BANG BANG SHRIMP! Bonefish Grill Copycat!

By Jason Griffith

If there’s one restaurant appetizer that always gets people excited, it’s Bang Bang Shrimp. That crispy coating, the creamy sweet-spicy sauce, and the way each bite manages to be crunchy, saucy, and completely addictive all at once—it’s easy to see why this dish has become such a favorite. The good news is you don’t have to go out to enjoy it. This Bonefish Grill copycat version brings all that signature flavor right into your own kitchen.

What I love most about Bang Bang Shrimp is that it feels special without being complicated. The shrimp cook quickly, the sauce comes together in minutes, and the whole dish delivers that restaurant-style wow factor with very little fuss. Serve it as an appetizer, pile it into tacos, or turn it into a rice bowl for dinner. However you plate it, this recipe earns instant crowd-pleaser status.

Why I Love This Recipe

This recipe checks every box for me. It’s crispy, creamy, a little sweet, and just spicy enough to keep you coming back for more. The contrast between the crunchy shrimp and the silky sauce is what really makes it unforgettable.

I also love that it’s adaptable. You can make it for game day, date night, a casual family dinner, or a party platter. It looks impressive, but the ingredients are simple and the method is very doable, even if you’re not someone who fries food often. Once you taste that first bite, you’ll understand why this copycat recipe deserves a permanent place in your rotation.

Ingredients

Here’s what you’ll need to make Bang Bang Shrimp at home:

For the shrimp

• 1 pound medium shrimp, peeled and deveined
• 1 cup buttermilk
• 3/4 cup cornstarch
• 1/4 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil, for frying

For the bang bang sauce

• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 1 to 2 tablespoons sriracha, depending on heat preference
• 1 tablespoon honey

For serving

• Chopped green onions
• Shredded lettuce or cabbage
• Lime wedges, optional

Swaps and Notes

Buttermilk helps tenderize the shrimp and gives the coating something to cling to. If you don’t have buttermilk, you can use regular milk with a splash of lemon juice or vinegar.

Cornstarch is key for that light, crisp exterior. A little flour added in helps round out the coating so it fries up beautifully without becoming too heavy.

The sauce is easy to adjust. If you prefer a milder version, use less sriracha. If you want more sweetness, add a touch more honey. And if you like extra heat, a little more sriracha takes it there quickly.

Fresh or frozen shrimp both work, but if using frozen, thaw and pat them very dry before soaking them in the buttermilk.

How to Make Bang Bang Shrimp

1. Soak the shrimp

Place the peeled and deveined shrimp in a bowl with the buttermilk. Let them soak for about 15 to 20 minutes while you prepare the sauce and coating.

2. Make the bang bang sauce

In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey until smooth. Taste and adjust the heat level if needed. Set aside.

3. Prepare the coating

In a shallow bowl, combine the cornstarch, flour, garlic powder, paprika, salt, and black pepper. Mix well so the seasoning is evenly distributed.

4. Heat the oil

Pour vegetable oil into a deep skillet or saucepan to a depth of about 2 inches. Heat it to 350°F. This temperature helps the shrimp fry quickly and stay crisp without becoming greasy.

5. Dredge the shrimp

Remove the shrimp from the buttermilk, letting the excess drip off. Toss them in the cornstarch mixture until well coated on all sides.

6. Fry in batches

Working in small batches, fry the shrimp for 2 to 3 minutes, or until golden, crisp, and cooked through. Transfer them to a paper towel-lined plate or wire rack.

7. Sauce and serve

You can either toss the shrimp gently with the bang bang sauce or drizzle the sauce over the top just before serving. Garnish with chopped green onions and serve over shredded lettuce or cabbage with lime wedges on the side.

Tips for Success

Pat the shrimp dry before soaking if they seem wet from thawing. Too much excess moisture can interfere with the coating.

Keep the oil temperature steady. If it gets too cool, the shrimp can become soggy. If it gets too hot, the outside can brown before the shrimp cook through. Frying in batches helps keep everything even.

For the crispiest result, sauce the shrimp right before serving. Tossing too early can soften the coating. If you’re serving for a party, you can keep the shrimp crisp and let guests drizzle or dip individually.

Use a wire rack instead of stacking fried shrimp on a plate if you want to preserve that crunch as long as possible.

Serving Suggestions and Pairings

Bang Bang Shrimp is a natural fit for party spreads, appetizer platters, and fun casual dinners. I love serving it as the star of a snack table alongside This Crockpot Nacho Dip Is the Reason I Never Have Leftovers and This Beer Cheese Dip Is My Favorite Party Starter That Disappears in Minutes.

If you’re feeding a crowd, add something hearty and easy like These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast or This Walking Taco Bar Is My Favorite No-Fuss Way to Feed a Crowd.

And for a more elevated appetizer pairing, This Baked Brie Appetizer Is My Favorite Effortless Way to Impress Guestsmakes a great addition to a full entertaining menu.

Nutritional Information Per Serving

Estimated per serving, based on 4 servings:

• Calories: 390
• Fat: 22g
• Carbohydrates: 24g
• Protein: 23g
• Sugar: 8g
• Fiber: 1g
• Sodium: 720mg

These values are approximate and may vary depending on shrimp size, sauce amount, and frying conditions.

Storage and Leftover Tips

Bang Bang Shrimp is best enjoyed fresh, since the coating is at its crispiest right after frying. If you do have leftovers, store the shrimp and sauce separately whenever possible. Keep them in airtight containers in the refrigerator for up to 2 days.

Reheat the shrimp in the oven or air fryer to help restore the crisp texture. Avoid microwaving if you can, since that tends to soften the coating. Add the sauce after reheating for the best result.

If you want to prep ahead, make the sauce in advance and refrigerate it until you’re ready to fry and serve.

More Recipes You’ll Love

If bold, shareable dishes are your thing, there are plenty more favorites to add to your list. These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast are always useful when you need something simple and satisfying. This Crockpot Nacho Dip Is the Reason I Never Have Leftovers is another must for party season.

And when you want to build a full appetizer spread, This Beer Cheese Dip Is My Favorite Party Starter That Disappears in Minutes and This Baked Brie Appetizer Is My Favorite Effortless Way to Impress Guests both fit right in.

Final Thoughts

Bang Bang Shrimp is one of those recipes that feels like a restaurant treat but is surprisingly easy to pull off at home. The crispy shrimp and creamy sweet-spicy sauce are a match made for anyone who loves bold flavor and satisfying texture.

Whether you’re serving it as an appetizer, stuffing it into tacos, or making it the centerpiece of a fun dinner spread, this Bonefish Grill copycat is guaranteed to get attention. It’s fast, flavorful, and just indulgent enough to feel like something special.

Tried it at home? I’d love to hear how it turned out. Share your feedback and follow along for more easy, crowd-pleasing recipes from Chef Maniac.