Bonefish Grill Bang Bang Shrimp (Copycat Recipe)
Crispy golden shrimp tossed in a creamy, sweet and spicy bang bang sauce just like the restaurant favorite. This easy copycat recipe is perfect for appetizers, party snacks, or a quick seafood dinner at home.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer / Seafood
- Method: Deep Frying
- Cuisine: American
Ingredients
1 lb raw shrimp (deveined & peeled)
Oil for frying (canola, olive, or avocado)
Bang Bang Sauce:
⅔ cup mayonnaise
¼ cup Thai sweet chili sauce
1 garlic clove, minced
1 Tbsp sriracha
Breading & Batter:
½ cup whole milk
2 Tbsp sour cream
2 tsp lemon juice
½ cup all-purpose flour
¼ cup cornstarch
½ tsp salt
¼ tsp black pepper
¼ tsp paprika
Instructions
Make the Sauce:
In a medium bowl, combine mayonnaise, Thai sweet chili sauce, minced garlic, and sriracha. Mix well and set aside.
Prepare the Shrimp:
Devein, peel (if needed), and pat shrimp completely dry with paper towels.
Prepare Wet Mixture:
In one bowl, whisk together milk, sour cream, and lemon juice until smooth.
Prepare Dry Coating:
In another bowl, combine flour, cornstarch, salt, pepper, and paprika.
Coat the Shrimp:
Dip each shrimp into the milk mixture, then dredge in the flour mixture, pressing lightly so the coating sticks well.
Heat the Oil:
Pour 1–1½ inches of oil into a large skillet. Heat to 325°F (165°C).
Fry Until Crispy:
Fry shrimp in batches for 2–3 minutes per side, until golden brown and crispy. Avoid overcrowding the pan.
Toss with Sauce:
Transfer fried shrimp to a bowl and drizzle with the prepared bang bang sauce. Toss gently until evenly coated.
Serve:
Serve immediately. Garnish with chopped scallions or sesame seeds if desired.
Notes
For extra crispiness, double-dredge the shrimp in the flour mixture.
Adjust sriracha to control the spice level.
Best served fresh; reheating may soften the coating.
For a lighter version, air fry at 400°F for 8–10 minutes, flipping halfway.
