Bonefish Grill proudly refers to this appetizer as the “house specialty” and for good reason. This Bonefish Grill Bang Bang Shrimp recipe is a most delicious dish with bang-up flavor especially if you enjoy your food on the spicy side.
Bang Bang Shrimp is all about the spice! Tender, crispy shrimp get tossed in a light creamy, but spicy sauce. You can adjust the heat a bit with the amount of hot sauce you add. This recipe is very, very close to what we get at Bonefish. It starts off with shrimp that are coated with a seasoned flour-Panko breading, then fried till golden brown.We’ve served this dish many times for our “at-home date night” and for guests and it never disappoints!
Bonefish Grill Bang Bang Shrimp recipe
Ingredients
- 1 lb shrimp, peeled and deveined (smaller shrimp work best)
- 1/2 cup buttermilk
- 3/4 cup cornstarch (for coating)
- Vegetable or peanut oil (for frying)
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce (Mae Ploy brand recommended)
- 1/4 teaspoon to 1/2 teaspoon Sriracha or garlic chili sauce (Hoy Fong brand suggested)
- Optional: pinch of salt
Garnish (optional)
- Chopped green onions or chives
- Salad greens or lettuce (for serving)
Instructions
- Marinate Shrimp:
Soak the peeled and deveined shrimp in buttermilk for about 10-15 minutes. This helps tenderize and prepare them for coating. - Prepare Sauce:
In a small bowl, mix together mayonnaise, Thai sweet chili sauce, and Sriracha until smooth and well combined. - Coat Shrimp:
Drain shrimp from buttermilk and toss in cornstarch until fully coated. Cornstarch gives the shrimp a light, crispy texture when fried. - Fry Shrimp:
Heat 2-3 inches of oil in a deep pan or wok to 375°F. Fry shrimp in batches, turning occasionally, until golden and crispy, about 1-2 minutes per side. - Toss in Sauce:
Drain fried shrimp on paper towels briefly, then immediately toss in the prepared bang bang sauce until evenly coated. - Serve:
Serve the shrimp hot, optionally on a bed of salad greens or lettuce, and garnish with chopped green onions or chives.
Notes
- The sauce is creamy, sweet, and mildly spicy with the Thai sweet chili sauce and a touch of heat from Sriracha or garlic chili sauce.
- Some variations omit Sriracha and use just mayo and sweet chili sauce.
- Cornstarch coating is key to the signature crispy texture.
- Use peanut oil or vegetable oil for frying.
- This recipe is very close to the authentic Bonefish Grill version according to former employees and reviewers.