These bang bang shrimp might look familiar as the popular restaurant-style appetizer from Bonefish Grill, but this homemade version is just as crave-worthy. Each bite delivers crispy, juicy shrimp coated in a glossy Thai sweet chili sauce that strikes the perfect balance between sweet and spicy. The result is bold, addictive flavor with an irresistible crunch.
One of the best parts about this recipe is its flexibility. The shrimp can be traditionally fried for maximum crispiness or air-fried for a lighter option, and the bang bang sauce works beautifully either way. It’s also a great upgrade for breaded shrimp—simply toss them in the sauce and watch a simple dish turn into something special.
These bang bang shrimp are ideal for serving as a crowd-pleasing appetizer, but they’re versatile enough to go beyond that. The battered shrimp fry up golden and crisp, then get coated in the creamy, sweet-heat sauce that clings to every curve. Each bite delivers a satisfying contrast of textures and bold flavor.
The sauce itself is a standout and can be used in more ways than one. It’s just as delicious on crispy bang bang chicken, making it a great multi-purpose recipe to keep on hand for quick dinners or party snacks.
Why this recipe works so well comes down to a few key points. It’s fast and approachable, coming together in under 30 minutes from start to finish. It’s packed with flavor thanks to the crispy coating and signature sweet-spicy sauce. And best of all, making it at home is far more budget-friendly than ordering the same appetizer at a restaurant—without sacrificing taste or texture.
Bang Bang Shrimp Recipe
These bang bang shrimp might look familiar as the popular restaurant-style appetizer from Bonefish Grill, but this homemade version is just as crave-worthy. Each bite delivers crispy, juicy shrimp coated in a glossy Thai sweet chili sauce that strikes the perfect balance between sweet and spicy.
Ingredients
- 1 lb raw shrimp deveined & peeled
- oil, for frying (canola, olive or avocado oil)
bang bang sauce:
- ⅔ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 1 minced garlic clove
- 1 Tbsp sriracha
milk mixture:
- ½ cup whole milk
- 2 Tbsp sour cream
- 2 tsp lemon juice
Flour mixture:
- ½ cup all-purpose flour
- ¼ cup corn starch
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp paprika
Instructions
Step-By-Step Instructions
Please leave a star rating and comment to let us know how you liked this recipe!
Notes
- Oil: Keep the oil at a consistent 325°F to ensure proper frying. Adjust the heat accordingly.
- Keep shrimp warm: If you cook the shrimp in multiple batches, keep the cooked shrimp in the oven until you fry all the shrimp.
- Store: Keep leftover shrimp in the fridge for up to 3 days.
Let us know if you liked this recipe. Try the other recipe categories as well!
Skip to Recipe