Bang Bang Shrimp (Copycat Recipe)

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Bang Bang Shrimp (Copycat Recipe)

Our Bonefish Grill Bang Bang Shrimp copycat recipe, is made with juicy, crispy, fried shrimp tossed in a creamy, sweet thai chili sauce for the perfect balance of sweet and spicy.

Prep Time15

Cook Time10

Total Time25

Course: Appetizer, Entree

Cuisine: Asian, Asian-American

Servings:

Calories: 594kcal

Author: Chef Ryan Littley

Ingredients

½ cup mayonnaise
¼ cup Thai sweet chili sauce
1 tablespoon honey
2 teaspoon sriracha
1 lb large shrimp peeled and cleaned (16-20 cnt or 21-25 cnt)
¼ cup buttermilk or whole milk
2 large eggs
2 cups seasoned breadcrumbs regular or panko

Instructions

Sauce

Add the mayonnaise and Thai chili sauce to a mixing bowl and whisk together to combine.
Add the sriracha and honey to the mayonnaise mixture and whisk together to fully combine
Cover and place in the refrigerator 1 - 2 hours to allow for time for the flavors to build.

Fried Shrimp

Peel and clean the shrimp, rinsing under cold running water.
*Using a sharp paring knife, cut along the dark vein on the back of each shrimp and remove it. Only slice deep enough to remove the vein. If you prefer butterflied shrimp, make the cut deep enough to split them.
Place the shrimp on a paper towel to remove any excess water.
Set the breading station with a separate bowl for the egg wash and one for the bread crumbs.
Add the buttermilk and large eggs to a bowl and whisk together to combine
Place the shrimp in the prepared egg wash (eggs and buttermilk mixed together), completely covering them. Remove and allow to drain briefly.
Place the egg-washed shrimp into the breadcrumbs. Lightly pat breadcrumbs onto the shrimp to coat them.
Place the breaded shrimp on a wire rack or plate until finished.
Prepare a large skillet, Dutch oven, or deep cast iron pan with 1- 2 inches of vegetable oil (or olive oil) to fry the shrimp.
Preheat the cooking oil to 350 -375 degrees F.
Begin adding the shrimp to the hot oil making sure to not overcrowd the pan or burn yourself with splattered hot oil.
Fry the shrimp until golden brown. Depending upon your frying method this could be 2-4 minutes.
Allow shrimp to drain on a rack or paper towels before mixing with the sauce.
Gently toss the shrimp in the sauce or drizzle the sauce over the fried shrimp.
Serve immediately.

Notes

We used sriracha to make this recipe, but you can use your favorite hot sauce instead or in addition for a spicier sauce.

The sauce is great on other proteins besides chicken. It’s great on solid white fried fish and extra-firm tofu for vegetarians or people looking to eat less meat. Try it on your favorites and see what you think!

Nutrition