Copycat Bang Bang Shrimp

A plate of bang bang shrimp garnished with chopped green onions rests on a bed of shredded purple cabbage, placed on a textured napkin. Chopsticks are on the side.

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.

Course Appetizer

Cuisine Asian

Keyword bang bang shrimp, shrimp appetizer

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 406kcal

Ingredients

½ cup light mayonnaise
⅓ cup Thai sweet chili sauce
2 teaspoons garlic chili sauce
½ teaspoon peanut butter
1 pound large shrimp peeled and deveined
½ cup buttermilk
½ cup cornstarch
2 cups vegetable oil for frying
Sea salt to taste
Green onion for garnish

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Instructions

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.

Notes

This recipe has been adapted from Bonefish Grill.

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