Bang Bang Shrimp with Homemade Sauce

Satisfy your cravings with Bang Bang Shrimp paired with an easy homemade sauce. You'll experience bold, zesty flavors like never before.

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Table of Contents

• Reasons to Love
• Ingredients
• Instructions
• Variations
• Tips
• Serving suggestions
• Storage
• FAQs
• Related Recipes

This crispy and spicy treat from the Bonefish Grill has been winning hearts with its unique blend of flavors. From the crunchy coating of the crispy fried panko shrimp to the creamy sauce, every bite is bursting with taste and texture.

If you don't like breaded deep-fried shrimp, bacon-wrapped shrimp can be dipped into the bang bang sauce. It's a delicious combination for a winning appetizer.

Ingredients

Use high-quality, fresh shrimp for the best flavor and texture. The freshness of the shrimp will significantly impact the overall taste of the dish.

Here's what you'll need to make the bang bang shrimp recipe:

• raw shrimp
• buttermilk
• salt and pepper
• oil (for frying)
• egg
• Panko breadcrumbs
• all-purpose flour
• cornstarch
• garlic powder
• onion powder
• smoked sweet paprika
• mayonnaise
• sweet Thai chili sauce
• sriracha

Scroll down to the recipe card for quantities used.

Instructions

Once you've gathered the ingredients, it's time to make the copycat bang bang shrimp. To make this recipe, follow these simple step-by-step directions.

Peel shrimp and devein. Pat dry.

Season deveined shrimp with salt and black pepper. Marinate seasoned shrimp in buttermilk for 30 minutes or less.

In a small bowl, combine the mayonnaise, Thai Sweet Chili Sauce, and sriracha. Mix well to make the sauce. Cover tightly with plastic wrap, then refrigerate until ready to use.

In another bowl, combine equal amounts of flour and cornstarch. Dip each shrimp in the mixture then in the buttermilk mixture.

In a large bowl, combine Panko breadcrumbs, garlic powder, onion powder, smoked sweet paprika, salt, and black pepper. Dredge coated shrimp in seasoned Panko breadcrumbs. Shake off the excess breading.

In a medium saucepan, pour oil to fill ⅓ of the cookware. Once the oil is hot enough, fry the shrimp by adding one at a time.

Cook shrimp for 1 ½ to 2 minutes or until golden brown.

Immediately transfer cooked shrimp to a paper-lined plate.

Transfer cooked shrimp to a large shallow bowl and pour sauce on.

Gently toss shrimp until well-coated. Serve immediately.

Hint: Marinating the shrimp in the sauce for 15 to 30 minutes will infuse the shrimp with more flavor.

Variations

Want to change up the recipe? Here are a few things you can try:

• Protein - make it with chicken or tofu instead of shrimp for a unique twist.
• Sauce - experiment with various types of sauces; for example, opt for a sweet and tangy pineapple glaze instead of the classic spicy mayo sauce.
• Spicy - add some crushed red pepper flakes or diced jalapeños to give the dish a little more kick.
• Herbs - fresh herbs like cilantro or parsley will add a refreshing taste. You can also sprinkle in chopped green onions.

You can also dip air fryer lumpia in the bang bang sauce.

Tips

• Adjust the amount of the sauce ingredients to ensure a perfect balance of flavors. Taste as you go to suit your preferences.
• Use large shrimp for a more substantial and satisfying bite. Aim for shrimp in the 21/25 count per pound range for a good balance of size and tenderness.

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Serving suggestions

For a refreshing contrast to the spicy shrimp, consider serving them over a bed of crisp, mixed greens with a drizzle of tangy citrus vinaigrette. The combination creates a delightful salad with a blend of flavors that will surely impress.

If you're looking for a heartier option, try serving the Bang Bang shrimp alongside fluffy slow cooker rice and oven roasted cabbage steaks.

Storage

Once cooled, place the shrimp in an airtight container or a resealable plastic bag. Make sure to remove as much air as possible from the container or bag before sealing it. You can then store the shrimp in the refrigerator for up to 4 days.

If you need to store them for a longer period, consider freezing instead. Place the shrimp in a freezer-safe container or bag, and they should be good for up to 3 months in the freezer. When reheating frozen bang bang shrimp, it's best to thaw them overnight in the refrigerator before reheating in a skillet or oven.

FAQs

What makes Bang Bang sauce so special?

The sauce stands out due to its creamy and spicy flavor profile. The combination of mayonnaise, sweet chili sauce, and sriracha creates a perfect harmony that enhances the taste of the shrimp.

Can I adjust the spiciness level of the sauce?

Yes, you can easily customize the spiciness by adjusting the amount of sriracha in the sauce recipe. Start with a small amount for mild heat or add more for an extra kick based on your preference.

Are there healthier alternatives or variations available for making this dish?

For a healthier twist, consider using an air fryer instead of deep-frying the shrimp. You can also opt for lighter ingredients in the sauce recipe, like Greek yogurt instead of mayonnaise, to reduce calories while maintaining flavor.

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Related Recipes

Want to try more foolproof shrimp recipes? Here are a few more tasty items you can try:

• Shrimp and broccoli stir fry is a quick and delicious meal.
• Grilled shrimp in air fryer is perfectly charred and crisp on the outside.
• Shrimp and corn bisque is a rich and satisfying soup option.
• Easy garlic butter shrimp pasta provides pure comfort for dinner.
• Skillet shrimp scampi is an elegant dinner that is done in minutes.

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Recipe

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Print Recipe Pin Recipe Review Recipe

Bang Bang Shrimp

5 from 2 votes

Enjoy the irresistible flavors of Bang Bang Shrimp made with a homemade sauce. You'll get the perfect blend of spices and heat in every bite.

Prep Time15 minutes mins

Cook Time10 minutes mins

Marinate30 minutes mins

Total Time55 minutes mins

Course: Main Course

Cuisine: Asian

Servings (Adjustable): 4

Calories: 442kcal

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Ingredients

SHRIMP:

• ▢ 1 pound raw shrimp
• ▢ ½ cup buttermilk
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon ground black pepper
• ▢ oil for frying about 2 to 3 cups

BREADING:

• ▢ 1 egg
• ▢ 1 cup Panko breadcrumbs
• ▢ ⅛ cup all-purpose flour
• ▢ ⅛ cup cornstarch
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon ground black pepper
• ▢ ¼ teaspoon smoked sweet paprika

BANG BANG SAUCE:

• ▢ ½ cup mayonnaise
• ▢ ¼ cup Thai Sweet Chili Sauce
• ▢ 3 tablespoons sriracha

Instructions

• Peel shrimp and devein. Pat dry.
• Season deveined shrimp with salt and black pepper. Marinate seasoned shrimp in buttermilk for 30 minutes or less.
• In a small bowl, combine the Bang Bang sauce ingredients - mayonnaise, Thai Sweet Chili Sauce, and sriracha. Mix well. Cover tightly with plastic wrap then refrigerate until ready to use.
• In another bowl, combine equal amounts of flour and cornstarch.
• In a large bowl, combine Panko breadcrumbs, garlic powder, onion powder, smoked sweet paprika, salt, and black pepper.
• Remove shrimp from buttermilk. Whisk buttermilk and egg.
• Dip marinated shrimp in flour mixture and then dip in buttermilk mixture. Lastly, dredge coated shrimp in seasoned Panko breadcrumbs. Shake off the excess breading. Place breaded shrimp in a large plate lined with parchment paper.
• In a medium saucepan, pour oil reaching ⅓ of the cookware. Once the oil is hot enough, add the breaded shrimp one at a time. Cook shrimp for 1 ½ to 2 minutes or until golden brown. Immediately transfer cooked shrimp to a paper-lined plate.
• Transfer cooked shrimp to a large shallow bowl. Pour sauce and gently toss shrimp until well-coated.
• Immediately serve and enjoy.

Notes

Sriracha used in this recipe provides the necessary heat. If you prefer spicy food, add more sriracha after tasting the original combination of ingredients.

Heat oil just enough without overheating. To test, drop a few pieces of breadcrumbs. The oil is hot enough for frying when breadcrumbs float, bubbles appear, and turns golden brown.

It is best to deep-fry coated shrimp if you are using a stovetop. Deep-frying will avoid overcooking shrimp, it will cook evenly, and the shrimp won’t accumulate excess oil.

Deep-fry shrimp in batches, about 5 to 6 pieces of shrimp per batch.

When removing cooked shrimp, it’s best to use a spider strainer. In the absence of a spider strainer, turn off the heat and individually remove shrimp using kitchen tongs.

Heat up the oil before cooking the next batch of shrimp.

Nutrition

Calories: 442kcal | Carbohydrates: 29g | Protein: 21g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 199mg | Sodium: 1976mg | Potassium: 254mg | Fiber: 1g | Sugar: 10g | Vitamin A: 411IU | Vitamin C: 7mg | Calcium: 137mg | Iron: 2mg

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