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Bang bang shrimp is a crispy, creamy, slightly spicy shrimp appetizer served at Bonefish Grill. The wildly popular bang bang shrimp has spawned dozens of copycat versions that attempt to help you recreate the signature dish at home. So why should you trust this version? Read on to find out.
How to make Bang Bang Shrimp
In theory, there is nothing difficult about this dish. The shrimp are dipped in a light coating, then fried and tossed while hot with a creamy mayo and sweet chili sauce blend. Easy peasy, right?
As simple as the dish is, recreating restaurant food at home can be difficult because you can't be sure what specific ingredients are used, and sometimes even the brand of the ingredient matters. In the case of this recipe, there are a few notable ingredients you want to make sure you use to get the right flavor.
How to Make Homemade Bang Bang Shrimp Taste Like the Real Deal
The flavor of bang bang shrimp starts with the liquid used when breading the shrimp. While you could use a variety of things—milk or beaten egg, for example—buttermilk has a thick texture that clings to the shrimp, helping the cornmeal and rice flour adhere. Buttermilk also provides a subtle flavor that gives the finished dish an added layer of flavor.
When it comes to the sauce used to coat the shrimp, you want a balance of sweet, creamy, and spicy. Very spicy and the other flavors fade into the background. That's why Thai sweet chili sauce (preferably Mae Ploy brand) and sriracha (preferably Huy Fong brand) combine to create a slight vinegary sweetness and enough spice to keep you coming back for bite after bite. .
How to Serve Bang Bang Shrimp
Bang bang shrimp served as an appetizer at Bonefish Grill. They really don't need an accompaniment to be perfectly delicious. However, you can serve them with tender lettuce leaves to cradle the shrimp. The cool leaves provide a nice, fresh contrast to the creamy shrimp.
You can also heat small corn or flour tortillas to serve with the shrimp. Or, for a twist on the recipe, fry the shrimp as directed and serve the sauce on the side for dipping. It won't be exactly the same as your favorite appetizer, but it can make serving at a party a little easier and the shrimp won't get soggy as quickly.
What to replace Sriracha with
The Huy Fong sriracha brand is a bit hard to find right now, but there are plenty of alternatives:
- Shark Brand Sriracha it's widely available in Asian supermarkets and online, and I actually prefer it to the Huy Fong brand.
- Trader Joe's sriracha is another great option for those who have a store nearby.
- Most grocery stores offer a house brand srirachaso check your favorite local store for options.
- Huy Fong Chili Garlic Sauce it's more widely available than their sriracha, and while it's not exactly the same (sriracha is a bit sweeter, with less of a strong garlic flavor), it can replace sriracha in this recipe.
Tips for making Bang Bang Shrimp
- What kind of rice flour to use—Make sure you use regular rice flour, not glutinous rice flour.
- Why batch fry?—Working in batches is key here for two reasons: First, adding too many at once lowers the temperature of the oil quickly, leading to a potentially less crispy, greasier fried shrimp. Second, adding them in batches to the sauce allows for a gentler tossing, which helps keep the fried exterior intact.
- How to keep shrimp warm—To serve all the shrimp at once hot, preheat the oven to 250 F. Keep the fried shrimp warm on the paper towel-lined baking sheet while you fry the remaining shrimp. Once all the shrimp are fried and drained, pour all the sauce over them and serve immediately.
- For less spice— If making this dish for the spice-sensitive, reduce the sriracha in the sauce to 2 tablespoons.
“This was SUCH a hit in the test kitchen, and it's no surprise why – the prawns are juicy and well-cooked and shockingly crispy, while the sauce is creamy, tangy, tangy and bright.” —The Spruce Eats Test Kitchen
Canola oilfor frying
1 cup buttermilk
2 tablespoons plus 1/4 cup Srirachadivided
1 1/2 pounds large peeled, peeled raw shrimptails were removed
1/2 cup mayonnaise
1/3 cup sweet chili sauce (like Mae Ploy)
2 tablespoons I am a willow tree
1 teaspoon onion powder
1/4 teaspoon fine salt
1/2 cup (80 grams) white rice flour
1/2 cup (65 grams) corn starch
Rare sliced onionsfor garnish
Lime wedgesfor serving
Gather the materials. Line a tray with kitchen paper.
The Spruce Eats / Cara Cormack
Pour oil to a depth of 2 inches in a large heavy-bottomed pot or Dutch oven. Heat over medium heat to 380F.
The Spruce Eats / Cara Cormack
While the oil is preheating, stir 1 cup buttermilk and 2 tablespoons sriracha in a large bowl. Addition 1 1/2 kilos of large peeled, raw shrimp and stir to coat. Set aside.
The Spruce Eats / Cara Cormack
We hit together 1/2 cup mayonnaise, 1/3 cup sweet chili sauce, 2 tablespoons of soy sauce, 1 teaspoon onion powder, 1/4 teaspoon fine saltand remaining 1/4 cup sriracha in a medium bowl. Set aside.
The Spruce Eats / Cara Cormack
Place the prepared baking sheet next to the stove. We hit together 1/2 cup (80 grams) rice flour and 1/2 cup (65 grams) cornstarch in a large bowl.
The Spruce Eats / Cara Cormack
Once the oil reaches 380 F, transfer about a third of the shrimp from the buttermilk mixture to the rice flour mixture and toss to coat (leave the remaining shrimp in the buttermilk mixture while you fry the first batch).
The Spruce Eats / Cara Cormack
Place the breaded shrimp in a spider or large slotted spoon and shake to drop any excess flour into the bowl. Carefully lower the shrimp into the oil and cook, stirring occasionally, until the shrimp are golden brown and crisp, 2 to 3 minutes.
The Spruce Eats / Cara Cormack
Transfer the shrimp from the oil to the prepared pan and allow to drain.
The Spruce Eats / Cara Cormack
Transfer the drained fried shrimp to another clean bowl and spoon over one-third of the mayonnaise mixture. Gently toss to coat the shrimp in the mayonnaise mixture. Repeat the breading, frying and tossing process with the remaining shrimp.
The Spruce Eats / Cara Cormack
Garnish with sliced onions and serve immediately with lime wedges.
The Spruce Eats / Cara Cormack
Storage method
We do not recommend storing bang bang shrimp. It is best eaten immediately after preparation. However, if you like the sauce, feel free to make extra and refrigerate for up to 5 days in an airtight container.
Feeling adventurous? Try this:
- Bang bang shrimp tacos—Pile them into tortillas to make tacos and top with a shiny sheet pan.
- Bang bang shrimp bowl— Make bang bang shrimp bowls by serving over white rice and adding a little extra sauce, sliced cucumber and diced avocado.
- Bang bang cauliflower—For a vegetarian version of this dish, replace the shrimp with cauliflower pieces.
| Nutrition facts (per portion) | |
|---|---|
| 707 | Calories |
| 41 gr | Fat |
| 54 gr | Carbohydrates |
| 29 gr | Protein |
View full nutrition label
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| Nutrition facts | |
|---|---|
| Servings: 4 | |
| Quantity per serving | |
| Calories | 707 |
| % Daily Value* | |
| 41 gr | 53% |
| Saturated fat 5 g | 26% |
| 227 mg | 76% |
| 2239 mg | 97% |
| 54 gr | 20% |
| Dietary fiber 2g | 6% |
| Total sugars 16 g | |
| 29 gr | |
| Vitamin C 8 mg | 40% |
| Calcium 136 mg | 10% |
| Iron 3mg | 15% |
| Potassium 394 mg | 8% |
| *The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to the daily diet. 2,000 calories per day is used for general dietary advice. | |
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
