick-pickled cucumbers and carrots for a full, satisfying dinner.
Isla’s Chef Notes & Kitchen Confessions
This recipe has been a staple in my kitchen for years, and it’s evolved in the best ways. I used to be so nervous about deep-frying, worried about greasy food and messy splatters. My first attempt at this was… a learning experience. Let’s just say I created a “cornstarch blizzard” all over my kitchen and may have slightly undercooked the first batch. But that’s the joy of cooking! We learn, we laugh, and we get better.
My biggest “aha!” moment was realizing that the sauce doesn’t need to be complicated. The three-ingredient combo is absolute perfection. I’ve tried adding garlic powder, a splash of rice vinegar, and even a dab of honey, but I always come back to the beautiful simplicity of the original trio. It’s a testament to the fact that the best recipes often have the shortest ingredient lists. This dish is a guaranteed crowd-pleaser, and I love hearing your stories of making it for date nights, potlucks, and everything in between. It never fails to bring a smile!
Your Bang Bang Questions, Answered!
I’ve gotten so many wonderful questions about this recipe over the years. Here are the most common ones to help you out:
- Q: My sauce became too thick/gluey. What happened?
A: This usually happens if the sauce sits for too long before being tossed with the hot shrimp. The cornstarch in the sweet chili sauce can sometimes cause it to thicken. No worries! Simply thin it out with a teaspoon or two of water, milk, or even lime juice until it reaches a nice, pourable consistency. - Q: Can I make this ahead of time?
A: I highly recommend serving it immediately for the best texture. However, you can prep the components ahead! Have the shrimp cleaned, dried, and coated in cornstarch (keep them separate in the fridge). Make the sauce and store it in a jar. When you’re ready to eat, just fry and toss! Pre-frying and reheating will make the shrimp lose their signature crunch. - Q: My shrimp came out soggy. Where did I go wrong?
A: Sogginess is almost always a temperature issue. The number one culprit is overcrowding the pan, which causes the oil temp to plummet. Fry in small, manageable batches to keep the oil hot. Also, ensure your shrimp are thoroughly patted dry before coating, and make sure your oil is truly at 350°F before you start. - Q: What’s a good substitute for Thai sweet chili sauce?
A: In a pinch, you can mix 2 tablespoons of apricot or peach preserves with 1 tablespoon of rice vinegar and a pinch of red pepper flakes. It won’t be identical, but it will get you in the sweet-and-spicy ballpark!
Quick Nutrition & Prep Info
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 4
Approximate nutrition per serving: Calories: ~320 | Protein: 22g | Carbs: 14g | Fat: 20g
There you have it, friends! Your very own path to crispy, creamy, addictive Bang Bang Shrimp glory. I’m so excited for you to try it. When you do, be sure to tag me @BiteTide on social media or drop a comment right here on the blog—I love seeing your creations and hearing your flavor adventures!
Until next time, keep riding that flavor wave!
– Isla 💛
