Experience the flavors of Bonefish Grill with this copycat Bang Bang Shrimp recipe. Picture battered shrimp coated in spicy, creamy, and tangy bang bang sauce, all garnished with fresh chives. Serve this irresistible appetizer at your next gathering and watch it disappear in no time!Jump to Recipe
Why you’ll love this recipe
- Full of authentic flavors: Each bite tastes like you’re sitting down for a meal at the Bonefish Grill! Trust me, you won’t be able to get enough of it!
- Versatile: While bang bang shrimp is perfect as an appetizer, you can easily turn it into a main dish by serving it over rice or noodles.
- Quick & easy: With just 10 minutes total prep and cook time, this recipe will have you serving up gourmet flavors in a flash!
Crispy bang bang shrimp
This bang bang shrimp recipe is inspired by the appetizer made famous by Bonefish Grill. The shrimp are fried until golden brown and crispy, providing a perfect contrast to the spicy, creamy, and sweet homemade bang bang sauce.
Seasoned with smoked paprika and garlic powder, the shrimp itself packs a flavorful punch. Plus, tossing the shrimp in buttermilk helps tenderize them, resulting in an even juicier and more flavorful finished product.
Serve your bang bang shrimp fresh from the frying pan, garnished with a sprinkle of chopped chives to add a touch of freshness and color. You can enjoy them as-is for a crowd-pleasing appetizer, or turn this dish into a complete meal by serving your shrimp over rice bowls, quinoa, noodles, pasta, salad, or even in tacos.
Ingredients & substitutions
- Large shrimp: Provide a juicy, succulent bite in contrast to the crispy coating and creamy sauce. I typically go for 21-25 per pound, but you can use smaller shrimp (26-30 per pound). Just remember the cooking time will vary based on the size.
- Buttermilk: Used in the marinade to tenderize the shrimp. If you don’t have buttermilk, mix a cup of regular milk with 1 tablespoon of vinegar or lemon juice as a substitute.
- Seasonings: Smoked paprika, garlic powder, and salt add savory, smoky flavors to the shrimp. You can play around with different spices to suit your liking.
- Corn starch: Gives the shrimp a light and crispy coating. If you don’t have corn starch, replace it with potato or tapioca starch.
- Avocado oil: With a high smoke point, avocado oil is perfect for frying. You can also use other high-smoke point oils like canola or peanut oil.
- Chives: Add a pop of color and a mild onion flavor to finish the dish off. Green onions or other fresh herbs will also work.
How to make bang bang shrimp
- Make the marinade: Mix together the buttermilk, kosher salt, smoked paprika, and garlic powder. Pour this over your shrimp, ensuring they are well-coated, and set the bowl aside to marinate.
- Coat the shrimp: Lift each shrimp from the marinade, allowing the excess to drip off. Dip it in cornstarch, fully coating both sides, and arrange the shrimp on a platter.
- Fry the shrimp: Preheat about 2 inches of oil in a pot to 375F. Fry the shrimp in batches until they’re golden brown and crispy. Remember, shrimp cooks quickly, so this will only take about 1-2 minutes!
- Drizzle and toss: Place the cooked shrimp in a bowl, drizzle with homemade bang bang sauce, and toss everything gently to combine. Finish your bang bang shrimp off with a sprinkle of chives or green onions.
You can serve bang bang shrimp in a number of delicious ways:
- Appetizer: Serve the shrimp with your favorite garnishes and chopsticks.
- Bowls: Add the shrimp to sushi bowls, poke bowls, polenta, noodles, or a bed of steamed rice for a satisfying main dish.
- Tacos: Tuck the shrimp into tender corn tortilla tacos and top everything off with extra bang bang shrimp, cilantro, coleslaw, and a squeeze of lime.
- Salad: Add bang bang shrimp to the top of a crisp green salad for a well-balanced meal.
Frequently asked questions
You can use frozen shrimp, but make sure to thoroughly thaw and pat them dry before using.
Yes, though they won’t be as crispy. Bake them at 400°F for about 8-10 minutes.
If your bang bang shrimp aren’t crispy, the oil temperature may not be hot enough. Make sure the oil is at 375F before starting to fry them and cook them in small batches.
Storage & reheating
Although bang bang shrimp is best served fresh, keep these storage and reheating tips in mind if you have leftovers:
- Fridge: Once cooled, store the shrimp in an airtight container for up to 2 days.
- Freezer: Freezing is not recommended since the texture of the shrimp and batter will change too much once thawed.
- Reheating: Reheat the shrimp gently in a pan over medium heat. Try not to overheat them as they can become tough when exposed to too much heat.
- Prep ahead: You can marinate the shrimp and prepare the bang bang sauce a few hours or a day ahead.
- More heat: Try adding a sprinkle of cayenne pepper or crushed red pepper flakes.
- Other seafood: Try this recipe with scallops, squid, or even fish fillets.
- Change the sauce: Try tossing the shrimp in just sweet chili sauce, garlic butter, or teriyaki sauce.
- Coconut shrimp: Add coconut shreds to the breading for an extra layer of flavor.
- Preheat the oil: To ensure a crisp, golden-brown outside, make sure the oil is at 375F before you start cooking the shrimp.
- Don’t overcrowd: Fry the shrimp in small batches to keep the oil temperature steady.
- Pat the shrimp dry: Remove as much moisture as possible from the shrimp for an ultra-crispy coating.
- Don’t overcook: Shrimp cooks quickly, so it’s easy to overcook them. Keep a close eye on them while you’re cooking.
- Toss gently: Be gentle when tossing the shrimp with the bang bang sauce to keep the crispy coating intact.
Looking for more shrimp recipes?
If you enjoyed this bang bang shrimp recipe, be sure to check out some more of my favorites like these:
If you try this Bang Bang Shrimp, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Crispy Bang Bang Shrimp
- 1 pound large shrimp peeled and deveined, tails removed
- ½ cup buttermilk
- ¾ teaspoon kosher salt
- ¼ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¾ cup corn starch or substitute with potato starch/tapioca starch
- Avocado oil for frying shrimp
- 1 tablespoon chives finely chopped for garnish
- 4 ounces bang bang sauce
- Make the marinade by combining buttermilk, salt, smoked paprika, and garlic powder, mix well to combine. Pour over peeled and deviled shrimp and stir to coat. Set aside while you start preheating your oil.
- Remove shrimp from the marinade one at a time, letting excess marinade drip off. Dip both sides in cornstarch until fully coated, tap off the excess and arrange breaded shrimp on a platter.
- Heat 2 inches of oil in a dutch oven or pot to 375˚F.
- Fry shrimp in a few batches, cooking for 1-2 minutes or until golden brown, crispy and cooked through (turn halfway if needed). Use a strainer to transfer shrimp to rest on a paper towel-lined plate.
- Add to a bowl and drizzle the bang bang sauce. Gently toss to combine, sprinkle with chives or use green onions. Serve immediately.