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Everyone’s favorite Bonefish Grill appetizer can be made at home using this copycat Bang Bang Shrimp recipe! Super crispy deep-fried shrimp are tossed in a sweet-and-spicy mayo-based glaze – perfect on their own, but even better served in tacos, rice bowls, or on an Asian salad.
This post first appeared on Yellow Bliss Road where I am a contributor.
It’s a good thing I’m not a beach girl. My bikini would be screaming bloody murder at me right about now. But you know – I feel like a batch of fried shrimp is completely worth wearing a one-piece for.
Who’s with me?!
Making Copycat Bang Bang Shrimp at home is so easy!
The sweet and spicy flavor combo in this appetizer is a favorite in our house. It caters to both my Dominican hubby’s need for heat and my penchant for sugar.
The main contributor to the flavor profile of this Bang Bang Shrimp is Thai sweet chili sauce, but after trying the whisked sauce, I felt like it needed something.
The chili sauce is yummy on its own (it’s the same kind of stuff you find at Asian restaurants – perfect for dipping spring rolls in!). Combining it with the mayo gives it a creaminess that is completely unique to this recipe.
I knew when I made this shrimp recipe that I’d be serving them in tacos, and was looking for a more Thai-forward vibe.
I decided to add a tiny bit of peanut butter to the sauce, since peanut is commonly used in Thai cuisine. Not too much – I didn’t want peanut butter shrimp; just enough to pump up the flavor.
It’s safe to say this version should be called Bang Bang BANG Shrimp.
The peanut butter is subtle, and the end result reminds me a little bit of Pad Thai, one of my favorite takeout meals.
This shrimp isn’t only a perfect appetizer…you can easily turn it into a dinner protein! Try serving this on a bed of pad Thai noodles, a bowl of sticky rice, or in tortillas for Taco Tuesday.
How to make Copycat Bang Bang Shrimp:
- 1. In a medium bowl, whisk together mayonnaise, chili sauces, and peanut butter.
- 2. Heat oil in a heavy-bottomed skillet until it reaches 375 degrees F.
- 3. Toss the shrimp in a bowl with buttermilk and allow to soak for 2-3 minutes, then drain.
- 4. Add the cornstarch to the bowl and toss to completely coat the shrimp.
- 5. When the oil is heated, add the shrimp in batches, cooking for 1-2 minutes on each side. Lightly season them with salt, then toss them in the mayo-chili sauce to coat. Transfer them to a serving bowl. Repeat the process with the remaining shrimp.
- 6. Serve immediately. Garnish with chopped green onion and serve with additional Thai sweet chili sauce, if desired.
Tips for perfect Bang Bang Shrimp every time:
- • Work ahead. The mayo-chili sauce can be made up to a day in advance and refrigerated.
- • Spice it up. Feel free to adjust the amount of the garlic chili sauce or sriracha based on how spicy you want your sauce. I went heavier on it (2 teaspoons) and it balanced out the sweet chili perfectly.
- • Choose carefully when it comes to the oil your fry with. A neutral oil is best for deep-frying, since it won’t impart any extra flavor to the food you’re cooking. Refined peanut oil, canola oil, and avocado oil are all good options.
- • Check your temp. Make sure your oil heats to the proper temperature, and is maintained within at least 25 degrees of the preheat temp. Oil that is too cool will leave you with greasy, soggy shrimp. Oil that is too hot will burn the shrimp.
- • Fry in batches to avoid overcrowding. Batch frying causes the temperature of the oil to drop too low, resulting in less crispy shrimp.
- • Switch up your serving! This recipe is easily doubled, and is delicious over a bowl of sticky rice, in an Asian-inspired salad, or in a slaw-ed up taco.
Love these sweet & spicy shrimp? Try these other flavor-crazy appetizers!
Copycat Bang Bang Shrimp
- 1/2 cup light mayonnaise
- 1/3 cup Thai sweet chili sauce
- 2 teaspoons garlic chili sauce
- 1/2 teaspoon peanut butter
- 1 pound large shrimp peeled and deveined
- 1/2 cup buttermilk
- 1/2 cup cornstarch
- 2 cups vegetable oil for frying
- Sea salt to taste
- Green onion for garnish
- In a medium bowl, whisk together the mayonnaise, chili sauces, and peanut butter. Set aside.
- Place a heavy-bottomed skillet over medium-low heat. When the pan is hot, add the oil and allow it to heat to 375 degrees F.
- While the oil heats, prep the shrimp. In a separate bowl, toss the shrimp in the buttermilk and allow to soak for 2-3 minutes. Drain and discard the excess buttermilk.
- Add the cornstarch to the bowl and toss to completely coat the shrimp.
- When the oil is heated, add the shrimp in batches, cooking for 1-2 minutes on each side (depending on size), flipping with tongs. Use the tongs to quickly but carefully transfer the fried shrimp to a paper towel-lined plate briefly. Season them to taste with a bit of salt, then add them to the mayo-chili sauce bowl and toss to coat. Transfer them to a serving bowl. Repeat the process with the remaining shrimp.
- Serve immediately. Garnish with chopped green onion and serve with additional Thai sweet chili sauce, if desired.