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Bang Bang Shrimp {Like Bonefish Grill}

Bang bang shrimp

This is my take on Bonefish Grill’s popular appetizer, Bang Bang Shrimp! Crispy shrimp get tossed in a creamy, spicy sauce. The result is utterly delicious, and addicting!

And she bangs, she bangs….

Oh baby 

When she moves, she moves…..

The entire time I was taking photos of this yummy thing called Bang Bang Shrimp, I consistently had the lyrics of She Bangs by Ricky Martin running through my head. It’d be one thing if I actually had his version on repeat, however, it was actually William Hung (American Idol, remember?) I endlessly heard singing which is not exactly a moment I want to relive.

What I would like to relive, however, is devouring this recipe for Bang Bang Shrimp. My inspiration for recipes comes from just about anywhere, and for this recipe, I got the idea after my aunt mentioned Bonefish Grill and how their Bang Bang Shrimp is SOOOOOO good. I’ve never been to Bonefish Grill, but I decided to Google it to see what it was all about. I love shrimp, and I love spicy, and that’s what Bang Bang Shrimp is all about, so I knew I’d have to give it a try.

Oh my, there is a little piece of heaven on Earth and it’s called Bang Bang Shrimp! I found a copycat recipe that I decided to tweak with and the result was fabulous, and delicious, and a-d-d-i-c-t-i-n-g. Addicting!!! I said addicting twice simply for the emphasis. We devoured the whole batch for dinner last night in probably under 10 minutes flat. No joke (thankfully I took pictures first, otherwise I probably wouldn’t be sharing this recipe with you right now).

Bang Bang Shrimp is all about the spice! Tender, crispy shrimp get tossed in a light creamy, but spicy sauce. You can adjust the heat a bit with the amount of Sriracha Hot Sauce you add. We like things spicy so I probably put in a good 8 drops of the stuff. The result was simply amazing. As I type this, I am now, once again, craving Bang Bang Shrimp… and unfortunately, singing She Bangs She Bangs….. win some, lose some!

Disclosure: I have not actually tried Bonefish Grill’s Bang Bang Shrimp so I do not know how closely this resembles their version. However, this one is so utterly tasty that I have no plans of finding the nearest Bonefish Grill to try their version.

Notes: This recipe calls for Thai Sweet Chili sauce and Sriracha Hot Sauce. It’s important to note that Thai Sweet Chili sauce is NOT the same thing as Heinz’s Chili Sauce. Please, do not use it! I bought Mae Ploy’s Sweet Chili Sauce in the Asian section of my grocery store, along with the Sriracha Hot Sauce. These two items are easily found in your average grocery store. Lastly, the sauce calls for mayo. In all my tests with mayo lately, the brand DOES make a difference when you’re looking for a creamy consistency. I found Hellman’s mayo worked far better in recipes than the giant tub of Costco mayo I had on hand. 

Lastly, Bonefish Grill deep fat fries their shrimp. I really hate fussing with a big pot of oil (which is why I love these Baked Onion Rings) and avoid deep fat frying as often as I can. For this recipe I decided to try simply pan frying the shrimp in a few tablespoons of oil. The result was just perfect- crispy, tender, delicious. 

Edit 2/22/13: I just wanted to update this to say that I finally made it to Bonefish Grill for the first time to actually try their version of Bang Bang Shrimp. It was delicious! This recipe is not exactly like theirs, but very similar. I noticed my version is a bit more “saucy” so if you’re looking for something that is closer to their version, I’d reduce the sauce by half. We like things saucy, however, so I’ll keep it as is. :)

Bang Bang Shrimp {Like Bonefish Grill}

Bang bang shrimp 2

Prep Time: 10mn
Cook Time: 6mn
Total Time: 16mn

INGREDIENTS

  • 1 pound raw shrimp, peeled and deveined, tails removed (I used 31-40 count shrimp) This video will help you learn how to devein shrimp if you haven’t done it before. The bag of shrimp I bought at Costco was already peeled, but I still had to devein them and remove the tails.
  • 1/2 cup mayo, I recommend Hellman’s
  • 1/4 cup Thai Sweet Chili Sauce
  • 4-8 drops Sriracha Hot Sauce
  • 1 teaspoon peanut butter
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup corn starch
  • 2 eggs
  • 6 tablespoons canola or vegetable oil
  • 1/2 of a green onion, diced and lettuce for garnish, if desired

DIRECTIONS

  1. In a large bowl, toss the shrimp with salt, black pepper, and garlic powder.
  2. Place corn starch in a shallow dish like a cake pan.
  3. In another cake pan, lightly whisk two eggs together to create an egg wash.
  4. Dip each piece of shrimp in corn starch to coat, then dip in the egg wash to coat.
  5. When all the shrimp have been coated in corn starch and dipped in egg, heat 6-8 tablespoons of oil in a large skillet on high heat. When the oil is nice and hot, CAREFULLY add the shrimp to the pan. You may need to cook the shrimp in two batches so that you don’t overcrowd the pan.
  6. The shrimp cook fast! When the bottoms of the shrimp are crispy, flip the shrimp so that the other side can cook. This should only take about 30 seconds-1 minute per side if the oil is nice and hot.
  7. Remove the cooked shrimp to a paper towel lined plate.
  8. In a small bowl, whisk together the Thai Sweet Chili Sauce, Sriracha Sauce, Mayo, and Peanut Butter. When the mixture is smooth, carefully toss the shrimp in it. You may not need all of the sauce, it just depends on how “saucy” you want the shrimp.
  9. To present it, place one large leaf of iceberg lettuce on a plate. Place the shrimp on top, then sprinkle chopped green onion on top. Enjoy!

Other Recipes To Try

Comments (112)

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  1. I absolutely love Bang Bang Shrimp from Bonefish, and now I can’t wait to make it. What do you mean with 30-41 count shrimp? I haven’t bought it before and I don’t know what to look for.

  2. This looks wonderful! I’ll have to figure out another way to thicken it as my daughter has a peanut allergy.

    • Hi Maeghan, you can very easily just leave the peanut butter out. I didn’t put it in there for thickening purposes, it just seemed to add a subtle flavor to the sauce that I thought worked well.

    • Maeghan, is your daughter allergic to sesame? You could possibly use sesame paste (tahini) in lieu of peanut butter and it would taste pretty close.

      If you do, though, make sure to stir up the tahini well, as there is usually a good layer of oil at the top.

    • Just leave out the pnut butter. I will agree about the chili sauce…. Heinz doesnt do the same job.

  3. Hi Ashley, I love, love, Bang Bang Shrimp. I live in Mesa Arizona and we used to have a Bonefish grill here and it went out of business. That was always my husbands and my favorite appetizer. I have tried a recipe before that I found online and it was very good but I am anxious to try yours. Beautiful Picture, thanks for sharing! Stacey Evans

  4. This looks absolutely wonderful and I am definitely going to be making it! Love your blog, I’m real glad I came across it. :)

  5. Can’t wait to try this, it sounds delicious.

  6. I too love bang bang shrimp! Am anxious to try this recipe. I did try another recipe on line, although it was very good I thought there was a little something missing.

  7. As an Owner/Proprietor of a Bonefish Grill (and one of your probably soon to be former avid followers on Facebook), I can assure you this recipe is not even close. But keep trying….

    • Hi LSM, like I mentioned in the post, I’ve never actually been to Bonefish Grill to know how closely this resembles it, so copying it wasn’t the intent. The intent was to match the description which sounded so good – crispy shrimp with a spicy creamy sauce, which this recipe achieves.

      • Sorry to be so blunt, but is is extremely frustrating to pour !thousands! of dollars into a business, spend sleepless nights of worrying about getting guests in the door while working 80 hours a week to support OUR name (and family), then see other people use it to support THEIR creations…that do not match the name they are attaching to it. As a chef, I love nothing more than to spend time in my own kitchen coming up with new recipes, often even trying to “copy’, only for lack of a better term, favorite dishes from various places. The guessing is half the fun. But even if I thought I nailed it, I would not use their name to promote my own. LOVE your blog…check it daily…and will continue to do so. Just wanted to explain it from my point of view, as an owner of a name you are trying to use. Otherwise, keep up the good work. I will be happy to send you a gift card to the BFG so you can compare. FOODIES ROCK!!

    • Good thing it’s not the same recipe, because the bonefish version just gave me diarrhea! This is a corporation. How can you be so naiive? If it was a restaurant that you owned, I could see your point about copying a recipe, but this is like a McDonalds manager getting upset for someone at home making a big mac-so relax-it wasn’t your recipe to begin with!

    • LSM: My husband is military and we got addicted to Bonefish Grill when we were stationed in Florida. The bang bang shrimp is so delicious. It even brightened my day during my husband’s deployment. Then we got sent to Alaska and there is not bonefish there. Now we are stationed in Arizona. Only time we get to experience Bonefish Grill is maybe once a year when visiting family. We need a Bonefish Grill in Arizona. I am begging my husband to take me to Las Vegas just so I can eat at Bonefish Grill…the food is delicious!

    • Well, your mean-spirited and self-entitled attitude just made me a bonefish connoisseur no longer. I HIGHLY doubt that bc of this woman posting this comparable recipe (which her guests have specifically ASKED HER TO DO)is going to “keep guests from coming into your restaurant”. People don’t go out to eat just because there are dishes they cannot get anywhere else or at home, they go out to eat for the experience. And I’m fairly certain any experience with the likes of you in charge would leave a bad taste in many people’s mouths. This wonderful woman shares how to do just the opposite, without paying for over-priced items that only lead to diarrhea. Ew. Great job.

  8. LSM- If I understand you correctly, you’re concerned that someone might skip out on a trip to Bonefish because they could make something ‘like’ it at home? I’m always a glass half-full type of gal, but another way to look at it, is free marketing for Bonefish! Like I mentioned, I’ve never been to one, but when my aunt mentioned how much she loved Bonefish, largely due to this appetizer, two things happened. First, I wanted to read the description and try to make something like it at home, and secondly, I Googled where the closest Bonefish Grill was- not for the shrimp, but to see what kind of other awesome things they have on the menu. By the way, the one closest to me has closed. :(

    I imagine that anyone who visits this post, at least now has Bonefish in their mind and if they’re driving around trying to find something for dinner and they come across a Bonefish, they might just stop because now they’ve heard of it!

    Spending 8 years in the restaurant industry myself, and many more years trying to build-up a small business, I know the kind of hard work that goes into it! So please, take this as a compliment. I’m sure lots of my readers hadn’t heard of Bonefish before, but now they have, and that just might translate into a sale for you.

    Thanks for reading CCC, and best wishes to you as an Owner/Proprieter of Bonefish! :)

    • I also want to add that there are no Bonefish Grills located near me, so this recipe might quench my craving for my absolute favorite appetizer until I can travel to one of your restaurants. Think about those of us that are not so lucky as to have one in our town.

      Please bring one to Joliet, Illinois!!! :)

    • Just happened upon your blog today, LOVE the recipes.

      Just wanted to tell you that was a very well-written answer to LSM. I do have a bonefish grill very close to my house, and you’ll be hard pressed to exactly match the bang bang shrimp; but that’s half the fun of it. Quite frankly, his/her response made me question whether I will continue to be a frequent customer there any longer… It should be the highest compliment to have someone like your food so much they attempt to replicate it (or make it better/different) – that response made me question if I’d want to keep going to a restaurant where the owner/proprietor wants to keep everything a secret and frowns upon the flattery of guests recreating their dishes… And unless ‘bang bang shrimp’ is copyrighted, you can freely use it. I could hold a shrimp boxing match and call it that, if I so wished.

      Keep up the great work!

  9. Jennifer C. Warren

    The flavor peanut and shrimp/seafood is particularly savory.

    Great recipe.

    Jennifer C. Warren

    • Ashley – If you are in the restaurant business, you will likely be copied. The recipe that was copied may have come from a former or present employee, someone who just has a grudge, or someone who just wants to make a buck. That’s part of the business. If all your recipes aren’t protected py patents or copywrites, you are vulnerable. Make up your mind. Get all your recipes protected or concede that it won’t belong to you exclusively for long.

  10. I can’t wait to try this recipe! I was planning to bring it over to a friends birthday party for an appetizer because he raves about how much he loves it. Do you think it will hold up ok or is it something that needs to be served immediately ? Thanks!

    • Hmmm… quite honestly, I don’t think it will taste as good heated up, as it would if you made it fresh and served it right away. The shrimp have a crispy coating, and I’m afraid it would get mushy if you reheated it.

  11. Looks great, I’m going to try it this week! Quick question though, I’m just getting more into frying and was curious as to why you did the egg dip last and then put it in the oil. My mother’s always done it with the egg dip first, then you dip it in the breadcrumbs or conrnstarch. What difference is there in doing it with the cornstarch first and the egg?

    • Truthfully, I don’t have the scientific explanation as to why I do what I did …. I wish I did, but I dont. :) I’ve always just dipped whatever I’m pan frying in cornstarch, then egg. It always works, so I’ve never questioned the method. Sorry I couldn’t be of much help! :)

    • The cornstarch just gives the egg a good layer to stick to evenly. When I use breadcerumbs I always go flour, egg, crumbs for the same reason.

  12. Hi – These look wonderful! I’m curious, though, as to whether or not you think these could be made using bay shrimp, as opposed to the larger ones. Would any changes need to be made to the preparation? Thanks!

    • Hi Tracy, as long as you stick with 1 pound of shrimp, you should be fine as far as amount of ingredients go. But cook time may be a bit longer. Just check to make sure the shrimp are cooked through. Enjoy ! :)

  13. I loved the recipe but the peanut butter is too much. Otherwise, great job!

  14. This is an amazing recipe! I almost started to think maybe it was not as good as i thought after reading some comments, until i made it three different times for three different couples, and they could not eat them fast enough! It is a thrill a non-pro cook gets when people are happy with your food. Everybody, please forget the negative comments because this is the real deal! Bonefish Grill is an outstanding restaurant and making this “copy” would not stop me from going there. I like to make burgers, but i still go to Burger King and Wendy’s!

  15. AMAZING! Tastes just like Bonefish—will be making this again/will also try chicken

  16. I loved it…. Better than bonefish…. And homemade “PRICELESS”… ;)

  17. Can you prep this and cook the next day?

  18. I made this last night – and the shrimp( done with corn starch and eggs) were amazing !! I will use that method in the future – easy – quick and delicious. We though the sauce was tasty – but too much sauce for a pound of shrimp – next time we will change it up – and pour half the sauce over the shrimp – most likely be enough and adjust from there. Thumbs up !! Great recipe – just would not mix sauce in a bowl and then throw shrimp in – would put finished shrimp in bowl and add sauce. Also, I added 12 drop of hot sauce and still not enough – we like a little more heat – Great recipe – adjust to your tastes !!

  19. We go to Bonefish Grill about once a month. I can’t wait to try your recipe. The Bang Bang shrimp are awesome, and your recipe sounds Just like what I taste in their dish. Thanks for sharing. Happy cooking. Live in the Nashville area…Bonefish is 20 miles from us but well worth the drive just for the shrimp

  20. I live in Australia, so we have no Bonefish Grills here. I’m having this shrimp recipe soon, sounds incredible.

    Side note can’t believe someone would get annoyed that you “copied” a recipe. I’ve copied many recipes from restaurants I’ve been to, worked out the flavours on my own while eating there, and then tried it at home. Some successes, some failures. It’s what cooks do, isn’t it?

    I think it’s great that you shared this recipe. It’s not like it’s going to impact Bonefish Grill’s business, it’s just something folks can cook at home when they don’t care to, or can’t afford to eat out! I can’t imagine one single person opening up their own restaurant and putting Bonefish out of business, just because they found this recipe.

    Maybe next time you should just give it your own name, and leave out the restaurant name reference, to avoid irritating those touchy sorts. ;)

  21. Made ths tonight when my other half overheard a conversation on bang bang shrimp at Trader Joe’s. I twisted the sauce just a little by adding powdered peanut butter (less fat and sugar) and a lot more sriracha (we like heat) and the sauce was a huge hit! This recipe was soooo easy so we will have it at least monthly. And the sauce will go with fish tenders, chicken tenders, and veggies for dipping. Thanks for sharing the idea. (powdered peanut butter is called PB2).

  22. Made this tonight and it was delish!! We did double the hot sauce and next time I may use half the mayo (it was a just a touch thick) but otherwise it hit all the right spots. It’s not exactly like Bonefish’s, but it has all the right components. We will be sharing this with family and friends. Thank you Ashley :)

  23. Well first I have to say It must have been a night for bonefish because I went there for dinner 2-22 as well lol
    Secondly just let me say that this recipe is not like bonefish, except for the fact that they both have shrimp and a sauce. This recipe blows bonefish out of the water…. And I am a huge fan which is why I looked up the recipe in the first place.
    I don’t know if they were having a bad night over there (we were split on a 2-2 vote) because I had to order the bang bang shrimp just to see how I was comparing with what I was doing at home. Mine (which is your recipe but a little more spice, like double lol) is SO much better!
    The shrimp comes out with a beautiful chrisp breading, golden brown.
    Tonight what I got at bonefish was tiny little sad shrimp that tasted like they were in the flour way to soon and for way to long and a friend at the table was in agreement and she hasn’t yet tried OUR recipe.
    I do have to say that my daughter and I opted for extra large shrimp because we were making it as a meal and didn’t want to fry little shrimp for hours… Other than that and the amped up spice its your recipe and its a huge hit!
    I don’t really eat or make fried food in our house. My family doesn’t really eat it and I have never been a great fryer as a result of doing it so infrequently so I did buy a fryer and it is SO amazing my family has requested it once a week and friends can’t wait to be invited to come try it.
    I just wanted to say thank you so much for all your efforts and don’t listen to people who have issue with you ‘liking’ it to bonefish, because if you hadn’t I never would have found it when I was searching the net.also I have no idea how you just came up with this without ever tasting anything to get an idea of where to start but you obviously have a fantastic pallet and great knowledge of how to put together a an amazing sauce!!
    Ok I will stop ranting now before I embarrass us both lol!!
    I would love for you to share some of your other recipes…. Just a thought!
    THanks again!

    • Hi Rhonda – wow, what a compliment. Thank you! I didn’t just randomly come up with it though, I adapted a recipe I found from a different website which I link to at the bottom of my recipe.

      At any rate, I’m so glad you enjoy it! We make it quite frequently in this house too, it’s addicting, that’s for sure!

      CenterCutCook is actually all my recipes so take a look around! I’ve been working on it for about a year. I started with a single recipe one day and a year later I’ve got about 200 recipes I’ve made and photographed. Thanks for the positive feedback, it’s SO appreciated! :)

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