Copycat Bang Bang Shrimp Recipe {Video} (2024)

Last updated March 15, 2024. Originally posted February 27, 2024 By Jyothi Rajesh 39 Comments

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Bonefish grill copycat bang bang shrimp is one of the easiest party shrimp appetizers that you can make in just 20 minutes. Shrimp is soaked in buttermilk then coated in the corn flour mix, fried to golden perfection, and finally smothered in sweet, spicy, mayo bang bang sauce. It’s truly a crowd-pleaser!

Copycat Bang Bang Shrimp Recipe {Video} (1)

Jump to:

Why this recipe for bang bang shrimp works?
What is bang bang shrimp?
Ingredients needed
Step-by-step instructions
Ways to serve
How to prevent cornstarch from clumping to the shrimp
Useful tips
Recipe FAQs
Related shrimp recipes
📋Copycat Bang Bang Shrimp

Why this recipe for bang bang shrimp works?

Soaking shrimp in buttermilk makes the corn flour coating stick thus ensures really crispy, crunchy shrimp when fried.
Deep-fried shrimp is crispy, crunchy on the outside, and succulent inside.
The spicy, sweet, creamy mayonnaise base sauce also called bang bang sauce is bursting with flavors. It’s finger-licking good!
It’s so delicious, you could eat it with a spoon. Ridiculously addictive too.

What is bang bang shrimp?

It’s a popular appetizer from the famous restaurant Bonefish Grill.

This crispy crunchy shrimp are covered with a sweet and spicy creamy sauce which is the real star of the dish. Bang bang sauce is fabulous! I love the sauce so much, that I smothered crispy fried shrimp in the sauce instead of drizzling the sauce over the shrimp.

It’s a great appetizer served over a bed of iceberg lettuce. You could also serve it as a meal over a bed of steamed rice.

The sauce is the real star of this dish!

Ingredients needed

Here’s what you’ll need-

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All ingredient’s exact measurements are mentioned in the recipe card below.

Ingredients notes

Shrimp – use medium to large size shrimp. Peel the shell off, and devein before use. For the best taste, I highly recommend you use fresh shrimp. If fresh shrimp isn’t available, use frozen.
Buttermilk – store-bought or fresh homemade buttermilk can be used. Buttermilk is used to soak shrimp for a minute or 2 before dredging it in corn flour mix. Soaking shrimp in buttermilk makes the corn flour coating stick thus ensuring crispy, crunchy shrimp when fried.
Corn flour (also known as cornstarch) – corn flour gives a wonderfully airy, crispy, crunchy coating on shrimp when fried. Highly recommend corn starch which will keep it crispy for longer even after adding it to the sauce. If you don’t have cornstarch, you can use plain flour, there might be slight variation in texture. Note: to know how to prevent cornstarch from clumping to the shrimp read the section “How to prevent cornstarch from clumping to the shrimp”.
Seasoning – cornstarch is seasoned with garlic powder, salt, and freshly ground pepper.
Garnish – bang bang shrimp is better when garnished with green onion and toasted sesame seeds (white or black).

Sauce ingredients

Mayonnaise – use regular or Japanese Kewpie mayonnaise. Japanese Kewpie mayonnaise is slightly sweeter and tangier than regular mayo. It also packs a wonderful umami flavor. Most Korean (and Japanese) recipes usually call for Kewpie mayo. For the best taste use full-fat mayo.
Thai sweet chili sauce – use any sweet chili sauce, Thai sweet chili sauce gives it an authentic taste. I would even recommend using homemade spicy sweet chili sauce.
Sriracha – adds a kick to the sauce.
Rice vinegar – Kewpie mayo has a tangy flavor profile, skip rice vinegar if using it. Vinegar adds tang flavor to the sauce.
Pepper – season to taste.
Honey – optional, add if you prefer sweeter sauce. I skipped honey.

Step-by-step instructions

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Step 1: First begin with bang bang sauce. Add mayonnaise, sweet chili sauce, sriracha, rice vinegar, and pepper to a bowl.

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Step 2: Whisk well. Keep aside.

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Step 3: Make the flour mix by mixing cornstarch, garlic powder, salt, and pepper.

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Step 4: Mix and set aside.

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Step 5: Soak shrimp in buttermilk for about a minute. DO NOT marinate shrimp for longer. Shrimp will begin to cook in buttermilk if left longer.

Copycat Bang Bang Shrimp Recipe {Video} (9)

Step 6: Using one hand remove shrimp from buttermilk. Shake off excess buttermilk. Place the buttermilk-soaked shrimp in flour. Using the other hand coat it well in corn flour. Shake off excess flour.

Copycat Bang Bang Shrimp Recipe {Video} (10)

Step 7: Working one at a time, dip shrimp in buttermilk and then dredge in corn flour mix. Note: to prevent caking of the hand and to avoid cornstarch clumping to the shrimp use one hand to pick shrimp from buttermilk and, the other hand to work with the cornstarch mix.

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Step 8: Heat canola oil in a pan. Heat it to 375 degrees Deep fry. Fry shrimp in batches, do not crowd the pan.

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Step 9: Fry for about 1 to 2 minutes on each side or until golden brown.

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Step 10: Remove fried shrimp from oil and place it on a plate lined with kitchen paper to absorb excess oil.

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Step 11: Add deep-fried shrimp to a bowl, and pour sauce over it.

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Step 12: Toss to coat evenly. You can drizzle the sauce over bang bang shrimp if you prefer it that way.

Sprinkle green onions on top and, little sesame seeds. Serve shrimp immediately over a bed of iceberg lettuce leaves.

Ways to serve

Bang bang shrimp is popularly served as an appetizer over iceberg lettuce leaves. You could also serve it as an entrée or main dish with a bowl of steamed rice.

More ways to serve-

Over a bed of salad – yes, works great as a salad ingredient. It’s almost like topping a salad with homemade croutons, crispy, crunchy shrimp can be added to salad.
Shrimp tacos – so delicious!
Bang bang shrimp pasta.

How to prevent cornstarch from clumping to the shrimp

Working one at a time, dip shrimp in buttermilk and then dredge in corn flour mix.

Use one hand to coat shrimp in liquid marinade and the other hand to coat in dry marinade. No more cakey hands! Make sure to shake off excess cornstarch before deep frying.

Useful tips

Select fresh juicy shrimps.
Pat dry shrimps completely to get golden brown fried shrimps. Also removing water will prevent oil from spluttering from hot oil.
Do not overcook shrimp.
Use one hand to coat shrimp in liquid marinade and the other hand to coat in dry marinade. No more cakey hands!
Fry shrimp in batches, do not crowd the pan.
To add more flavor to the dish, season corn flour with garlic powder, and smoked paprika along with salt and pepper.
The shrimp sauce can be packed with more flavors if you like. Add garlic powder and honey along with Thai sweet chili sauce and Sriracha.

Recipe FAQs

Can you use frozen shrimp?

I highly recommend you use fresh shrimp. If fresh shrimp isn’t available, use frozen.

Why use cornstarch instead of plain flour?

Cornstarch often yields a light, airy, crispier coating compared to flour.

Can you bake bang bang shrimp instead of deep frying?

Yes, you can. Bake flour-coated shrimp in a preheated oven at 375 F for about 8 to 10 minutes, then flip once and bake for another 7 minutes or until shrimps turn golden brown.

Does deep fried shrimp stay crispy for long?

Allow the oil to come back to the temperature in between the batches of frying shrimp. Do not overcrowd the pan while frying. Another optional step would be to double fry shrimp for briefly 10-20 seconds which will help it turn crispy.

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📋Copycat Bang Bang Shrimp

Jyothi Rajesh

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course appetizers

Cuisine American

Servings 4 people

Calories 668

Ingredients

▢ 1 pound shrimps peeled and deveined
▢ 1 cup buttermilk
▢ 1 cup corn flour
▢ ¼ teaspoon Salt (adjust to taste)
▢ ⅛ teaspoon Pepper (adjust to taste)
▢ ¼ teaspoon garlic powder
▢ Canola oil for deep frying

For the sauce-

▢ 1 cup mayonnaise
▢ 4 teaspoon Thai sweet chili sauce
▢ 1 ½ teaspoon sriracha adjust quantity as per spice preference
▢ 1 teaspoon rice vinegar
▢ ⅛ teaspoon pepper
▢ 1 teaspoon honey optional

For garnish-

▢ Green onions
▢ Toasted sesame seeds

Instructions

First begin with bang bang sauce. Add mayonnaise, sweet chili sauce, sriracha, rice vinegar, and pepper to a bowl.
Whisk well. Keep aside.
Make the flour mix by mixing cornstarch, garlic powder, salt, and pepper.
Mix and set aside.
Soak shrimp in buttermilk for about a minute. DO NOT marinate shrimp for longer. Shrimp will begin to cook in buttermilk if left longer.
Using one hand remove shrimp from buttermilk. Shake off excess buttermilk. Place the buttermilk-soaked shrimp in flour. Using the other hand coat it well in corn flour. Shake off excess flour.
Working one at a time, dip shrimp in buttermilk and then dredge in corn flour mix. Note: to prevent caking of the hand and to avoid cornstarch clumping to the shrimp use one hand to pick shrimp from buttermilk and, the other hand to work with the cornstarch mix.
Heat canola oil in a pan. Heat it to 375 degrees Deep fry. Fry shrimp in batches, do not crowd the pan.
Fry for about 1 to 2 minutes on each side or until golden brown.
Remove fried shrimp from oil and place it on a plate lined with kitchen paper to absorb excess oil.
Add deep-fried shrimp to a bowl, and pour sauce over it.
Toss to coat evenly. You can drizzle the sauce over bang bang shrimp if you prefer it that way.
Sprinkle green onions on top and, little sesame seeds. Serve shrimp immediately over a bed of iceberg lettuce leaves.

Video

Notes

1. Select fresh juicy shrimps.
2. Pat dry shrimps completely to get golden brown fried shrimps. Also removing water will prevent oil from spluttering from hot oil.
3. Do not overcook shrimp.
4. Use one hand to coat shrimp in liquid marinade and the other hand to coat in dry marinade. No more cakey hands!
5. Fry shrimp in batches, do not crowd the pan.
6. To add more flavor to the dish, season corn flour with garlic powder, and smoked paprika along with salt and pepper.
7. The shrimp sauce can be packed with more flavors if you like. Add garlic powder and honey along with Thai sweet chili sauce and Sriracha.

Nutritional Info– Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition

Calories: 668kcalCarbohydrates: 36gProtein: 25gFat: 45gSaturated Fat: 7gCholesterol: 315mgSodium: 1391mgPotassium: 182mgFiber: 0gSugar: 7gVitamin A: 135IUVitamin C: 5.8mgCalcium: 238mgIron: 2.7mg

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Created by Jyothi Rajesh

Thank you for stopping by.

I’m Jyothi Rajesh (Jo for short) and i’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2007 and many of my recipes have appeared in both online and print publications over the years.Learn more about Jyothi Rajesh.

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