Bonefish Grill Bang Bang Shrimp (Copycat Recipe)

Why You’ll Love This Recipe

I love how this recipe delivers that perfect balance of crunchy texture and bold flavor. The shrimp fry up light and crispy, while the sauce brings creamy heat with a touch of sweetness. I also enjoy how simple the ingredients are and how quickly everything comes together. When I want something impressive but easy, this is what I make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb raw shrimp (deveined & peeled)
Oil for frying (canola, olive, or avocado)
⅔ cup mayonnaise
¼ cup Thai sweet chili sauce
1 garlic clove, minced
1 Tbsp sriracha
½ cup whole milk
2 Tbsp sour cream
2 tsp lemon juice
½ cup all-purpose flour
¼ cup corn starch
½ tsp salt
¼ tsp black pepper
¼ tsp paprika

Directions

I start by preparing the sauce. In a medium bowl, I mix together the mayonnaise, Thai sweet chili sauce, minced garlic, and sriracha. I set it aside so the flavors can blend while I prepare the shrimp.

Next, I make sure the shrimp are fully deveined and peeled, then I pat them dry with paper towels. This step helps the coating stick better and keeps the shrimp crispy.

In one bowl, I whisk together the milk, sour cream, and lemon juice. In another bowl, I combine the flour, cornstarch, salt, black pepper, and paprika.

I dip each shrimp into the milk mixture first, then dredge it in the flour mixture, pressing gently so the coating adheres well.

I heat about 1 to 1½ inches of oil in a large skillet to 325°F. Once the oil is ready, I fry the shrimp in batches for about 2 to 3 minutes per side, until they turn golden brown and crispy. I avoid overcrowding the pan so they cook evenly.

After frying, I transfer the shrimp to a bowl and drizzle them with the prepared Bang Bang sauce. I toss them gently until each piece is well coated.

I serve them immediately, sometimes garnished with scallions or sesame seeds for extra flavor and presentation.

Servings And Timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

I sometimes adjust the heat level by adding more or less sriracha depending on my mood. If I want extra crunch, I mix a little panko into the flour coating. For a lighter version, I have baked or air-fried the shrimp instead of deep frying, and they still turn out delicious. I also enjoy serving the shrimp in lettuce wraps or tacos for a fun twist.

Storage/Reheating

If I have leftovers, I store the shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, I use the oven or air fryer at 350°F for a few minutes to bring back some crispiness. I avoid microwaving because it can make the coating soft. I prefer storing the sauce separately if possible to maintain texture.

FAQs

Can I Use Frozen Shrimp?

I can use frozen shrimp, but I always thaw them completely and pat them dry before coating and frying.

How Do I Keep The Shrimp Crispy?

I make sure the oil stays at the right temperature and avoid overcrowding the pan. I also toss the shrimp in the sauce right before serving.

Can I Make The Sauce Ahead Of Time?

I often prepare the sauce a few hours ahead and store it in the refrigerator. The flavors actually blend even better over time.

What Oil Is Best For Frying?

I usually use canola or avocado oil because they have a high smoke point and neutral flavor.

Is This Recipe Very Spicy?

I find it moderately spicy, but I can easily adjust the heat by reducing or increasing the sriracha.

Conclusion

This Bang Bang Shrimp copycat recipe is one of my favorite quick appetizers to make at home. I love the crispy coating paired with that creamy, sweet, and spicy sauce. It feels restaurant-worthy but is surprisingly simple to prepare. Whenever I want something bold, crunchy, and crowd-pleasing, this is the recipe I turn to.