Bang Bang Shrimp are a popular appetizer in many restaurants. They have a crunchy coating and are so juicy on the inside. Tossed in a creamy, sweet and spicy sauce, they are very addicting.
This is a popular appetizer from Bonefish Grill - Bang Bang Shrimp. I was so excited when Food Network magazine came up with a copycat recipe. They are incredible. Crunchy and saucy with a hint of spice - you will be reaching for more.
As you bite through the crispy breading, moist and plump shrimp are revealed, coated in creamy, spicy and slightly sweet sauce. The taste is irresistible. My sister, who hates shrimp and doesn't eat any type of seafood, even liked them. The rest of us shrimp lovers were just relishing every bite with gusto.
They are served as an appetizer on a bed of iceberg lettuce with a smattering of green onions, but I also serve them as an entree with rice.
Yields: 2 ½ lbs of shrimp, 6 entree servings, 10-12 appetizer servings
Ingredients:
Shrimp:
Oil, for frying
2 ½ lbs shrimp (I use large or jumbo, Bonefish Grill uses small)
4 eggs
1 ½ cups all purpose flour
1 cup cornstarch
2 teaspoons salt, 1 teaspoon pepper
Sauce:
¾ cup mayonnaise
½ - 1 ½ Tablespoons Asian chili sauce, depending on how spicy you like your food
1 Tablespoon honey
salt
1 small garlic clove, minced, optional
Instructions:
Whisk all the sauce ingredients together in a small bowl or a glass measuring cup. Set aside in the refrigerator while you prepare the shrimp.
Pour in about 2 - 3 inches of oil into a dutch oven or heavy bottomed pot. (Or use a deep fryer.)
Peel and devein the shrimp. I like to use larger shrimp. Since they are larger, they don't dry out as quickly as the smaller ones do during frying, remaining moist and juicy inside.
Set up a breading station for the shrimp. Whisk the eggs in one bowl and combine the flour, cornstarch, salt and pepper in another bowl.
Dredge the shrimp in the flour/cornstarch.
Dip the shrimp in the eggs. 
Dredge one more time in the back into the flour/cornstarch mixture. 
Repeat with all the shrimp. It helps to set them all on a rimmed baking sheet on top of a rack, so the breading doesn't get soggy. 
Bring the oil to a temperature of 350 degrees. Drop the shrimp in and fry for about 2 min, just until the breading is slightly golden and the shrimp is pink.
To keep the shrimp warm while you are frying the rest of the batches, place the shrimp on a rimmed baking sheet, lined with paper towels and keep in a 200 degree oven.
Toss the shrimp in the sauce. 
Serve on a bed of iceberg lettuce topped with sliced green onions as an appetizer or with rice as an entree.
Crunchy Spiced Shrimp - Bang Bang Shrimp
Bang Bang Shrimp are a popular appetizer in many restaurants. They have a crunchy coating and are so juicy on the inside. Tossed in a creamy, sweet and spicy sauce, they are very addicting.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 6 entree, 10-12 appetizer 1x
- Category: Appetizer
Ingredients
Shrimp:
- Oil, for frying
- 2 ½ lbs shrimp (I use large or jumbo, Bonefish Grill uses small)
- 4 eggs
- 1 ½ cups all purpose flour
- 1 cup cornstarch
- 2 teaspoons salt, 1 teaspoon pepper
Sauce:
- ¾ cup mayonnaise
- ½ - 1 ½ Tablespoons Asian chili sauce, depending on how spicy you like your food
- 1 Tablespoon honey
- salt
- 1 small garlic clove, minced, optional
Instructions
- Whisk all the sauce ingredients together in a small bowl or a glass measuring cup. Set aside in the refrigerator while you prepare the shrimp.
- Pour in about 2 - 3 inches of oil into a dutch oven or heavy bottomed pot. (Or use a deep fryer.)
- Peel and devein the shrimp.
- Set up a breading station for the shrimp.
- Whisk the eggs in one bowl and combine the flour, cornstarch, salt and pepper in another bowl. (I like using a pie pan.)
- Dredge the shrimp in the flour/cornstarch.
- Dip the shrimp in the eggs. Dredge one more time in the back into the flour/cornstarch mixture.
- Bring the oil to a temperature of 350 degrees Fahrenheit. Drop the shrimp in and fry for about 2 min, just until the breading is slightly golden and the shrimp is pink.
- To keep the shrimp warm while you are frying the rest of the batches, place the shrimp on a rimmed baking sheet, lined with paper towels and keep in a 200 degree Fahrenheit oven.
- Toss the shrimp in the sauce.
- Serve on a bed of iceberg lettuce topped with sliced green onions as an appetizer or with rice as an entree.
I visited Bone Fish Grill last night and wanted more Bang Bang Shrimp, but did not want to pay. I am so glad I found your blog, this recipe was excellent!!! I will be making it for our Superbowl party.
They would be perfect for a Super Bowl party:). I'm so glad you enjoyed this recipe, Alicia.
I usually meet up with friends of ours and their two children for dinner at a favorite restaurant which varies from year to year. This year was going to be Bonefish Grill. We hadn't seen each other for two years and I thought why not invite my friends over here for a nice seafood smorgasbord, and of course.... Bang Bang Shrimp so we can spend more time with each other and catch up and not have to rush out of the restaurant so they can seat more people. I made all kinds of stuff, including wonderful crab cakes, and this recipe for Bang Bang Shrimp. Everything turned out great. However, I want you to know that the Bang Bang Shrimp was EXCELLENT !! I followed your recipe, altering only a few amounts of your listed ingredients, and the outcome WAS ACTUALLY BETTER THAN BONEFISH ! My friends even thought the same thing. Very tasty, crispy and memorable bite after bite. I used medium-large to large sized shrimp, not the JUMBO size. Thanks so much for sharing the recipe. I normally don't comment unless the recipe meets my standards, but this one does and I wanted to share my comments so people know to try this recipe. It's Awesome. Thanks Again for sharing!!!
Thank you so much for taking the time to write, Gretchen. I am so happy to hear that you and your friends enjoyed the Bang Bang shrimp.
It's a huge hit in our family too.
Absolutely delicious thank you for the recipe!
I'm so glad you enjoyed it, Marta:).
Bang Bang Shrimp is my favorite dish at Bonefish Grill so needless to say I was super excited when I saw this recipe on your blog! I just made this for dinner and my hubby and I both loved it! Thank you for this recipe, Olga!
Yay! I'm glad you guys liked it. These shrimp are a big hit in our family.
This is perfect for a gathering we are having today! Thank you for having the nice 'print' button to use and print out a concise recipe. 🙂 Paula
You're very welcome, PHermens:). I hope you had a wonderful gathering.
Will american chili sauce give a different taste also? Im not able to go to the store today but want to make these..I have american chili sauce and franks hot sauce..which one would you recommend I use?
Hi Di,
You can use whichever you prefer. The flavor will be different though. The Asian chili sauce gives the sauce a distinct flavor. You don't need to run to the store if you don't want to. Use what you have on hand.
Thanks )
Do you have to toss the shrimp in the sauce or can you use sauce on the side?
Yep, you HAVE to, or else I'll come out of the computer and you'll get in big trouble, LOL:).
Of course, you can serve the sauce on the side. It will be a very different taste though.
Please tell me about the pan you fried these in, it looks life it is coated, is it cast iron? I do not own a deep frier.
Thanks,
F Gifford, I used a Dutch oven to fry the shrimp. You can use any large pot that has a heavy bottom.
Check out my Shop under the category Cookware to see the exact kind of Dutch oven that I used. Or Click HERE.
In essence, this is deep fried (non-flavored battered) shrimp with a kinda spicy dipping sauce. Duh! Wow! I would be ashamed to make a posting like this and call it "Bang Bang" shrimp.
will asian sweet chili sauce work the same?
Hi Yelena! Sweet chili sauce is completely different, so it won't be the same, but you can use it. You can even use hot sauce.
do you use raw or precooked shrimp? thanks in advance
Hi Alla! I use raw shrimp. Actually, I never use precooked shrimp.
Mine did not turn out very crunchy. What did i do Wrong?
Hi Melissa,
Hmmm... I'm not really sure. Did you serve them right away? They need to be served right after tossing in the sauce, or else the sauce will take the crunch out of the shrimp. I store each fried batch in a 200 degree oven to keep it warm while I finish the frying the rest of the batch and toss it in the shrimp minutes before eating. Was your oil hot enough?
Delicious!!! Made these today 🙂
Why do all your recipes look soo soo good??!!
Thank you, Natasha:)
Olka, this looks so good! Thank you for the recipe! Its my husbands birthday soon and shrimp is his favorite. So i'm going to make some for him! Do you think i can add hot sauce instead of asian chili sauce?
Happy birthday to your husband:)
You can use hot sauce instead, but the flavor will be a little different. Asian chili sauce is sold in almost all grocery stores in the international aisle. It really gives a great flavor to the sauce.
I have made these and the copycat recipe i have uses 1/2 asain sweet chili sauce and sirachhi with mayo in the sauce. Gives them a bite. I don't think it changes the taste and I have had them at thebonefish
I'm glad you enjoy them, Ken. Thanks for sharing.