These bang bang shrimp are tender shrimp deep fried to golden perfection, then tossed in a creamy sweet chili sauce. A totally delicious appetizer or main course that’s sure to earn you rave reviews!
Whenever I eat at Bonefish Grill, I have to order the bang bang shrimp. Those crispy shrimp tossed in sweet and savory sauce just cannot be beat! We don’t have a Bonefish restaurant locally, so I’ve learned to make my own shrimp at home with fabulous results.
How do you make bang bang shrimp?
To make bang bang shrimp, coat your shrimp in buttermilk. Then, dredge the shrimp in a mixture of cornstarch, garlic powder, salt and pepper. Fry up the shrimp until golden brown. After the shrimp cook, toss them in a sauce made of mayonnaise and sweet chili sauce. The shrimp are ready to serve with some sliced green onions on top. Feel free to make a little extra of the mayo and sweet chili sauce mixture as a dipping sauce to serve on the side.
Tips for perfect shrimp
- Use a medium size shrimp (31-40 count size). The goal is for each shrimp to be bite-sized.
- Keep the cornstarch mixture near the oil so that the shrimp go from the cornstarch to the oil without any mess.
- Use a frying or candy thermometer to watch the temperature of the oil. Keep the oil as close to 375 degrees F as possible. If the oil is too hot, the shrimp can burn. If the oil is too cold, the shrimp will absorb excess grease and have a heavy texture.
- Fry only 6-8 shrimp at a time to make sure that each of the shrimp cook evenly and don’t stick together.
- Stir the shrimp occasionally as they fry to keep them from sticking together. If you have trouble with shrimp sticking together, try placing them in the oil one at a time.
- Serve your shrimp immediately, as the coating can soften as the shrimp sit in the sauce.
What is bang bang sauce made of?
This version of bang bang sauce is made of mayonnaise and sweet chili sauce. The sweet chili sauce provides heat and sweetness. The mayonnaise provides creaminess. This sauce is designed to compliment the shrimp which have a seasoned cornstarch coating.
Why is it called bang bang shrimp?
While I haven’t seen an official explanation for the term “bang bang” from Bonefish Grill, in Thailand, “bang” is a modern term for famous or popular. I would guess that the “bang bang” is a creative name for a famous shrimp dish.
What goes well with bang bang shrimp?
People love serving this dish as an appetizer. You can go all Thai with your menu and make an entree of Thai noodles like Pad Thai or Pad Kee Mao. You could also go more fusion and serve the shrimp with a steak or a nice fish like cod or snapper.
There is a reason that this shrimp dish is so popular. The crispy shrimp coated in a creamy, sweet and spicy sauce are dynamite and really earn the name bang bang. Give this recipe a try and see how easy it is to make these shrimp at home.
More shrimp recipes you’ll enjoy
Bang Bang Shrimp
- 2 pounds shrimp medium (31-40 count); deveined and peeled
- 1 1/2 cups buttermilk
- 2 cups cornstarch
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 6 cups vegetable oil
- 1 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons green onion sliced
- Place shrimp in a bowl.
- Add buttermilk to the bowl and toss the shrimp to coat them in buttermilk.
- In a separate bowl, mix together the cornstarch, garlic powder, salt and pepper.
- Heat vegetable oil to 375 degrees F.
- Remove each shrimp from the buttermilk bowl and dredge them in the cornstarch mixture making sure the shrimp are completely coated in the mixture.
- Fry the coated shrimp in the oil until golden brown (3-4 minutes).
- Place the fried shrimp on paper towels to drain.
- Make the sauce by mixing the mayonnaise with the hot chili sauce.
- Place the fried shrimp in a bowl and pour the sauce over the shrimp. Toss the shrimp gently until they are coated in the sauce.
- Serve the shrimp with sliced green onions on top.