The Ultimate Bang Bang Shrimp: A Perfect Bonefish Grill Copycat Recipe

If you have ever visited the popular seafood restaurant Bonefish Grill, you likely already know the irresistible allure of their most famous appetizer: Bang Bang Shrimp. It is a dish that commands attention, featuring perfectly crispy, golden-fried shrimp enveloped in a rich, creamy, sweet, and spicy sauce that hits every single flavor craving at once. The contrast between the crunchy exterior of the shrimp and the velvety, flavor-packed sauce has made it a legendary menu item. Fortunately, you do not need to make a restaurant reservation to enjoy this spectacular dish. With this incredible Bonefish Grill copycat recipe, you can recreate the magic right in your own kitchen.

Creating restaurant-quality seafood at home can often feel intimidating, but this recipe is shockingly simple, requiring only a handful of ingredients and minimal prep time. Whether you are hosting a dinner party, looking for a show-stopping appetizer for game day, or simply craving a luxurious seafood treat for a weeknight dinner, this Bang Bang Shrimp recipe is guaranteed to deliver. In this comprehensive guide, we will explore everything you need to know to master this dish, from selecting the perfect shrimp and mastering the legendary sauce, to frying techniques and creative serving suggestions. Let us dive into the culinary secrets that make this recipe an absolute triumph.

The Cultural Context and History of Bang Bang Shrimp

While the exact origin of “Bang Bang” cuisine is somewhat debated, the flavor profile is heavily inspired by Asian culinary traditions, particularly Thai and Chinese cooking, which often balance sweet, spicy, and creamy elements. The term “Bang Bang” originally comes from a traditional Chinese street food dish called “Bang Bang Chicken,” named for the sound the wooden baton makes when tenderizing the meat. However, the modern iteration of Bang Bang Shrimp as we know it today was popularized in the early 2000s by the American casual dining chain Bonefish Grill.

The genius of Bonefish Grill’s creation was marrying the delicate, sweet flavor of shrimp with an ultra-crispy cornstarch batter and a sauce that uses universally loved condiments: mayonnaise and Thai sweet chili sauce. The result was a fusion masterpiece that bridged the gap between familiar American comfort food and exciting Asian-inspired flavors. Its popularity sparked a massive culinary trend, leading to countless variations, including Bang Bang Cauliflower, Bang Bang Chicken, and even Bang Bang Tacos. Today, it stands as one of the most beloved and highly sought-after copycat recipes on the internet.

Why This Copycat Recipe Works So Perfectly

Replicating a restaurant favorite requires an understanding of what makes the original so special. For Bang Bang Shrimp, it comes down to two primary elements: the textural crunch and the perfectly balanced sauce. This recipe captures both flawlessly.

First, the coating. Unlike heavy beer batters or thick flour coatings that can become soggy when tossed in sauce, this recipe utilizes a pure cornstarch coating. Cornstarch is the secret weapon of Asian frying techniques. It provides a whisper-thin, exceptionally crispy crust that shatters beautifully when you bite into it. More importantly, a cornstarch crust holds up remarkably well against moisture, meaning your shrimp will stay crunchy even after being drenched in the creamy sauce.

Second, the sauce ratio. The signature sauce relies on three simple ingredients: mayonnaise, Thai sweet chili sauce, and hot chili sauce. The mayonnaise provides a rich, creamy base that clings tightly to the shrimp. The sweet chili sauce brings the necessary sugar and tang, along with visible specks of chili for visual appeal. Finally, the hot chili sauce (like Sriracha) cuts through the richness and sweetness with a bright, sharp heat. This specific ratio ensures the sauce is not too heavy, not overly cloying, and packs just the right amount of “bang.”

Deep Dive into the Ingredients

To achieve the best possible outcome, it is essential to understand the ingredients you are working with. Here is a detailed breakdown of what you need and why each component matters.

• – 1 lb shrimp, shelled & deveined (small preferred): The size of the shrimp is crucial. Small to medium shrimp are ideal because they offer the perfect ratio of crispy breading to tender meat. They also cook incredibly fast, ensuring they do not dry out in the hot oil. Always buy raw shrimp, not pre-cooked. If using frozen shrimp, ensure they are completely thawed and patted completely dry before coating.
• – 1/2 cup mayonnaise: This is the creamy foundation of your sauce. Use a high-quality, full-fat mayonnaise for the best flavor and texture. Light mayonnaise or miracle whip alternatives will alter the flavor profile and may result in a thinner, less luxurious sauce.
• – 1/4 cup Thai sweet chili sauce: This is a staple condiment available in the Asian aisle of most grocery stores. It is thick, syrupy, sweet, and mildly spicy with visible chili flakes and garlic. It provides the dominant flavor profile of the dish.
• – 3-5 drops hot chili sauce: Sriracha is the standard go-to here, but you can use any vinegar-based hot sauce or chili paste you prefer. The exact amount is highly customizable. Start with 3 drops for a mild tingle, or increase to a heavy squirt if you prefer a fiery kick.
• – 1/2 – 3/4 cup cornstarch (for coating): As mentioned, cornstarch is non-negotiable for that authentic, light, and shatteringly crisp exterior. Flour will yield a heavier, doughier crust.
• – Cooking oil for frying: You will need a neutral oil with a high smoke point. Canola, vegetable, peanut, or sunflower oil are all excellent choices.
• – Lettuce and chopped scallions (for serving): The crisp, cool bed of lettuce provides a refreshing textural contrast to the hot, rich shrimp. Chopped scallions (green onions) add a pop of vibrant color and a mild, fresh onion bite that cuts through the creamy sauce perfectly.

Step-by-Step Instructions for Perfect Bang Bang Shrimp

Follow these meticulously detailed steps to ensure your appetizer turns out perfectly every single time.

1. Prepare the Signature Sauce: In a small mixing bowl, combine the mayonnaise, Thai sweet chili sauce, and hot chili sauce. Whisk vigorously until the mixture is completely smooth and boasts a uniform, pale orange color. Taste the sauce and adjust the heat level by adding more hot chili sauce if desired. Set this bowl aside so the flavors can meld while you prepare the shrimp.
2. Prep and Dry the Shrimp: Ensure your shelled and deveined shrimp are absolutely dry. Use paper towels to pat them thoroughly. Any residual water will turn to steam in the hot oil, blowing the cornstarch coating right off the shrimp.
3. Coat the Shrimp: Place the cornstarch in a shallow bowl or a large zip-top bag. Toss the dried shrimp in the cornstarch, ensuring every single piece is completely coated. Shake off any excess cornstarch. You want a thin, even layer; clumpy cornstarch can become gummy when fried.
4. Heat the Oil: Pour about 2 to 3 inches of neutral cooking oil into a heavy-bottomed pot, Dutch oven, or deep fryer. Heat the oil to 375°F (190°C). Use a deep-fry thermometer to monitor the temperature. If the oil is too cold, the shrimp will absorb it and become greasy. If it is too hot, the exterior will burn before the interior cooks.
5. Deep Fry to Golden Perfection: Carefully drop the coated shrimp into the hot oil in batches. Do not overcrowd the pot, or the oil temperature will drop drastically. Fry the shrimp for about 2 to 3 minutes. Because they are small, they cook extremely fast. You are looking for a light golden-blonde color and a rigid, crispy texture.
6. Drain the Shrimp: Use a slotted spoon or a wire spider to remove the fried shrimp from the oil. Transfer them immediately to a wire cooling rack set over a baking sheet, or a plate lined with multiple layers of paper towels, to drain excess oil.
7. Toss in the Sauce: While the shrimp are still hot and crispy, transfer them to a large, clean mixing bowl. Pour the prepared Bang Bang sauce over the top. Gently toss the shrimp until every piece is generously coated in the glossy glaze. Doing this while they are hot helps the sauce adhere perfectly.
8. Plate and Garnish: Arrange a bed of shredded iceberg lettuce or crisp mixed greens on your serving platter. Mound the saucy shrimp generously over the lettuce. Finally, sprinkle the freshly chopped scallions over the top for a burst of color and fresh flavor. Serve immediately while hot!

Expert Tips for the Best Results

To elevate your dish from good to exceptional, keep these professional kitchen tips in mind:

Maintain Oil Temperature: The secret to grease-free frying is temperature control. Let the oil come back up to 375°F between batches. Frying in lukewarm oil is the number one cause of heavy, unappetizing fried food.

Do Not Sauce Too Early: Only toss the shrimp in the sauce right before you are ready to serve. Even with the resilient cornstarch coating, the moisture in the sauce will eventually soften the crust if left sitting for too long.

Customize the Heat: The beauty of making this at home is full control over the spice level. If you are serving children or those sensitive to heat, omit the hot chili sauce entirely. If you are a heat seeker, add a pinch of cayenne pepper or a spoonful of chili garlic paste to the sauce mixture.

Creative Serving Suggestions and Pairings

While serving this over a simple bed of lettuce as an appetizer is the classic Bonefish Grill presentation, Bang Bang Shrimp is incredibly versatile. Here are several ways to turn this starter into a magnificent main course:

Bang Bang Shrimp Tacos: Warm up some soft flour or corn tortillas. Fill them with a slaw made of shredded cabbage, carrots, and a squeeze of lime juice. Top with the sauced shrimp, diced avocado, and a sprinkle of cilantro.

Bang Bang Rice Bowls: Serve the shrimp over a bed of steamed jasmine or brown rice. Add steamed broccoli, edamame, cucumber slices, and sesame seeds for a balanced, nutrient-packed dinner bowl.

Bang Bang Pasta: Toss hot linguine or angel hair pasta with a little garlic and olive oil, then top generously with the Bang Bang Shrimp. The creamy sauce mixes beautifully with the noodles.

Alternative Cooking Methods: Air Frying and Baking

If you prefer to avoid deep frying, you can still enjoy this incredible flavor profile using alternative, lower-fat cooking methods.

How to Air Fry Bang Bang Shrimp: To adapt this for the air fryer, coat the dried shrimp in the cornstarch as directed. Generously spray the coated shrimp with a high-quality cooking spray (like avocado or olive oil spray) until no dry white spots remain. Preheat your air fryer to 400°F (200°C). Place the shrimp in a single layer in the basket, ensuring they do not touch. Air fry for 6-8 minutes, flipping halfway through, until crispy and opaque. Toss in the sauce as directed.

How to Bake Bang Bang Shrimp: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and grease it lightly. For baking, a standard cornstarch coating can sometimes remain powdery. Instead, dip the shrimp in beaten egg, then coat in a mixture of Panko breadcrumbs and a little cornstarch. Place on the baking sheet, spray generously with cooking spray, and bake for 10-12 minutes, flipping halfway, until golden and crunchy. Toss in the sauce before serving.

Storage and Reheating Instructions

Because of the crispy nature of the dish and the mayonnaise-based sauce, Bang Bang Shrimp is highly recommended to be enjoyed fresh. However, if you find yourself with leftovers, proper storage is key.

Store leftover coated shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, absolutely avoid the microwave, which will turn the shrimp rubbery and the coating mushy. Instead, preheat an oven or air fryer to 375°F (190°C). Place the shrimp on a baking sheet or in the basket and heat for 3-5 minutes until warmed through. Note that the sauce may separate slightly upon reheating due to the mayonnaise, but the flavor will still be fantastic.

Frequently Asked Questions (FAQs)

Can I use frozen shrimp?
Yes, you can absolutely use frozen shrimp. The key is to thaw them completely and safely—ideally overnight in the refrigerator. Once thawed, you must pat them completely dry with paper towels before tossing them in the cornstarch. Moisture is the enemy of a crispy crust.

Can I make the sauce ahead of time?
Yes! In fact, making the sauce ahead of time allows the flavors to meld together beautifully. You can whisk the sauce ingredients together and store it in an airtight jar in the refrigerator for up to 5 days before using it.

What can I use instead of mayonnaise?
If you are strictly averse to mayonnaise, you can try substituting plain, full-fat Greek yogurt or sour cream. However, be aware that this will fundamentally change the flavor profile, making it much tangier and less authentic to the original restaurant recipe. The mayonnaise is what provides the signature rich, sweet finish.

Is this recipe gluten-free?
Yes! Because the recipe uses pure cornstarch for the breading instead of wheat flour, the fried shrimp themselves are naturally gluten-free. Just be sure to check the labels on your specific brands of Thai sweet chili sauce and hot sauce to ensure they are certified gluten-free, as some brands may contain trace amounts or use soy sauce as a base.

In conclusion, this homemade Bang Bang Shrimp recipe is a triumph of flavor and texture. By following these simple steps, utilizing the cornstarch secret, and mixing up that iconic three-ingredient sauce, you can bring the restaurant experience directly to your dining room table. Enjoy the satisfying crunch and the addictive sweet heat!