Irresistible Homemade Bang Bang Shrimp: Your Ultimate Guide to a Restaurant Favorite
Published by Sara Welch
Prepare to tantalize your taste buds with this sensational Bang Bang Shrimp recipe. Imagine succulent, tender shrimp, perfectly deep-fried to a golden crisp, then generously coated in a luscious, creamy, sweet, and spicy chili sauce. This dish isn’t just an appetizer; it’s an experience, a show-stopping main course that consistently earns rave reviews and leaves everyone craving more. Forget waiting for a table at your favorite restaurant – now you can bring this iconic dish right into your home kitchen!
At my house, seafood recipes are a beloved staple, frequently gracing our dinner menu. While we adore classics like garlic butter shrimp and shrimp fried rice, it’s these irresistible Bang Bang Shrimp that truly steal the spotlight. They’re a guaranteed crowd-pleaser, perfect for entertaining or simply elevating a weeknight meal.
For years, whenever I found myself at a Bonefish Grill, ordering their famous Bang Bang Shrimp was a non-negotiable ritual. The unique combination of crispy fried shrimp enveloped in that addictive sweet and savory sauce is simply unparalleled. However, with no Bonefish restaurant conveniently located nearby, I embarked on a mission to recreate this culinary masterpiece at home. After countless experiments, I’ve perfected a Bonefish Grill copycat Bang Bang Shrimp recipe that delivers truly fabulous results – and now, I’m thrilled to share it with you!
Why Make Bang Bang Shrimp at Home?
Beyond the sheer joy of replicating a restaurant favorite, there are numerous advantages to mastering homemade Bang Bang Shrimp:
- Cost-Effective: Enjoy generous portions of this gourmet dish without the hefty restaurant price tag.
- Customization: Tailor the spice level, adjust the sauce’s sweetness, or experiment with different garnishes to suit your personal preference.
- Fresh Ingredients: You control the quality of every component, from the freshest shrimp to the finest chili sauce.
- Impress Your Guests: This recipe is a guaranteed showstopper that will have your friends and family marveling at your culinary skills.
- Dietary Control: Easily modify ingredients for specific dietary needs or preferences, such as choosing gluten-free cornstarch or a lighter mayonnaise.
Bang Bang Shrimp Ingredients: What You’ll Need
The beauty of this Bang Bang Shrimp recipe lies in its simplicity. With a handful of readily available ingredients, you can create a truly extraordinary dish:
- Medium Shrimp: Opt for high-quality shrimp, preferably peeled and deveined to save prep time. A 31-40 count size is ideal for perfect bite-sized pieces.
- Buttermilk: Essential for tenderizing the shrimp and ensuring the cornstarch coating adheres beautifully.
- Cornstarch: The secret to achieving that irresistible crispy crust when frying.
- Seasonings: Garlic powder, salt, and black pepper enhance the natural flavor of the shrimp and the coating.
- Vegetable Oil: For deep frying. Choose an oil with a high smoke point like canola, peanut, or sunflower oil.
- Mayonnaise: The base for our creamy Bang Bang sauce. Full-fat mayonnaise is recommended for the best texture and flavor.
- Sweet Chili Sauce: This is the star of the sauce, providing the iconic sweet and mild heat. Look for Thai sweet chili sauce in the international aisle of your grocery store.
- Green Onions: Sliced thin, they add a fresh, vibrant garnish and a subtle oniony bite.
How to Make Bang Bang Shrimp (Step-by-Step Guide)
Creating these delectable Bang Bang Shrimp is surprisingly straightforward. Follow these detailed steps for perfect results every time:
- Prepare the Shrimp: Start with fresh or fully thawed shrimp. Pat them thoroughly dry with paper towels. This is a crucial step to ensure the coating sticks properly and the shrimp gets crispy. Place the dried shrimp in a medium-sized bowl.
- Buttermilk Soak: Pour the buttermilk over the shrimp, ensuring each piece is fully coated. Gently toss to distribute the buttermilk evenly. Let them sit for at least 15-20 minutes at room temperature, or up to 30 minutes in the refrigerator. This step helps tenderize the shrimp and provides a sticky surface for the cornstarch.
- Prepare the Dredging Mixture: In a separate shallow bowl, combine the cornstarch, garlic powder, salt, and black pepper. Whisk well to ensure all ingredients are evenly mixed.
- Heat the Oil: In a large, heavy-bottomed pot or Dutch oven, pour about 6 cups of vegetable oil. Attach a deep-fry thermometer to the side of the pot and heat the oil over medium-high heat until it reaches a consistent temperature of 375°F (190°C). Maintaining the correct oil temperature is vital for crispy, non-greasy shrimp.
- Dredge and Fry: Working in small batches (6-8 shrimp at a time to avoid overcrowding and dropping the oil temperature), remove each shrimp from the buttermilk, allowing any excess to drip off. Immediately dredge the shrimp in the cornstarch mixture, ensuring it’s completely and thoroughly coated. Gently shake off any loose cornstarch. Carefully place the coated shrimp into the hot oil.
- Cook to Golden Perfection: Fry the shrimp for approximately 3-4 minutes, or until they turn a beautiful golden brown and are cooked through. Stir occasionally to prevent sticking and ensure even cooking. Using a slotted spoon or spider, remove the fried shrimp from the oil and transfer them to a plate lined with paper towels to drain excess oil. Repeat with the remaining shrimp, allowing the oil to come back to temperature between batches.
- Prepare the Bang Bang Sauce: While the shrimp are frying, prepare the irresistible sauce. In a clean bowl, combine the mayonnaise and sweet chili sauce. Whisk until the sauce is smooth and well-combined. Feel free to taste and adjust the proportions to your preferred level of sweetness and spice.
- Toss and Serve: Once all the shrimp are fried and drained, place them in a large mixing bowl. Pour the prepared Bang Bang sauce over the shrimp. Gently toss the shrimp until every piece is evenly coated in the creamy, spicy sauce. Serve immediately, garnished with freshly sliced green onions.
Expert Tips For The Perfect Bang Bang Shrimp
Achieving restaurant-quality Bang Bang Shrimp at home is all about technique. Here are some invaluable tips to ensure your shrimp are crispy, flavorful, and truly perfect:
- Shrimp Size Matters: For a delightful bite-sized appetizer, use a medium size shrimp (31-40 count). If you prefer a more substantial main course, larger shrimp can also work, but adjust frying time accordingly. Always ensure your shrimp are peeled and deveined for the best experience.
- Efficiency is Key: Set up your dredging station strategically. Keep the bowl with the cornstarch mixture directly next to your frying oil. This allows you to quickly transfer the coated shrimp from the cornstarch to the hot oil, minimizing mess and ensuring the coating stays intact.
- Master Oil Temperature: A frying or candy thermometer is your best friend here. Aim to keep the oil as close to 375 degrees F (190°C) as possible.
- If the oil is too hot, the shrimp will burn on the outside before cooking through, resulting in a raw interior and bitter crust.
- If the oil is too cold, the shrimp will absorb excess grease, leading to a heavy, soggy, and unappetizing texture. Consistent temperature ensures a crisp, light coating.
- Don’t Overcrowd the Pan: Fry only 6-8 shrimp at a time in small batches. Overcrowding significantly drops the oil temperature, leading to greasy shrimp. Frying in batches ensures that each shrimp cooks evenly, gets beautifully crispy, and doesn’t stick together.
- Prevent Sticking: Stir the shrimp occasionally as they fry to keep them from adhering to each other. If you still have trouble with shrimp sticking, try placing them in the oil one at a time, spacing them out initially.
- The Right Sweet Chili Sauce: Thai sweet chili sauce is a crucial condiment and is typically found in the ethnic foods aisle of most grocery stores. It offers a perfect balance of sweetness, tanginess, and a mild heat level that is characteristic of classic Bang Bang Shrimp. Popular brands like Mae Ploy are excellent choices.
- Serve Immediately for Best Texture: The coating on Bang Bang Shrimp is at its crispiest when served right after being tossed in the sauce. The sauce will gradually soften the coating over time, so enjoy them hot and fresh!
Quick Tip: Maximize Freshness!
For the ultimate crispy texture, serve your shrimp immediately after tossing them in the Bang Bang sauce. The coating is at its peak crispiness then!
Recipe FAQs
The classic Bang Bang sauce, as featured in this recipe, is a simple yet incredibly flavorful blend of creamy mayonnaise and sweet chili sauce. The sweet chili sauce introduces a delightful balance of heat and sweetness, while the mayonnaise provides that signature creamy texture, perfectly complementing the crispy cornstarch-coated shrimp.
While there hasn’t been an official explanation from establishments like Bonefish Grill, the term “bang bang” is believed to be a creative and catchy name. In Thai culture, “bang” can loosely translate to “famous” or “popular” in a modern context. It’s likely a playful nod to the dish’s undeniable popularity and its explosion of flavors.
Bang Bang Shrimp is incredibly versatile. It shines as a standalone appetizer, but can easily be transformed into a main course. To go full Thai-inspired, serve your shrimp alongside delicious chicken Pad Thai and a refreshing Thai cucumber salad. Another fantastic option is to serve the shrimp over a bed of fluffy sushi rice or steamed jasmine rice, allowing the sauce to mingle with the grains. For a lighter meal, serve them on a crisp lettuce bed.
Yes, you can! While deep frying yields the crispiest results, baking or air frying can offer a lighter alternative. For baking, preheat your oven to 400°F (200°C), spray the coated shrimp with cooking spray, and bake for 10-15 minutes, flipping halfway, until golden and cooked through. For air frying, preheat to 375°F (190°C), spray, and air fry for 8-12 minutes, shaking the basket halfway. The texture will be slightly different (less deeply crispy) but still delicious.
The Bang Bang sauce can be prepared a day or two in advance and stored in an airtight container in the refrigerator. However, for the best crispy texture, the shrimp should be fried and tossed in the sauce right before serving. Leftover fried shrimp can be reheated in an air fryer or oven to regain some crispiness, but they won’t be quite as fresh as newly made ones.
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Flavor Variations & Serving Suggestions
While this Bang Bang Shrimp recipe is phenomenal as-is, it’s also incredibly adaptable. Don’t hesitate to customize some of the ingredients or experiment with serving styles to match your personal tastes and creativity.
- Seafood Alternatives: If shrimp isn’t your only craving, try using other firm white fish pieces, or even calamari rings for a different texture and flavor profile. You can also adapt this recipe for chicken or tofu for a non-seafood option.
- Sauce Customization & Add-Ins: Elevate the Bang Bang sauce by incorporating additional flavors. A dash of toasted sesame oil can add nutty depth, while red chili flakes or a few drops of hot sauce like sriracha can kick up the heat significantly. A squeeze of fresh lime juice can also add a bright, zesty counterpoint.
- Creative Toppings: Finish your dish with a sprinkle of toasted sesame seeds for crunch and visual appeal. Furikake seasoning (a Japanese rice seasoning blend) offers a savory umami boost. Alternatively, swap out the green onions for fresh cilantro, chopped chives, or even a sprinkle of chopped roasted peanuts for extra texture.
- Serving Beyond Lettuce:
- Bang Bang Shrimp Tacos: Serve the shrimp in warm tortillas with shredded cabbage, a drizzle of extra sauce, and a squeeze of lime.
- Bang Bang Shrimp Rice Bowls: Create vibrant bowls with jasmine rice, a variety of fresh veggies (cucumber, avocado, shredded carrots), and the saucy shrimp.
- Bang Bang Shrimp Sliders: Pile the shrimp onto mini slider buns with a crisp lettuce leaf for a fantastic party snack.
- Salad Topper: Add the shrimp to a crisp green salad for a dynamic and flavorful meal.
There’s a reason this particular shrimp dish has soared in popularity across the globe. The harmonious blend of crispy, perfectly fried shrimp with a rich, creamy, and irresistibly sweet-and-spicy sauce is truly dynamite, earning its vibrant “Bang Bang” name. This recipe proves how incredibly simple it is to bring that restaurant-quality flavor and excitement right into your own home. Give it a try, and prepare for a burst of flavor that will undoubtedly become a new family favorite!
More Irresistible Shrimp Recipes To Try
Shrimp Kabobs
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Shrimp Tacos with Mango Salsa
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Honey Garlic Shrimp Stir Fry
20 mins
Shrimp Salad Recipe
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Shrimp Fajitas
25 mins
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Bang Bang Shrimp
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Time
Ingredients
- 2 pounds shrimp medium (31-40 count); deveined and peeled
- 1 1/2 cups buttermilk
- 2 cups cornstarch
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 6 cups vegetable oil
- 1 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons green onion sliced
Instructions
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Place shrimp in a bowl.
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Add buttermilk to the bowl and toss the shrimp to coat them in buttermilk.
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In a separate bowl, mix together the cornstarch, garlic powder, salt and pepper.
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Heat vegetable oil to 375 degrees F.
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Remove each shrimp from the buttermilk bowl and dredge them in the cornstarch mixture making sure the shrimp are completely coated in the mixture.
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Fry the coated shrimp in the oil until golden brown (3-4 minutes).
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Place the fried shrimp on paper towels to drain.
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Make the sauce by mixing the mayonnaise with the hot chili sauce.
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Place the fried shrimp in a bowl and pour the sauce over the shrimp. Toss the shrimp gently until they are coated in the sauce.
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Serve the shrimp with sliced green onions on top.
Notes
- Keep the cornstarch mixture near the oil so that the shrimp go from the cornstarch to the oil without any mess.
- Use a frying or candy thermometer to watch the temperature of the oil. Keep the oil as close to 375 degrees F as possible. If the oil is too hot, the shrimp can burn. If the oil is too cold, the shrimp will absorb excess grease and have a heavy texture.
- Fry only 6-8 shrimp at a time to make sure that each of the shrimp cook evenly and don’t stick together.