This copycat Bonefish bang bang shrimp recipe brings back memories of my first visit to Bonefish Grill. The shrimp are crisp, the sauce is tangy and a little spicy, and the whole thing comes together in just 30 minutes!
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A Restaurant Favorite Made Right at Home
The first bite of bang bang shrimp is unforgettable. It’s crisp, creamy, and just a little spicy. I still remember trying it at Bonefish Grill with friends, all of us going quiet as soon as the flavors hit the table.
Years later, I found this easy Bonefish bang bang shrimp recipe and hoped it would live up to that memory. It did — maybe even more so because I could make it at home. Simple pantry staples come together to create something that feels restaurant-worthy without the reservation.
The shrimp fry up beautifully golden, and the sweet-heat sauce clings to every piece. It’s the kind of appetizer that disappears the moment you set it down. I often make it for family gatherings alongside favorites like crockpot little smokies or spinach balls, and it brings back the same cozy feeling of those dinners out.
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Key Ingredients and Substitutions
- Canola oil: Heats evenly and gives the shrimp that perfect golden crunch. You can use vegetable oil if that’s what you have on hand.
- Shrimp: The star of the show. I like using medium to large shrimp that are peeled and deveined to save time. Fresh or frozen, both work, just make sure they’re fully thawed and patted dry.
- Miracle Whip: Adds a creamy base with a little tang to the sauce. If you prefer, you can use mayonnaise for a milder flavor.
- Sweet chili sauce: Brings the sweet and slightly spicy flavor that makes this dish so good. Most grocery stores carry it in the Asian section.
- Huy Fong chili garlic sauce: Adds the heat! Start with a small amount and adjust to your taste. Sriracha works as a backup if you don’t have this one.
- Salt: Balances the flavors and makes the shrimp taste even better. A little goes a long way here.
- Cornstarch: Gives the shrimp that light, crispy coating when fried. Add more as needed to keep the coating dry and even.
- Buttermilk: Helps the cornstarch stick to the shrimp and keeps them tender inside. You can make your own by mixing milk with a splash of lemon juice or vinegar.
- Green onions: Add a fresh pop of color and a mild onion flavor on top. Slice them thin so they sprinkle nicely over the finished shrimp.
How to Make Bonefish Bang Bang Shrimp Recipe
Preparation
Set out all ingredients before you begin. Pat the shrimp dry with paper towels and slice the green onions for garnish. Pour 2 to 3 inches of canola oil into a large heavy pot and begin heating it to 375°F. Place the cornstarch and buttermilk in separate small bowls for coating the shrimp.
Step 1 – Make the Sauce
In a large mixing bowl, combine the Miracle Whip, sweet chili sauce, chili garlic sauce, and salt. Stir until smooth and creamy. Taste the sauce and adjust the chili garlic sauce if you prefer more heat. Set the bowl aside while you prepare the shrimp.
Step 2 – Coat the Shrimp
Working in small batches, dip the shrimp into the buttermilk to moisten them. Transfer each shrimp to the cornstarch bowl and coat evenly, shaking off any excess. Add more cornstarch as needed to keep the coating light and dry.
Step 3 – Fry Until Golden
Once the oil reaches 375°F, carefully lower the coated shrimp into the hot oil. Fry for about 2 to 3 minutes, or until the shrimp are deep golden brown and crisp. Remove them with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Repeat with the remaining shrimp.
Step 4 – Toss in Sauce
Add the hot, fried shrimp to the bowl with the prepared sauce. Gently toss until each piece is evenly coated. The sauce should cling nicely to the crispy coating.
Step 5 – Serve and Garnish
Transfer the coated shrimp to a serving dish and sprinkle with sliced green onions. Serve immediately while warm and crisp for the best flavor and texture.
Lynette’s Tip
For the crispiest shrimp, make sure they are completely dry before dipping them in buttermilk and cornstarch. Excess moisture can cause the coating to soften instead of crisping up in the oil.
More Appetizer Recipes You’ll Enjoy
Bonefish Bang Bang Shrimp Recipe
Ingredients
- 2 Cups Canola oil
- 1 lb jumbo shrimp peeled and de-veined
- ½ Cup Miracle Whip
- 1/3 Cup sweet chili sauce
- ½ to 1½ teaspoon Huy Fong Chili Garlic Sauce
- ½ teaspoon salt
- 1 Cup cornstarch maybe more
- ½ Cup buttermilk
- 4 green onions
Instructions
- Heat the oil: Pour 2–3 inches of oil into a large, heavy pot and warm it to 375°F over medium heat until the surface starts to shimmer.
- Make the bang bang sauce: In a medium bowl, stir together the Miracle Whip, sweet chili sauce, chili garlic sauce, and salt. Taste and adjust the heat as needed, then set aside.
- Set up the coating station: Place half of the cornstarch in one small bowl and the buttermilk in another, adding more cornstarch later if needed.
- Prepare the shrimp: Drain and pat the shrimp dry so the coating sticks well. Working in small batches, moisten the shrimp in the buttermilk. Dredge the shrimp in the cornstarch, shaking off any extra so you get a light, even layer.
- Fry until golden: Carefully place the coated shrimp into the hot oil and fry until deep golden brown and crisp. Transfer to a paper towel–lined plate or paper bag to drain. Repeat with the remaining shrimp.
- Toss and serve: Place the warm shrimp in the bowl of sauce and toss gently to coat. Serve right away with sliced green onions on top.
Notes
Variations
- Use Chicken: Swap the shrimp for bite-sized pieces of chicken breast. The same coating and sauce work perfectly for a fun dinner version.
- Try a Lighter Sauce: Mix the sweet chili sauce with plain Greek yogurt instead of Miracle Whip for a lighter, tangier option. It keeps the flavor but cuts down on richness.
- Add Heat: Stir a little extra chili garlic sauce or a pinch of cayenne into the mix if you like more spice. It gives the sauce a nice kick without overpowering the sweetness.
Nutrition
Recipe FAQs
Yes, frozen shrimp work well as long as they are fully thawed and patted dry before coating. Any extra moisture can keep the cornstarch from sticking properly and prevent the shrimp from crisping up.
The shrimp are ready when they turn golden brown and float to the top of the oil. They should be firm to the touch and opaque in the center.
Medium or large raw shrimp work best for this recipe. Look for peeled and deveined shrimp to save time during prep.
Put 1 Tbsp of vinegar or lemon juice in a 1 cup measuring cup and fill to the 1 cup line with milk. Mix. Let set until it thickens. Use as buttermilk.
I love the bonefish grill!! I was so excited to make this and it turned out okay, but the breading didn’t stick as much as I think it should have..
What if I don’t have buttermilk. ??
Put 1 Tbsp of vinegar or lemon juice in a 1 cup measuring cup and fill to the 1 cup line with milk. Mix. Let set until it thickens. Use as buttermilk.
We love this!!!! It was a little more time consuming then I thought, but worth the time. It is not often that the whole family loves the same recipe! Thanks for sharing.
FYI make sure the tails are off the shrimp ?.
Everything is very open with a precise description of the challenges.
It was truly informative. Your website is useful.
Many thanks for sharing!
I make a similar recipe at my restaurant with just mayo, sirachi, and an asia thai sauce. Flour, Fry, Dip…
Everyone raves over it….
Made this last night and they turned out amazing , I will definitely keep this recipe ! And it was simple and quick
Glad you enjoyed it!
Can you substitute mayonnaise for miracle whip?
It would probably change the taste a little bit, but if you like mayonnaise, go for it!
I did and it still tasted great
I have had bang bang shrimp at Bone Fish Grill…and they are delicious. My daughter loves them. She was just talking about them. So, I am going to make her some. Thanks for this recipe.
Awesome! Enjoy!