Bang Bang Shrimp from Bonefish Grill features crispy, golden-fried shrimp tossed in a creamy, spicy bang bang sauce, garnished with fresh green onions for a zesty, crunchy delight.
Equipments
- Mixing bowls
- Whisk
- Measuring cups
- Measuring spoons
- Chef’s knife
- Cutting board
- Deep fryer or large, heavy-bottomed pot
- Slotted spoon or spider strainer
- Tongs
- Sheet pan or plate
- Paper towels
- Small serving bowl (for sauce)
- Serving platter
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup cornstarch
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon Sriracha sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil (for frying)
- 2 green onions (scallions)
Large shrimp should be peeled and deveined for the best texture and flavor in your Bang Bang Shrimp. Buttermilk plays a crucial role in tenderizing the shrimp before coating them in cornstarch, which ensures a crispy golden crust. Use a combination of mayonnaise, Thai sweet chili sauce, and Sriracha sauce to create the creamy, spicy bang bang sauce with the perfect balance of heat and sweetness. Fresh green onions add a vibrant crunch and a zesty finish as a garnish. Your Bang Bang Shrimp from Bonefish Grill copycat menu will stand out with these precise ingredient choices and preparation techniques.
Instructions
- In a mixing bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha sauce, rice vinegar, garlic powder, and onion powder. Whisk until smooth to make the bang bang sauce. Set aside.
- Pat shrimp dry with paper towels.
- Place shrimp in a bowl and pour buttermilk over them. Toss to coat evenly.
- In a separate bowl, mix cornstarch, salt, and black pepper.
- Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 375°F (190°C).
- Remove shrimp from buttermilk, letting excess drip off.
- Dredge shrimp in the cornstarch mixture, coating evenly.
- Fry shrimp in batches, without overcrowding, for 2–3 minutes or until golden brown and crispy.
- Remove shrimp with a slotted spoon or spider strainer and drain on a sheet pan or plate lined with paper towels.
- Transfer fried shrimp to a mixing bowl; pour bang bang sauce over shrimp and toss to coat thoroughly.
- Slice green onions thinly.
- Arrange sauced shrimp on a serving platter and garnish with sliced green onions.
- Serve immediately.
Substitution
The Bang Bang Shrimp from Bonefish Grill copycat menu recreates the signature crispy shrimp coated in a creamy, spicy sauce with fresh green onion garnish. If buttermilk is unavailable, you can substitute with regular milk mixed with a tablespoon of lemon juice or white vinegar to mimic its tanginess. Cornstarch provides the perfect crispy coating, but you could use potato starch or rice flour as alternatives for a similar crunch. When frying, maintain oil temperature around 350degF (175degC) to ensure shrimp crisp without absorbing excess oil. Your sauce can be adjusted in spice level by varying the Sriracha amount or swapping Thai sweet chili sauce with a fruity chili jam for different flavor profiles.
Tips
Ensure the shrimp are thoroughly dried with paper towels before coating to achieve maximum crispiness during frying. Maintaining the oil temperature at 375degF (190degC) prevents greasy shrimp and ensures a golden-brown exterior. Fry shrimp in small batches to avoid overcrowding, which can lower the oil temperature and result in uneven cooking. Toss the fried shrimp immediately with the bang bang sauce to evenly distribute flavor while keeping the shrimp crunchy for your enjoyment.
Nutritions
Bang Bang Shrimp from Bonefish Grill delivers a flavorful mix of protein and fats, with shrimp providing a lean source of high-quality protein essential for muscle repair and maintenance. The dish contains mayonnaise and sweet chili sauce, contributing to its calorie density through healthy fats and sugars, requiring mindful portion control if you're watching your caloric intake. Cornstarch used for coating adds carbohydrates, while the use of vegetable oil for frying introduces a moderate amount of unsaturated fats. Fresh green onions add minimal calories but increase the dish's antioxidant content and provide vitamins such as vitamin K and vitamin C.
Storage
To store your Bang Bang Shrimp, place the fried shrimp and sauce in separate airtight containers to prevent sogginess. Refrigerate both containers promptly, consuming within 2 days for optimal freshness and texture. Reheat shrimp in an oven or air fryer at 350degF (175degC) for 5-7 minutes to regain crispiness before tossing with the sauce again.
Variation or Alternatives
For a gluten-free version, replace cornstarch with rice flour or a gluten-free flour blend to maintain the crispy texture. Swap buttermilk with plain yogurt or a mixture of milk and lemon juice if buttermilk is unavailable in your kitchen. Instead of deep frying, bake the shrimp at 425degF (220degC) on a greased sheet pan for 10-12 minutes, flipping halfway for a healthier option. You can adjust the spiciness of the bang bang sauce by increasing or reducing the Sriracha depending on your preferred heat level.
Allergies
Your Bang Bang Shrimp contains shellfish, a common allergen that can cause severe reactions in some individuals. The dish also includes mayonnaise, which contains eggs, and cornstarch, which may pose issues for those with corn allergies. If you have allergies to shellfish, eggs, or corn, it's best to avoid this dish or consult your server for alternative options.
Why this recipe?
Bang Bang Shrimp from Bonefish Grill is loved for its crispy texture combined with a spicy, creamy sauce that perfectly balances heat and flavor. The dish features tender, hand-battered shrimp coated in a sweet and spicy sauce that excites the palate. Making a copycat version lets you recreate this popular restaurant-quality appetizer at home, saving money while customizing the spice level to suit Your taste. Fans appreciate the addictive combination of crunchy shrimp and zesty sauce, making it a must-try for seafood lovers.