Crispy Bang Bang Shrimp Recipe: Restaurant-Quality Appetizer at Home

Bang Bang Shrimp is an irresistibly delicious appetizer featuring crispy, golden-fried shrimp coated in a creamy, sweet, and spicy sauce that’ll have everyone reaching for seconds. This copycat version of the famous Bonefish Grill appetizer brings restaurant-quality flavor right to your home kitchen, and trust me, it tastes just as amazing (if not better!) than the original.

What makes this crispy bang bang shrimp so special is the perfect combination of textures and flavors. You’ve got tender, juicy shrimp with an incredibly crunchy coating, all smothered in a tangy, slightly spicy sauce made with mayonnaise, sweet chili sauce, and sriracha. It’s creamy, it’s crunchy, it’s sweet, it’s spicy – basically, it hits every flavor note you could possibly crave.

This dish is perfect for so many occasions. Serve it as a show-stopping appetizer at dinner parties, game day gatherings, or holiday celebrations. It also makes an excellent main course when served over rice or alongside a fresh salad. Whether you’re hosting a crowd or just treating your family to something special on a weeknight, this easy bang bang shrimp recipe never disappoints. The best part? It comes together in less than 30 minutes, making it both impressive and achievable for busy home cooks.

History / Background

Bang Bang Shrimp became a cultural phenomenon thanks to Bonefish Grill, a seafood restaurant chain that introduced this appetizer to their menu in the early 2000s. The dish quickly became their signature item, with customers specifically visiting the restaurant just to order this addictive appetizer. It gained such massive popularity that it spawned countless copycat recipes and inspired similar dishes at restaurants across America.

The name “Bang Bang” is believed to come from the bold, explosive flavors that hit your palate – the combination of sweet, spicy, and creamy elements creates a “bang” of taste. Some food historians also suggest the name might reference “bang bang chicken,” a traditional Sichuan dish from China that features a similar spicy, nutty sauce, though the flavor profiles are quite different.

While Bonefish Grill popularized this particular version, the concept of crispy fried shrimp with spicy mayo-based sauces has roots in several Asian cuisines, particularly Japanese tempura preparations and Chinese-American restaurant dishes. The fusion of Asian-inspired flavors with American cooking techniques perfectly represents the melting pot nature of contemporary American cuisine.

What started as a regional restaurant specialty has now become a beloved recipe that home cooks across the United States recreate in their own kitchens. Food bloggers and home chefs have shared thousands of variations, but the core elements remain the same: perfectly fried shrimp and that signature creamy, spicy sauce. The dish represents the growing trend of restaurant-quality recipes becoming accessible to home cooks, proving that with the right technique, you can achieve professional results in your own kitchen.

Today, bang bang shrimp has transcended its restaurant origins to become a Pinterest favorite and a staple at home gatherings, embodying the perfect party food that’s both impressive and incredibly crave-worthy.

Why You’ll Love This Recipe

This homemade bang bang shrimp recipe is going to become your new go-to appetizer, and once you taste it, you’ll understand why it’s created such a devoted following. The combination of crispy texture and bold flavors makes it absolutely addictive, and the fact that you can make it at home for a fraction of restaurant prices makes it even better.

Here’s why this recipe is an absolute winner:

• Restaurant Taste at Home – Tastes just like the Bonefish Grill original, but you’re making it in your own kitchen with complete control over ingredients and spice levels.
• Ready in 30 Minutes – From start to finish, you’ll have this impressive appetizer on the table in under half an hour, making it perfect for last-minute entertaining.
• Crowd-Pleaser Guarantee – I’ve never served this to anyone who didn’t absolutely love it. It appeals to kids, adults, and even picky eaters.
• Customizable Heat Level – Easily adjust the spiciness to suit your preferences by adding more or less sriracha to the sauce.
• Budget-Friendly – Significantly cheaper than ordering at a restaurant, and you’ll have enough to feed a crowd for the price of one restaurant appetizer.
• Impressive Yet Simple – Looks and tastes like you spent hours in the kitchen, but the technique is straightforward enough for beginner cooks.
• Versatile Serving Options – Works as an appetizer, main course, salad topper, or even in lettuce wraps or tacos.
• Make-Ahead Friendly – You can prep components in advance, making it perfect for stress-free entertaining.
• Crispy Perfection – The cornstarch coating creates an incredibly light, crispy texture that stays crunchy even after coating with sauce.

Ingredient Notes

Let’s break down each ingredient you’ll need for this crispy bang bang shrimp and why it’s important to the recipe’s success.

Shrimp: The star ingredient! I recommend using large or jumbo shrimp (16-20 count or 21-25 count per pound) for the best results. You can use fresh or frozen shrimp – if using frozen, make sure to thaw them completely and pat them very dry. Peeled and deveined shrimp save time, but leaving the tails on makes for prettier presentation. Wild-caught shrimp typically have better flavor, but farm-raised works perfectly fine too.

Buttermilk: This tenderizes the shrimp and helps the coating adhere beautifully. The acidity in buttermilk also adds flavor and ensures the shrimp stay juicy inside. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5 minutes.

Cornstarch: This is the secret to that super crispy coating! Cornstarch creates a lighter, crunchier texture than flour alone. It also helps the sauce cling to the shrimp without making them soggy.

All-Purpose Flour: Combined with cornstarch for the perfect coating texture. The flour helps the batter stick while the cornstarch provides crispiness.

Mayonnaise: The base of the bang bang sauce. Use real, full-fat mayonnaise for the best flavor and texture. Light mayo will work but won’t be quite as creamy. Brands like Hellmann’s or Duke’s are excellent choices.

Sweet Chili Sauce: This Thai-inspired condiment provides sweetness and a subtle heat. You can find it in the Asian aisle of most grocery stores. Mae Ploy is a popular brand, but any sweet chili sauce will work. In a pinch, you can substitute a mixture of honey and a dash of hot sauce.

Sriracha: Adds the signature spicy kick to the sauce. Adjust the amount based on your heat preference. If you can’t find sriracha, any Asian-style hot sauce will work as a substitute.

Honey: Balances the heat and adds extra sweetness to the sauce. It also helps create that glossy coating on the shrimp.

Rice Vinegar: Adds tanginess and brightness to cut through the richness of the mayo. You can substitute with white vinegar or lemon juice if needed.

Vegetable Oil: For frying the shrimp. Choose an oil with a high smoke point like vegetable, canola, or peanut oil. You’ll need enough to have about 2-3 inches in your pan for proper frying.

Equipment Needed

You don’t need any specialized equipment to make perfect bang bang shrimp, but having the right tools makes the process much smoother:

• Large Heavy-Bottomed Pot or Deep Skillet – For frying the shrimp. A Dutch oven or cast iron skillet works beautifully. You need something deep enough to hold 2-3 inches of oil safely.
• Cooking Thermometer – Essential for monitoring oil temperature. The right temperature (350-375°F) is crucial for crispy, non-greasy shrimp.
• Wire Rack Set Over Baking Sheet – For draining the fried shrimp. This keeps them crispy by allowing air circulation underneath, unlike paper towels which can make them soggy.
• Large Mixing Bowls – You’ll need at least two: one for the buttermilk marinade and one for mixing the sauce.
• Shallow Dish or Pie Plate – For the cornstarch and flour coating mixture.
• Tongs or Slotted Spoon – For safely adding and removing shrimp from hot oil.
• Whisk – For mixing the bang bang sauce until smooth and creamy.
• Measuring Cups and Spoons – For accurate ingredient measurements.
• Paper Towels – For patting shrimp dry before coating.
• Large Serving Bowl or Platter – For tossing the shrimp with sauce and serving.

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Tips & Variations

One of the best things about this bang bang shrimp recipe is how easily you can customize it to suit different tastes and dietary needs. Here are some fantastic variations to try:

Spicier Version: Double the sriracha in the sauce, or add a pinch of cayenne pepper to the coating mixture for extra heat throughout. You can also drizzle with additional sriracha before serving.

Milder Version: Reduce the sriracha to 1 tablespoon or omit it entirely, letting the sweet chili sauce provide all the heat. Add an extra tablespoon of honey for more sweetness.

Bang Bang Chicken: Substitute 1 pound of boneless, skinless chicken breast cut into bite-sized pieces for the shrimp. Increase frying time to 4-5 minutes per batch.

Bang Bang Cauliflower: For a vegetarian version, use cauliflower florets instead of shrimp. They’ll need about 4-5 minutes of frying time.

Baked Bang Bang Shrimp: Arrange coated shrimp on a baking sheet sprayed with cooking spray. Lightly spray the tops of the shrimp with oil. Bake at 425°F for 10-12 minutes, flipping halfway through.

Air Fryer Method: Spray coated shrimp with oil and air fry at 400°F for 8-10 minutes, shaking the basket halfway through.

Lettuce Wraps: Serve the bang bang shrimp in butter lettuce cups with shredded cabbage and extra sauce for a lighter, low-carb option.

Tacos: Use the shrimp as a taco filling with shredded lettuce, diced tomatoes, and extra bang bang sauce drizzled on top.

Extra Crispy: Add 2 tablespoons of panko breadcrumbs to the coating mixture for even more crunch.

Pro Chef Tips

Want to achieve restaurant-level perfection with your bang bang shrimp? Here are professional techniques that make all the difference:

The Double-Dip Method: For extra-thick, crispy coating, dip the shrimp in buttermilk, then cornstarch mixture, then back in buttermilk, and finally in the cornstarch mixture again. This creates an incredibly crunchy shell.

Temperature Control is Everything: Invest in a good instant-read or candy thermometer. Maintaining consistent oil temperature is the single most important factor in achieving crispy, non-greasy results. If you notice the oil temperature dropping, wait for it to come back up before adding more shrimp.

The Resting Trick: Let your coated shrimp rest on the counter for 5 minutes before frying. This allows the coating to set and adhere better, resulting in less coating falling off during frying.

Sauce Consistency Matters: If your sauce is too thick, thin it with a teaspoon of water or rice vinegar. If it’s too thin, add a tablespoon more mayo. The perfect consistency should be like a pourable salad dressing.

Fresh vs. Frozen Shrimp: If using frozen shrimp, thaw them overnight in the refrigerator, then pat them completely dry with paper towels. Any moisture will cause the coating to become soggy and may cause dangerous oil splattering.

The Wire Rack Secret: Never drain fried foods on paper towels if you want them to stay crispy. Paper towels trap steam underneath, making the coating soggy. A wire rack allows air circulation and keeps everything crispy.

Season While Hot: If you want extra seasoning, sprinkle a tiny pinch of salt on the shrimp immediately after frying while they’re still hot. The seasoning will stick better.

Reserve Some Sauce: Always hold back about a quarter of your sauce for drizzling or dipping. The first toss coats the shrimp, but that extra drizzle on top makes for beautiful presentation and gives guests control over how saucy they want each bite.

Common Mistakes to Avoid

Even though this recipe is relatively straightforward, there are some common pitfalls that can affect your results. Here’s what to watch out for:

Wet Shrimp: This is the biggest mistake! If your shrimp aren’t thoroughly patted dry before coating, the moisture will prevent the cornstarch from adhering properly, and you’ll end up with a gummy coating instead of a crispy one. Take the time to dry each shrimp well.

Overcrowding the Pan: When you add too many shrimp at once, the oil temperature drops dramatically, resulting in greasy, soggy shrimp instead of crispy ones. Be patient and fry in small batches of 4-5 shrimp at a time.

Wrong Oil Temperature: Using oil that’s not hot enough is the second most common mistake. Always use a thermometer and make sure the oil is at 350-375°F before adding shrimp. If you don’t have a thermometer, test by dropping a small piece of bread in the oil – it should sizzle immediately and brown in about 60 seconds.

Tossing with Sauce Too Early: If you coat the shrimp with sauce more than a few minutes before serving, the coating will get soggy. The crispy texture only lasts about 10-15 minutes after saucing, so time this step carefully.

Skipping the Buttermilk: Some people try to skip the buttermilk soak, but this is a mistake. The buttermilk not only helps the coating stick but also tenderizes the shrimp and adds flavor. Don’t skip this step!

Overcooking: Shrimp cook very quickly – usually just 2-3 minutes in hot oil. Overcooked shrimp become rubbery and tough. They’re done when they’re pink, opaque, and floating. Remove them promptly.

Not Checking for Shells: Always check your shrimp for any remaining shell pieces or the digestive vein before cooking. Nothing ruins the eating experience like biting into a piece of shell!

Storage & Meal Prep

Proper storage is important for maintaining quality, though bang bang shrimp is definitely best enjoyed fresh. Here’s how to handle leftovers:

Refrigerator Storage: Store leftover bang bang shrimp in an airtight container in the refrigerator for up to 2 days. Be aware that the coating will lose its crispiness once refrigerated. For best results, store the shrimp and any extra sauce separately.

Reheating: To restore some crispiness, reheat leftover shrimp in a 375°F oven for 8-10 minutes on a wire rack set over a baking sheet. You can also use an air fryer at 370°F for 5-6 minutes. Avoid microwaving, as this will make them rubbery and soggy.

Meal Prep Strategy: If you’re planning to serve these for a party, you can prep several components ahead to make day-of cooking much easier. Prepare and refrigerate the sauce up to 3 days in advance. Marinate the shrimp in buttermilk up to 4 hours ahead. Mix the coating ingredients and store in an airtight container at room temperature.

Sauce Storage: The bang bang sauce can be made up to 5 days ahead and stored in an airtight container in the refrigerator. Stir well before using as ingredients may separate slightly.

Not Recommended: I don’t recommend storing fully cooked bang bang shrimp for longer than 2 days, as seafood quality deteriorates quickly and the coating becomes increasingly soggy.

Make-Ahead & Freezer Notes

While bang bang shrimp is best enjoyed fresh, there are some make-ahead strategies that can help with party planning:

Make-Ahead Sauce: The bang bang sauce is perfect for making ahead. Prepare it up to 5 days in advance and store it in an airtight container in the refrigerator. The flavors actually meld and improve after a day or two.

Prep the Shrimp: You can clean, devein, and marinate the shrimp in buttermilk up to 4 hours before frying. Keep them refrigerated and bring to room temperature for 10 minutes before coating and frying.

Coating Station: Mix your dry coating ingredients up to 1 week ahead and store in an airtight container at room temperature. This saves time when you’re ready to cook.

Freezing Raw Shrimp: If you buy fresh shrimp and won’t use them right away, you can freeze them raw for up to 3 months. Thaw in the refrigerator overnight before using.

Freezing Cooked Shrimp: I generally don’t recommend freezing fully cooked bang bang shrimp, as the coating becomes very soggy and the texture suffers significantly upon reheating. However, if you must freeze them, place cooled fried shrimp (without sauce) in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a 375°F oven for 12-15 minutes.

Party Planning: For the best results at a party, fry the shrimp just before serving. The entire frying process only takes about 12 minutes, so you can do this while guests arrive and serve them hot and crispy.

Serving Suggestions

Bang bang shrimp is incredibly versatile and pairs beautifully with so many different sides and accompaniments. Here are my favorite ways to serve this delicious dish:

As an Appetizer: Serve in a large bowl or on a platter with toothpicks for easy grabbing. Place small bowls of extra sauce on the side for dipping.

Over Rice: Serve as a main course over white jasmine rice, coconut rice, or fried rice. The rice soaks up the delicious sauce beautifully.

In Lettuce Cups: Spoon bang bang shrimp into butter lettuce leaves with shredded cabbage slaw for a light, low-carb meal.

Tacos or Wraps: Use as a filling for soft tacos or wraps with shredded lettuce, diced tomatoes, avocado slices, and extra sauce.

Salad Topper: Place hot bang bang shrimp over a bed of mixed greens with cucumber, carrots, and edamame for a delicious Asian-inspired salad.

Perfect Side Dishes:

• Asian Cucumber Salad – Cool and refreshing to balance the spicy shrimp
• Coconut Rice – Sweet coconut rice pairs perfectly with the spicy sauce
• Vegetable Spring Rolls – Keep the Asian fusion theme going
• Stir-Fried Vegetables – Bok choy, snap peas, and bell peppers work beautifully
• French Fries or Sweet Potato Fries – For a casual, crowd-pleasing combination
• Edamame – Simple steamed edamame with sea salt
• Asian Slaw – Crunchy cabbage slaw with sesame dressing

Beverage Pairings: The sweet and spicy flavors pair well with cold beer (especially light lagers or wheat beers), iced green tea, sparkling water with lime, or a crisp white wine like Riesling or Sauvignon Blanc.

FAQs Section

Can I use a different type of seafood instead of shrimp?
Absolutely! This recipe works wonderfully with other seafood. Try using cubed firm white fish like cod or halibut (fry for 3-4 minutes), scallops (fry for 2-3 minutes per side), or even calamari rings (fry for just 1-2 minutes). The cooking times will vary based on the size and type of seafood you choose.

Is there a healthier way to make bang bang shrimp?
Yes! You can bake or air fry the shrimp instead of deep-frying. For baking, arrange coated shrimp on a greased baking sheet, spray lightly with cooking spray, and bake at 425°F for 10-12 minutes, flipping halfway. For air frying, cook at 400°F for 8-10 minutes, shaking the basket halfway through. The texture won’t be quite as crispy as fried, but they’ll still be delicious. You can also use light mayo in the sauce to reduce calories.

What can I substitute for buttermilk?
If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5 minutes. You can also use plain yogurt thinned with a little milk, or even just regular milk alone (though the coating won’t adhere quite as well).

How do I know when the shrimp are done cooking?
Shrimp cook very quickly. They’re done when they turn pink and opaque throughout, curl into a loose “C” shape, and float to the surface of the oil. This typically takes just 2-3 minutes. Overcooked shrimp will curl into a tight “O” shape and become tough and rubbery, so watch them carefully.

Can I make this recipe gluten-free?
Yes! Replace the all-purpose flour with rice flour, or simply use 1 cup of cornstarch instead of the flour/cornstarch combination. Make sure your sweet chili sauce and other condiments are certified gluten-free, as some brands may contain wheat-based ingredients.

Why is my coating falling off in the oil?
This usually happens for one of three reasons: the shrimp weren’t dry enough before coating, the coating wasn’t pressed firmly enough onto the shrimp, or the oil temperature was too high. Make sure to pat shrimp completely dry, press the coating firmly onto each shrimp, and maintain oil temperature at 350-375°F.

How spicy is bang bang shrimp?
The spice level is moderate – most people would describe it as mildly spicy with a sweet-tangy flavor. The heat comes from the sriracha and sweet chili sauce, but it’s balanced by the creamy mayo and honey. You can easily adjust the spice level by adding more or less sriracha. Start with 1 tablespoon if you’re sensitive to spice, or go up to 3 tablespoons if you love heat.

Conclusion

And there you have it – everything you need to know to make absolutely incredible crispy bang bang shrimp at home! This recipe truly delivers that restaurant-quality experience without the restaurant price tag, and once you master it, you’ll be amazed at how simple it is to create something so impressive and delicious.

The combination of crispy, golden shrimp and that signature creamy-spicy-sweet sauce is simply irresistible. Whether you’re serving it as an appetizer for game day, making it as a special weeknight dinner, or impressing guests at your next party, this bang bang shrimp recipe never fails to get rave reviews. I love how versatile it is too – you can customize the heat level, serve it in so many different ways, and even adapt it for different dietary needs.

I hope you’re as excited to make this recipe as I am to share it with you! The key is maintaining that perfect oil temperature and not being afraid to really get that coating crispy. Trust the process, and you’ll be rewarded with shrimp that rivals any restaurant version.

I’d absolutely love to hear how your bang bang shrimp turns out! What spice level did you go with? Did you serve it as an appetizer or main course? Leave a comment below and let me know. And if you loved this recipe (which I know you will!), please share it on Pinterest so other home cooks can discover it too. Don’t forget to pin it to your favorite appetizer or seafood boards for easy access later!

Now get cooking, and prepare yourself for the most delicious, addictive shrimp you’ve ever made at home! 🍤