If you love Bonefish Grill’s Bang Bang shrimp recipe, then you are going to enjoy making your own version of Bang Bang Shrimp with a few simple ingredients to make this copycat recipe.
Seafood recipes are great because you can serve it as an appetizer for tasty finger food, or serve it as a main dish.
I love serving these for game days with the homemade bang bang dipping sauce, they are always a crowd-pleaser.
So add this bang bang shrimp recipe to your favorite easy shrimp recipes to serve your Super Bowl recipe lineup!
Recipe Ingredients:
For the shrimps:
- Protein: you will need to get fresh raw shrimp and prepare them by peeling and deveining the shrimp(in some places you get the shrimp deveined ahead of time)
- Milk: for the best outcome use buttermilk from the grocery store or make homemade buttermilk with a combination of milk and lemon juice
- Starch: you will need to use tapioca or cornstarch to bread the large shrimp
- Seasoning: you will only need simple seasonings such as kosher salt and ground black pepper
- Oil: you will need to use vegetable oil for frying this firecracker shrimp
Bang bang sauce:
- Mayo: use your favorite brand of mayonnaise to make the creamy sauce
- Sweet sauce: use a sweet chili sauce to flavor the mayo for a sweet side of this dip recipe
- Spicy sauce: sriracha sauce is the perfect way to add a little spice to this bang bang sauce
- Seasoning: add a little bit of salt to your liking
How To Make Bang Bang Shrimp:
Prepare the shrimp:
- Peel and devein shrimps: remove the shrimp head. Remove the outer shell. Finally, remove the vein. You can do that using a toothpick. Pat dry the shrimps before the next step.
- Prepare the coating station: Add buttermilk in one bowl and season with a pinch of salt. In a separate bowl, combine tapioca starch or cornstarch with salt and pepper, to taste.
- Coat the shrimp with buttermilk and allow the excess buttermilk to drip. Coat the shrimp with cornstarch mixture and gently shake off the excess.
- Fry the shrimps; heat 4-inches of oil in a saucepan over medium-high heat. Carefully add shrimp to the heated oil. Fry the shrimp for 1-2 minutes per side until golden brown and transfer onto the cooling rack lined with paper towels in a single layer to rid excess oil. Do not overcrowd the pot and if needed do this in batches.
Prepare the sauce:
- Make your sauce: combine mayonnaise, sweet chili sauce, Sriracha, and salt to taste in a mixing bowl.
Serve the shrimps:
- Serve shrimp warm with the sauce on the side.
Frequently Asked Questions about Making this Popular Dish Recipe:
You could use precooked shrimp in this breaded shrimp, but there is a chance you could overcook the shrimp. I would suggest raw shrimp to fry to crispy perfection.
Yes! The sweet Thai chili sauce with mayo makes for a great dipping sauce for so many things. Serve it with fried chicken, cauliflower, french fries (or other finger food appetizers), just to name a few.
There are two main causes for soggy shrimp. The first reason is that the fried shrimp was overcooked and created excess moisture released from the shrimp.
The second reason you might have soggy shrimp is because the shrimp was not dried well enough before cooking adding excess moisture to the shrimp making it hard to get crispy shrimp.
While you could use Greek yogurt in the creamy hot sauce, you may need to add a little bit of sugar to the creamy spicy sauce. But you may need to test and add as we have not used Greek yogurt for this spicy mayo sauce.
Expert Tips:
- Always use fresh shrimp. They are superior in flavor compared to frozen ones.
- Fry the shrimp in batches. Overcrowding the pan will lower the oil temperature. This will make your shrimp soggy.
- You can add some extra flavor, by combining starch with a ½ teaspoon of garlic powder.
- If you prefer a spicier dipping sauce, add a few drops of Tabasco sauce.
Storage Instructions:
Fridge: Store the leftover shrimp in an airtight container, it will last in the refrigerator for 3 days for the best results.
What To Serve With This Recipe:
- Crispy Baked Chicken Wings
- Mexican Tortilla Wrap Roll-Ups
- Baked Creamy Chicken Taquitos
- Baked Tater Wedges and Utah’s Famous Fry Sauce
Bang Bang Shrimp Recipe
Ingredients
For the shrimps:
- 1 pound Shrimp, peeled and deveined
- ¾ cup buttermilk
- ¾ cup tapioca or cornstarch
- Salt and pepper, to taste
For the dipping sauce:
- ½ cup mayonnaise
- 4 Tablespoons sweet chili sauce
- 1 Tablespoon sriracha sauce
- Salt, to taste
Instructions
Prepare the shrimp:
- Peel and devein shrimps: remove the shrimp head. Remove the outer shell. Finally, remove the vein. You can do that using a toothpick. Pat dry the shrimps before the next step.
- Prepare the coating station: Add buttermilk in one bowl and season with a pinch of salt. In a separate bowl, combine tapioca starch or cornstarch with salt and pepper, to taste.
- Coat the shrimp with buttermilk and allow the excess liquid to drip. Coat the shrimp with tapioca starch and gently shake off the excess.
- Fry the shrimps; heat 4-inches of oil in a saucepan over medium-high heat. Carefully add shrimp to the heated oil. Fry the shrimp for 1-2 minutes per side and transfer onto the wire rack lined with paper towels. Do not overcrowd the pot and if needed do this in batches.
Prepare the sauce:
- Make your sauce: combine mayonnaise, sweet chili sauce, Sriracha, and salt to taste in a bowl.
Serve the shrimps:
- Serve shrimp warm with the sauce on the side.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
